Bright, crisp, and bursting with sweet-tangy flavor, these vibrant pink pickled onions and/or radishes instantly elevate salads, sandwiches, burgers, tacos, and more. Made with a simple, customizable brine of vinegar, water, salt, and a touch of sweetener, they’re as beautiful as they are delicious and gut-healthy. Easy to make and ready to enjoy in no time!
Equipment:
- (1) 24-oz. Mason Jar
- Mandoline (makes it super easy to make thin slices!)
- Medium Pot
Ingredients:
- 1 medium red onion (10 oz)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 3 tablespoons maple syrup or sugar-free allulose or monk fruit
- 1 tablespoon sea salt
Optional additions:
- 1 garlic clove
- 1/2 teaspoon mixed peppercorns or diced jalapeño.
- Add a few sliced radishes
Asian-Inspired Pickled Red Onions:
- Use rice vinegar; add sliced fresh ginger, smashed garlic, and a pinch of Szechuan peppercorns or Thai chili.
Option: Pickled Red Radishes:
- About 24 red radishes, cleaned and greens removed, and thinly sliced.
- Follow the original recipe and add the optional 1/2 teaspoon of mixed peppercorns plus 1/2 teaspoon of mustard seeds.
- Note: You can also do a mixture of red onions and radishes.
Directions:
- Thinly slice the onions or radishes (it’s helpful to use a mandoline/slicer).
- Place the garlic and peppercorns in the jar, if using.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat.
- Stir until the sugar and salt dissolve completely.
- Turn off the heat and add the onions or radishes.
- Set aside to cool to room temperature, add to the jar, then store in the fridge.
Your pickled onions will be ready to eat once they’re bright pink and tender—about 1 hour for very thinly sliced onions or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks—if they last that long! Yum!
Enjoy!
- Free from wheat, gluten, grains, dairy, corn, soy, egg, nuts, and refined sugar.
- GF, DF, Vegan, Low Carb, Paleo, and Keto-Friendly!
For More Recipes, go to www.LisaStimmer.com
