Cinnamon Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and ready to transform just about anything you put them on, these quick pickled red onions are a condiment worth keeping stocked in your fridge at all times. The brine gets its warmth from ground turmeric and ginger rather than the spice blends that often sneak cinnamon into pickling recipes, making this a genuinely safe and satisfying option for anyone avoiding that particular ingredient. Apple cider vinegar gives the brine a mellow, slightly fruity sharpness, while honey rounds out the acidity without overpowering the natural bite of the onion. A pinch of black pepper and optional red pepper flakes add just enough heat to keep things interesting. The whole process comes together in a single small saucepan, and the onions are ready to eat in as little as 30 minutes — though they get even better as they sit overnight. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear fast.
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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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