Master Class: Whole30 Pickled Onions
I recently decided it was time to add some more tricks to my kitchen tool belt. I am always researching, reading, and learning something new, but I wanted to share some of that with you guys as I go “back to basics” and learn how to do a few things I’ve never done before. Starting with: pickled onions!
This quick pickled red onion recipe is heavily inspired by Michelle at Unbound Wellness. I’ve been reading about pickling for a while and I love that her version doesn’t have any added sugar, not even honey. It’s also impressively easy and only takes about five minutes of real “work”.
Not only are pickled onions delicious, and apple cider vinegar is good for you, but they go great on just about anything. On a burger, paired with chicken liver mousse, as part of a platter, or even mixed into a salad – you’re going to want these Whole30-compliant onions on just about everything.
1 red onion, halved
1 cup apple cider vinegar
3-4 cups water
1 tsp sea salt
Using a tea kettle or medium-sized pot, bring about three cups of water to a boil.
With a sharp knife, cut the onion halves in thin slices. I ended up cutting my onion into quarters after I sliced it, but if you like longer pieces, halves are fine.
Place the onion pieces in a strainer or colander and, holding it over the sink, pour the boiling water over the sliced onion. We’re basically blanching the onions here, which is a method of cooking something very quickly in boiling water. No ice bath today though! After you’ve poured the hot water over the onions, set them aside in the strainer to finish draining and let cool completely.
When the onion pieces have cooled completely, place them into a mason jar with one teaspoon of sea salt. Cover with one cup of apple cider vinegar.
Tightly seal the jar and let it sit on the counter for about an hour. Use immediately or keep refrigerated for 7-10 days.