Quick Pickled Red Onions

A bright little refrigerator staple from Natalie’s kitchen — crisp tangy onions that instantly make salads, tacos, bowls, and everyday meals feel more flavorful and alive.

We make a jar of these almost constantly around here.

The second one disappears, another batch gets made.

They’re one of those tiny little kitchen staples that somehow make everything taste better.

Salads. Wraps. Tacos. Grain bowls. Eggs. Sandwiches.

That bright tangy crunch instantly wakes up whatever you add them to.

And honestly? Once you realize how incredibly easy they are to make at home, it’s hard to go back to store-bought versions.

A few simple ingredients. One mason jar. Done.

Why We Love It

Red Onion

Naturally rich in antioxidants and sulfur compounds that help support overall wellness and balance.

Apple Cider Vinegar

Adds bright flavor while traditionally loved for digestive support and gut health.

Garlic

Bold, savory flavor paired with natural antimicrobial and anti-inflammatory properties.

Easy Flavor Boost

One of the simplest ways to instantly elevate everyday meals with texture and brightness.

Ingredients

• 1 cup hot water
• 1/2 cup apple cider vinegar or rice vinegar
• 1 tablespoon maple syrup or honey
• 1 1/2 teaspoons sea salt
• 1 red onion, thinly sliced
• 4–5 garlic cloves
• peppercorns (optional)

Directions

Bring the water to a boil using a kettle or saucepan.

In a mason jar, combine the vinegar, maple syrup or honey, sea salt, garlic, and peppercorns if using.

Stir or shake until dissolved.

Thinly slice the red onion and pack into the jar.

Pour the hot water into the jar until the onions are fully submerged.

Allow the jar to sit at room temperature for about 1 hour.

Transfer to the refrigerator and chill before serving.

Store refrigerated and enjoy throughout the week.

Glow Note

I love little recipes like this because they make healthy everyday meals feel more exciting without requiring much effort at all.

Crunchy. Tangy. Bright.

The kind of thing you start putting on absolutely everything.

Love + Eat Well,
Natalie