Red Onions - Pickled and Fermented

 
     I love pickles, of just about any kind (as long as it’s veggies…..pickled meat is just weird).  I actually eat something pickled just about every day. Whether it’s snacking on a pickled cucumber, or adding a little bit of pickled onions to my dish, there’s always pickles around. However, I also love my fermented veggies, and often eat both preparations interchangeably. Fermenting your veggies, as opposed to pickling them, gives you a greater amount of control over their flavor, and it also provides more beneficial probiotics. If you want them to taste less tart, just stop the fermentation earlier. Both preparations actually help to improve your gut health, pickles help to improve the function of your gall bladder and increase bile production (which is a good thing) and fermented veggies help to boost your immunity and balance your gut flora. Fermented or pickled onions are some of the easier things to add to your food, they go with just about every meal. So I figured I’d share these two recipes with you today and wish you the best of luck in you journey to a healthier gut.
   

Quick Pickled Red Onions

Ingredients

1 medium Red Onion

1 tsp Salt

½ cup Apple Cider Vinegar

*optional 1 tsp Seasoning of your choice (I like Garlic Powder)

Instructions:
     Spice up your red onions, super thin, and leave them in rings. Put them in a mason jar and sprinkle with salt and other seasonings. Cover the onions with vinegar. Place the lid on the jar and allow to sit at room temperature for 2 hours before consuming. Afterwards (if you have any left over) store them in the refrigerator for up to 2 weeks.

Fermented Red Onions

Ingredients

1 medium Red Onion

½ tbsp Sea Salt (not Iodized!)

Distilled Water

*optional 1 tsp Seasoning of your choice (try mustard seeds)

Instructions:
     Spice up your red onions, super thin, and leave them in rings. Put them in a mason jar and sprinkle with salt and other seasonings. Cover the onions with water. Place the lid on the jar and allow to sit at room temperature, in a dark place, for 3-6 weeks. If there are still bubbles in the liquid, the fermentation is not done yet, let it sit a bit longer for more of a pickled flavor, though it’s safe to eat after 3 days.
   





     As always, I hope you enjoy these recipes. Feel free to play around with the ingredients and let me know what you think below!



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