Brazil Nut Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned pickled onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine gets a warm, golden twist from ground turmeric and ginger, giving the finished onions a complexity that goes way beyond basic vinegar-and-sugar versions. Apple cider vinegar keeps things bright and slightly fruity, while honey rounds out the acidity without tipping into sweetness. The whole process happens on the stovetop in just a few minutes, and the onions are ready to eat in as little as half an hour. Because every ingredient here is a simple pantry staple or fresh produce, there's zero guesswork about hidden additives or cross-contact from specialty nuts — just clean, straightforward pickling. They keep mellowing beautifully in the fridge 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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