Eggless Pickled Red Onions
Bright, tangy, and almost shockingly pretty, these pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, avocado toast, you name it. The brine comes together in minutes on the stovetop, with apple cider vinegar, honey, and sea salt creating that perfect balance of sharp, sweet, and savory. A hit of freshly grated ginger adds a subtle warmth that makes this version feel a little more special than your average quick pickle. The optional garlic slices mellow beautifully in the brine and add a gentle depth without overpowering the onion's natural bite. Once you pour the hot brine over the tightly packed jar and let everything cool down, the onions transform into the most vivid shade of pink — it's genuinely satisfying to watch. Keep a jar in the refrigerator and you'll find yourself reaching for it constantly, adding a pop of acidity and color to practically any meal.
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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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