Citrus Free Pickled Red Onions
Pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine here skips citrus entirely, leaning on apple cider vinegar for that bright, tangy punch instead of the lemon or lime juice you'll find in most classic recipes. A touch of honey rounds out the acidity, while fresh ginger and optional garlic add a subtle warmth that makes the whole jar smell incredible. The process is genuinely simple: heat, stir, pour, and wait. Within 30 minutes of refrigerating, the onions transform into that gorgeous, jewel-toned pink that makes every plate look like it came from a restaurant kitchen. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's the kind of condiment that makes even a plain weeknight dinner feel a little more special.
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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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