Beef Free Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms everything they touch. A simple brine of apple cider vinegar, honey, and sea salt does all the heavy lifting, while fresh ginger and optional garlic add a subtle warmth that keeps things interesting. The whole process comes together in one small saucepan, and within an hour you have a jar of vivid pink ribbons ready to pile onto tacos, grain bowls, sandwiches, or anything else that needs a little lift. Because the ingredient list is entirely plant-based, there is zero concern about hidden animal proteins sneaking into your condiment rotation. The honey rounds out the vinegar's sharpness just enough to make the brine genuinely craveable rather than puckering. Keep a jar in the fridge and you will find yourself reaching for it constantly — it is one of those small kitchen wins that makes weeknight meals feel a lot more intentional.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, thinly sliced (optional)
Instructions
- 1
Pack the sliced red onion tightly into a clean 16 oz glass jar.
- 2
Combine the apple cider vinegar, water, honey, and fine sea salt in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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