Quick Pickled Red Onions Recipe | Life's Ambrosia (2024)

FAQs

Quick Pickled Red Onions Recipe | Life's Ambrosia? ›

Fermented vegetables such as sauerkraut or pickled red onions contain high amounts of good probiotics and digestive enzymes. Maintaining a healthy gut flora can aid your digestion and overall energy levels.

Fermented vegetables such as sauerkraut or pickled red onions contain high amounts of good probiotics and digestive enzymes. Maintaining a healthy gut flora can aid your digestion and overall energy levels.

How Long Do Quick Pickled Onions Last in the Refrigerator? Pickled onions can last in the refrigerator for up to 3 weeks. I like them best during the first week because they are the most crisp, but they're still yummy later on.

I always like to salt and soak the onions before pickling. This gets rid of the harsh 'bite' that often makes raw-onions unappetizing. Soaking them for a short time in hot water softens the onions slightly, priming them for quicker, more thorough absorption of the vinegar brine.

To Pickle Other Things

If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens.

Pickled onions are high in sodium, which can cause health problems if consumed in excess. Sodium is a mineral that is essential for the proper functioning of the body, but consuming too much of it can lead to high blood pressure, heart disease, and other health issues.

Weight loss is about burning more calories than you eat, so simply eating pickles won't melt away the pounds. But pickles are low in calories — so they can fit into a weight loss, calorie-controlled diet — and have some properties that might help with fat loss.

Pro tip, if you eat the onions quickly, you can reuse the brine. Add more sliced red onions to the mixture and start again. You can also try pickling other sturdy vegetables like sliced radishes, carrots, or small cauliflower florets. If the brine is cloudy or has a bad odor, discard and start with a fresh batch.

If they give off an off-putting or sour smell, it's best to discard them. Additionally, if you spot any signs of mold, it's time to say goodbye. Changes in color from vibrant pink to brown or a slime-like texture are also indicators of spoilage.

Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight.

Why boil vinegar before pickling? ›

This is typically done by drenching the jars in boiling water to kill all micro-organisms that may be lingering on the glass. You would not typically put the veggies in hot water. This would have the effect of partially cooking the veggies. Making your pickle less pickle and more weak soup.

You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.

Pickle juice is full of vinegar, and vinegar is great for the stomach. Acid reflux is often caused by not having enough normal acid in the stomach, and the vinegar helps by introducing more acetic acid into the digestive tract. Acetic acid is also effective against some bacteria and microbes.

Set aside to cool to room temperature, then store the onions in the fridge. Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

How many times can I reuse pickle juice? To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS!

While quick pickles do have some of the blood sugar and healthy gut benefits of regular pickles, they don't undergo the full fermentation process to form lactic acid, and so they have fewer of the probiotics.

By incorporating pickled onions into your diet, you may help reduce the risk of heart disease and improve overall cardiovascular function. Pickled onions are not only a tasty condiment but also a nutritional powerhouse packed with antioxidants, probiotics, and anti-inflammatory compounds.

Helps digestion – It may put you off hearing that fermented foods have live bacteria in them but don't worry, it's good bacteria! Known as probiotics, it's thought to help digestive health. Controlling blood sugar – The vinegar-based brine in pickles is thought to help stabilize blood glucose levels.

Did you know that pickled and fermented foods are actually really good for you? Not only are they delicious but they're packed full of minerals, vitamins and good bacteria.