Healthy and Delicious Tart Cherry Pickled Red Onions

• A fast, tangy topping made with tart cherry juice
• Ready in about an hour, better overnight
• Perfect for tacos, bowls, burgers, and salads

Why this recipe works

If you love the punch of pickled onions but want something more interesting than a plain vinegar brine, tart cherry juice is the upgrade. It adds a gentle fruit acidity and a beautiful rosy color that makes any plate look restaurant-level in seconds. These are quick pickles, so you get big flavor without canning, special equipment, or an all-day project.

This version uses Traverse Bay Farms Montmorency tart cherry juice in the brine for a bright, balanced tang. The spice blend (peppercorns, mustard seed, coriander) keeps it savory, while the thyme brings a fresh, herby finish.

Ingredients

For the onions

• 2 medium red onions, thinly sliced
• 4 cups boiling water

Brine

• 3/4 cup apple cider vinegar
• 3/4 cup Traverse Bay Farms Montmorency tart cherry juice
• 2 teaspoons kosher salt
• 1 1/2 teaspoons sugar
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 1 tablespoon mustard seeds
• 2–3 tablespoons fresh thyme leaves

Directions

1. Soften the onions: Place sliced onions in a mesh sieve over the sink or a large bowl. Pour boiling water over the onions to soften them. Let them sit while you make the brine.
2. Make the brine: In a large jar (at least quart size) or a heat-safe bowl, combine apple cider vinegar, tart cherry juice, salt, sugar, coriander seeds, peppercorns, mustard seeds, and thyme. Stir until the salt and sugar dissolve.
3. Pack and pour: Add the drained onions to the jar. Pour the brine over the onions. Press onions down so they are mostly submerged.
4. Chill: Let cool to room temperature, then refrigerate at least 1 hour before using. For the best flavor, refrigerate overnight.
5. Serve: Use straight from the jar as a bright topping and quick flavor boost.

Time, yield, and skill level

• Total Time: 40 minutes
• Prep: 10 minutes
• Chill: 30 minutes (minimum)
• Yield: About 12 servings
• Level: Beginner

Chef’s tips for healthy and delicious results

• Slice matters: Thinner slices pickle faster and feel more tender on tacos and sandwiches.
• Balance the tang: For slightly sweeter pickles, increase sugar by 1/2 teaspoon. For sharper, reduce sugar by 1/2 teaspoon.
• Keep them crisp: The boiling water step softens the bite without turning onions mushy. Do not skip it.
• Make it your own: Add a pinch of crushed red pepper for gentle heat, or a small strip of lemon peel for a brighter aroma.
• Jar choice: A wide-mouth quart jar makes packing and serving easier.

Simple ways to use tart cherry pickled onions

• Tacos, burrito bowls, and nachos
• Burgers, pulled chicken, and grilled brats
• Grain bowls with quinoa, farro, or rice
• Salads (especially spinach, arugula, and goat cheese)
• Avocado toast with a pinch of sea salt
• Cottage cheese or hummus bowls for a quick lunch

Storage and freshness

• Store covered in the refrigerator.
• Best flavor after 12–24 hours.
• Use within 2–3 weeks for best texture and brightness.
• Keep onions submerged in brine to maintain color and freshness.