How to make pickled red onions

Pickled onions are one of the easiest condiments to make, and they're great to have in your fridge  anytime you want to add a lovely bright color and a little bit of an acidic flavor to any meal/snack.

I make my pickled red onions with only vinegar, salt & water (i.e., no added sugar) so they offer several health benefits, primarily stemming from the inherent properties of onions, including potential anti-inflammatory effects, cancer-fighting compounds, improved digestion due to the prebiotic content and even potential blood sugar regulation benefits.  The pickling process also enhances the bioavailability of nutrients in the onion.

 Equipment:

• Small saucepan
• Heatproof bowl or Pyrex jug
• Mason jar with a tight fitting lid to store them in your fridge 
  • The vinegar tends to rust Mason jar screw bands so I recommend using a plastic top, e.g., one of these. 

Ingredients:

• 1 cup apple cider vinegar
• 1/2 cup filtered water
• 1 T kosher salt
• 2 cups thinly sliced red onions

Directions:

1. Combine the vinegar, water and salt in a small saucepan and bring to a boil over medium heat, then allow to cool slightly.
2. Slice the onions 
3. Place the onions into a heatproof jug/bowl (e.g., pyrex measuring jug) and add the vinegar mixture.
4. Transfer to an airtight container (e.g., Mason jar with tight fitting lid) and store in your fridge for up to 10 days.
5. Add another layer of flavor and nutrient density to a salad/eggs/fish/chicken/whatever you wish - enjoy!
6. Additional tip - when you've finished your pickled onions are eaten don’t throw away the leftover brine; it is flavorful and contains nutrients from the onions, garlic, herbs, and spices. Use it in place of vinegar when making salad dressing.