pickled onions


My lunch (tuna + tomatoes + avocado + arugula + almonds + olive oil) was elevated to the next level with the addition of these quick pickled onions–easy, delicious, and the perfect addition to your next meal!

Onions have wonderful medicinal benefits given their antioxidant, anti-inflammatory, antibiotic, and antiviral properties. Among other things, they help detoxify and they help treat the common cold, constipation, heart disease, and diabetes. (source)

Quick Pickled Onions

(from My New Roots, via The Sprouted Kitchen cookbook)

3/4 cup apple cider or white vinegar (used rice vinegar)
2 teaspoons sea salt
3 tablespoons natural cane sugar (I used 2 T of sugar and 1T maple syrup)
1 dried bay leaf
4 whole cloves
1 red onion, thinly sliced

Combine the vinegar, salt, sweetener, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar dissolves. Add the onion, stir, and remove the pan from the heat. They will keep for about a week in the fridge. Enjoy!


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