Pickled Red Onions
A simple, delicious ferment for your healthy table.
Pickled foods are not only tasty, they’re really good for you. As a fermented food, they add probiotics to your dish in one easy scoop of your fork. Season 2 of “Bella Figura—The Tradition of Living Beautifully,” goes live in a few days, and along with my amazing guests, including Shaye Elliott of The Elliott Homestead, Angela Reed of Parisienne Farmgirl, and Angela Ferraro-Fanning of Axe and Root Homestead, we are talking, among other things, FOOD.
Why we work so hard to make good food; why taking the time to cook is an act of rebellion; and why growing, harvesting, and preserving food in much the same way that our ancestors did is not the past, but the future.
To celebrate the launch of my next season, I’m sharing a recipe for pickled red onions!
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Pickled Red Onions
2 medium red onions, sliced
1 cup water
1/2 cup distilled white vinegar
1/2 cup apple cider vinegar or additional white vinegar
1 ½ tablespoons maple syrup
1 ½ tablespoons honey
3 teaspoons fine sea salt
If you want crunchier onions, slice the onions a bit thicker; if crunch isn’t a goal, slice them very thinly.
Place all the red onions in a mason jar.
Make it stand out
Place all the remaining ingredients in a saucepan and bring to a simmer over medium heat, stirring occasionally.
Pour the liquid over the red onions, using a wooden spoon to push the onions down. Add more onions as you go if there’s room. Place the lid on the jar and let cool for at least a half hour before serving. Leave on the counter for 24 hours. You can then store the onions in the refrigerator where it will stay tasty for several weeks.
Buon appetito!
