Paleo Pickled Onions
Pickled onions are one of my favorite toppings and go so well with many meals! Throw them on top of your avocado toast or eggs in the morning, on a sandwich or salad for lunch, and they go great with tacos or burgers for dinner! So many ways to use them, and they offer great gut health benefits since they are a fermented food.
This recipes comes together quickly so you can have pickled onions ready for your meals without having to wait days for them to ferment. I will often double this recipe, they are always great to have ready to use throughout the week! If you’re wondering why my jar above looks so empty it’s because I snapped that picture after we had been eating them all week! YUM!
1 large red onion, sliced
1/2 cup apple cider vinegar
1/2 teaspoon sea salt
4 cups water
Bring the 4 cups of water to a boil. Place the sliced onion in a strainer and pour the water over the onions. Allow them to cool. Pour the vinegar and sea salt into a 8 oz glass jar. Add the onion, pushing them down into the vinegar, making sure they are submerged. Seal with lid and place on the counter for 1 hour, then store in the refrigerator.