Citric Acid Free Quick Apple Cider Pickled Onions
Pickled onions are one of those condiments that make everything they touch taste more alive — tangy, a little sweet, and impossibly vibrant on the plate. Most store-bought versions and even many homemade recipes rely on citric acid as a preservative or flavor booster, which makes finding a safe option genuinely tricky. This version skips it entirely, leaning on apple cider vinegar as the sole acidic backbone, which gives the brine a naturally mellow, fruity tang that citrus-derived additives just can't replicate. Honey rounds out the sharpness, while fresh ginger and a pinch of turmeric add warmth and that gorgeous golden hue to the already jewel-toned brine. The result is a jar of deeply pink, tender onion rings that are ready to eat in under an hour and only get better as they sit overnight. Pile them onto tacos, grain bowls, sandwiches, or grilled meats — honestly, it's hard to think of a savory dish they wouldn't improve. Simple ingredients, zero fuss, and a condiment you'll want to keep stocked in the fridge at all times.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!