Quick-Pickled Red Onions Recipe

These quick, no-sugar pickled onions are an easy way to add big flavor to burgers, salads, bowls, and more. They’re tangy, colorful, and just as delicious as traditional pickled onions — without the added sugar. Red onions also bring natural plant compounds called flavonoids, including quercetin and anthocyanins, which help support the body’s antioxidant defenses and a healthy inflammatory response. With just red onions, apple cider vinegar, salt, and seasoning, this simple condiment adds crunch, color, and brain-friendly goodness to almost any meal.

Quick-Pickled Red Onions

Yield: Four (1/4 cup) Servings

Tips:

• Keeps in the refrigerator for 2 weeks, so you can make ahead as needed.
• Feel free to add a tbsp or more of non-GMO allulose (e.g., RxSugar) if you want to add a touch of sweetness.

Ingredients:

• 1 medium red onion, thinly sliced into half-moons
• ½ cup raw apple cider vinegar (with the mother)
• ½ cup filtered water
• ½ tsp sea salt
• Optional: black peppercorns, a small piece of bay leaf, fresh thyme, dill, rosemary, or a strip of orange peel

Directions:

1. Pack the sliced onion into a clean glass jar.
2. In a small pot, warm the vinegar, water, and salt over medium heat just until the salt dissolves — don’t let it boil.
3. Pour the warm brine over the onions. Add the peppercorns, bay leaf, herbs, and orange peel if using.
4. Let cool to room temperature, then seal and refrigerate. Ready in 30 minutes, best after a few hours.
5. Keeps refrigerated for up to 2 weeks.