Pecan Free Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-toned, and fragrant with garden herbs, these quick-pickled red onions are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, warmed just enough to dissolve everything without losing that bright, tangy edge. Smashed garlic cloves, fresh thyme, and a sprig of rosemary steep right in the jar, giving the onions a savory, aromatic depth that sets them apart from any plain vinegar pickle. The whole process happens on the stovetop and in a single jar, with no canning equipment or special technique required. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden additives sneaking into your condiment rotation. After just 30 minutes in the fridge the onions are already a gorgeous deep pink and ready to pile onto whatever you're serving, though they get even 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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