Xanthan Gum 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 meats, you name it. The brine comes together in minutes on the stovetop using apple cider vinegar, honey, and sea salt, and the whole process is refreshingly straightforward with no specialty equipment required. Many store-bought pickled onions sneak in stabilizers or thickeners to extend shelf life, so making your own is the cleanest way to know exactly what's in the jar. Here, the only "thickener" at work is time — the hot brine softens the onions just enough while keeping that satisfying slight bite. Smashed garlic cloves, thyme, and rosemary steep right in the jar, layering in an herby depth that plain vinegar versions simply can't match. They're ready to eat in about 30 minutes, though leaving them overnight rewards you with even more mellow, complex flavor. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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