Pickled red onions

How to pickle vegetables without adding preservatives and other artificial ingredients? My choices are always apple or umeboshi vinegar, which strengthen the body’s defense mechanism in the fight against inflammation. Fermented foods are full of probiotic bacteria. Thanks to these “healthy” bacteria, pickled vegetables have a positive effect on intestinal health, body weight, and blood sugar level. Try this PICKLED RED ONION, which many of you know as the ingredient in burgers in many restaurants.

2 red onions
1 cup apple cider vinegar
1 cup water
1 tbsp coconut or agave sugar
1 tsp Himalayan salt
1 garlic clove, mashed
1 tsp black pepper grains, optional

1. Prepare 3 medium-sized glass jars. Put a grain or two of black pepper in each of them.
2. Cut the red onions into half-moon shapes and put them in the jars.
3. Mash the garlic.
4. Heat vinegar, water, sugar, garlic and salt in a pot. Stir until the sugar and salt dissolve, for about 1 minute.
5. Let the liquid cool down, then pour it over the red onions.
6. Let the jars with onions cool down to room temperature, then place them in the refrigerator.
7. Pickled onions will be ready for eating when they soften and get a bright pink color. If the onions are thinly sliced, they will need to stand for about 1 hour, and if they’re cut thicker, they’ll need to stand overnight.

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