Lupin 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 vegetables, you name it. The brine is a warm, golden blend of apple cider vinegar, honey, turmeric, and ginger, which gives the onions a gorgeous jewel-pink color and a flavor that's tangy, lightly sweet, and gently spiced all at once. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden legume-based fillers or flour additives that can sneak into store-bought pickled products. The process is refreshingly simple: a quick stovetop brine, a pour-over, and about 30 minutes in the fridge before they're ready to eat. They keep mellowing and deepening in flavor over the next day, so a batch made on Sunday will be even better by Monday night. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's the kind of small-effort, high-reward recipe that earns a permanent spot in your weekly rotation.
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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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