How to Make Easy Pickled Red Onions at Home: 4 Ingredients
Pickled red onions are my new favourite topping. They are easy to prepare and are packed full of valuable nutrients. Your gut bacteria are influenced by what you eat. Pickled red onions are a great digestive booster. Did you know that fermented vegetables like sauerkraut or pickled red onions contain good probiotics and digestive enzymes? When maintaining a healthy gut flora this can aid overall energy levels and digestion. Fermented foods can improve the quality of your skin too.
What foods go with pickled foods?
I love eating pickled onions on homemade burgers, salads, stir-fries and pizza.
Learning how to pickle vegetables is a great way to add creativity and healthy taste to your favourite recipes to impress your friends and family while making them healthier, too. The contrasting sweet and sour flavours of pickled onions can help you feel fuller longer and reduce sugar cravings.
Apple cider vinegar is beneficial for every day use. It can help with digestion and general immunity.
This recipe was inspired by cleanprogram
Takes = 30 minutes to overnight
Ingredients 4 ingredients
- Red onion – 2 medium 120g
- Vinegar – white or apple cider – 4 tbs*
- Sugar – 1 tb
- Salt – 1/8 ts
Method
- Peel the onions then slice very thinly with a knife or a mandolin.
- Add all the ingredients to a bowl or your jar and toss with your hands and rest at room temperature for about 30 minutes. You can toss them again a few time before storing in the refrigerator.
- I like to store my onions in a glass jar and place this in the fridge then use after a few hours or the following day. You could eat them after 30 minutes, but I always think they are softer and better when left overnight. The onions will keep for about 1-2 weeks in an airtight container or jar in the fridge. The colour pop is sensational on salads and pizza!
Sue Maree P Tips
- add more vinegar if using more onions