Gut Friendly 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, avocado toast, grilled proteins, you name it. Apple cider vinegar forms the tangy backbone of the brine, and it pairs beautifully with honey for just a touch of natural sweetness that keeps things balanced rather than sharp. The real magic here is the turmeric and ginger, two ingredients well-loved for their digestive and anti-inflammatory properties, woven right into the pickling liquid so every bite carries that warm, golden goodness. Black pepper is included too, which is a smart pairing since it helps the body make the most of turmeric's active compounds. The process is genuinely simple — a quick stovetop brine, a pour-over, and the fridge does the rest. Within 30 minutes you have tender, jewel-pink onions ready to brighten any plate, and they only get better as they mellow overnight. Keep a jar stocked 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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