Celery Free Orange-Garlic Quick-Pickled Red Onions
Tangy, jewel-bright, and packed with citrusy depth, these quick-pickled red onions are the kind of condiment that makes everything they touch taste more alive. The brine gets its brightness from fresh orange juice and a strip of orange zest, while apple cider vinegar brings the classic pucker and honey rounds out the edges with just a touch of sweetness. Smashed garlic and sliced ginger steep right in the jar, layering in warmth and complexity without any complicated technique. There's no boiling, no canning equipment, and no lengthy wait — just a warm brine poured over thinly sliced onions that transforms into something stunning in under an hour. The optional turmeric gives the whole jar a gorgeous golden blush that makes the deep pink onions look almost too pretty to eat. These are completely free of celery and celery-derived ingredients, so there's no need to scrutinize labels on a store-bought jar or worry about hidden plant extracts sneaking into your food. Pile them onto tacos, grain bowls, sandwiches, or cheese boards — honestly, it's hard to think of a dish that wouldn't benefit from a forkful of these.
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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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