Nightshade Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and ready in under an hour, these pickled red onions are the kind of condiment that makes everything taste more interesting. A warm brine of apple cider vinegar, honey, and sea salt does the heavy lifting, while ground turmeric and ginger layer in a gentle warmth and gorgeous golden hue. For anyone navigating a nightshade-free lifestyle, classic pickled onion recipes can be a minefield — many brines sneak in paprika, chili powder, or other pepper-derived spices that quietly break the rules. This version keeps things clean and flavorful without any of that, and the optional red pepper flakes are easy to leave out entirely. The onions go from sharp and pungent to tender and mellow after just 30 minutes in the fridge, and they only get better as the day goes on. Pile them onto grain bowls, tacos, sandwiches, or grilled proteins — honestly, it's hard to think of a savory dish they wouldn't improve. One jar and you'll wonder how your fridge ever functioned without them.
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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)
Can be omittedred pepper flakes
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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