Carrageenan Free Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these pickled red onions are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, avocado toast, you name it. Store-bought pickled onions and many commercial condiments often sneak in stabilizers and thickeners that can be hard to spot on a label, so making your own is genuinely the smarter move. This brine is refreshingly clean: apple cider vinegar, water, honey, sea salt, fresh ginger, and optional garlic — nothing you can't pronounce, nothing you didn't put in there yourself. The honey rounds out the sharpness of the vinegar beautifully, while the ginger adds a subtle warmth that makes the whole jar feel a little more special than your average quick pickle. Watching the onions turn that vivid fuchsia pink as they sit in the brine is honestly one of the most satisfying things to happen in a kitchen. They keep in the fridge and get better as they sit, so making a jar ahead of time is always a good idea.
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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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