Dairy Free Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and just a little bit addictive, these 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 warm, slightly earthy depth that plain white vinegar versions just can't match. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works as written. The onions go from sharp and pungent to tender and mellow in under an hour, though they keep developing flavor in the fridge over the next day. Keep a jar on hand and you'll find yourself reaching for it constantly — it's the easiest way to add brightness and color to almost anything on the plate.
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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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