Pescatarian Quick Apple Cider Pickled Onions
Tangy, jewel-bright, and ready to elevate just about anything on your plate, these pickled onions are the kind of condiment that quietly becomes a kitchen staple. A warm brine of apple cider vinegar, honey, fresh ginger, and a pinch of turmeric transforms raw red onion rings into something deeply flavorful and beautifully vibrant in under an hour. The honey rounds out the sharpness of the vinegar, while the ginger adds a subtle warmth that makes the whole jar feel a little more special than your average pickle. There's no canning equipment, no complicated technique — just a saucepan, a jar, and a little patience while they cool. They're ready to serve after a quick chill in the fridge, though if you can wait until the next day, the flavor mellows into something even more irresistible. Pile them onto fish tacos, grain bowls, or a simple piece of grilled salmon and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into rings
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
Instructions
- 1
Pack the sliced red onion rings into a clean 16 oz glass jar, pressing them down gently so they fit snugly.
- 2
Combine the apple cider vinegar, water, honey, fine sea salt, grated ginger, and turmeric in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Remove from heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!