Capsaicin 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, cheese boards, you name it. The brine gets its warm, golden depth from ground turmeric and ginger, giving you that complex, slightly exotic flavor without any heat from chili-based ingredients. The red pepper flakes listed in the recipe are explicitly optional, so skipping them keeps this completely free of capsaicin while losing nothing essential. Apple cider vinegar and a touch of honey create a brine that's bright and just barely sweet, and the whole thing comes together in a single small saucepan in a matter of minutes. After just 30 minutes in the fridge, the onions turn a stunning magenta and soften into something silky and bold. They continue to mellow and deepen over the next day, so a batch made Sunday will be even better by Monday night. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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)
Can be omittedred pepper flakes
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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