Yeast Free Pickled Red Onions
Pickled red onions are one of those fridge staples that quietly transform 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 warm, aromatic depth that store-bought versions rarely bother with. Because the process relies entirely on an acidic brine rather than any fermentation or leavening, there's no yeast involved at any stage, making this a completely safe and satisfying condiment. Watching the onions turn that vivid, jewel-toned pink as they soak is genuinely one of the more satisfying things you can do in a kitchen with almost zero effort. The honey rounds out the sharpness of the vinegar just enough to keep the flavor balanced rather than puckering. Keep a jar in the back of your fridge and you'll find yourself reaching for it more than you'd expect.
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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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