Dairy 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 built from apple cider vinegar, honey, and a hit of fresh ginger, which gives it a gentle warmth and complexity that goes well beyond a basic pickle. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required. The process is refreshingly simple: warm the brine, pour it over tightly packed onion slices, and let time do the rest. Within about 30 minutes in the fridge, the onions transform into vivid, jewel-toned ribbons with a satisfying tang and just enough bite. A small sliced garlic clove is optional but highly recommended if you want a little extra depth in the jar. Make a batch on Sunday and you'll find yourself reaching for it all week long.
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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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