Pork 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 citrusy twist from fresh orange juice and a strip of orange zest, which rounds out the sharpness of apple cider vinegar with something bright and a little floral. Smashed garlic and sliced fresh ginger add a gentle heat and depth that makes the brine taste far more complex than the effort involved. A touch of honey balances everything out without making it sweet, and the optional turmeric gives the finished onions a gorgeous, jewel-toned hue. The whole process is straightforward — warm the brine, pour it over the onions, and let time do the work. Since every ingredient here is whole and plant-based, there's no need to scrutinize labels or worry about hidden additives sneaking into your condiment rotation. After about 45 minutes at room temperature and a stint in the fridge, you'll have a tangy, aromatic topping that makes almost any meal feel a little more intentional.
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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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