Paleo Quick Apple Cider Pickled Onions
Tangy, jewel-pink, and ready to brighten just about any plate, these quick pickled onions are a condiment worth keeping stocked in your fridge at all times. The brine skips refined sugar entirely, leaning on raw honey for a gentle sweetness that pairs beautifully with the sharp apple cider vinegar. A hit of fresh ginger and golden turmeric push the flavor somewhere warm and complex — far more interesting than anything you'd grab off a store shelf. Because the ingredients are all whole and unprocessed, there's no need to squint at labels hunting for hidden additives or grain-based thickeners. The hot brine does its work fast, softening the onion rings and turning them that gorgeous deep pink in under an hour. Pile them onto grilled meats, tuck them into lettuce wraps, or use them to cut through the richness of a roasted sweet potato — the possibilities are genuinely endless. A jar in the fridge means you're always one spoonful away from making a simple meal feel a little more special.
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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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