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Pickled Red Onions

Quick pickled red onions that add a bright, acidic note to eggs, fish, chicken, or salad.

From The Young Forever Cookbook

Ingredients

  • 1 cup red wine or apple cider vinegar
  • 0.25 cup water
  • 1 tbsp kosher salt
  • 2 cups thinly sliced red onions

Instructions

  1. Combine the vinegar, water, and salt in a small saucepan and bring to a boil over medium heat.
  2. Place the onions in a heatproof bowl and add the vinegar mixture; let cool slightly.
  3. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Quercetin
    From: Red Onions
  • Acetic acid
    From: Vinegar

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • High blood pressure
    Improves · via Quercetin
  • High cholesterol
    Improves · via Quercetin
  • Heart disease
    Reduces risk of · via Quercetin
  • Aging
    Protects against · via Quercetin
  • Cognitive decline
    Protects against · via Quercetin
  • Cellular senescence
    Protects against · via Quercetin
  • Cardiovascular Disease
    Reduces risk of · via Quercetin
  • Type 2 diabetes
    Improves · via Vinegar
  • High blood sugar
    Improves · via Vinegar
  • Obesity
    Reduces risk of · via Vinegar
  • Impaired artery function
    Improves · via Vinegar
  • High triglycerides
    Improves · via Vinegar
  • Fatal heart attacks
    Reduces risk of · via Vinegar

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