Pickled onions, they are so so yummy. I pretty much like everything pickled, so these onions make me happy. Now, I know some of you out there aren’t onion people, that’s okay.
It’s amazing to get such intense flavor from a simple combination of ingredients. Every time I eat them on something, it elevates the flavor. I love these on hamburgers, in veggie bowls, or to eat straight out of the jar.
Now, I don’t have any big secrets about onions and crying, but usually red onions aren’t too bad. Make sure you slice these thin for the best flavor and quickest pickle. And don’t worry that the color is coming off of your onions, it’s all good.
Onions are full of antioxidants, which help protect your body damage from the environment and bad lifestyle habits and even excessive exercise. They help keep your cells healthy. A recent 2019 study published in the Journal of Food Science and Technology indicates that regular intake of onions has been shown to decrease your risk of developing heart disease and cancer and can also reduce the risk of DNA damage.
If I’m cooking at home, I’m getting in onions everyday. I put them in everything. Raw or cooked, the antioxidants remain. The study above even mentioned that there are more antioxidants in the outer layers of the onions and less in the inner layers, so don’t throw away too much of the outside.
It makes sense really. Did you know that the antioxidants we get from plants are what those plants use to protect themselves from disease…and that benefit is passed on to us when we eat the plants. Pretty cool, isn’t it?
Give these a try if you like a little pickled vegetable in your diet.Print
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
1 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/2 tablespoon kosher salt
1 teaspoon granulated sugar
In a small sealable jar (make sure it’s large enough to fit all of the ingredients), add the sliced red onions.
Add the vinegar, salt, and sugar.
Tightly seal the jar, shake, and let sit in the refrigerator for at least 4 hours, up to two weeks.
- Prep Time: 4 hours 5 minutes