Citric Acid Free Pickled Red Onions
Pickled red onions are one of those condiments that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables — and this version is surprisingly simple to pull together at home. The tricky part for anyone avoiding citric acid is that most store-bought pickled onions sneak it in as a preservative, so making your own is really the only way to stay safe without sacrificing flavor. Here, apple cider vinegar does all the heavy lifting, delivering that bright, tangy punch without any added citric acid in sight. A touch of honey rounds out the brine with gentle sweetness, while fresh ginger and optional garlic add a little warmth and depth that makes these onions taste genuinely special. The process is as low-effort as it gets — heat the brine, pour it over tightly packed onion slices, and let time do the rest. Within about an hour in the fridge, the onions turn a stunning magenta pink and soften just enough to melt into whatever you pile them on. Keep a jar in the refrigerator 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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