Celery Free Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-pink, and fragrant with garlic and woody herbs, these quick-pickled red onions are the kind of condiment that quietly elevates everything they touch — tacos, grain bowls, sandwiches, roasted meats, you name it. The brine comes together in minutes on the stovetop, with apple cider vinegar, a touch of honey for balance, and sea salt doing the heavy lifting. Smashed garlic, fresh thyme, and rosemary steep right in the jar, giving the onions a savory, aromatic depth that goes well beyond a basic pickle. Every ingredient here is straightforward and naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved. The onions are ready to eat in as little as 30 minutes, though letting them sit overnight rewards you with a mellower, more complex flavor. Keep a jar in the fridge and you'll find yourself reaching for it constantly — it's one of those small-effort, high-reward staples that makes home cooking feel effortlessly put-together.
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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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