Seed Oil 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 clean, simple mix of apple cider vinegar, water, honey, and sea salt, so there's no mystery about what's going into the jar. Garlic, fresh thyme, and rosemary steep right alongside the onions, giving the finished product a savory, herby depth that store-bought versions rarely bother with. For anyone avoiding industrially processed oils, pickles and condiments can be a surprisingly tricky category, but this recipe is completely built around whole, recognizable ingredients with zero need for any added fat at all. The hot brine method means you're looking at real results in under an hour, with the flavor continuing to develop and mellow beautifully over the next day. Keep a jar in the fridge and you'll find yourself reaching for it constantly — they're tangy, a little sweet, and just the right amount of garlicky.
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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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