Yeast Free Quick Apple Cider Pickled Onions
Tangy, jewel-pink, and just a little bit spicy from fresh ginger, these pickled onions are the kind of condiment that makes everything on the plate taste more alive. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, sea salt, and a pinch of turmeric — and the result is a vibrant, glossy jar of flavor that looks like it took way more effort than it did. Many store-bought pickled products rely on fermentation or added yeast-based ingredients, so making your own is a smart way to stay in control of exactly what goes into the jar. The warm brine does all the heavy lifting, softening those thin red onion rings into something tender and deeply colored without any waiting around for days. A quick chill in the fridge and they're ready to pile onto tacos, grain bowls, sandwiches, or anything that needs a bright, acidic lift. The ginger and turmeric give the brine a subtle warmth that sets these apart from any basic vinegar pickle you've tried before.
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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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