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..
(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