Nitrate & Nitrite Free Garlic-Herb Quick-Pickled Red Onions
Quick-pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, charcuterie boards, you name it. The problem is that many store-bought pickled products sneak in preservatives, including nitrates and nitrites, to extend shelf life, so making your own is genuinely the smarter move. This version uses a simple apple cider vinegar brine sweetened with honey and seasoned with sea salt, so you know exactly what's going in the jar. The real magic here is the garlic, thyme, and rosemary tucked right in with the onions — they infuse the brine with an herby, savory depth that store-bought versions just can't replicate. The brine comes together in minutes on the stovetop, and within half an hour in the fridge those onions transform into something vibrantly pink, tangy, and tender with just enough bite. Keep a jar on hand and you'll find yourself reaching for it constantly — it's the kind of condiment that makes a simple meal feel intentional.
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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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