Eosinophilic Esophagitis Friendly Quick Pickled Red Onions with Turmeric & Ginger
Bright, tangy, and beautifully pink, these quick-pickled onions are the kind of condiment that makes everything on your plate look and taste more exciting. The brine comes together in just a few minutes on the stovetop — apple cider vinegar, honey, sea salt, and warm spices like turmeric and ginger — then gets poured straight over thinly sliced red onion to do its magic in the fridge. Managing eosinophilic esophagitis often means scrutinizing every condiment label for hidden triggers, and store-bought pickled products can be a minefield of additives, preservatives, and mystery seasonings. This recipe keeps the ingredient list short and completely transparent, so you know exactly what's going in the jar. The turmeric adds a gorgeous golden hue and earthy depth, while the ginger brings a gentle warmth that makes the brine feel anything but plain. After just 30 minutes of chilling, the onions turn tender and vibrantly pink, ready to pile onto grain bowls, tacos, salads, or anything else that could use a little lift. Make a jar on Sunday and you'll find yourself 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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