Vegetarian Garlic-Herb Quick-Pickled Red Onions
Tangy, jewel-pink, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that makes everything they touch taste more interesting. The brine comes together in minutes on the stovetop — apple cider vinegar, a touch of honey, and sea salt — and the smashed garlic, thyme, and rosemary tucked into the jar turn a simple pickle into something genuinely aromatic. Because the brine is poured hot rather than boiled, the onions soften just enough while keeping a satisfying bite. Within 30 minutes they've gone a gorgeous deep pink and are ready to pile onto tacos, grain bowls, sandwiches, flatbreads, or anything else that could use a bright, acidic lift. There are no hidden animal-derived ingredients to worry about here — just pantry staples and fresh produce doing exactly what they're supposed to do. The flavor only gets better as the jar sits in the fridge, mellowing and deepening overnight, so making a batch ahead 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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