Turmeric Free Classic Pickled Red Onions
Bright, tangy, and almost shockingly pretty, these quick-pickled red onions are the kind of condiment that makes everything taste more intentional. A simple brine of apple cider vinegar, water, sugar, and kosher salt is all it takes to transform raw onion slices into something silky, punchy, and deeply craveable. The whole process comes together in under an hour, and watching the onions turn that vivid magenta pink as they soak is genuinely satisfying. For anyone navigating a sensitivity to certain spices, store-bought pickled products can be a minefield of hidden seasonings — this recipe keeps things clean and completely in your control. Black peppercorns and an optional pinch of red pepper flakes are the only spices in the jar, so you know exactly what you're getting. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins for a hit of acidity that cuts through richness without any fuss. Once you have a jar of these in the fridge, you'll find yourself reaching for them constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!