Low Iodine Pickled Red Onions

Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that makes everything they touch taste more alive. The brine comes together with apple cider vinegar, honey, fine sea salt, and a hit of fresh ginger, which means every ingredient is straightforward and easy to verify — a real relief when you're navigating a low-iodine protocol and scrutinizing every label. Sea salt can sometimes raise questions, but fine sea salt used in small amounts like this fits comfortably within typical low-iodine guidelines, so you can pickle away with confidence. The optional garlic adds a subtle savory depth, but the onions are absolutely worth making even without it. Within about an hour in the fridge, the slices turn a stunning magenta and mellow into something tangy, lightly sweet, and just a little spicy from the ginger. Pile them onto grain bowls, tuck them into tacos, or layer them over a simple salad — they punch well above their weight for something this easy to make. Once you have a jar in the fridge, you'll find yourself reaching for it constantly.

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