Gut Friendly Quick Apple Cider Pickled Onions
Tangy, jewel-pink, and ready to brighten up almost any plate, these pickled onions are a condiment worth keeping stocked in your fridge at all times. The brine is built around apple cider vinegar, which brings that familiar sharp bite while also being a gentler choice for sensitive digestion compared to harsher white vinegars. Fresh grated ginger and ground turmeric pull double duty here — they add warmth and a subtle earthiness to the flavor while also being two of the most well-regarded ingredients for supporting a happy gut. A touch of honey rounds everything out so the brine never feels aggressively sour. The process is genuinely simple: warm the brine, pour it over tightly packed onion rings, and let time do the rest. Within 30 minutes you have something that tastes like it came from a fancy brunch spot, and the flavor only gets better as the jar sits in the fridge. Pile them onto grain bowls, tacos, eggs, or anything that needs a little lift.
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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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