My absolute favorite condiment, something I always keep in the fridge, is pickled onions. Maybe it’s the tangy, sweet taste, maybe it’s the crunchy texture, or maybe it’s that beautiful pink color, I don’t know, but these are a kitchen staple. Made with just a few simple ingredients like raw apple cider vinegar, sea salt, and freshly squeezed lemon juice, these onions marinate in the fridge and make even the simplest dishes something special.
“Soaking onions in acid takes the fire out of them without diminishing the brightness they add to a dish.” -Samin Nosrat
How do I eat pickled onions? Honestly, there are endless ways. They brighten salads, add bright flavor to sandwiches and wraps, and make my breakfast plate a real dream. I’ve even been known to eat them right out of the jar with a fork (and so has my three year old!).
This pickled onions recipe is whole30 compliant, free from added sugar, and a good source of probiotics. Enjoy with eggs or on salads, tacos or wraps!
- 2 small red onions or 1 large
- 1/2 cup apple cider vinegar preferably raw unfiltered
- 2 tbsp freshly squeezed lemon juice approx 1/2 lemon
- 1 1/2 tsp sea salt
- 1/4 tsp peppercorns
- 1 clove garlic optional
Peel & slice the red onion (I prefer to slice thinly, but feel free to do this to your preference).
Add all ingredients but the onions to a mason jar, stir, and add in the onions, pressing down into the apple cider mixture until they’re submerged.
Top off with a little extra apple cider vinegar if you need to. Mix well or cover and shake, then set it in the fridge overnight.
The onions keep for about two weeks, but we always eat them much faster than that! ⠀