Shellfish Free Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready to brighten up just about anything on your plate, these pickled onions are one of those small-effort condiments that make every meal feel a little more intentional. A warm brine of apple cider vinegar, honey, fresh ginger, and turmeric transforms raw red onion rings into something deeply pink, tender, and complex in flavor. The honey rounds out the acidity, while the ginger and turmeric add a subtle warmth that sets this version apart from a basic vinegar pickle. Store-bought pickled onions can sometimes hide unexpected additives or be processed on shared lines, so making your own at home puts you fully in control of every ingredient. The process is genuinely simple — heat the brine, pour it over the packed onions, and let time do the rest. They're ready to eat in about 30 minutes, but if you can wait until the next day, the flavors mellow into something even more craveable. Pile them onto tacos, grain bowls, sandwiches, or grilled meats and watch them disappear fast.
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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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