Macadamia Free Orange-Garlic Quick-Pickled Red Onions
Quick-pickled red onions are one of those fridge staples that quietly elevate everything they touch — tacos, grain bowls, sandwiches, roasted vegetables, you name it. This version gets a serious flavor upgrade from fresh orange juice and a strip of orange zest, which bring a bright citrusy sweetness that balances the tang of apple cider vinegar beautifully. Smashed garlic and sliced fresh ginger steep right in the warm brine, layering in savory depth and a gentle heat without overpowering the onions. A touch of honey rounds everything out, and the optional turmeric gives the finished jar a gorgeous golden blush alongside that signature deep pink. The whole process is straightforward — warm the brine, pour it over the onions, and let time do the work. No special equipment, no complicated technique, and every single ingredient is clean and easy to source without any concern about hidden tree nuts or shared-facility surprises. After about 45 minutes at room temperature and a chill in the fridge, you'll have a jar of tangy, jewel-toned onions ready to brighten up just about any meal you put them on.
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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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