Paleo Garlic-Herb Quick-Pickled Red Onions
Bright, tangy, and faintly herbal, these quick-pickled red onions are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, grilled meats, you name it. The brine is built from apple cider vinegar, a touch of honey, and sea salt, which keeps the whole thing completely grain-free and free of refined sugars. Garlic, fresh thyme, and rosemary steep right in the jar alongside the onions, layering in an aromatic depth that store-bought pickled onions simply can't compete with. The process is almost effortless: a quick warm brine, a 15-minute cool-down, and 30 minutes in the fridge is all it takes before those onions turn that gorgeous deep pink and are ready to pile onto anything. Because the ingredient list is so clean and intentional, there's no need to scrutinize labels or worry about sneaky additives — every component earns its place. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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