Eosinophilic Esophagitis Friendly Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready to brighten up almost any plate, these pickled onions are a condiment worth keeping stocked in the fridge at all times. Managing eosinophilic esophagitis often means scrutinizing every label and cutting out a long list of common trigger foods, which makes a simple homemade pickle like this genuinely exciting. The brine is built from apple cider vinegar, honey, sea salt, fresh ginger, and a pinch of turmeric — nothing hidden, nothing processed, just clean ingredients you can verify yourself. Red onion rings are packed into a jar, covered with the warm brine, and left to cool before a quick chill in the refrigerator transforms them into something tender, deeply pink, and full of bright, mellow flavor. The ginger adds a gentle warmth while the turmeric gives the brine a gorgeous golden hue that bleeds into those vivid pink rings. Pile them onto rice bowls, tuck them into wraps, or serve them alongside grilled proteins for an instant flavor upgrade that doesn't compromise your safe-food list.
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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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