Shellfish Free Garlic-Herb Quick-Pickled Red Onions
Sharp, jewel-pink, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that quietly transforms 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 cooking the onions into mush, so they keep that satisfying tender-crisp bite. Smashed garlic cloves, thyme, and rosemary steep right in the jar, layering in an aromatic depth that plain pickled onions just can't match. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought pickles and condiments. The whole process takes almost no active effort — pack the jar, pour the brine, wait — and within 30 minutes you have something that looks and tastes genuinely impressive. They keep mellowing and deepening in the fridge over the next day, so making a jar ahead of time is absolutely worth it.
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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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