Citrus Free Quick Apple Cider Pickled Onions
Pickled onions are one of those condiments that quietly upgrade everything they touch — tacos, grain bowls, sandwiches, cheese boards — and this version comes together with almost no effort. Most store-bought pickled onions sneak in citrus juice as part of the brine, which makes them a frustrating off-limits item for anyone avoiding oranges, lemons, or limes. Here, apple cider vinegar does all the heavy lifting, delivering that bright, tangy punch without a drop of citrus in sight. A little honey rounds out the acidity, while fresh ginger and turmeric give the brine a warm, subtly spiced depth that makes these onions genuinely interesting rather than just functional. The hot brine works fast, and after just 30 minutes in the fridge the onions turn that gorgeous deep pink and soften into something silky and craveable. Keep a jar in the refrigerator and you'll find yourself reaching for it constantly — they only get better as the flavors mellow over the next day or so.
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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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