Rice 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 condiments you'll want to keep stocked in the fridge at all times. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just long enough to dissolve everything together before it gets poured over thinly sliced red onion. What makes this version especially interesting is the addition of fresh ginger and ground turmeric, which give the brine a subtle warmth and a gorgeous golden hue that bleeds into that deep pink as the onions soak. There's no complicated technique here — just a saucepan, a jar, and a little patience while they cool and chill. For anyone navigating grain-free eating, store-bought pickled onions can be a surprisingly tricky category, with added starches or fillers sneaking into the ingredient list. Every single component in this recipe is naturally free of those concerns, so you can pile them onto tacos, grain bowls, sandwiches, or grilled proteins without a second thought. They're ready in about an hour but genuinely get better the longer they sit, making them a perfect make-ahead staple.
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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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