Rice 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, roasted vegetables, you name it. The brine is built from apple cider vinegar, honey, and fine sea salt, with fresh ginger and optional garlic adding a subtle warmth that makes this feel a step above anything you'd grab off a store shelf. Everything comes together in a single saucepan and one glass jar, with no special equipment and no complicated technique. Watching the onions turn that vivid fuchsia pink as the brine cools is genuinely satisfying, and the payoff is a condiment that's crisp, punchy, and ready to use in under an hour. For anyone navigating grain or starch restrictions, it's worth noting that pickled condiments can sometimes sneak in unexpected fillers — here, every ingredient is straightforward and easy to verify. 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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