Everyday pickled purple onion!
- Nat
- Jul 24
- 2 min read
There's probably a different pickling recipe for each person on this earth along with millions of things to pickle! This is just a simple, quick, no fuss, throw it together in a rush recipe that I love to use frequently. I use it to pickle purple onions, purple cabbage, garlic, and basically anything that seems like it needs to pickled. This has a tangy zest to it with very little sweetness. Of course it can be altered with various seasonings and herbs added.
You can use a mandolin to slice your onions or a really sharp knife. The key is to get them thin! These onions are perfect on sandwiches, tacos, burgers, in a salad, in a grain/veggie bowl, chopped and added to an omelet for a bit of zest, on nachos, as a topping to chili, and so so so much more!
Recipe
This recipe comes together quickly and is a great one to keep on hand. You can use these pickled purple onions a million ways and add various herbs/spices to create different flavors.
As always we use organic, whole foods based, clean ingredients as much as possible.
Your ingredients are going to make a huge difference in the quality and taste of your recipe.
Ingredients
2 purple onions, thinly sliced
1 cup apple cider vinegar- with the mother
1 cup warm water - not too hot or it will kill the living aspects to this recipe
4 tsp of really good quality local honey
Generous pinch of good quality sea salt and a few spins around the pepper grinder
About 4-6 whole cloves or 1/2 tsp ground cloves
(You can add garlic cloves, cinnamon sticks, all spice, bay leaves, etc. There will be variations to this recipe posted as I make them)
Directions
Heat your water to about the temperature of bath water. If it is too hot it will kill the living healing properties in the honey, onion, and vinegar.
In a large mixing bowl or large mason jar add your warm water and honey; whisk to combine allowing the honey to melt into the water. Toss in the remaining ingredients and combine well.
Let cool on the counter for a few hours and then refrigerate. I have used them immediately but they are best after 24 hours in the fridge.
They keep for up to 4 weeks.
I really hope you enjoy this recipe! I would LOVE LOVE LOVE to see your creations you can email, text, or tag us on social media to show us what you create. Also don't hesitate to reach out if you have any questions. I will do my best to respond as quickly as I can. CONTACT NAT
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