This recipe is a little different than what I usually experiment with. In fact, it was my first time trying to pickle/ferment veggies & it was QUITE a success, so obvi, I’m sharing it with you guys! SPREADING THAT PICKLED ONION LOVE! I absolutely adore fermented veggies & they are a constant part of my diet because of all the benefits they provide for my gut, so you can imagine how excited I was when I realized just how simple & easy they are to make at home!
For those of you who aren’t familiar, pickling veggies is a form of fermentation, which packs a hell of a lot of benefits when it comes to your gut. Pickling turns the sugar + carbs naturally occurring in foods into friendly bacteria, which help break down the foods when we eat them, improving digestion & keeping things flowing. Pickled foods also help boost immunity (aka the body’s defence system) & when incorporated consistently into your diet, they can prevent the growth of harmful gut bacteria, thereby preserving your gut microbiome & protecting the body against pathogens.
Adding pickled foods like these onions, to wraps, sandwiches, bowls, salads, on top of seafood, chicken or steak, pizza, or eating them as is with pesto on rice cakes or crackers takes your meal or snack from 100 to GUT HEALING, real quick!! And they’re so easy to make, there’s no reason why you shouldn’t!
I opted to make them without adding any cane sugar, even though most store-bought ones usually contain a lot of sugar & I’m talking, REFINED SUGAR. TBH, I really don’t find the added sugar is necessary & I think it takes away from the savouriness of the onions. It’s a personal choice & you can totally add some in if you wish, but they are delicious just like this! Trust me!
- 3 small onions or 2 medium
- 1 tsp. black peppercorn
- 2 cups raw organic apple cider vinegar
- 1.5 cups filtered water
- 2 tsp. sea salt
- Juice from a large lemon
- Add all the ingredients except the onions to a mason jar. Close the lid & shake to combine the ingredients.
- Open the jar & gently add the onions. Use a spoon to press them down to make sure they’re submerged in the liquid.
- Close the jar & leave at room temperature for about 2 hours, then refrigerate overnight.