Seeds Free Pickled Red Onions
Tangy, jewel-bright, and impossibly versatile, these pickled red onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine is a simple mix of apple cider vinegar, water, honey, and fine sea salt, warmed just enough to dissolve everything together before getting a hit of fresh ginger and optional garlic for depth. What makes this recipe so satisfying is how quickly it comes together with nothing more than a saucepan, a jar, and a little patience while the onions cool. Store-bought pickled onions often sneak in mustard seeds, celery seeds, or other seed-based spices that can be a real headache to track down on an ingredient label — this version keeps things clean and completely seed-free from start to finish. After just 30 minutes in the fridge, the onions turn that gorgeous fuchsia pink and soften into something tangy, lightly sweet, and absolutely addictive. Keep a jar in the refrigerator 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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