Chestnut Free Orange-Garlic Quick-Pickled Red Onions
Quick-pickled red onions are one of those condiments that quietly transform everything they touch — tacos, grain bowls, sandwiches, roasted vegetables — and this citrus-forward version is especially vibrant. The brine gets its brightness from fresh orange juice and a strip of orange zest, while apple cider vinegar does the heavy lifting on tang and a spoonful of honey rounds out the sharpness beautifully. Smashed garlic and sliced fresh ginger steep right in the warm liquid, layering in a gentle heat and depth that makes these onions taste far more complex than the effort involved. A pinch of turmeric is optional but gives the finished jar a gorgeous golden blush alongside that signature deep pink. The whole process is stovetop-simple — no boiling, no canning equipment, just a small saucepan and a clean glass jar. Since every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your condiment rotation. After about 45 minutes at room temperature and a chill in the fridge, you'll have a punchy, jewel-toned topping ready to brighten up just about anything on your plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!