Pickled Red Onions (probiotic)

Love the idea of making and eating healthy, pro-biotic, homemade sauerkraut or kimchi, but not too crazy about the flavor, or just want to try something different?  You might like this super-easy, not-too-tart recipe for pickled red onions..

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Pickled Red Onions

(adapted from recipes by David Lebovitz and Sally Fallon)

3/4 cup organic white vinegar
1-1/2 tablespoons non-refined sugar
1 pinch of sea salt
1 bay leaf
5 whole allspice berries
5 whole cloves
1 dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
2 tablespoons whey

Heat all ingredients except the onions and whey in a non-reactive pan until boiling.

Add the onions, reduce the heat to low and stir for 60 seconds.

Remove from heat and allow to cool to room temperature.

Stir in 2 tablespoons whey, then transfer all to a glass jar, allowing at least 1 inch headroom.

Cover and let stand at room temperature for 48-72 hours before transferring to the refrigerator for up to 2 months.

Serve as a condiment or side-dish- pickled red onions are particularly good with Mexican-style pork dishes.

Ready for more?  Try  10 Ways to Get More Probiotics (without Dairy)
at The Nourished Kitchen