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Pickled red onions are the ultimate topping to elevate burgers, salads, eggs, and more. Their crisp texture combined with sweet and tangy flavors make them a must-have in your fridge. Not only that, but red onions are antibacterial, full of antioxidants, and boost digestive health.
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This tasty condiment takes less than 10 minutes to prepare and is ready to eat in as few as 30 minutes. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Tip:
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Jess Case
- Serves: 2
- Meal: Anytime
- Serves: 2
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients
1 medium red onion, thinly sliced
1/4 cups distilled white vinegar
1/4 cups apple cider vinegar
1/2 floz water
4 tsp raw honey
1/4 tsp red pepper flakes (AIP - omit)
1 tbsp peppercorns
Directions
Closely pack sliced red onions in a glass container with an air-tight lid.
In a small saucepan, pour white vinegar, apple cider vinegar, water, honey, red pepper flakes, and pepper, and red pepper flakes. Bring to a boil over medium heat, then let simmer for about 5 minutes.
Slowly pour pickle brine over onions. Let cool to room temperature before serving, about 20 minutes. Cover and refrigerate leftovers.
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