A five-minute flavor booster for any dish, or a side on its own, this pickled red onion recipe is a healthy  addition to your refrigerator!

Details are important. Sometimes the smallest detail can make a big impact. Like pickled things. Pickled things can make a big impact. 

Don’t believe me? Ask a pregnant lady. She will know the power of pickles.

And because pickled things helped me through my pregnancy, I like to pay tribute to them frequently.

Every time I eat them, I think, “wow”. It’s amazing how something so simple can turn a boring and bland dish into something extravagant and inspiring.

It will turn a ho-hum salad into a dish your eyes will feast on. It will take flavorless meat and turn it into something you can savor with each and every bite.

I’m sure you’ve tried pickled foods before, but not all pickled foods are created equal.

There are so many varieties: pickles, carrots, cornichons, gardiniera. But I’ve always thought that pickled onions stand out from the rest because somethig magical happens to them when pickled: they become sweeter!

And that beautiful combination of sweet, tangy, and sour is perfect to accompany just about any dish. 

Most traditionally pickled foods are fermented. That can take days or even weeks, and it requires a bit more work on the preparation end.

Sometimes I want that same flavor without the sacrifice of time and effort. And if you’re like me and have been left with half or a quarter of a red onion, and didn’t know what to do with it: this is the perfect solution!

Simple and delicious recipes like these are at the heart of the “Find Your Healthy Balance” Program – where you learn how to find your own, personalized perfect diet, while getting rid of fatigue, excess weight, and brain fog.

If you’d like to learn more about the program, check it out here.

I know there are days when a little bit of simplicity can go a long way. Today, I hope that this recipe brings a bit of simple pleasure into your life as well!

Be healthy,

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Pickled Red Onions
Print Recipe
Tangy and sweet, these pickled red onions can be mixed in to salads, roasted vegetables, soups and stews, or meat dishes. They're great warm or cold, and take just two minutes to make!
Servings Prep Time
1.5 cups 2 minutes
Passive Time
30 minutes
Servings Prep Time
1.5 cups 2 minutes
Passive Time
30 minutes
Pickled Red Onions
Print Recipe
Tangy and sweet, these pickled red onions can be mixed in to salads, roasted vegetables, soups and stews, or meat dishes. They're great warm or cold, and take just two minutes to make!
Servings Prep Time
1.5 cups 2 minutes
Passive Time
30 minutes
Servings Prep Time
1.5 cups 2 minutes
Passive Time
30 minutes
Ingredients
Servings: cups
Instructions
  1. Cut and slice your onions as directed.
  2. Stuff the onions into a pint-size or 12 oz. jar or glass tupperware container with a lid. You want to be able to fit all of the onions into the container and cover them with apple cider vinegar.
  3. Add apple cider vinegar to the jar, making sure to just cover the onions. Add more if needed.
  4. Sprinkle with salt.
  5. Cover the jar, shake to stir the salt around, and place the pickles on the counter for at least 30 minutes, and no more than 8 hours. The longer you let them sit, the sweeter they will become.
  6. Transfer to the refrigerator and store for up to two weeks.
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