Nutmeg Free Garlic-Herb Quick-Pickled Red Onions
These quick-pickled red onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, cheese boards, you name it. The brine is a simple blend of apple cider vinegar, water, honey, and sea salt, and it comes together in just a few minutes on the stovetop. What makes this version especially good is the garlic, thyme, and rosemary tucked right into the jar, which infuse the onions with a savory, herbaceous depth that plain pickled onions just don't have. The whole process is refreshingly straightforward: pack the jar, pour the hot brine, and let the fridge do the rest. Many store-bought pickled products sneak in warming spices that can be hard to spot on a label, so making your own means you know exactly what's in there — and this recipe keeps things clean and herb-forward without any hidden additions. Within 30 minutes you'll have vivid pink, tangy-sweet onions with a satisfying bite, and they only get better as they sit overnight.
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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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