Breastfeeding Friendly Quick Apple Cider Pickled Onions
Tangy, jewel-pink, and ready to brighten up just about anything on your plate, these pickled onions are the kind of fridge staple that makes every meal feel a little more intentional. The brine gets a gentle warmth from fresh ginger and a golden hue from turmeric — both ingredients that nursing parents often want to work into their everyday eating without a lot of fuss. Honey rounds out the sharpness of the apple cider vinegar so the flavor is bright but never harsh, which is a welcome balance when you're paying closer attention to what you're putting in your body. There are no preservatives, artificial dyes, or mystery additives here — just a short list of real, recognizable ingredients you likely already have on hand. The process is almost effortless: a quick warm brine, a jar, and a little patience while they cool and chill. Within the hour you'll have a condiment that's gorgeous on grain bowls, tacos, eggs, sandwiches, or anything that needs a pop of acidity and color. Make a jar at the start of the week and you'll find yourself reaching for it 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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