Cashew Free Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready faster than you'd expect, these apple cider pickled onions are the kind of condiment that quietly steals the show on tacos, grain bowls, sandwiches, and cheese boards alike. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just long enough to dissolve everything together before it gets poured over thinly sliced red onion. What makes this version especially interesting is the addition of fresh ginger and ground turmeric, which give the brine a subtle warmth and a gorgeous golden hue that bleeds into that deep pink as the onions cure. There's no complicated equipment, no canning experience required, and no mystery ingredients to second-guess — just pantry staples and one small saucepan. The onions are ready to eat in about 30 minutes, though leaving them overnight rewards you with an even mellower, more complex flavor. 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 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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