Walnut Free Classic Pickled Red Onions
Tangy, vibrantly pink, and ready to brighten up just about any plate, these pickled red onions are one of those condiments you'll want to keep stocked in your fridge at all times. The brine comes together in minutes with apple cider vinegar, a touch of sugar, and kosher salt, and the result is a perfectly balanced sweet-tart punch that transforms everything from tacos to grain bowls to simple sandwiches. Black peppercorns add a gentle warmth, and a pinch of red pepper flakes gives you just enough heat to keep things interesting. The ingredient list is refreshingly short and completely straightforward — no hidden additives, no processed blends, just clean pantry staples you can trust. For anyone navigating tree nut sensitivities, this kind of simple, from-scratch recipe is a relief because every single ingredient is right there in front of you. The onions turn a gorgeous fuchsia pink as they sit in the brine, so they're as beautiful as they are delicious. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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