Dairy Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned 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 blend of apple cider vinegar, honey, turmeric, and ginger, which gives the onions a gorgeous golden-pink hue and a flavor that's bright, slightly sweet, and gently spiced. A pinch of red pepper flakes adds a subtle kick if you're into that. The whole process is almost absurdly simple: heat the brine, pour it over tightly packed onion slices, and let the refrigerator do the rest. Since every ingredient here is naturally plant-based, there's zero need to check labels or swap anything out — it's just clean, whole-food pantry staples doing their thing. After just 30 minutes in the fridge they're ready to eat, though they keep mellowing and deepening in flavor over the next day. Make a jar on Sunday and you'll be reaching for it all week long.
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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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