Dairy Free Garlic-Herb Quick-Pickled Red Onions
Tangy, jewel-pink, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that makes everything they touch taste more interesting. Apple cider vinegar brings a mellow, slightly fruity acidity, while honey rounds out the brine just enough to keep things balanced rather than sharp. Tucking smashed garlic cloves and sprigs of thyme and rosemary into the jar before pouring in the hot brine is a small step that pays off big — the aromatics infuse every single slice as it cools. The whole process is naturally free of any dairy, so there's nothing to swap or substitute; the recipe just works exactly as written. Store-bought pickled onions often come loaded with preservatives and mystery ingredients, but this version keeps things clean and simple. After just 30 minutes in the fridge the onions are ready to pile onto tacos, grain bowls, sandwiches, or anything else that could use a bright, punchy lift. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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