Quick Pickled Red Onions
Ever wondered how to make pickled veggies? Well I’m here to help show you how simple and easy it is. All you need is your favorite veggie, some vinegar, salt, sugar, and some patience. This case you only need an hour.
This quick pickled red onion recipe is great as a garnish on a wide variety of foods. I put it on tacos, burgers, sandwiches, wraps, salads, and even just by itself! The mixture of vinegar, salt, and sugar help break down and ferment the onion. Slowly as it sits, the bitterness and bite from the onion turns into a sweet and tart delicious treat! Plus these are packed with vitamins and minerals like calcium, potassium, magnesium, and vitamin C.
Not to forget that pickled veggies or fermented veggies in general are great for healthy gut bacteria with high amounts of good probiotics and digestive enzymes. A healthy gut flora can help your digestion, overall energy levels all around and your immune system.
If you’re that person that always asks for “no onions” I strongly suggest you rethink that with these guys. They’re crazy good on so many dishes like falafel, a plant based burger, avocado toast, tacos, the list goes on and on. It’ll quite easily take your meal to the next level. It’s an inexpensive, super quick condiment to have on hand to spice it up!
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Makes 1 (160z) jar:
The Goods:
1 large red onion, peeled and sliced
3/4 cup apple cider vinegar
3/4 cup filtered water
2 tbsp Big Tree Farms Golden Coconut Sugar
1 tbsp salt
The Method:
Add apple cider vinegar, water, coconut sugar, and salt into a mixing bowl. Whisk for 15-20 seconds until all the sugar and salt dissolves into the liquid.
Grab a wide mouth 16oz mason jar with lid, and add sliced red onions and fill the rest with your liquid mixture. Depending on your onion size, you may need a 32 oz jar.
Cap, and refrigerate 1 hour or overnight for best taste. Will last for 2-3 weeks in the fridge.
Use as a garnish on salads, tacos, sandwiches, falafel, etc.
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