Cashew Free 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 taste more exciting. The brine is built from apple cider vinegar, fresh orange juice, and honey, with smashed garlic, sliced ginger, and a strip of orange zest layered in for a flavor that's genuinely complex without being complicated. A touch of turmeric gives the whole jar a gorgeous golden blush alongside that deep pink from the onions. There's no stovetop fussing or canning equipment required — just a warm brine, a glass jar, and about 45 minutes of patience before you're ready to refrigerate. Pile them onto tacos, grain bowls, sandwiches, or grilled fish and watch them disappear faster than you expected. Since every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden nut-based fillers sneaking into your condiment rotation. This is the kind of simple, from-scratch recipe that earns a permanent spot in your fridge door.
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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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