Walnut Free Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. Apple cider vinegar forms the backbone of the brine, while honey adds just enough sweetness to balance the sharpness, and fresh ginger brings a subtle warmth that makes the whole thing feel a little more special than your average pickle. A sliced garlic clove is optional but highly recommended if you want a deeper, more savory edge. The process is refreshingly simple — heat, stir, pour, and wait — and within 30 minutes in the fridge you'll have a jar of vivid pink ribbons ready to pile onto tacos, grain bowls, sandwiches, or anything that needs a little lift. Store-bought pickled onions can be a gamble with shared facilities and mystery additives, but making your own means you know exactly what went into the jar. These keep beautifully in the refrigerator, so a single batch goes a long way 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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