Brazil Nut Free Garlic-Herb Quick-Pickled Red Onions
These tangy, jewel-toned pickled onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, cheese boards, you name it. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just enough to dissolve everything without cooking the onions into mush. What makes this version special is the garlic, thyme, and rosemary tucked right into the jar, infusing every slice with a savory, herby depth that plain pickled onions just can't compete with. The whole process is refreshingly straightforward — no canning equipment, no complicated ratios, just a saucepan and a jar. Since every ingredient here is whole and easy to verify, there's no need to squint at labels or worry about hidden additives sneaking in. They're ready to eat in about 30 minutes, though leaving them overnight takes the flavor somewhere even better.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced into half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 3 cloves garlic, peeled and lightly smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- 1
Pack the sliced red onion into a clean 16 oz glass jar, pressing gently so the slices fit snugly.
- 2
Tuck the smashed garlic cloves, thyme sprigs, and rosemary sprig down into the jar among the onion slices.
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