Pecan 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. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just long enough to dissolve everything together before getting poured over tightly packed onion slices. A hit of fresh grated ginger and optional garlic round out the flavor with a gentle warmth that makes the whole jar smell incredible. Within about 30 minutes in the fridge, the onions transform into that gorgeous, vivid pink you've seen all over food photography — and the taste is every bit as good as the look. Store-bought pickled onions can be a gamble when it comes to shared production lines and mystery additives, but making your own means you know exactly what went into the jar. The ingredient list is short, the process is nearly hands-off, and the results keep well in the refrigerator so you can reach for them all week long.
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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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