Turmeric Free Orange-Garlic Quick-Pickled Red Onions
Quick-pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. This version gets a bright, citrusy lift from fresh orange juice and a strip of orange zest, balanced by apple cider vinegar, honey, and a little warmth from fresh ginger. The brine comes together in just a few minutes on the stovetop, and the onions do the rest of the work on their own as they soften and turn that gorgeous deep pink. Because the turmeric listed in the original recipe is explicitly marked optional and is left out here, every other ingredient in the jar is completely free of it — no hidden spice blends, no seasoning packets, no guesswork. The garlic cloves and ginger slices steep right in the jar alongside the onions, so the flavor keeps building the longer it sits in the fridge. It's the kind of condiment that feels fancy but takes almost no effort, and once you have a jar on hand, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced into half-moons
- ½ cup apple cider vinegar
- ¼ cup fresh orange juice (from about 1 medium orange)
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 2 cloves garlic, peeled and lightly smashed
- 1 tsp fresh ginger, peeled and thinly sliced
- 1 strip orange zest (about 2 inches long), pith removed
- ¼ tsp ground turmeric (optional)
Can be omittedground turmeric
Instructions
- 1
Pack the sliced red onions into a clean 16 oz glass jar, pressing them down gently so they fit snugly.
- 2
Combine the apple cider vinegar, orange juice, water, honey, and salt in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Do not boil.
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