Lupin 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. The brine comes together in minutes on the stovetop — apple cider vinegar, a touch of honey, and sea salt — then gets poured over thinly sliced onions layered with smashed garlic, thyme, and rosemary for a result that's bright, savory, and just a little floral. Within half an hour in the fridge, the onions transform into something deeply pink and tender with just enough bite to keep things lively. For anyone navigating lupin sensitivities, this recipe is refreshingly straightforward — every ingredient is a whole food or pantry staple, with zero flour-based thickeners, legume derivatives, or processed additives to second-guess. Store-bought pickled onions and condiments can be surprisingly tricky territory, so making your own at home puts you fully in control of what goes into the jar. Pile them onto tacos, grain bowls, sandwiches, or grilled meats, and watch how quickly the jar disappears. They only get better as they sit, so making a batch ahead is always a smart move.
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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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