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Pickled Herb Red Onions Recipe

By: Rachel Enright
Pickled Herb Red Onions
Course
ProbioticsSide Dish
Tags
High FibreHealthyVeganOnions
Info
  • Servings
    10
  • Prep Time
    30 mins (plus fridge overnight)
  • Cook Time
    N/A
Ingredients
  • Red onions 6 medium
  • Apple cider vinegar 2 cups
  • Water 2½ cups
  • Coconut sugar ½ cup
  • Sea salt 2 tbsp
  • OPTIONAL:
  • Garlic 2 cloves
  • Mixed peppercorns 1 tsp
  • Fresh herbs as desired
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Method

  1. Prepare 3 to 4 small glass jars for pickling (or you can use just one big jar if you wish).
  2. Thinly slice the onions and distribute equally across each jar together with the herbs, garlic and peppercorns.
  3. Next, heat the vinegar, water, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt are dissolved (about 1 minute). Let cool and pour over the onions.
  4. Set the jars aside to cool to room temperature, then store in the fridge.
  5. Your pickled onions will be ready for consumption in a short time—about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
  6. Will keep in the fridge for up to a month.

Extra Notes

Suggested herbs to use include thyme, rosemary, fennel and oregano.
More about the Author

Rachel Enright

Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.

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