Eggless Quick Pickled Red Onions with Turmeric & Ginger
These vibrant pickled onions are the kind of condiment that quietly transforms every meal 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 tangy, subtly sweet, and gently spiced all at once. Because the whole recipe is built from pantry staples and fresh aromatics, there's nothing to second-guess from an egg-free standpoint — no hidden binders, no emulsifiers, just clean, simple ingredients. The technique is almost effortless: a quick two-to-three minute warm brine, a pour-over, and then the refrigerator does the rest. After just thirty minutes they're tender and bright, but if you can wait until the next day, the flavors mellow and deepen into something even more addictive. 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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