Coconut Free Quick Pickled Red Onions with Turmeric & Ginger
These vibrant pickled onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine is a warm, golden blend of apple cider vinegar, honey, turmeric, and ginger, giving each fuchsia-pink sliver a tangy, lightly spiced kick that's anything but ordinary. Many store-bought pickled products sneak in unexpected additives or are processed on shared lines, so making your own at home puts you fully in control of every single ingredient. The whole process is remarkably simple: a quick stovetop brine, a pour, and a short rest in the fridge is all it takes. That turmeric doesn't just add earthy warmth — it gives the finished jar a gorgeous golden tint that bleeds into the brine and makes the whole thing look like something out of a fancy deli case. After just 30 minutes they're ready to eat, though they keep mellowing and deepening in flavor the longer they sit. 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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