Seed Oil Free Pickled Red Onions
Pickled red onions are one of those small-effort, big-reward condiments that quietly elevate everything they touch — tacos, grain bowls, sandwiches, eggs, you name it. The brine here is built from apple cider vinegar, honey, and fine sea salt, with fresh ginger and optional garlic adding a little warmth and depth that store-bought versions rarely bother with. Because the whole thing comes together in a saucepan with real, recognizable ingredients, there's no mystery oil hiding in the mix — just clean, sharp flavor from start to finish. Avoiding refined seed oils in condiments and pickles can be surprisingly tricky when you're reading labels at the grocery store, but making your own takes that guesswork completely off the table. Watch for the onions to turn that gorgeous magenta-pink as the brine works its way through — it's genuinely satisfying and signals they're ready to eat. 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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