Cashew Free Pickled Red Onions
Bright, tangy, and almost shockingly pretty, these pickled red onions are the kind of condiment that makes everything they touch taste more exciting. A quick 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 is refreshingly straightforward — heat the brine, pour it over tightly packed onion slices, and let time do the rest. Within 30 minutes in the fridge, the onions turn that gorgeous fuchsia pink and soften just enough to pile onto tacos, grain bowls, sandwiches, or anything that needs a little lift. Store-bought pickled onions can sometimes hide unexpected additives, so making your own means you know exactly what's in the jar. The ingredient list is short, pantry-friendly, and completely free of tree nuts — no swaps or substitutions needed. 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 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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