Sesame 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 meats — and this citrus-forward version is especially vibrant. The brine gets its brightness from fresh orange juice and a strip of orange zest, while apple cider vinegar brings the classic tang and honey rounds out the acidity with a gentle sweetness. Smashed garlic and sliced fresh ginger steep right in the warm liquid, layering in savory, aromatic depth without any complicated technique. A pinch of turmeric is optional, but it adds a gorgeous golden hue that plays beautifully against the deep pink of the onions. The whole process is refreshingly hands-off — you warm the brine, pour it over the packed jar, and let time do the work. For anyone navigating hidden sesame in store-bought pickles and condiments, making your own means you know exactly what's in the jar. These come together with pantry staples and one fresh orange, and they'll keep in the fridge ready to brighten up whatever you're cooking all week long.
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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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