Gelatin 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, grilled meats, you name it. The brine is a punchy blend of apple cider vinegar, honey, turmeric, and ginger, giving each forkful a sweet-tart warmth with a gorgeous golden hue bleeding into that signature bright pink. Many store-bought pickled products rely on stabilizers or additives that can be harder to vet, so making your own from scratch means you know exactly what's in the jar. The technique here is refreshingly simple: a quick stovetop brine poured hot over thinly sliced red onion, and the fridge does the rest. No canning equipment, no complicated process — just a glass jar and about 30 minutes of patience before you're rewarded with tender, tangy slices ready to pile onto anything. The optional red pepper flakes add a gentle kick if you like a little heat, and the flavors only deepen and mellow as the jar sits in the refrigerator. Keep a batch on hand 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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