Hazelnut Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these quick pickled red onions are the kind of condiment that makes everything they touch taste more exciting. The brine comes together in just a few minutes on the stovetop — apple cider vinegar, honey, turmeric, and ginger create a golden liquid that transforms raw onion into something silky and complex. That pop of turmeric gives the finished jar a gorgeous color while adding a subtle earthiness that pairs beautifully with the sharp vinegar and gentle heat from the ginger and optional red pepper flakes. Because this recipe is built entirely from pantry staples and fresh produce, there's zero need to scan labels or worry about shared-facility warnings — every ingredient is exactly what it says it is. Pile them onto tacos, grain bowls, sandwiches, or grilled meats, and watch them disappear faster than you expected. They're ready to eat in as little as 30 minutes, but leaving them overnight deepens the flavor in the best possible way.
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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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