Lactose Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned pickled onions are the kind of condiment that quietly transforms every meal they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine gets a warm, earthy lift from ground turmeric and ginger, plus a gentle kick from black pepper and optional red pepper flakes, making it far more interesting than a basic vinegar soak. Apple cider vinegar brings a slightly fruity sharpness that mellows beautifully as the onions soften and turn that gorgeous magenta pink. Since the whole recipe is built on pantry staples and fresh produce, there's nothing to second-guess from a dairy standpoint — no butter, no cream, no hidden milk derivatives anywhere in the process. The quick stovetop brine comes together in just a few minutes, and the onions are ready to eat after a short rest in the fridge, though they keep getting better as the flavors deepen overnight. Keep a jar stashed in the refrigerator 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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