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Darby's Daily Balance

Quick Pickled Red Onions

pickled red onions are gut-friendly and quick to make.

Ingredients

  • 1–2 red onions, sliced
  • 1 cup water
  • 1 cup vinegar (75% white distilled + 25% apple cider vinegar)
  • 1 tbsp honey or sugar (I use honey — healthier alternative)
  • 4 cloves garlic, peeled + smashed
  • salt (to taste)
  • pepper (to taste)
  • 1 pinch black or colorful peppercorns

Method

  1. 1

    Slice your onions root to root (this helps them stay crunchy).

  2. 2

    Add water, vinegars, honey, salt, pepper, and peppercorns to a pot and bring to a low boil.

  3. 3

    Let the mixture cool slightly (you don’t want it boiling-hot when it hits the onions).

  4. 4

    Add sliced onions and garlic to an airtight jar or container.

  5. 5

    Pour the warm brine over the onions until covered.

  6. 6

    Let cool on the counter for about 1 hour, then move to the fridge.

  7. 7

    You can eat them after about 2 hours, but they’re best after 24.

  8. 8

    Store in the fridge for up to 3 weeks — if they last that long. 😉