Yeast 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 simple mix of apple cider vinegar, water, honey, and sea salt, which means there's no reliance on any fermentation or leavening agents that would make this off-limits for anyone avoiding yeast. Garlic, fresh thyme, and rosemary do serious aromatic heavy lifting here, giving the onions a herby, savory depth that goes way beyond a basic pickle. The technique is refreshingly low-effort: warm the brine just enough to dissolve the honey and salt, pour it over the packed jar, and let time do the rest. Within 30 minutes you've got jewel-toned, tangy-sweet onions with just enough bite to keep things interesting. Store-bought pickled onions often contain additives or vinegars with unclear origins, so making your own gives you full control over every ingredient. 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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