Hazelnut Free Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these pickled red onions are the kind of condiment that quietly elevates everything they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just enough to dissolve everything together before it gets a hit of fresh ginger and optional garlic for a little extra depth. What makes this recipe so satisfying is watching those pale purple slices transform into vivid, jewel-toned pink ribbons right before your eyes. Store-bought pickled onions can be a gamble when you're scanning labels for unexpected additives or shared-facility warnings, but this version puts you in complete control with a short, clean ingredient list. The whole process is straightforward — pack, pour, cool, and refrigerate — and within about 30 minutes you'll have a jar of something genuinely craveable. Keep a batch in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!