Walnut 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 quietly steals the show on everything they touch. The brine is built from apple cider vinegar, fresh orange juice, and honey, which gives it a citrusy depth that plain white vinegar versions simply can't match. Smashed garlic, sliced ginger, and a strip of orange zest steep right in the jar, layering in warmth and fragrance without any complicated steps. A pinch of turmeric turns the whole thing a gorgeous golden-pink hue that looks almost too pretty to eat. The whole process takes under an hour at room temperature before the jar goes straight into the fridge, ready to pile onto tacos, grain bowls, sandwiches, or cheese boards whenever the mood strikes. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just a clean, vibrant pickle you made yourself.
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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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