Hazelnut Free Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready to elevate just about anything on your plate, these quick pickled onions are the kind of condiment that makes a simple meal feel intentional. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, fresh ginger, and a pinch of turmeric — giving the onions a warm, slightly floral depth that plain white vinegar just can't match. That golden turmeric tint bleeds into the brine while the red onion turns a stunning deep pink, so the jar looks as good on the counter as it tastes on a taco or grain bowl. Store-bought pickled onions can be a gamble when you're scanning labels for shared-facility warnings, but making your own means you know exactly what went in. The whole process is straightforward: pack the jar, pour over the hot brine, let it cool, then refrigerate for at least 30 minutes before digging in. They're genuinely delicious right away and only get better as they mellow overnight, making them a smart thing to prep ahead for the week.
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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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