Quick Pickled Red Onions
QUICK PICKLED RED ONIONS
FOOD AS MEDICINE
Onions along with garlic, leeks, shallots, and scallions, are members of the pungent sulfur-containing allium family. These foods all contribute as aromatics in culinary applications and potent detoxifiers in the food-as-medicine realm. Onions are a great source of antioxidants and polyphenols, two of the most potent are glutathione and quercetin. These compounds are being widely studied as anti-tumorigenic, having the ability to stop the growth of cancer or tumors in the body, while stabilizing and protecting our healthy DNA. Beyond detox support and anti-cancer effects, the quercetin has a role as an anti-inflammatory antihistamine aiding with allergies and immune response. This quick pickling technique uses apple cider vinegar that is intentionally not heated to preserve its probiotic benefits. These easy pickled onions add bright acidity to rich meat dishes like carnitas and are the perfect topping for salads, tacos and more!
INGREDIENTS
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 tsp sea salt
1 tsp mustard seeds, black peppercorns or coriander seeds, if desired
DIRECTIONS
Place sliced red onion in a ball jar. Pour in the vinegar, water, salt and spices if using, ensuring the onion is fully submerged in the mixture. Place the lid on the ball jar and gently rotate to combine all ingredients and dissolve the salt. Let sit at room temperature at least 1 hour, preferably overnight. Store in fridge for several weeks!
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Probably a decade ago I switched my food storage to mason jars, from plastics. Originally this was a practical decision…I could never find the correct plastic lid, whereas, my canning supplies all used the same lids. From there I learned more about plastics and got serious about the switch. Recently I read that the lid of the canning jars has BPA in it. Curious about your thoughts?
I think we’ve got to do the best we can and not stress–there is always going to be some small exposure! I do get more concerned if the lid actually gets hot but generally when storing in jars the food is at least not touching the jar!