Mustard Free 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 taste more exciting. The brine gets its depth from apple cider vinegar, fresh orange juice, and a strip of orange zest, while smashed garlic and sliced ginger add a subtle warmth that keeps things interesting. A touch of honey rounds out the acidity without tipping into syrupy territory, and the optional turmeric gives the finished onions a gorgeous, jewel-toned glow. Store-bought pickled onions can be a minefield for anyone avoiding mustard — seeds, powder, and prepared mustard have a way of sneaking into commercial brines — but every ingredient here is straightforward and easy to verify. The whole process is remarkably hands-off: a quick warm brine, a 45-minute rest on the counter, and you're done. Pile them onto tacos, grain bowls, sandwiches, or grilled fish and watch them disappear faster than you expected.
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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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