Pickled Red Onions
Pickled onions are tangy, crunchy and a touch bit sweet. Nutrition-wise, regular consumption of onions has been associated with a reduced risk of heart disease, cancer and DNA damage.
In addition, adding onions to pan-fried meats reduce the carcinogenic amines - so next time you’re at a BBQ party or eating a burger- add some pickled onions! They’re also a great addition to sandwiches, salads and as a side dish.
I’m using red onions in this recipe as they have a higher content of quercetin compared to white onions. Quercetin has powerful anti-allergic and anti-inflammatory effects.
Ingredients
2 sliced red onions
1 cup of water
1/2 cup of vinegar
2 tbsp of sugar
1 tsp salt
Instructions
Peel and slice an onion into (don’t peel too much as a lot of the quercetin is found in the outer layers of the peel
Add the sliced onions into a sterilised jar
Combine all the brine ingredients and pour into the same jar
Store in the fridge and leave for 1-3 days before consuming
Enjoy!
JC x
PS: if you’re looking for a step by step visual on how to make this, click here
