Pistachio Free Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. Apple cider vinegar forms the backbone of the brine, while a spoonful of honey rounds out the acidity with just a hint of sweetness — no refined sugar needed. Fresh grated ginger adds a subtle warmth that makes this feel a little more special than your average quick pickle. The whole process is beautifully straightforward: heat, pour, cool, and refrigerate. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. Within 30 minutes in the fridge, the onions turn that gorgeous fuchsia pink and soften into something you'll want to pile onto tacos, grain bowls, sandwiches, and eggs. Make a jar on Sunday and you'll be reaching for it 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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