Mustard Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and just a little bit golden from the turmeric, these quick pickled red onions are the kind of condiment that makes everything taste more finished. A warm brine of apple cider vinegar, honey, ginger, and a pinch of black pepper transforms raw onion slices into something tender and vibrantly pink in under an hour — no special equipment, no canning experience required. Many store-bought pickled onions and condiments sneak in mustard seed or mustard-based brine, so making your own is the cleanest way to get that punchy, acidic hit without any hidden ingredients to worry about. The turmeric adds a subtle earthiness and a gorgeous color, while the ginger keeps things lively and a little warming. They're ready to eat after just 30 minutes in the fridge, though they keep mellowing and deepening in flavor the longer they sit. Pile them onto tacos, grain bowls, sandwiches, or grilled meats — honestly, once you have a jar in the fridge, you'll find yourself reaching for them 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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