Take meals to the next level and add probiotic goodness with this simple twist on a classic condiment
I’ve used apple cider vinegar for this recipe rather than regular white vinegar (AVC) because the fermented ACV contains probiotic enzymes that would be missing otherwise when you use vinegar for pickling. It’s an easy way to get the probiotics in without actually having to wait for your own fermenting (holistic cooking tip).
I love pickled onions because they are cheap to make and they really add some pop to your plate. They add a piquant crunchiness to salads, rich meats, sandwiches, tacos, burgers, vegetarian dishes and more. You can use green or white onions but I love using red onions for pickling for the gorgeous pink colour it turns.
- 2 large red onions
- 4 garlic cloves, halved
- 4 bay leaves
- 6 whole cloves
- 1 cup apple cider vinegar
- Juice of 1 large lemon or 1/4 cup more ACV
- 1/4 cup of coconut sugar or honey
- 3 teaspoons of sea salt
Storing Your Pickled Onions
You will need one glass mason jar for storing your picked onions in. It is a good idea to sterilise the jar first, the easiest way to do this is to put your jar through the hot cycle in the dishwasher with clean water (no dirty dishes with it) or for other methods you will need special heatproof jars.
It is not necessary to sterilise the jars but it means you’ll be able to keep your picked onions in the fridge for months but if you skip this step then you can still keep them in the fridge for 2 – 4 weeks.
You can get creative with the ingredients if you get sick of the bay leaves, cloves and garlic. Instead you can try using chilli flakes, peppercorns, thyme, allspice berries, mustard seeds or sliced ginger all work well.
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- Thinly slice 2 onions and par-blanch them by placing them in a sieve and pouring several cups of boiling water over the top. Leave to drain.
- Arrange your sliced onions nicely in a jar with your garlic, cloves and bay leaves around the outer edges of the jar so you can see them for decoration.
- Then make your brine. To do this combine in a saucepan the apple cider vinegar, sugar and salt. Simmer on a medium heat and stir until the salt and sugar are dissolved.
- Remove your vinegar mixture from the heat and set aside for 45 minutes to cool down.
Pour your vinegar mixture over your onions to fill the jar. If the onions are not completely covered with liquid then you can top up the jar with more ACV.
These pickled onions taste better the next day after making. Pickled beetroots are also delicious, you can find an excellent recipe for this on my instagram page.