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 with pantry staples — apple cider vinegar, a little sugar, kosher salt, and warm spices — so there's no complicated technique standing between you and a jar of something genuinely special. As the hot liquid hits the onions, they bloom into a vivid magenta that looks almost too pretty to eat. The optional red pepper flakes add a gentle kick if you want a little heat, but the base recipe is perfectly balanced on its own. Because every ingredient here is straightforward and whole, you never have to second-guess a label or worry about hidden additives sneaking in. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch how fast the jar disappears. Make a batch on Sunday and you'll be reaching for it all week long.
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Pack the sliced red onion into a clean 16 oz mason jar, pressing gently so the slices fit snugly without crushing them.
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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