Yeast Free Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly easy to make, these pickled red onions are the kind of condiment that quietly elevates everything they touch — tacos, grain bowls, sandwiches, charcuterie boards, you name it. The brine comes together in just a few minutes on the stovetop with apple cider vinegar, a touch of sugar, and kosher salt, so there's no complicated fermentation process involved and absolutely no yeast in sight. That matters more than you'd think, because many store-bought pickled products sneak in additives or rely on fermentation methods that don't work for everyone. Here, the acidity comes purely from the vinegar, keeping things clean and straightforward. A pinch of black peppercorns adds subtle warmth, and a dash of red pepper flakes gives you a gentle kick if you're into that. Watch the onions transform into a gorgeous fuchsia pink as the hot brine hits them — it's genuinely satisfying. Keep a jar in the fridge 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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