Pescatarian Classic Pickled Red Onions
Tangy, jewel-bright, and impossibly versatile, these pickled red onions are the kind of condiment that quietly transforms every meal they touch. The brine comes together in just a few minutes on the stovetop — apple cider vinegar, a little sugar, salt, and warm spices — and the onions turn a stunning fuchsia pink as they soak it all in. A pinch of red pepper flakes adds a gentle kick if you're into a little heat, but the recipe works beautifully either way. Since this is a fully plant-based condiment with zero seafood or meat involved, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. Pile them onto fish tacos, grain bowls, or grilled salmon and watch the whole plate come alive. They keep in the fridge and get even better as the days go on, making them one of the smartest things you can prep ahead for the week.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into rings or half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp black peppercorns
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pack the sliced red onion into a clean 16 oz mason jar, pressing gently so the slices fit snugly without crushing them.
- 2
Combine the apple cider vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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