Mushroom Free Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these pickled red onions are the kind of condiment that quietly steals the show on tacos, grain bowls, sandwiches, and cheese boards alike. 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 tightly packed onion slices. A hit of freshly grated ginger and optional garlic give the brine a gentle warmth that makes these taste far more complex than the short ingredient list suggests. Store-bought pickled onions can be a gamble when it comes to additives and shared production lines, but making your own means you know exactly what's going in the jar. The whole process takes almost no active effort — pack, pour, cool, and refrigerate — and within about thirty minutes the onions transform into that gorgeous, jewel-toned pink that makes every plate look intentional. They keep beautifully in the fridge, getting even more flavorful as they sit, so a single batch goes a long way.
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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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