Pescatarian Garlic-Herb Quick-Pickled Red Onions
Tangy, jewel-pink, and fragrant with garlic and fresh herbs, these quick-pickled red onions are the kind of condiment that makes everything they touch taste more alive. The brine comes together in minutes on the stovetop — apple cider vinegar, a touch of honey, and sea salt — then gets poured over thinly sliced onions layered with smashed garlic, thyme, and rosemary for a result that's far more complex than the effort involved. Within 30 minutes in the fridge, the onions transform into something deeply pink and pleasantly tender, with just enough bite to keep things interesting. They're a natural fit for fish tacos, grain bowls, or anything that needs a bright, acidic lift — which makes them an especially versatile staple for anyone leaning into seafood-forward eating. The honey rounds out the sharpness of the vinegar just enough without tipping into sweet territory, and the herbs give the whole jar an almost floral, garden-fresh quality. Store them in the fridge and they'll only get better over the next day or two, mellowing into something you'll want to keep on hand at all times.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced into half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 3 cloves garlic, peeled and lightly smashed
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- 1
Pack the sliced red onion into a clean 16 oz glass jar, pressing gently so the slices fit snugly.
- 2
Tuck the smashed garlic cloves, thyme sprigs, and rosemary sprig down into the jar among the onion slices.
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