Pickled Red Onions
As seen in my article on @YorkRegion and my Metroland / Torstar Column - Renata's Table: Pickled red onions add zest to your salads, sandwiches and tacos
Making pickled red onions is easier than you can imagine and so delicious!
Red onions aren’t as pungent as yellow cooking onions and pickled, they work deliciously in so many ways - toss them in your salad to add a delicate zest, add them to your sandwich or wrap, use them in your savoury cooking recipes, add them to your burger, tacos or burritos or serve as a side.
I have tried using other clear vinegars (balsamic doesn’t work well for pickling) and I find Apple Cider Vinegar (ACV) is my favourite with onions. Below is the base recipe which is delicious, but if you wish to add other ingredients, feel free to experiment – a teaspoon of peppercorns, 3 whole peeled garlic cloves, a sprig of fresh rosemary or thyme or chili flakes each add their own unique tang to the pickled onions.
Best of all this is a very healthy condiment to have on hand.
Onions have anti-bacterial, anti-inflammatory and antioxidant properties that support heart health and a balanced blood pressure.
Apple Cider Vinegar – Grandma’s cure-all, is an antioxidant and antimicrobial. It supports digestion, lowers blood sugar levels and improves insulin sensitivities, supports healthy blood pressure and heart health, supports weight loss as it helps to make you feel full, reduces belly fat and supports healthy cholesterol levels. The acetic acid in ACV kills bacteria and is a natural disinfectant which makes it beneficial to clean cuts and wounds. It is also a natural preservative.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Pickled Red Onions goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 Minutes / Pickling Time: 1 Hour – 3 weeks / Makes: 2 Cups
Ingredients
1½ Cup Water
1-2 Medium-Sized Red Onions
1 Cup Apple Cider Vinegar (ACV)
1½ teaspoons Sea Salt
1½ teaspoons Sugar
How It’s Made
In a small saucepan, bring the 1½ cups of water to boil.
Slice your onion in half through the root, then in thin half-moon shapes.
Place the sliced onions in a glass container with a secure lid.
Add the ACV, and sprinkle salt and sugar over the onions. Carefully pour the boiling water to cover the onions completely. If you don’t have enough water to cover - add equal amounts ACV and water until covered. Give it a stir.
Cool to room temperature. Put the lid on and store in the fridge.
The pickled onions will last in the fridge for three weeks. If they become cloudy, this indicates that they are past their prime, so toss out and make a fresh batch.
Enjoy!
