Eosinophilic Esophagitis Friendly Pickled Red Onions
Tangy, jewel-bright, and impossibly versatile, these pickled red onions are the kind of condiment that quietly elevates everything they touch. The brine is built from apple cider vinegar, a touch of honey, and fresh ginger, which means every ingredient is straightforward and easy to vet — no hidden additives, no mystery preservatives, no processed flavor blends to second-guess. For anyone navigating a restricted ingredient list, that kind of transparency is genuinely refreshing. The ginger adds a subtle warmth that makes the brine feel a little more complex than a basic vinegar soak, and the optional garlic slice deepens the flavor without overwhelming it. Once the hot brine hits the onions, they transform into something almost magically pink and tender, with a satisfying tang that cuts through rich or fatty foods beautifully. Keep a jar in the fridge and you'll find yourself reaching for it on grain bowls, roasted vegetables, simple proteins, or anything else that needs a bright, acidic lift.
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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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