Seed Oil Free Quick Pickled Red Onions with Turmeric & Ginger
These tangy, jewel-toned pickled onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine is built from apple cider vinegar, honey, and warm spices like turmeric and ginger, which means every ingredient pulling flavor duty here is clean and intentional. No refined oils sneak into the process at any stage, which is exactly the kind of straightforward pantry win that makes this recipe so easy to trust. The turmeric gives the onions a gorgeous golden blush alongside their natural magenta, and the ginger adds a gentle warmth that keeps things interesting without overpowering. A quick warm brine — no boiling required — is all it takes before the jar goes into the fridge, and within 30 minutes you have something that tastes like it came from a fancy deli counter. Keep a jar on hand 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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