Low Iodine Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these quick pickled onions are the kind of condiment that makes everything on your plate taste more exciting. The brine comes together in just a few minutes on the stovetop — apple cider vinegar, honey, sea salt, turmeric, and ginger — and the result is a jar of deeply flavored, vibrantly pink slices that are ready to eat in under an hour. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is plant-based or pantry-simple, with no seafood, dairy, or iodized salt in sight. Fine sea salt does the seasoning work here, which is the easy swap that keeps this condiment safely in bounds. Pile them onto grain bowls, tacos, salads, or roasted vegetables — honestly, it's hard to think of a savory dish they wouldn't improve. The turmeric adds a gorgeous golden depth to the brine while the ginger brings a gentle heat that builds with every bite. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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