Cashew Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these quick pickled onions are the kind of condiment that quietly steals the show on everything they touch. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, and a golden hit of turmeric and ginger — then gets poured hot over thinly sliced red onion so the magic starts right away. Within half an hour you've got tender, vibrantly pink ribbons that are equal parts punchy and mellow, with a gentle heat from black pepper and optional red pepper flakes. There's no complicated technique here, just a small saucepan, a glass jar, and a little patience while they chill. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch how fast they disappear. Since every ingredient is straightforward and plant-based, there's zero guesswork about what's in the jar — no hidden fillers, no mystery additives, just clean, bold flavor you made yourself.
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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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