Rice Free Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these quick pickled onions are the kind of condiment that makes everything they touch taste more exciting. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, turmeric, and ginger — creating a golden liquid that turns the onions a stunning magenta as they cool. There's no rice, no grain-based filler, and nothing hiding in the ingredient list that would trip up anyone avoiding rice in their diet. The turmeric adds an earthy depth while the ginger brings a gentle heat, and a pinch of red pepper flakes can kick things up even further if you're feeling bold. After just 30 minutes in the fridge they're ready to pile onto tacos, grain bowls, sandwiches, eggs, or really anything that needs a bright, acidic lift. They keep mellowing and improving over the next 24 hours, so making a jar ahead of time is absolutely worth it.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!