Tangy, tawny, and terribly tasty, this turmeric and black pepper pickled onions recipe yields no ordinary pickled onion. Tendrils of spiced oniony perfection – spicy, peppery, earthy – are a wonderful foil flavor to plop on top of whatever, adorning your food as a beautiful and flavorful golden garlandy garnish. They’re simple to make, and require only 9 common ingredients, and store well in the fridge. So..what more reason do you need? Try ’em!
An onion can make people cry but there’s never been a vegetable that can make people laugh.”
– Will Rogers
Turmeric Pickled Onions Recipe: Ingredients
All you need are 9 simple ingredients, and you’re on your way to pickled onion paradise.
- 1 cup distilled white vinegar
- ½ cup water
- 1 yellow onion
- 3 – 5 garlic cloves, de-skinned, crushed with the side of a knife or roughly sliced
- 2 tablespoons sea salt
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes, or more for spicer recipe
- ½ teaspoon black peppercorns, or more for spicer recipe
- ½ teaspoon ground turmeric
It is hard to imagine a civilization without onions.”
– Julia Child
Pickled Onions Recipe: How To
- In a small sauce pan, bring the vinegar and water to a boil.
- Meanwhile, stack a 2 pint jar full of onion and garlic, and then add the sea salt, sugar, red pepper flakes, black peppercorn and ground turmeric on top.
- Pour the boiled vinegar and water over the onions and spices, until it fills the jar to about ¼-inch of the brim. Let cool, and then the onions can be ready to eat in as little as 2 – 3 hours, but refrigerate for 24 hours before serving for best results. The onions store well for a week or two in the fridge.
Man is like an onion. His potential is exposed one layer at a time until all he is, is known by all.”
– Myles Munroe
Another Pickled Onion Recipe?
Mine eyes smell onions: I shall weep anon.
– William Shakespeare
I hope that you enjoyed this turmeric and black pepper pickled onions recipe. If you did, consider leaving me a comment and recipe rating before you go.
Turmeric & Black Pepper Pickled Onions
Equipment
- 2 pint (32 oz.) canning jar, or two separate 1 pint (16 oz.) jars, ingredients split between them
Ingredients
- 1 cup distilled white vinegar
- ½ cup water
- 1 yellow onion
- 3 – 5 garlic cloves, de-skinned, crushed with the side of a knife or roughly sliced
- 2 tablespoons sea salt
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes, or more for spicer recipe
- ½ teaspoon black peppercorns, or more for spicer recipe
- ½ teaspoon ground turmeric
Instructions
- In a small sauce pan, bring the vinegar and water to a boil.
- Meanwhile, stack a 2 pint jar full of onion and garlic, and then add the sea salt, sugar, red pepper flakes, black peppercorn and ground turmeric on top.
- Pour the boiled vinegar and water over the onions and spices, until it fills the jar to about ¼-inch of the brim. Seal with an airtight lid, and let the onions steep. After that, the onions can be ready to eat in as little as 2 – 3 hours, but refrigerate for 24 hours before serving for best results. The onions store well for a week or two in the fridge.
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Nutrition
May you have good food in good company,
That Vegan Nephew
I have enjoyed both your turmeric pickled onions and the red onion pickle. You can add them to anything to bump up flavor. I top off a salad, chop them up for a chickpea tuna sandwich, or add them to a slice of pizza. They are now a standard condiment in our refrigerator. Thank you Vegan Nephew!