Pickled Red Onions

Sweet Pickled Onions

Sweet Pickled Onions

Pickling is an ancient science of soaking foods in a solution to prevent spoilage and to preserve it for longer periods. The solution can be an acid, like vinegar, which discourages bacteria growth. Another pickle solution is salt brine, which encourages fermentation and the growth of beneficial bacteria.

Pickling changes the texture and even the taste of whatever you are pickling so while you may not enjoy say a raw cucumber, you may enjoy it pickled. Pickling creates another interesting food. Recently, pickling and fermentation are being lauded as having great health benefits. Pickles are eaten after a hard workout to restore the electrolyte balance, due to the salt and sugar solution. Some pickled foods have large amounts of B vitamins which aid in our digestion.

In fact, most people on a healthy lifestyle eat a lot of fermented foods as they are pro-biotic in nature. Today we are pickling red onions. These pickles are great in sandwiches, burgers, burritos, salads and as an accompaniment to your main dishes. I love pickled onions with rice dishes!


2 medium red onions, sliced 1 cup apple cider vinegar 1/3 cup sugar 1 teaspoon kosher salt 1 teaspoon peppercorns 1 bay leaf ¼ cup freshly squeezed lime juice about ½ cup water


1. Combine vinegar, sugar, salt, peppercorns and garlic clove and bring to a boil stirring to make sure all of the sugar and salt is dissolved. Remove from the heat and cool for a couple of minutes.

2. Add the onions and stir in pickling solution and let sit for another couple of minutes

3. Transfer all contents into a jar and sit at room temperature for 2 hours then transfer to fridge at least overnight before eating. The overnight stay helps mellow the bite from the onion itself as well as the vinegar.