Nightshade Free Garlic-Herb Quick-Pickled Red Onions
Bright, tangy, and faintly floral, these quick-pickled red onions are the kind of condiment that makes everything they touch taste more interesting. The brine comes together with apple cider vinegar, a touch of honey, and fresh thyme and rosemary, giving the onions a herby depth that goes well beyond a basic pickle. Because the recipe relies entirely on aromatics and pantry staples — no tomatoes, peppers, or other common nightshades in sight — it's a genuinely safe and satisfying option for anyone navigating that particular restriction. The garlic cloves tucked into the jar infuse the brine as it cools, adding a mellow savory note without any heat. You don't need any special equipment, just a saucepan, a jar, and about 45 minutes of mostly hands-off time before they're ready to eat. Pile them onto grain bowls, grilled meats, tacos, or avocado toast — they turn a deep, jewel-toned pink and look just as good as they taste. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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!