Anti Inflammatory Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned pickled onions come together in under an hour and make everything they touch taste more alive. The brine is where the real magic happens — apple cider vinegar brings a sharp, gut-friendly acidity, while turmeric and ginger load each bite with compounds that have been studied extensively for their role in reducing inflammation. A pinch of black pepper is in there too, which is no accident: it helps your body absorb the active components in turmeric more effectively. The touch of honey rounds out the sharpness without tipping the whole thing into sweet territory. Pile them onto grain bowls, tacos, avocado toast, or grilled fish and you've instantly upgraded both the flavor and the nutritional profile of your meal. This recipe makes eight servings, so one quick batch keeps you stocked all week long — and the flavor only gets better as the onions continue to mellow in the fridge.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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