Eggless Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-toned, and fragrant with garden herbs, these quick-pickled red 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 losing that bright, tangy edge. Smashed garlic, fresh thyme, and a sprig of rosemary steep right in the jar, giving the onions a savory, aromatic depth that store-bought pickled onions simply can't match. Every single ingredient here is naturally free of eggs, so there's no label-reading stress or ingredient swaps required — just straightforward, wholesome pickling. The onions turn a gorgeous deep pink within 30 minutes and keep mellowing in the fridge over the next day, getting better as they sit. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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