Pickled red onions are a type of condiment made by pickling red onions in a vinegar-based brine. They are often used as a topping for tacos, salads, sandwiches, and burgers and much more. Pickled red onions can also be used as a garnish for other dishes, such as soups and stews. The pickling process helps to mellow the sharp flavor of the onions, making them a great addition to many dishes.
1. Rich in Antioxidants: Pickled red onions are a great source of antioxidants, which can help protect your cells from damage caused by free radicals.
2. High in Vitamin C: Pickled red onions are a good source of vitamin C, which is important for a healthy immune system and can help protect against colds and other illnesses.
3. Low in Calories: Pickled red onions are low in calories, making them a great addition to any diet.
4. Good Source of Fiber: Pickled red onions are a good source of dietary fiber, which can help keep your digestive system healthy and regular.
5. May Help Lower Blood Pressure: Pickled red onions contain compounds that may help lower blood pressure, which can reduce your risk of heart disease and stroke.
- 2 large red onions, thinly sliced
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon coriander seeds (optional)
- 1 teaspoon dried oregano (optional)
- 1 bay leaf (optional)
1. Place the sliced onions in a large bowl and set aside.
2. In a medium saucepan, combine the vinegar, sugar, salt, peppercorns, mustard seeds, coriander seeds, oregano, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally.
3. Once the mixture has come to a boil, pour it over the onions and stir to combine.
4. Allow the mixture to cool to room temperature, then transfer it to a glass jar or container with a lid.
5. Refrigerate for at least 24 hours before serving. The pickled onions will keep for up to two weeks in the refrigerator.