Mushroom 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 they touch taste more interesting. A brine of apple cider vinegar, honey, turmeric, and ginger comes together in just a few minutes on the stove, and the result is something that looks almost too pretty to eat — almost. The turmeric gives the onions a gorgeous golden blush alongside their natural hot pink, while the ginger and black pepper add a gentle, lingering heat that keeps things exciting. There's no fungi of any kind anywhere near this recipe, so if you're navigating a sensitivity or simply prefer to keep your food free of mushroom-derived ingredients, this is a completely worry-free addition to your condiment lineup. Pack them onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear faster than you expected. They're ready to eat in as little as 30 minutes, though a full day in the fridge deepens the flavor beautifully — if you can wait that 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
- 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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