Turmeric Free Pickled Red Onions
Pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, avocado toast, you name it. The brine here is a simple, clean combination of apple cider vinegar, water, honey, and sea salt, with fresh ginger and optional garlic adding a gentle warmth that makes the whole jar smell incredible. Many store-bought pickled products sneak in spice blends or colorings that can be hard to vet, so making your own means you know exactly what went in. The process is genuinely easy: warm the brine, pour it over tightly packed onion slices, and let time do the rest. Within about 30 minutes in the fridge, those sharp raw slices transform into something bright pink, tangy, and just a little sweet. The honey rounds out the acidity beautifully without making things cloying, and the ginger gives it a subtle kick that keeps every bite interesting. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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