Pregnancy Friendly Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-toned, and ready in under an hour, these quick-pickled onions are the kind of condiment that makes everything on your plate taste more exciting. The brine is a simple blend of apple cider vinegar, honey, and warm spices — no mystery preservatives, no store-bought guesswork, just clean ingredients you can feel good about. Turmeric and ginger bring gentle, earthy warmth to every bite, and both are widely celebrated for their soothing properties, which makes this little jar feel as nourishing as it is delicious. Because the brine is heated just enough to dissolve the honey and salt without boiling, the process stays straightforward and safe — no pressure canning or complicated technique required. After just 30 minutes in the fridge, the onions turn a gorgeous deep pink and soften into something almost silky, perfect for piling onto grain bowls, tacos, salads, or avocado toast. Make a jar on Sunday and you'll find yourself reaching for it all week 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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