Vegetarian 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 quick brine of apple cider vinegar, a pinch of sugar, and kosher salt is all it takes to turn raw onion slices into something almost magical — vivid pink, pleasantly sharp, and just a little sweet. The optional red pepper flakes add a gentle kick if you want it, but the base recipe is already deeply satisfying on its own. Pile them onto tacos, grain bowls, sandwiches, avocado toast, or a simple cheese board and watch them disappear. Since the whole process happens in a single saucepan and a mason jar, cleanup is practically nonexistent. They're ready to eat once cooled, but a short rest in the fridge deepens the flavor and makes the color even more stunning. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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