Capsaicin Free Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready in under an hour, these pickled onions are the kind of condiment that makes everything on the plate look and taste more exciting. The brine is built from apple cider vinegar, honey, fresh ginger, and a pinch of turmeric — warm and complex without a single hot pepper or spicy element in sight. That matters more than it sounds, because so many store-bought pickled onions sneak in chili flakes or hot sauce, making them completely off-limits for anyone avoiding capsaicin. Here, the heat is swapped for the gentle zing of ginger and the earthy glow of turmeric, which also gives the brine that gorgeous golden tint. The onions go from sharp and raw to silky and deeply pink in just 30 minutes in the fridge, though they get even better as they mellow overnight. Pile them onto tacos, grain bowls, sandwiches, or cheese boards — honestly, it's hard to think of a savory dish they wouldn't improve.
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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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