Chicken 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. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just enough to dissolve everything together before it gets a hit of fresh ginger and optional garlic for a little extra depth. What makes this version especially satisfying is how quickly it comes together: a few minutes on the stove, a short rest on the counter, and then the fridge does the rest of the work. As the brine penetrates the thinly sliced onion, it turns that gorgeous fuchsia pink that makes any plate look like it came from a restaurant kitchen. The honey rounds out the sharpness of the vinegar just enough to keep the flavor balanced rather than puckering. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's one of those small additions that makes home cooking feel noticeably more elevated.
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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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