Black Pepper Free Quick Apple Cider Pickled Onions
Tangy, jewel-pink, and ready to brighten up almost any plate, these quick pickled onions are the kind of condiment that makes everything taste more intentional. Most store-bought pickled onions sneak in black pepper or mixed pickling spices, which can be a real problem when you're trying to keep your meals free of it — this brine skips it entirely without sacrificing any depth. Instead, freshly grated ginger brings a gentle warmth and apple cider vinegar delivers that punchy, mellow tang you want from a great pickle. A touch of honey rounds out the acidity, while ground turmeric gives the brine a gorgeous golden hue that deepens as the onions turn that signature vivid pink. The whole process comes together on the stovetop in just a few minutes, and the onions are ready to eat after a short rest in the fridge. Pile them onto tacos, grain bowls, sandwiches, or cheese boards — honestly, once you have a jar in the fridge, you'll find yourself reaching for them constantly.
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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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