Rice Free Garlic-Herb Quick-Pickled Red Onions
Bright, tangy, and infused with the fragrance of fresh thyme, rosemary, and smashed garlic, these quick-pickled red onions are the kind of condiment that quietly upgrades everything they touch. A simple brine of apple cider vinegar, honey, and sea salt comes together in minutes on the stovetop, and the whole process requires nothing more than a jar and a little patience in the fridge. The herbs steep right alongside the onions, giving each slice a subtle, garden-fresh depth that plain pickled onions just can't match. Avoiding rice-based fillers or starchy additives is effortless here — every single ingredient is clean, whole, and exactly what it says it is. Pile them onto tacos, grain bowls, sandwiches, or grilled meats, and watch them disappear faster than you expected. After just 30 minutes in the refrigerator the onions turn a gorgeous deep pink and soften to that perfect tender-but-snappy texture, though leaving them overnight makes the flavor even more mellow and complex. Once you have a jar of these in the fridge, you'll wonder how your meals ever got along without them.
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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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