Emulsifier Free Quick Pickled Red Onions with Turmeric & Ginger
Bright, tangy, and just a little bit spicy, these quick pickled red onions are the kind of condiment that makes everything taste more exciting. The brine comes together with nothing but apple cider vinegar, water, honey, and a warm lineup of spices — turmeric, ginger, black pepper, and a pinch of red pepper flakes — so there's no need to reach for any store-bought shortcut that might sneak in unwanted additives. Many commercial pickled products rely on emulsifiers to stabilize texture or extend shelf life, but this recipe keeps things completely clean with a straightforward hot brine and a little patience. The turmeric gives the onions a gorgeous golden tint that bleeds into that signature bright pink, making them as beautiful as they are delicious. After just 30 minutes in the fridge they're ready to pile onto tacos, grain bowls, sandwiches, or anything else that needs a punchy lift. They continue to mellow and deepen in flavor over the next day, so making a jar ahead of time is absolutely worth it.
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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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