Soy 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 they touch taste more exciting. The brine gets its citrusy depth from fresh orange juice and a strip of orange zest, while apple cider vinegar brings the classic pickle punch and honey rounds out the acidity without overpowering it. Smashed garlic and sliced fresh ginger steep right in the jar, adding a subtle warmth that makes this feel far more complex than the effort involved. Unlike many store-bought pickled onions that sneak in preservatives or fermented soy-based additives, every single ingredient here is clean and straightforward — nothing hidden, nothing processed. The onions turn a gorgeous deep pink as they soak in the warm brine, and the whole thing comes together at room temperature before heading into the fridge. Pile them onto tacos, grain bowls, sandwiches, or grilled proteins and watch them disappear fast. Once you have a jar of these in the fridge, you'll wonder how you ever cooked without them.
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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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