Emulsifier Free Pickled Red Onions
Bright, tangy, and almost shockingly pretty, these pickled red onions are the kind of condiment that makes everything they touch taste more alive. Store-bought pickled onions often sneak in preservatives, stabilizers, or emulsifying agents that have no business being in something this simple — making a homemade batch the obvious move. The brine here is nothing but apple cider vinegar, water, honey, and sea salt, warmed together until smooth and poured straight over thinly sliced onion. A little grated ginger and an optional sliver of garlic round out the flavor with gentle heat and depth. As the jar cools and then chills, the onions transform into a vivid fuchsia and soften just enough to pile onto tacos, grain bowls, sandwiches, or anything that needs a punchy lift. The whole process is straightforward and the result keeps in the fridge, ready to go whenever you need it.
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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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