Wheat Free Quick Apple Cider Pickled Onions
Tangy, jewel-toned, and ready to brighten up just about anything on your plate, these pickled onions are a condiment worth keeping stocked in the fridge at all times. The brine is built from apple cider vinegar, honey, fresh ginger, and a pinch of turmeric, which gives the onions that gorgeous deep pink color and a warmly spiced edge that plain white vinegar just can't match. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just a clean, simple process from start to finish. You heat the brine, pour it over tightly packed red onion rings, and let time do the rest. They're ready to eat in about 30 minutes, though leaving them overnight makes the flavor even more mellow and complex. Pile them onto tacos, grain bowls, sandwiches, eggs, or a cheese board — honestly, it's hard to think of a savory dish they wouldn't improve.
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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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