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.
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.