Hazelnut 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 smashed garlic and sliced ginger add a subtle warmth that makes the whole jar smell incredible. A touch of honey rounds out the acidity without making things sweet, and the optional turmeric gives the onions a gorgeous golden blush alongside their natural deep pink. The process is genuinely simple: warm the brine on the stove just long enough to dissolve the honey and salt, pour it over the packed onions, and let time do the rest. No boiling, no canning equipment, no fuss. For anyone navigating tree nut allergies, this kind of recipe is a relief — every ingredient is straightforward and easy to source without label anxiety. 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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