Coconut Free Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready to elevate just about anything on your plate, these pickled onions are the kind of condiment that disappears fast. The brine is built from apple cider vinegar, honey, fresh ginger, and a pinch of turmeric, giving every ring a warm, slightly floral bite that store-bought versions rarely match. Many commercial pickled onions sneak in unexpected additives or are processed on shared lines, so making your own from scratch means you know exactly what's in the jar. The technique is refreshingly simple — a quick stovetop brine, a pour-over, and a short rest in the fridge is all it takes. Within 30 minutes you'll have deeply pink, tender onions that are ready to pile onto tacos, grain bowls, sandwiches, or cheese boards. They keep mellowing and improving over the next 24 hours, so making a batch ahead is always a smart move.
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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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