BHA & BHT Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned pickled onions are the kind of condiment that makes everything taste more exciting — piled onto tacos, tucked into sandwiches, or scattered over grain bowls for a pop of color and brightness. The brine is a simple mix of apple cider vinegar, honey, and warm spices, so you know exactly what's going into the jar and there's no guesswork about hidden preservatives the way there often is with store-bought pickled vegetables. BHA and BHT are synthetic antioxidants commonly used to extend shelf life in packaged condiments, and making your own from scratch is the most straightforward way to sidestep them entirely. The turmeric and ginger add a gentle earthiness and a gorgeous golden tint to the brine, while a pinch of red pepper flakes gives the finished onions a subtle, lingering heat if you're into that. The process is genuinely quick — a short simmer to dissolve the honey and salt, a pour-over, and then the fridge does the rest. After just 30 minutes they're tender and vibrantly pink, though they get even better as they mellow overnight. Keep a jar on hand and you'll find yourself reaching for them constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!