Pickled Red Onions

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I make these pickled onions every other week or so. They keep for at least one week, but likely won’t last that long.

They add the perfect acidic bite to everything from salads to eggs to tacos, Plus the apple cider vinegar is great for blood sugar balance and onions are a prebiotic food which feeds your good gut bacteria.

Picked Red Onions

Makes 1 cup

Prep time: 10 minutes
Hands-off time: Overnight (or at least 3 hours)

Ingredients:

1 large red onion, thinly sliced (ideally using a v-slicer)
Raw apple cider vinegar (I use Braggs for this)
1 tsp. black peppercorns
1 tsp. raw honey
Big pinch fine sea salt

Directions:

• Place sliced onions in a mason jar large enough to fit all of the onions with a little room to spare.

• Cover with apple cider vinegar just to the top of the onions. They don’t need to be fully submerged, but almost.

• Add a big pinch of salt, peppercorns, and raw honey.

• Close lid and shake to ensure onions are well coated and salt + honey is evening distributed.

• Let sit for at least 3 hours, but overnight in the fridge is best.

• Keep for up to one week in the fridge. Be sure to use a clean fork every time you dig into the jar.

Use as a topping for eggs, tacos, chili, salads - really anything!

Bonus, use the liquid as a salad dressing mixed with a little olive oil.

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