Let’s have a very honest moment here. Consistently eating the same things week in and week out gets very boring. Plus, it is really easy to fall into a trap of always eating the same things. Roasted broccoli, roasted Brussels sprouts, rice, sweet potatoes, and chicken are all simple to prepare, taste good…and are, well, pretty boring. This week, we’re jazzing up the meal prep with the simple addition of pickled red onions.
Not only are these pickled red onions extremely easy to make, but fermented foods are known to improve your gut health because they contain a host of good bacteria which help you digest food. In fact, the fermentation process is the reason some people with lactose intolerance are able to happily eat yogurt. Your author is one of those people. However, in order to keep those healthy bacteria alive, it is important that you make cold pickles. The canning process will kill the gut healthy bacteria, which is why I make these by letting them sit in the fridge until ready.
Pickled red onions are a great way to make any meal go from boring to exciting. Take taco bowls, for example. You put together your standard mix of rice, beans, grilled chicken, and some bell peppers, along with salsa, lettuce, and any other toppings you like, and it looks good. Add some pickled red onions, and it goes immediately to great. Same thing with stir fry, or any salad you can imagine. The options are basically limitless – although I wouldn’t recommend them with dessert!
Pickled Red Onions Ingredients:
- 2 Medium Red Onions, peeled, halved and sliced into half moons
- 1/2-3/4 Cup White Vinegar
- 1/2-3/4 Cup Warm Water
- 1 Tbsp Kosher Salt
- Large glass container, preferably a large Mason Jar
Pickled Red Onions Steps:
- Slice your onions into approximately 1/4 inch half circles. Do not make the slices too thick, or the pickling will take much longer.
- Add your onions to your container. Make sure you are using a container with a solid lid. You really don’t want the vinegar to be smelling up your fridge while you let these sit!
- Sprinkle the salt all over your onions.
- In one large measuring cup, add 1/2 cup warm water. The water should be warm to the touch, but not hot. Add 1/2 cup vinegar to the water, and pour over the onions. If the onions are completely submerged, you’re done. However, if they are not, continue adding water and vinegar in equal portions until the onions are fully submerged.
- Put your pickled red onions into the fridge for at least 2 days. After 2 days, the spicy flavor will have mellowed due to the fermentation and they will be ready to eat. These will stay good in your fridge for a very long time, so feel free to continue letting the flavors change.
- Top salads, stir fries, and taco bowls (or anything else!) with your new found obsession, and enjoy!
*Note: feel free to add to this recipe. Do you want spicy onions? Add a couple sliced Thai chili peppers, or just a Tbsp. of red chili flake to the mix. Want to give it a Mediterranean vibe? Toss in some herbs such as oregano, parsley, and basil. The options are limitless. Just stay away from dessert…