Red Meat Allergy Friendly Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready to brighten up just about any plate, these quick pickled onions are a condiment you'll want to keep stocked in your fridge at all times. The brine is a simple mix of apple cider vinegar, honey, ginger, and a touch of turmeric — all plant-based ingredients that come together in minutes on the stovetop. For anyone navigating a red meat allergy, the challenge is often the sneaky extras: sauces, condiments, and toppings that may be processed alongside animal products. This recipe sidesteps all of that with a completely from-scratch brine you control entirely. The ginger adds a gentle warmth while the turmeric gives the onions that gorgeous golden-pink hue once they soak up the liquid. Pile them onto tacos, grain bowls, sandwiches, or grilled fish — anywhere you want a bright, acidic pop of flavor. They're ready to eat in under an hour, but if you can wait until the next day, the flavor gets even better.
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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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