Xanthan Gum Free Quick Pickled Red Onions with Turmeric & Ginger
These vibrant, tangy pickled onions are the kind of condiment that quietly transforms every meal they touch — tacos, grain bowls, sandwiches, grilled meats, you name it. The brine is a simple mix of apple cider vinegar, honey, and warm spices, and it comes together in just a few minutes on the stovetop without any thickeners or stabilizers whatsoever. That matters more than you might think, because many store-bought pickled products sneak in additives to extend shelf life or improve texture — none of that here. Ground turmeric gives the onions a gorgeous golden hue that bleeds into the brine, while ginger and black pepper add a gentle, layered heat that keeps things interesting. The onions are ready to eat in as little as 30 minutes, though they get even better as they mellow overnight in the fridge. This is a genuinely fuss-free recipe that rewards you with a punchy, restaurant-worthy topping made from nothing but clean, straightforward pantry staples.
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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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