Paleo 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 all the heavy lifting, with fresh ginger and optional garlic adding a subtle warmth that makes the flavor genuinely interesting. Most store-bought pickled onions sneak in refined sugars or preservatives that don't fit a whole-foods approach, but this version keeps things clean with ingredients you can actually pronounce. The honey brings just enough sweetness to balance the vinegar without tipping into candy territory, and the result is a brine that's bright, balanced, and completely grain-free. Watching the onions turn that vivid fuchsia pink as they cool is honestly one of the most satisfying things to happen in a kitchen. Pile them onto grilled meats, tuck them into lettuce wraps, or spoon them over a simple salad — they make almost any plate look and taste like it came from a restaurant. Keep a jar in the fridge 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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