Lactose Free Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-toned, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that makes everything taste more intentional. The brine comes together in minutes on the stovetop — apple cider vinegar, a touch of honey, and sea salt — and the smashed garlic, thyme, and rosemary turn a simple pickle into something genuinely aromatic. Because every ingredient here is naturally free of dairy, there is no need to scrutinize labels or swap anything out; it just works, exactly as written. The onions go from raw to brilliantly pink and tender in as little as 30 minutes, though a full day in the fridge deepens the flavor considerably. Pile them onto tacos, grain bowls, sandwiches, or roasted vegetables and watch them disappear fast. A single jar pulls serious weight all week long, and the recipe is easy enough to double whenever you want a backup in the fridge.
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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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