Macadamia Free Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-pink, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that quietly steals the show on everything they touch. 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 infuse the whole jar with a savory, aromatic depth that plain pickled onions just can't match. You only need about 30 minutes in the fridge before they're ready to pile onto tacos, grain bowls, sandwiches, or grilled meats, though they keep getting better over the next day as the flavors mellow and deepen. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or substitution gymnastics required. The technique is genuinely simple — no canning equipment, no special skills, just a clean jar and a warm brine — making this an easy win even on a busy weeknight. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!