Low Iodine 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. A warm brine of apple cider vinegar, honey, and fine sea salt does the heavy lifting, softening the raw bite of the onion while the thyme and rosemary add a quietly aromatic depth you won't find in anything store-bought. For anyone navigating a low-iodine approach, this recipe is a natural fit — it skips iodized salt in favor of fine sea salt and relies entirely on whole, unprocessed ingredients with no hidden additives to second-guess. The technique is genuinely simple: pack the jar, pour the brine, and let the refrigerator do the rest. Within 30 minutes you have something that looks stunning and tastes like it took far more effort than it did. Pile them onto grain bowls, sandwiches, roasted vegetables, or anything that needs a bright, acidic lift. Once you have a jar of these in the fridge, you'll find yourself reaching for them 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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