Pickled Onions Recipe

Please tell me that you're as obsessed with condiments as I am?!

One on high rotation lately is this bad boy - Fermented Pickled Onions.

A quick tip on fermented foods like sauerkraut and other pickled vegetables - if you don't have the time (or inclination!) to make them, make sure you buy them from the fridge section. This will ensure they have probiotic benefits.

AND if you see vinegar in the ingredient list, they haven't been properly fermented. The ingredient list should ideally contain the vegetable, water and salt. No vinegar :)

WHAT ARE THE BENEFITS OF PICKLED ONIONS

• Probiotic Powerhouse: Fermentation enhances the nutritional value of onions, making them a rich source of probiotics. Your tummy will thank you later!

• Umami Sensation: Fermentation introduces umami notes, creating a depth of flavour to your dishes.

• Enhanced Nutrient Absorption: Fermentation breaks down the compounds in food, making nutrients more readily available for absorption.

Elevate your meals with these crunchy & tangy pickled onions. They're the secret ingredient that transforms ordinary dishes into extraordinary!

HOW TO MAKE PICKLED ONIONS

Ingredients

2 cups red onions, peeled and thinly sliced
1 tbsp sea salt
3-4 cups water
Glass jars with lids

Instructions

1. ** First sterilise the jars & lids

2. Begin by peeling and thinly slicing the red onions.

3. In a saucepan, warm up 1/2 a cup of water over low heat. Add the sea salt to the warm water and stir until the salt completely dissolves. Gradually add in the remaining water, creating a brine solution.

4. Place the thinly sliced red onions into clean glass jars.

5. Once the brine has cooled to room temperature, pour it over the sliced onions in the glass jars. Ensure that the onions are fully submerged in the brine.

6. Secure the lids tightly on the glass jars. Leave the jars at room temperature on your kitchen counter for 3-5 days to allow the onions to pickle, you may need to release the jar lids every other day to release the gasses. After 3-5 days of pickling, transfer the jars to the refrigerator.

Enjoy! x

** To sterilise your jars & lids, give your jars and lids a hot soapy wash and a good rinse or put them through the dishwasher. Put jars upright on to a baking tray, place tray into a low oven at 110 degrees for about 15 minutes or until jars are completely dry. Meanwhile boil the lids in hot water for 10 minutes before removing, then allow to air dry.