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Obsessed with adding these pickled red onions to everything! In case you didn't know, pickled onions are Low-FODMAP and quite easy to make. Give them a go and let me know what you think! š©·
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Slice the onions and add them to a clean jar.
Add the peppercorns to the jar with the onions.
In a pot, combine water, apple cider vinegar, white vinegar, salt, and sugar. Bring the mixture to a boil.
Pour the hot liquid into the jar with the onions. Press the onions down with a spoon or fork to ensure they are completely submerged.
Allow the mixture to cool for 45 minutes to 1 hour before putting the lid on.
Refrigerate for at least 1 hour before using. These pickled onions should last for weeks in the fridge.
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For a more intense flavor, let the pickled onions sit in the fridge for a day before using.
You can experiment with additional spices like garlic cloves, bay leaves, or chili flakes for a unique twist.
Always use a clean jar to ensure the pickled onions stay fresh for longer.
How long do pickled onions last in the fridge?
Pickled onions should last for several weeks in the fridge if stored in a clean, airtight jar.
Can I use a different type of vinegar?
Yes, you can experiment with different vinegars like rice vinegar or balsamic vinegar, but it may alter the flavor profile.
Do I need to sterilize the jar before using?
While it's not mandatory, sterilizing the jar can help extend the shelf life of your pickled onions.
Can I use other types of onions?
Yes, you can use red, white, or even yellow onions depending on your preference.
Are pickled onions Low-FODMAP?
Yes, pickled onions are considered Low-FODMAP and can be a great addition to a Low-FODMAP diet.
Helping you find food freedom without the fear| Low FODMAP recipes, meal plans & community š©āš³ Co-founder @foddiesfoods MY COOKBOOK š
