Citric Acid Free Quick Pickled Red Onions with Turmeric & Ginger
Bright, tangy, and flushed with a gorgeous magenta hue, these quick pickled onions are the kind of condiment that makes everything on the plate look and taste more exciting. Most store-bought pickled products rely on citric acid as a preservative, which can be a hidden problem for anyone avoiding it — but this brine skips it entirely, using apple cider vinegar as the sole acidic base. The warm brine is gently heated just enough to dissolve the honey and salt without boiling off the vinegar's natural brightness, so the onions stay crisp and lively. Ground turmeric and ginger add a subtle warmth and an almost golden undertone to the brine, while a pinch of black pepper ties everything together. After just 30 minutes in the fridge, the onions turn tender and that stunning pink color deepens beautifully. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins — honestly, once you have a jar of these in the fridge, you'll find yourself reaching for them 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)
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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