Lupin Free Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms 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 being poured over thinly sliced onion packed into a jar. A hit of fresh grated ginger and optional garlic round out the flavor with a gentle warmth that makes this feel a little more special than your average quick pickle. Store-bought pickled onions can be a minefield of additives and fillers you didn't ask for, so making your own means you know exactly what's going in the jar. The whole process is refreshingly hands-off — a few minutes on the stove, a short cool-down, and then the fridge does the rest. Within about half an hour the onions turn that gorgeous fuchsia pink and soak up all that bright, tangy brine. Keep a jar in the refrigerator 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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