The power of the onion is mighty! Not only is this member of the allium high in organosulfur compounds that can help reduce cholesterol, lower blood pressure, prevent cardiovascular disease, and certain types of cancer, but it is also rich in the prebiotic, inulin, a FOS (fructooligosaccharides) that strengthens the immune system and promotes gut health (these pre-biotics feed the good bacteria). Finally, red onions specifically, have one of the highest levels of quercetin of all foods. Quercetin is a powerful anti-oxidant and anti-inflammatory with a wide array of health benefits. Eating onions raw or, pickled as in this recipe is a great way to preserve these natural compounds. This is a super easy and tasty way to get more onion power in your life!!!
PS: throw in a few garlic cloves and throw the health benefits up and over the top!!!
PICKLED RED ONION in 5 Minutes
1 large Red onion just peeled to the first layer and very thinly sliced (you can use a mandolin for safety and super thin slices)
3/4 cup apple cider vinegar preferred (white or wine vinegar ok but ACV with the mother is healthiest)
1 teaspoon fine pink or sea salt
1 tablespoon maple syrup or local honey
**several peeled garlic cloves (optional)
**1/4 teaspoon chili flakes (optional)
1. Stir together vinegar, water, salt, sweetener, and any seasonings (try a small jalapeño for a kick) and heat to a simmer.
2. Thinly slice the onion while the vinegar mixture is heating. Use a mandolin if you have one.
3. Stuff the onion to a pint-sized mason jar and add the garlic cloves and chili flakes if using. Pour hot vinegar mixture over onions, cover and shake till all ingredients are combined
4. Let onions rest for 30 minutes to pickle.
Serve immediately, or refrigerate in a sealed container for up to 2 weeks.
Tips: Use on rice, grain bowls, tacos, nachos, fajitas, burrito, sandwiches, salads, on grilled meats, in egg dishes, pizza and more