MSG Free Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these pickled red onions are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, avocado toast, you name it. Store-bought pickled onions and many commercial condiments often sneak in additives and flavor enhancers that can be hard to spot on a label, so making your own is genuinely the smarter move. This recipe keeps things beautifully clean: apple cider vinegar, honey, fine sea salt, fresh ginger, and a little garlic are all you need to build a brine with real depth. The honey adds a gentle sweetness that balances the vinegar without tipping into syrupy territory, while the ginger brings a subtle warmth that makes the whole jar feel a little more special. Once the hot brine hits the onions, they transform — turning that gorgeous fuchsia pink within minutes and softening into silky, tangy ribbons. A quick cool-down and at least 30 minutes in the fridge is all the patience required before you're spooning them onto everything in sight. Keep a jar in the fridge and you'll wonder how your meals ever felt finished without them.
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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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