How to make pickled red onions
Pickled onions are one of the easiest condiments to make, and they're great to have in your fridge anytime you want to add a lovely bright color and a little bit of an acidic flavor to any meal/snack.
I make my pickled red onions with only vinegar, salt & water (i.e., no added sugar) so they offer several health benefits, primarily stemming from the inherent properties of onions, including potential anti-inflammatory effects, cancer-fighting compounds, improved digestion due to the prebiotic content and even potential blood sugar regulation benefits. The pickling process also enhances the bioavailability of nutrients in the onion.
Equipment:
- Small saucepan
- Heatproof bowl or Pyrex jug
- Mason jar with a tight fitting lid to store them in your fridge
- The vinegar tends to rust Mason jar screw bands so I recommend using a plastic top, e.g., one of these.
Ingredients:
- 1 cup apple cider vinegar
- 1/2 cup filtered water
- 1 T kosher salt
- 2 cups thinly sliced red onions
Directions:
- Combine the vinegar, water and salt in a small saucepan and bring to a boil over medium heat, then allow to cool slightly.
- Slice the onions
- Place the onions into a heatproof jug/bowl (e.g., pyrex measuring jug) and add the vinegar mixture.
- Transfer to an airtight container (e.g., Mason jar with tight fitting lid) and store in your fridge for up to 10 days.
- Add another layer of flavor and nutrient density to a salad/eggs/fish/chicken/whatever you wish - enjoy!
- Additional tip - when you've finished your pickled onions are eaten don’t throw away the leftover brine; it is flavorful and contains nutrients from the onions, garlic, herbs, and spices. Use it in place of vinegar when making salad dressing.
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