Rice Free Classic Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. The brine comes together in minutes on the stovetop — just vinegar, water, sugar, and salt — and the onions turn a stunning fuchsia pink as they soak it all up. Black peppercorns add a gentle warmth, and a pinch of red pepper flakes can kick things up if you're in the mood. There's no grain, no starch, and no hidden fillers here — just clean, whole ingredients that happen to be naturally free of rice in any form. Store-bought pickled onions can be surprisingly tricky to vet, with brines that sometimes include unexpected additives, so making your own gives you total control over what goes in the jar. They're ready to eat once cooled, but a short rest in the fridge deepens the flavor beautifully. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear fast.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into rings or half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp black peppercorns
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pack the sliced red onion into a clean 16 oz mason jar, pressing gently so the slices fit snugly without crushing them.
- 2
Combine the apple cider vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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