Breastfeeding Friendly Orange-Garlic Quick-Pickled Red Onions
Bright, tangy, and just a little sweet, these quick-pickled red onions are the kind of condiment that makes everything on your plate taste more exciting. The brine gets its citrusy depth from fresh orange juice and a strip of orange zest, while apple cider vinegar keeps things lively without being harsh. Garlic and fresh ginger add warmth, and a touch of honey rounds out the acidity into something genuinely craveable. When you're nursing, it can feel like flavor is the first thing to go — this recipe is a reminder that eating well and eating deliciously are not mutually exclusive. The ingredients are clean and straightforward, with no additives or preservatives you'd have to second-guess. A quick warm brine is all it takes, and within about 45 minutes you'll have a jar of gorgeous deep-pink onions ready to pile onto grain bowls, eggs, tacos, sandwiches, or anything else that needs a little lift. 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
- 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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