Pickled Red Onions
Onions are a healthy food! They are natural antioxidants and have anti-inflammatory properties, partially due to the sulfur compounds found in them, especially when not cooked. They help decrease triglycerides and cholesterol, are a source of fiber (1-3%) and rich in soluble ‘prebiotic’ fibers called Fructans which feed the beneficial bacteria residing in your colon*. And they are naturally low in calories because they are 89% water. Pickled Red Onions add a sweet tangy flavor to all kinds of food dishes such as salads, seafood, and burgers and will be a decorative pop of color when plating savory foods. Once made, they stay fresh in the refrigerator for 2-3 weeks or more, if they last that long! This recipe is so simple, costs just pennies and takes about10 minutes to prepare. They are tangy, sweet and crunchy, and as I mentioned provide a wonderfully bright garnish for many dishes. * Fructans are considered a FODMAP which may cause digestive discomfort in a hypersensitive colon, such as IBS.
Ingredients
- 2 small or 1 large red onion.
- 2 cups white vinegar you could use many kinds of light color vinegar such as red wine, apple cider, champagne vinegar (delicious but much more expensive or mix and match 2 different kinds of vinegar. You shouldn’t use balsamic vinegar for this recipe.
- 2 cups water
- 1/3 cup white cane sugar
- 2 tablespoon sea or kosher salt better not to use iodized
- Optional suggestions to spice it up even more might be a few garlic cloves pickling spices, mixed peppercorns, or jalapeno peppers sliced thin: depending on your tastes. I like to keep it simple and don’t usually add other flavors because I like the crisp, clean taste and pink color.
Instructions
- Thinly slice the onion to about 1/8 in thickness. Do this in an open room with good ventilation so the onions don’t make you cry. Remove the outer woody layer if needed, the tightly bound center pieces, and other not so pretty slices. Use a mandolin if you have one.
- Divide the onions and fill 2 (16) ounce glass jars with tight lids, such as mason jars. Don’t be afraid to pack them in.
- Heat up vinegar, water, sugar and salt and stir until the sugar and salt is completely dissolved. Best to use a stainless-steel pan because it is non-reactive to acidic foods. This should only take a minute or two once the liquid comes to a simmer.
- Remove from stove and let cool to room temp. Then simply fill the jars with onions until all the onion slices are submerged. If you have extra liquid, just discard or if you don’t have enough just add a little more water. Label, Date and Refrigerate.
- They should be ready within a day and they get better as time goes on… I like them after a few days when they are a lovely translucent pink.
- There are many recipes like this without using sugar; for those on sugar free or low sugar diets.