These gut-friendly beauties add a nice, cool tang to any meal. Pickled onions ferment in a snap and can be ready for dinner tonight! Raw onions make a great prebiotic, and this has got to be the tastiest way to eat raw onion.
1 medium red onion, thinly sliced
2 teaspoons maple syrup
½ teaspoon kosher salt
½ Cup rice vinegar or other mild vinegar
½ Cup hot water
- Thinly slice the red onion, the thinner the better. If available, a mandolin works best. Place in an airtight glass container. Any canning jar works great.
- Combine maple syrup, salt, vinegar, and hot water in a liquid measuring cup and stir until evenly distributed.
- Pour over onions and push down the onions to be fully submerged. Place in fridge and allow to pickle for 2+ hours. Check occasionally. If some of the top onions want to peek out of their brine, settle them back in with a fork or spoon.
- Use these pickled beauties to brighten hummus bowls, crisp up wraps, top burgers, or lighten curries throughout the next couple of weeks. Once you start using them, you’ll find all sorts of reasons to pop them in your next meal.
- Keep in the refrigerator for up to three weeks – if they last that long.
Written by Lorilyn Van Dyke, Entegro Health