Pickled Red Onions
A pantry staple of thinly sliced red onions quick-pickled in vinegar, water, and salt to add a bright, acidic lift to eggs, salads, fish, and chicken.
From The Young Forever Cookbook
- Prep
- 1 h
- Cook
- 5 min
- Total
- 1 h 5 min
- Yield
- makes 4 cups
- Category
- Condiment
Nutrition (estimated)
per 2 tbsp- Calories
- 10 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 2 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 230 mg
Ingredients
- 1 cup red wine or apple cider vinegar
- 0.25 cup water
- 1 tbsp kosher salt
- 2 cups thinly sliced red onions
Instructions
- Bring vinegar, water, and salt to a boil in a small saucepan over medium heat.
- Place onions in a heatproof bowl and pour vinegar mixture over them; cool slightly.
- Transfer to an airtight container. Refrigerate up to 1 week.
Active Compounds
Nutrients and bioactive compounds delivered by this recipe's ingredients.
From: Red Onions
From: Vinegar
May Support
Health conditions and aging processes this recipe's compounds may influence, based on the source research.
Improves · via Quercetin
Improves · via Quercetin
Reduces risk of · via Quercetin
Protects against · via Quercetin
Protects against · via Quercetin
Protects against · via Quercetin
Reduces risk of · via Quercetin
Improves · via Vinegar
Improves · via Vinegar
Reduces risk of · via Vinegar
Improves · via Vinegar
Improves · via Vinegar
Reduces risk of · via Vinegar
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