Anti Inflammatory Za'atar-Tahini Pickled Red Onions
Tangy, creamy, and deeply aromatic, these pickled red onions are the kind of condiment that quietly steals the show on any plate. A quick brine of apple cider vinegar, fresh lemon juice, and a touch of honey transforms raw onion into something bright and mellow in just 20 minutes — no days of waiting required. Then comes the real magic: a silky tahini dressing loaded with za'atar, extra virgin olive oil, and freshly grated garlic that coats every strand in bold, herby flavor. Nearly every ingredient here pulls double duty on the anti-inflammatory front — olive oil, lemon, garlic, and sesame-based tahini are all celebrated for their beneficial compounds, so this is one of those recipes where eating well genuinely tastes indulgent. The whole thing comes together in under 30 minutes and makes six servings, so it's just as practical for a weeknight as it is for a spread worth showing off. Pile it onto grain bowls, flatbreads, roasted vegetables, or grilled proteins and watch it disappear. A jar keeps in the fridge for up to three days, though it rarely lasts that long.
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Learn more →Ingredients
6 servings
- 1 large red onion, halved and very thinly sliced
- ½ cup apple cider vinegar
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup water
- 1 tsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp fine sea salt
For the tahini dressing
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 ½ tbsp za'atar
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Place the sliced red onion in a medium bowl. In a small saucepan, combine the apple cider vinegar, 1/4 cup lemon juice, water, honey, and salt. Warm over medium heat, stirring, until the honey and salt dissolve and the liquid is steaming but not boiling, about 2 minutes.
- 2
Pour the hot pickling liquid over the onions and press them down so they are mostly submerged. Let sit at room temperature until the onions are softened, bright pink, and have lost their raw bite, about 20 minutes.
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