Breastfeeding Friendly Quick Pickled Red Onions with Turmeric & Ginger
These vibrant, tangy onions are the kind of condiment that quietly transforms everything they touch — grain bowls, tacos, scrambled eggs, avocado toast, you name it. The brine is a warm blend of apple cider vinegar, honey, turmeric, and ginger, which means every jar is packed with flavor that feels intentional rather than just sharp and acidic. Turmeric and ginger are both well-regarded for their gentle, nourishing qualities, making this a condiment you can feel good about reaching for regularly while nursing. The honey rounds out the vinegar beautifully, so the result is mellow and bright rather than face-puckering. Best of all, the whole process takes just a few minutes on the stovetop — no canning equipment, no complicated technique, just a clean jar and a little patience while things cool down. After 30 minutes in the fridge, the onions turn a gorgeous deep pink and are ready to pile onto whatever you're eating. Make a jar on Sunday and you'll find yourself adding them to nearly every meal by Wednesday.
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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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