Low Iodine 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 they touch taste more alive. The brine gets its citrusy depth from fresh orange juice and a strip of orange zest, while smashed garlic and sliced ginger add a gentle warmth that builds beautifully as the onions steep. A touch of honey rounds out the acidity without tipping into sweetness, and the optional turmeric gives the whole jar a gorgeous golden blush alongside those deep pink onion ribbons. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient here is a whole, unprocessed food with no hidden additives or iodized salt to worry about. Fine sea salt keeps the brine clean and on-plan, and the apple cider vinegar base means you're not relying on any packaged pickling mixes that might sneak in unwanted ingredients. The process itself is wonderfully low-effort: a quick warm brine, a glass jar, and about 45 minutes of patience at room temperature before you seal it up and let the fridge do the rest. Pile these onto grain bowls, tacos, salads, or grilled proteins — once you have a jar in the fridge, 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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