Vegetarian Pickled Red Onions
Tangy, jewel-bright, and endlessly versatile, these pickled red onions are the kind of condiment that quietly transforms everything they touch. A simple warm brine of apple cider vinegar, honey, and sea salt does all the heavy lifting, drawing out that gorgeous fuchsia color while mellowing the onion's sharpness into something perfectly balanced. Fresh grated ginger and a sliver of garlic add a subtle warmth and depth that makes this feel like far more than a basic pickle. The whole process is refreshingly hands-off — heat, pour, cool, and refrigerate — no canning experience or special equipment required. Pile them onto tacos, grain bowls, avocado toast, or a cheese board and watch them disappear faster than you'd expect. Since everything going into the jar is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden animal-derived additives. Make a batch on Sunday and you'll find yourself reaching for that jar 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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