Nightshade Free Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly elevates everything they touch. A simple brine of apple cider vinegar, honey, and sea salt does the heavy lifting, while fresh ginger adds a subtle warmth that makes the whole jar feel a little more special than your average pickle. Store-bought pickled onions often sneak in spices or additives that can be a real headache to vet, so making your own means you know exactly what's in the jar — no label-reading required. The optional garlic adds a gentle savory depth, but the recipe works beautifully without it if you prefer to keep things simple. Within about an hour in the fridge, the onions transform into that gorgeous fuchsia pink and turn perfectly tangy and tender. Pile them onto tacos, grain bowls, grilled meats, or avocado toast and watch them disappear fast.
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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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