Pregnancy Friendly Pickled Red Onions
Tangy, vibrant, and surprisingly easy to make, these pickled red onions are the kind of condiment that instantly elevates everything they touch — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine is built from apple cider vinegar, honey, and fine sea salt, so you know exactly what's going into the jar and there are no mystery preservatives to second-guess. Fresh ginger adds a gentle warmth that makes the flavor feel a little more complex than your average quick pickle, and the optional garlic gives it just enough savory depth. One of the best things about making these at home is the total control you have over every single ingredient, which matters a lot when you're being more thoughtful about what you eat. The process is as simple as it gets — dissolve, pour, cool, and refrigerate — and within about 30 minutes the onions turn that gorgeous bright pink and start tasting beautifully tangy. Keep a jar in the fridge and you'll find yourself reaching for it constantly to add a bright, acidic pop to whatever's on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!