I was browsing through Instagram and came across pickled red onions in a salad. I may not be the biggest fan of raw onions but I was very curious about the pickled version. I had heard of great benefits such as helping circulation or lowering blood pressure. The reason we use red onions is because they are lower in sugar and higher in anti-oxidants than other onions.
Personally I think they would be a great addition to fish tacos (one of my next projects).
Pickled Red Onions
About 2 cups
1 medium red onion, thinly sliced
1/2 cups apple cider vinegar or rice vinegar
1 tbsp. of honey
1/2 tsp. of sea salt
2 cinnamon sticks
2 bay leaves
2 1/2 tbsp. of peppercorns
1/4 tsp. of red chili flakes
Combine the vinegar, honey, salt, cinnamon sticks, bay leaves and peppercorns and one cup of water into a pot. Bring to a boil and add the sliced onions until softened (about 3-5 min).
Turn off the heat, and let it cool to room temperature. The pickled onions should be a nice pink.
Store in a glass jar (no plastic or metal). Keeps in the fridge for a few months.