Seeds Free Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready to elevate almost anything on your plate, these apple cider pickled onions are the kind of condiment that disappears fast. The brine is a simple combination of apple cider vinegar, honey, fresh ginger, and a touch of turmeric, which gives the onions their gorgeous golden-pink hue and a warmly spiced depth that plain vinegar just can't match. Many store-bought pickled onions sneak in mustard seeds or celery seeds as part of the pickling blend, making them a minefield for anyone avoiding seeds — this recipe keeps things completely clean with nothing but whole spices and pantry staples. The process is refreshingly low-effort: heat the brine, pour it over thinly sliced red onion rings, and let time do the rest. Within 30 minutes in the fridge they're tender and vibrantly pink, though leaving them overnight makes the flavor even more mellow and complex. Pile them onto tacos, grain bowls, burgers, or a cheese board and watch everyone ask what your secret is.
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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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