I picked up some pickled red onions at the farmers market and they are delicious! I’ve added them on top of fried eggs, burgers, salads, spaghetti squash, and more. Honestly, there aren’t many dishes that pickled onions don’t work great with! I decided I should try making them myself, instead of spending $7/jar every week because #budget. Plus, they can’t be that hard to make, right? Luckily, I was right.
In fact, not only are pickled foods super easy to make, they’re also delicious and convenient for those who lead busy lives. Since “pickling,” like fermenting, is a form of preservation, you can quickly throw pickled foods onto any dish for added nutrients and flavor. No cooking required!
Speaking of nutrients and flavor, pickled onions are loaded with both. I mean they just sit in brine for weeks at the time, soaking up all the spices and flavors. Of course, they’re going to be tasty! More importantly, pickled onions provide our bodies with various nutrients to thrive and survive, like good bacteria to promote healthy guts. The bacteria in fermented and pickled foods are known for improving gut health by populating the gut with good gut bugs and killing off the bad gut bugs.
As Grandpa used to tell younger me, “You’ve got to get your daily dose of vitamin O (onions)!” Unfortunately, that didn’t work until I hit my teen years and started to love onions, but hey better late than never! Anyways..
Try adding these Apple & Honey Pickled Red Onions on:
Apple & Honey Pickled Red Onions
- Mason jar or glass tupperware
- 2 large red onions
- 2 cups apple cider vinegar
- 1 tablespoons local honey
- 1/2 tsp sea salt
- 1 cloves garlic
- Thinly slice red onion and finely chop garlic. Set aside in a large glass bowl or mason jar.
- Add the vinegar, honey, and sea salt to a small pot, stir, and bring to a boil.
- Remove the vinegar from heat and pour over the onions and garlic. Let cool.
- Once cooled, cover the onions with a lid and store in the fridge. You can keep the onions for up to 1 month.