Pescatarian Quick Pickled Red Onions with Turmeric & Ginger
Tangy, jewel-bright, and loaded with warm spice, these pickled red onions are the kind of condiment that quietly transforms everything they touch. Apple cider vinegar forms the backbone of the brine, while ground turmeric and ginger add an earthy, slightly exotic depth that plain pickled onions simply can't match. A touch of honey rounds out the acidity without tipping into sweetness, and a pinch of red pepper flakes gives the whole jar a gentle, lingering heat. The brine comes together in just a few minutes on the stovetop — no boiling required — and the onions are ready to eat in as little as half an hour. Pile them onto fish tacos, grain bowls, or grilled salmon and watch the whole plate come alive. They keep mellowing and deepening in flavor as they sit in the fridge, so making a jar ahead of time is always a smart move.
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Learn more →Ingredients
8 servings
- 1 large red onion, very thinly sliced into half-moons
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pack the sliced red onion into a clean 16 oz glass jar, pressing gently so the slices fit snugly.
- 2
Combine the apple cider vinegar, water, honey, salt, turmeric, ginger, black pepper, and red pepper flakes (if using) in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Do not boil.
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