Macadamia Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and packed with warm spice, these quick pickled red onions are the kind of condiment that makes everything taste more intentional. A simple brine of apple cider vinegar, honey, turmeric, and ginger transforms raw onion slices into something tender, vibrant, and deeply flavorful in under an hour. The turmeric gives the brine a gorgeous golden hue that bleeds into the onions alongside that punchy pink, making the finished jar almost too pretty to tuck away in the fridge. There's no special equipment needed — just a saucepan, a glass jar, and about five minutes of active effort before the brine does all the work. A gentle heat dissolves the honey and salt without boiling off the brightness of the vinegar, so the flavor stays sharp and lively. Pile these on tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear fast. They keep mellowing and improving over the next 24 hours, so making a jar ahead of time is always a smart move.
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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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