Mustard Free Quick Apple Cider Pickled Onions
Pickled onions are one of those condiments that make everything taste more exciting, and this apple cider version delivers that punchy, tangy hit without a single drop of mustard — which sneaks into more store-bought pickled products than you'd ever expect. The brine here is beautifully simple: apple cider vinegar, honey, sea salt, fresh ginger, and a pinch of turmeric that turns the whole jar into something almost jewel-like. Red onion rings go in raw and come out tender, deeply pink, and layered with a gentle warmth from the ginger that keeps things interesting without any heat. The whole process takes just a few minutes of active work — you're essentially dissolving a brine on the stovetop, pouring it over the onions, and letting time do the rest. After just 30 minutes in the fridge they're ready to pile onto tacos, grain bowls, sandwiches, or anything else that needs a bright, acidic lift. They only get better over the next day as the flavors mellow and deepen, so making a jar ahead of time is absolutely worth it.
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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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