Brazil Nut Free Orange-Garlic Quick-Pickled Red Onions
Quick-pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. This version gets a citrusy twist from fresh orange juice and a strip of orange zest, which rounds out the sharpness of the apple cider vinegar with something bright and a little floral. Smashed garlic and sliced fresh ginger add a gentle savory depth, while a pinch of turmeric gives the brine a gorgeous golden hue that bleeds into those already-vivid pink onions. The whole process happens on the stovetop in just a few minutes — you warm the brine, pour it over the packed jar, and let time do the rest. No boiling, no canning equipment, no fuss. Because the ingredient list is built entirely from whole, straightforward pantry staples, there's zero concern about hidden additives or cross-contamination from processed foods. Once they've cooled and hit the fridge, you'll have a tangy, jewel-toned condiment ready to brighten up just about any meal you put in front of it.
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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
- 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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