Almond Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-bright pickled onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine is a warm blend of apple cider vinegar, honey, turmeric, and ginger, which gives the onions a gorgeous golden-pink hue and a flavor that's equal parts punchy, sweet, and subtly spiced. Because the brine is gently heated rather than boiled, the onions stay crisp and don't turn mushy, just beautifully tender. Everything here is straightforward pantry and produce — no specialty items, no nuts, no hidden additives to second-guess on a label. The whole process takes almost no active effort, and within 30 minutes you've got a condiment that tastes like it came from a fancy brunch spot. They keep mellowing and deepening in flavor over the next day, so making a jar ahead of time is absolutely worth it.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pack the sliced red onion into a clean 16 oz glass jar, pressing gently so the slices fit snugly.
- 2
Combine the apple cider vinegar, water, honey, salt, turmeric, ginger, black pepper, and red pepper flakes (if using) in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Do not boil.
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