Onions have been cultivated and pickled for thousands of years. Because of the texture, color and flavor of red onions, they are the favorite for pickling in many cultures. They can be made with spices, (sweet, savory or picante) and with other vegetables like carrots, cabbage, sweet or hot peppers. The simple version just has onions, salt and/or vinegar. These onions not only elevate your meal but can be fermented as a probiotic to feed your microbiome by using salt and/or apple cider vinegar with the mother to pickle. Get crunching!
Nutritional information for red onions
Pickled Red Onions
Makes 2 (16 ounce) or 3 (10 ounce) Mason Jars
Ingredients:
8 small red onions or about 2 pounds
1 cup apple cider vinegar with the mother (Bragg)
1 cup red wine vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
Instructions:
- Thinly slice the onions (it’s helpful to use amandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Mash down to fill the jars.
- Heat the vinegar, water, sugar, and salt in amedium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- The onions will be ready to eat once they are bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge at peak for or up to 3 weeks. They can safely last up to 1 to 3 months if kept fully submerged in the brine but will lose their crunch.
Adapted from www.loveandlemons.com
