Description
These Easy Pickled Red Onions are tangy, crisp, and full of color. A quick no-canning recipe made with apple cider vinegar and pantry staples that adds a pop of flavor to any dish.
Ingredients
Scale
- 2 medium red onions (or 3 small ones)
- 1 cup (200 ml) water
- 1 cup (200 ml) apple cider vinegar
- 2 tbsp sugar of choice (white, coconut, or honey — see notes)
- 1/2 tbsp sea salt
- 1/4-1/2 tsp red pepper flakes (optional)
- A pinch of pink peppercorn (skip if allergic to nuts!)
Instructions
- Heat the water in a small saucepan and turn off the heat before it starts to simmer.
- Mix the warm water, apple cider vinegar, sugar, salt, and red pepper flakes in a bowl until dissolved.
- Thinly slice the red onions into rings or half-moons. Transfer them to a clean mason jar.
- Pour the brine over the onions, pressing them gently with a spoon to release air pockets.
- Close the lid tightly and refrigerate. Wait at least one hour before serving (overnight for best color and flavor).
Notes
Substitute half the apple cider vinegar with white vinegar for a sharper flavor.
Use honey or coconut sugar for a deeper, more complex sweetness.
Keep refrigerated and consume within 3–4 weeks.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Category: Sauces, Butters & Flavors
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 tablespoon - 15 g
- Calories: 8
- Sugar: 1.5 g
- Sodium: 95 mg
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 0 g
- Cholesterol: 0 mg