Barley Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and just a little bit spicy, these quick pickled red onions are the kind of condiment that makes everything taste more exciting. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, and a warm hit of turmeric and ginger — and the result is something that looks and tastes far more impressive than the effort involved. Within 30 minutes of hitting the fridge, the onions turn a stunning fuchsia and soften into silky, flavor-packed ribbons that are impossible to stop snacking on straight from the jar. Pile them onto tacos, grain bowls, sandwiches, burgers, or roasted vegetables and watch the whole dish come alive. Because every ingredient here is a straightforward pantry staple, there's no need to scrutinize labels for hidden grain-based additives or fermented malt ingredients that can sneak into store-bought pickled products. The turmeric adds a subtle earthiness and gorgeous golden undertone to the brine, while the optional red pepper flakes give a gentle kick for anyone who likes a little heat. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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