Soy Free Quick Pickled Red Onions with Turmeric & Ginger
These vibrant pickled onions are the kind of fridge staple that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine is a warm, golden blend of apple cider vinegar, honey, turmeric, and ginger that gives each sliver a tangy, lightly spiced kick with just a hint of heat if you go for the red pepper flakes. What makes this recipe so satisfying is how fast it comes together — a quick simmer on the stove, a pour over the jar, and thirty minutes in the fridge is all it takes before those onions turn that gorgeous, jewel-toned pink. Every single ingredient here is clean and straightforward, so there's no need to squint at labels hunting for hidden soy derivatives the way you might with store-bought pickled products. The turmeric and ginger do double duty, adding both a warm, earthy depth and a beautiful golden tint to the brine. 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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