AIP Friendly Orange-Garlic Quick-Pickled Red Onions
Bright, tangy, and faintly sweet, these quick-pickled red onions are the kind of condiment that makes everything on the plate feel more intentional. The brine is built from apple cider vinegar, freshly squeezed orange juice, and a touch of honey, so there's real depth of flavor without any of the processed additives or refined sugars that can derail a healing protocol. Smashed garlic, sliced fresh ginger, and a strip of orange zest steep right in the jar alongside the onions, layering in warmth and citrus fragrance as everything cools. The whole process takes under an hour and requires nothing more than a saucepan and a glass jar — no canning equipment, no complicated technique. Once refrigerated, you've got a vibrant, gut-friendly topping ready to go for tacos, grain bowls, roasted meats, or anything else that needs a little lift. With eight servings per batch, this is the kind of make-ahead staple worth keeping stocked in the fridge all week.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced into half-moons
- ½ cup apple cider vinegar
- ¼ cup fresh orange juice (from about 1 medium orange)
- ¼ cup water
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fine sea salt
- 2 cloves garlic, peeled and lightly smashed
- 1 tsp fresh ginger, peeled and thinly sliced
- 1 strip orange zest (about 2 inches long), pith removed
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Pack the sliced red onions into a clean 16 oz glass jar, pressing them down gently so they fit snugly.
- 2
Combine the apple cider vinegar, orange juice, water, honey, and salt in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Do not boil.
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