Shellfish Free Classic Pickled Red Onions
Bright, tangy, and almost shockingly pretty, these pickled red onions are the kind of condiment that makes everything they touch taste more exciting. A quick brine of apple cider vinegar, sugar, and kosher salt transforms raw onion slices into something silky, punchy, and deeply flavorful — no special equipment needed beyond a mason jar and a small saucepan. The optional red pepper flakes add a gentle kick that plays beautifully against the vinegar's sharpness, while the black peppercorns bring a subtle warmth to every bite. Every ingredient here is straightforward and plant-based, so there's zero guesswork about hidden additives or cross-contact concerns. Within an hour, the onions turn a stunning fuchsia pink and are ready to pile onto tacos, grain bowls, sandwiches, burgers, or anything else that could use a little lift. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's one of those simple recipes that quietly becomes a weekly staple.
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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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