Recipe Friday: Pickled Red Onions

RecipeFridayPickledRedOnionsimage from google images

These are so easy to make, and so tasty, you’ll want to make them often.

What to do with tangy, delicious, radiant red onions? Here are a few ideas:

  • Top a sloppy joe
  • Add to a salad
  • Serve along with eggs
  • Top toast with onions and avocado
  • Taco topping
  • Tuck into sandwiches and wraps
  • Burger topping
  • Onion and cucumber sandwich with a bit of cheese
  • Top a vegetable dish

Onions are so nutritious: they are a good source of Vitamin C; onions have a high content of antioxidants; they are anti-inflammatory; they are very rich in healthy soluble fibers (fructans), which are prebiotic fibers; prebiotic fibers feed the beneficial bacteria in your gut; they are a source of folate (B9), B6, and potassium. Onions are naturally fat- and cholesterol-free, and are a source of dietary fiber. Onions contain nutrients linked to lowering blood pressure and cholesterol levels.

There is even a National Onion Association website to help you learn more about this amazing vegetable:

Use raw, apple cider vinegar in this recipe, and don’t cook it. Cooking destroys many of the beneficial compounds in both the onions and the vinegar.

I list two different lists of ingredients, one with sweetener and one without. If you use a sweetener, please use a nutritional sweetener, such as maple syrup, honey, or sucanat.


  • 1/2 cup apple cider vinegar
  • 1 tbsp. sweetener
  • 1 1/2 tsp natural salt
  • 1 cup filtered water
  • medium red onion, thinly sliced

Alternate Ingredients:

  • 1/2 cup apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp sea salt
  • 1/4 tsp peppercorns
  • 2 small red onions (or 1 large), sliced


Mix first four ingredients together in a jar and add sliced onion. Let sit at room temperature for 30 minutes to an hour. Store in the fridge for up to two weeks.

Optional ingredients to add in:

  • garlic cloves
  • jalapeno peppers
  • peppercorns
  • bay leaf

2 thoughts on “Recipe Friday: Pickled Red Onions

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