Cinnamon 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, scrambled eggs, you name it. Store-bought pickled onions often sneak in spice blends that can be a real problem for anyone avoiding certain warming spices, so making your own puts you fully in control of every ingredient in the jar. The brine here is beautifully simple: apple cider vinegar, water, honey, and sea salt, with fresh ginger and optional garlic adding depth without any hidden additives. Honey keeps the acidity balanced and rounds out the sharpness of the vinegar in a way that feels almost effortless. Watching the onions turn that vivid fuchsia pink as they soak is genuinely satisfying, and the whole process comes together with minimal effort and no special equipment beyond a clean jar and a small saucepan. Keep a jar in the fridge and you'll find yourself reaching for it constantly — they last well and only get better as the brine works its way through every slice.
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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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