Pickled Red Onions

A semi-fermented recipe using red onions that tastes great as a salad topping or on a burger.

I asked my good friend, Joy to share this recipe when she had brought these to the office to put on her salad + she had offered me some to try on mine. Typically, a raw onion hater, these were delicious! I adapted the recipe to my taste, just a bit.


Pickled Red Onions


1 red onion, thinly sliced

1/2 cup apple cider vinegar (I use Bragg's)

1 Tablespoon raw local honey

1 1/2 teaspoon Himalayan pink salt

1 cup hot water


Put sliced onion in a pint sized mason jar. In a bowl, combine vinegar, salt, honey, + water, stir until honey dissolves. Pour vinegar mixture over sliced onions, making sure they are immersed in the pickling liquid. Leave jar to sit out on counter for at least 1 to 1 1/2 hours. Put lid on jar then store in fridge for up to 3 weeks.


Note: I mark the jar lid with the date made then a 'good until' date with a permanent marker that can later be removed with rubbing alcohol to change the date. The recipe she gave me called for raw sugar, but she uses monkfruit for sweetener where I used raw local honey. Also, slice the onions as thin as you can, just take your time + use a sharp knife.


These onions turn a pretty pink while sitting in the jar. I just love to see the different colors that come from fruits + veggies, it's so amazing to me.


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