Every fridge needs a jar of these. Pickled red onions make basically any meal better, and made with apple cider vinegar that still has "the mother" in it, they bring a little prebiotic and mild probiotic benefit along for the ride too. Pile them on tacos, grain bowls, sandwiches, or straight onto eggs. One hour of hands-off time and they're ready to go, three weeks in the fridge if they last that long.
Ingredients
- 2 medium red onions, thinly sliced
- 3/4 cup apple cider vinegar (with the mother for prebiotic benefit)
- 3/4 cup water
- 1 tbsp honey or sugar
- 1 tsp salt
- Optional: 1 garlic clove, 1/2 tsp black peppercorns, 1/2 tsp cumin seeds, dried chili
Instructions
- Slice onions as thinly as possible. Pack tightly into a clean 500ml jar.
- Combine apple cider vinegar, water, honey, and salt in a small saucepan. Heat gently, stirring, just until honey and salt dissolve. Do not boil.
- Pour brine over onions. Add optional flavorings.
- Cool to room temperature, then seal and refrigerate. Ready after 1 hour, best after 24 hours. Keeps for up to 3 weeks.
Nutrition Facts (per 2 tbsp serving)
| Calories | 12 |
| Total fat | 0g |
| Total carbohydrates | 3g |
| Dietary fiber | 0g |
| Protein | 0g |
| Sodium | 145mg |
Why This Is Good for Your Gut
Red onions are rich in quercetin and fructooligosaccharides — powerful prebiotic compounds. Apple cider vinegar made with the mother contains acetic acid and trace beneficial bacteria. The organic acids produced during the pickling process create a gut-friendly pH environment. An effortless condiment that adds prebiotic benefit to every meal it touches.
Keep a jar going at all times. Once you start, you'll find a reason to put these on everything.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.