Lactose Free Pickled Red Onions
Sharp, tangy, and impossibly vibrant, these pickled red onions are the kind of condiment that makes everything they touch taste more alive. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, with fresh ginger and optional garlic adding a warm, aromatic kick that store-bought versions rarely bother with. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works, straight from the recipe. The quick stovetop brine dissolves the honey and salt in minutes, then gets poured hot over tightly packed onion slices, which slowly turn that gorgeous, jewel-toned pink as they cool. Once sealed and chilled, they're ready to pile onto tacos, grain bowls, sandwiches, eggs, or honestly anything that could use a bright, acidic lift. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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