Delish Pickled Onions

Gluten-free | Sugar-free | Dairy-free | Fat-free 

Makes: enough for one medium-sized jar
Cuisine: Bridget's Healthy Kitchen
Course: Condiments
Difficulty: easy
Prep time: 5 minutes
Cook time: 5 minutes
Pickling time: at least 24 hours 

I grew up fearing pickled onions as they were big complicated things that required you to pucker up before consuming. My pickled onions contain nothing that reminds me of my sad childhood memories and are, in fact, so wonderfully balanced that my children love them. 

Naturally sugar-free and made with gut-healthy apple cider vinegar, these quick, simple pickles are a dream come true and suitable for anyone who likes a little kick in their food. They're delicious on their own or can be tossed through a salad or even served with a platter of cold sliced meats.

If you love all things pickled, have you tried my Pickled Cucumbers or Pickled Ginger yet?

Hints, Tips & Tricks

Sterilise your empty jar and all utensils before pickling. It's also important to wash your hands thoroughly. It's essential to maintain a high level of cleanliness to ensure no bacteria could potentially spoil your food.

Don't throw away the liquid once you've eaten all the onions. Provided you use clean utensils every time you dip into the jar, you can make another round of onions using the same liquid. I make fresh onions almost every week as I adore them! 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health. It's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

RECIPE

Ingredients 

• 150 ml raw, unfiltered, apple cider vinegar 
• 100 g Pure as Inulin powder
• 1 tsp Himalayan salt 
• 300 g red or white onions, peeled and sliced into thick rounds 
• 1 dried red chilli 

Method 

1. Bring to the boil the apple cider vinegar, inulin powder and salt. Remove the liquid from the heat and allow it to cool. 
2. Place the peeled and sliced onions into a medium-sized clean jar and add the red chilli. Pour over the cooled pickling liquid and make sure the onions are fully submerged in the liquid. 
3. Cover the jar with a lid and store it in the refrigerator. Leave the onions to cure for at least one day before consuming. Store the onions for up to 3 months in the fridge.