Tangy, jewel-bright, and ready to transform just about anything you put them on, these quick pickled red onions are a condiment worth keeping stocked in your fridge at all times. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, and warm spices like turmeric and ginger — and the result is something that tastes far more complex than the effort involved. For anyone navigating a nickel sensitivity, pickled and preserved foods from the store can be a minefield of questionable additives and high-nickel ingredients, but this recipe keeps things clean and straightforward. Red onion, a handful of pantry spices, and a simple brine are all you need. The turmeric gives the onions a gorgeous golden blush alongside their natural pink, and the ginger adds a gentle warmth that makes the whole jar feel a little special. Pile them onto tacos, grain bowls, sandwiches, or eggs — honestly, they make almost everything taste better. After just 30 minutes in the fridge they're ready to go, though they keep mellowing beautifully over the next day if you can wait that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Pack the sliced red onion into a clean 16 oz glass jar, pressing gently so the slices fit snugly.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
