Citrus Free Garlic-Herb Quick-Pickled Red Onions
Most quick-pickle recipes lean on citrus juice for brightness, but this version proves you don't need a drop of it to get that punchy, vibrant tang. Apple cider vinegar does all the heavy lifting here, delivering a mellow acidity that lets the garlic, thyme, and rosemary actually shine through. The result is a jar of deeply pink, herb-scented onions that smell incredible the moment you crack the lid. They're tender but still have a satisfying bite, and that touch of honey rounds out the brine just enough to keep things balanced rather than sharp. Pile them onto grain bowls, burgers, flatbreads, or roasted vegetables — honestly, it's hard to find something they don't improve. The process is straightforward enough that you can have them ready in under an hour, and they'll keep mellowing in the fridge into something even more complex over the next day or two.
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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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