Soy Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly easy to make, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. A sharp apple cider vinegar brine with a touch of sugar and salt is all it takes to turn raw onion slices into something sweet, punchy, and addictive. The optional red pepper flakes add a gentle heat that makes the whole jar feel a little more exciting. Everything here is pantry-simple and completely clean — no fermentation starters, no preservatives, and nothing that could sneak in hidden soy the way so many store-bought pickled products do. You just pack the onions into a mason jar, pour over the hot brine, and watch them blush a gorgeous magenta pink as they cool. They're ready to eat once chilled, but the flavor deepens beautifully the longer they sit in the fridge. Pile them onto tacos, grain bowls, sandwiches, or grilled meats and you'll wonder how you ever ate without them.
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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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