Pickled Red Onions: A Great Introduction to Food Preservation

Let’s start with pickled onions. Why pickled onions? Well, when I thought about increasing my food options, onions came to mind. I think they can really make a dish pop… and I like them.

We have all seen the crazy increase in grocery prices, and wonder where it is going to end. However, we can’t change the prices we see when we shop for food, but we can start to take control of the preservation and preparation and our food.

Law of Attraction

As the universe does when you focus your mind and energy on a purpose. The desire to create pickled onions was drawn into my physical realm. I was led to a vendor at the local farmers market who had the perfect size and amount of red onions for my sample run.

Why Preserve?

Everyone has different reasons. If you do embark on creating preserves let the reason be for love. Let the positive energy seep into each jar and hold itself there until it is consumed and its all wholesomeness. Enjoy the fruits of your labour in using the fruits of the Earth to create for you and your family.

Too often these days we driven by doom and gloom in politics and economics. We can turn this around by using our place in the universe to positively create lasting sustenance.

What you need

Start with basic and minimum equipment. No need to get fancy until you decide that canning is really your thing.

Equipment

Medium Pot
Sharp knife/Mandolin
Cutting board
Gloves
4 cup measuring cup

Ingredients

4 medium Red onions
1/2 cup White Vinegar/Apple cider/Malt vinegar/Rice wine vinegar
1 tsp. Kosher salt /Himalayan/SeaSalt
1 Tbsp.Sugar/Honey/Maple syrup
2 1/2 cups of water
Optional: Bay leaf /Scotch bonnet pepper/Garlic/cloves/Peppercorns

Method:

Remove the onion skin.
Slice the red onions thinly (preferably lengthwise) with a knife or mandoline. Your choice with regards to thickness. Place onions, garlic, bay leaf or your other favourite addition in the jar.

Put the vinegar, salt, sugar and water in a pot and whisk until the salt and sugar dissolve, it does not have to boil. Remove the brine and let partially cool. Then pour the brine over the onions in the jar. Leave to cool completely at room temperature.

Cover and keep in the fridge for up to 2 weeks.

The longer it’s left the better the flavour. Use on salads, tacos and eggs to for that Whoa factor.