Citrus Free Quick Pickled Red Onions with Turmeric & Ginger
Most pickled onion recipes lean on lemon juice or orange zest to brighten the brine, but this version skips citrus entirely and still delivers that punchy, tangy kick you're after. Apple cider vinegar does all the heavy lifting here, giving the onions a mellow acidity that's bold without being sharp. The addition of turmeric and ginger takes things in a warmly spiced direction, turning a simple condiment into something genuinely interesting. A touch of honey rounds out the brine with just enough sweetness to balance the heat from the optional red pepper flakes. The whole process is remarkably quick — a few minutes on the stove to dissolve the brine, then the fridge handles the rest. After just 30 minutes, the onions turn a gorgeous, vivid pink and are ready to pile onto tacos, grain bowls, sandwiches, or anything else that needs a little lift. 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)
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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