Beef Free Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready to elevate just about anything you put them on, these quick pickled onions are a condiment worth keeping stocked in your fridge at all times. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, sea salt, fresh ginger, and a pinch of turmeric — and the result is something that tastes far more complex than the effort involved. That golden turmeric gives the liquid a gorgeous warmth while the ginger adds a subtle kick that balances the sweetness of the honey beautifully. Once the hot brine hits those thinly sliced red onion rings, the transformation is almost immediate, turning them a deep, vivid pink that looks stunning on tacos, grain bowls, sandwiches, or cheese boards. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's going into the jar. They're ready to eat after just 30 minutes in the fridge, but if you can wait until the next day, the flavors mellow into something even more addictive. Make a batch on Sunday and you'll find yourself reaching for them all week long.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into rings
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
Instructions
- 1
Pack the sliced red onion rings into a clean 16 oz glass jar, pressing them down gently so they fit snugly.
- 2
Combine the apple cider vinegar, water, honey, fine sea salt, grated ginger, and turmeric 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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