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..
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
maybelles mom said,
August 25, 2009 at 1:41 pm
I love these–I ate them constantly last summer. They are great on samosas with cilantro chutney.
Ren said,
August 25, 2009 at 1:48 pm
That sounds really good!
pamelaknits said,
August 25, 2009 at 4:20 pm
This looks really delicious. Will have add it to my To Do List to try later. I’m a lover of onions of all types!
Glad I came to your sight today and saw the Share button you added. I’d been trying to find this exact type of share button. Now I know how to narrow down the list of mind boggling choices for social networking buttons and put a much better laid out one on my blog domain we are tweaking and getting ready to launch in the near future.
Keep the recipes coming!
Ren said,
August 25, 2009 at 5:45 pm
I’m a lover of both onions & pickled stuff, so I win!
Thank you, Pamela :)
Mango Mole (Sauce) « Edible Aria said,
September 14, 2009 at 8:51 pm
[...] from a recipe in Bon Appétit magazine (via Edible Therapy), this complex sauce is fantastic with pickled red onions and grilled pork chops.. Making Mango [...]
Avocado Black Bean Quesadillas « Edible Aria said,
October 8, 2009 at 6:56 pm
[...] quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges. Serve with pro-biotic pickled red onions on the side. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: [...]
Kathryn said,
September 14, 2012 at 6:27 pm
Wonderful tasting. Mine didn’t have that lovely brilliant fuchsia-red color. What am I missing?
Ren said,
September 14, 2012 at 6:43 pm
As the color fades over time, I probably took those pictures shortly after making the recipe.
margaret christine said,
September 14, 2012 at 7:44 pm
Lovely! And oh so good. I love the way they cut through the heaviness of some meats. I eat mine with brats, frequently.
I sometimes add a wedge of beetroot to mine to keep them pretty in pink.
Ren said,
September 15, 2012 at 6:04 pm
I especially like these with pulled pork. Great idea about the beets!
Rose said,
January 11, 2013 at 5:01 pm
Wondering if anyone has used Stevia in fermenting since I am avoiding sugars? Wondering if it would work using Stevia instead of the sugars? Thanx :-)