Chicken Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these quick pickled red onions are the kind of condiment that quietly transforms everything they touch. A brine of apple cider vinegar, honey, turmeric, and ginger gives each faintly crunchy slice a golden-hued depth that goes way beyond your average pickle. The whole process takes just minutes on the stovetop — you're essentially dissolving salt and honey into a fragrant, spiced vinegar before pouring it straight over tightly packed onion slices. No canning equipment, no complicated technique, just a jar and a little patience while they cool. After just 30 minutes in the fridge they turn that gorgeous deep pink and soften into something almost silky, with the flavor continuing to mellow and develop over the next day. Pile them onto grain bowls, tacos, sandwiches, or roasted vegetables — honestly, it's hard to find something they don't improve.
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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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