Pecan Free Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready to brighten up just about anything on your plate, these quick pickled onions are one of those small-effort condiments that make every meal feel a little more intentional. The brine is built from apple cider vinegar, honey, fresh ginger, and a pinch of turmeric, which gives the onions their gorgeous deep pink color and a warmly spiced, slightly sweet edge. Everything comes together in a single saucepan and one jar — no canning equipment, no fuss. Store-bought pickled onions can be hit or miss with added preservatives and mystery seasonings, but making your own means you know exactly what's going in the jar. After just 30 minutes in the fridge they're tender and ready to pile onto tacos, grain bowls, sandwiches, or grilled meats. They keep mellowing and deepening in flavor over the next 24 hours, so if you can hold off, the wait 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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