Capsaicin Free Pickled Red Onions
Pickled red onions are one of those condiments that quietly transform everything they touch — tacos, grain bowls, sandwiches, avocado toast — you name it. The brine here is built on apple cider vinegar, honey, and fine sea salt, which gives you that perfect balance of tangy, lightly sweet, and savory without any heat sneaking in. A touch of fresh ginger and optional garlic round out the flavor in a way that feels complex but takes almost no effort to pull off. For anyone avoiding capsaicin, store-bought pickled onions can be a minefield — many brands sneak in chili flakes or hot peppers for extra kick, making label-reading a chore. This recipe keeps things completely clean, so you get all the bold, punchy flavor of a great pickle without any of the burn. The onions turn a gorgeous, jewel-toned pink as they sit in the brine, and they're ready to eat in as little as 30 minutes. 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 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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