Gut Friendly Pickled Red Onions
Tangy, vibrant, and almost too pretty to eat, these quick-pickled red onions are the kind of condiment that quietly transforms every meal they touch. Apple cider vinegar forms the base of the brine, bringing natural acidity that's generally considered gentler on digestion than harsher white vinegars, while a touch of honey keeps the flavor balanced rather than sharp. Fresh ginger adds a warming, aromatic kick that also happens to be a longtime ally for a happy gut. The brine comes together in just a few minutes on the stovetop, and once you pour it over those thinly sliced onions, the magic is basically hands-off — they turn a gorgeous fuchsia pink as they cool. No preservatives, no mystery ingredients, just a short list of whole, recognizable pantry staples you can feel good about. Pile them onto grain bowls, tacos, salads, or avocado toast, and you'll wonder how you ever ate without a jar of these waiting in the fridge.
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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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