Paleo Quick Pickled Red Onions with Turmeric & Ginger
These vibrant pickled onions are the kind of condiment that makes everything taste more exciting — tangy, lightly sweet, and loaded with warm spice from turmeric and ginger. The brine comes together in just a few minutes on the stovetop, and the whole process is refreshingly simple with no canning equipment or special skills required. Apple cider vinegar and honey do the heavy lifting here, which means the pickling liquid is completely free of refined sugars or additives that can sneak into store-bought versions. That combination of real-food ingredients is exactly what makes this such a natural fit for a grain-free, whole-foods lifestyle. After just 30 minutes in the fridge, the onions turn a gorgeous deep pink and soften into something almost silky, with a flavor that keeps getting better over the next day. Pile them onto grilled meats, tuck them into lettuce wraps, or use them to brighten up a simple salad — they punch well above their weight. Keep a jar in the fridge and you'll find yourself reaching for it 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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