Legume 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, roasted meats, you name it. The brine gets a warm, golden twist from ground turmeric and ginger, giving it way more personality than a standard vinegar pickle. Apple cider vinegar keeps things bright and tangy, while a spoonful of honey rounds out the sharpness without making it sweet. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved — just a clean, straightforward pantry pull. The whole process takes only a few minutes on the stovetop, and the onions are ready to eat in as little as 30 minutes once they hit the fridge. They'll keep mellowing and deepening in flavor over the next day, so making a jar ahead of time is absolutely worth it. Once you have a batch in the fridge, 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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