Comments on: Simple 5-Minute Pickled Red Onions

By: Kaizen Hospital

Kaizen Hospital — Thu, 06 Jul 2023 12:42:45 +0000

It’s Really wonderful article with great healthy information. I think that’s important thing. Thanks for sharing this great healthy and very good information.

By: Ileen

Ileen — Sun, 11 Mar 2018 21:33:20 +0000

These look so easy to make. Do the onions in the jar have to be completely covered in the vinegar?

By: zirah

zirah — Wed, 21 Feb 2018 15:50:19 +0000

Great, thanks for the ideas. I mainly get those kinds of flavors/combinations from the fermented Wild Brine products I eat (love their probiotic salsa, kim chi, beet kraut and more), but will be fun to experiment w/ this recipe. Also, for those who have asked about reusing the brine, I haven’t noticed where Wellness Mama has ever responded to those who asked, but what I’ve found is it’s usually still potent enough for another batch (w/ extra vinegar added to whatever level is needed….I use a mix of ACV and balsamic), but definitely loses “steam” w/ each time I tried to reuse after that.

By: Sandi

Sandi — Wed, 21 Feb 2018 05:35:13 +0000

In reply to Nechamah. Amazing ideas. Now I can't wait to play!

By: Nechamah

Nechamah — Sun, 27 Nov 2016 11:59:06 +0000

I loved this recipe but in my second batch I added carrot radish and ginger all sliced thin with a vegetable peeler. Then I added whole garlic and jalapeño and cinnamon stick for flavoring. Really delicious. Then I got really inspired and ground fresh beets and horseradish and jalapeño and garlic together with the salt and apple cider vinegar. I add it to salads and lots of other stuff. Also it makes the apple cider vinegar delicious. Thanks for getting me started on making my own pickles

By: Heather

Heather — Tue, 22 Nov 2016 03:56:49 +0000

In reply to Zirah. Ha! Thats what i get for using talk to text ;) just fyi, you can do this with any veggie. Try to make sure all your veggies are under the brine. If you get a bit of white scum on the top, just skim it off. Its harmless.

By: Zirah

Zirah — Mon, 21 Nov 2016 22:37:34 +0000

In reply to Heather.

Thanks for the input, Heather! p.s. I hope you mean “chock” full, rather than “chalk” full. Otherwise I may not be too keen to give lacto-fermenting a try. 🙂

By: Heather

Heather — Mon, 21 Nov 2016 16:06:16 +0000

In reply to mic. If lacto fermenting, you would not do any vinegar. You would do a salt brine of 3 tbsp of salt to 1 qt of water, and leave it on the counter for 7-10 days at least. Then it becomes chalk full of probiotics, and it tastes great! I cover mine with a coffee filter with just the jar ring holding it on ( no lid).

By: mic

mic — Mon, 21 Nov 2016 11:42:38 +0000

In reply to Jeni. Someone correct me if I'm wrong, but I think the salt may be necessary to kill bacteria since we are leaving it out on the counter.

By: Zirah

Zirah — Mon, 21 Nov 2016 00:45:59 +0000

In reply to Megan.

Megan, you will love these. I’ve quickly gotten to where I can’t live w/out them. Am thinking they would make a nice, easy, homemade gift for holiday giving if you find cute little containers to put them in.

By: Megan

Megan — Sun, 20 Nov 2016 20:14:27 +0000

I just discovered these recently. They are A.MAZE.ING. !! Anyway, I will be doing this right now. Just like you strongly suggested. Jumping out of my seat now…. (thank you!)

By: Rikka Zimmerman

Rikka Zimmerman — Tue, 11 Oct 2016 17:35:44 +0000

I love how simple and quick this recipe is and am using the onions in all sorts of ways. Add such a nice crunch and zip to so many things. Question…..I can tell I’m going to have brine left over once all the onions are eaten. Can that be reused? Don’t see why not, but seemed like a good idea to check first.

By: Rikka Zimmerman

Rikka Zimmerman — Tue, 11 Oct 2016 17:32:58 +0000

In reply to Terry. I don't think so because there's no sugar or source for fermentation to take place, but I could be wrong. And I don't see why they couldn't be fermented by adding the necessary ingredients for that process to take place. But all this is just my take on things. Hopefully someone else will add more info.

By: Willow

Willow — Tue, 27 Sep 2016 21:27:17 +0000

Once you use up the pickled red onion batch from the fridge can you reuse the white wine vinegar left over for another batch?

By: Jeni

Jeni — Mon, 19 Sep 2016 22:09:57 +0000

So, I made these the other week for my hubby, who LoVES onions (I don’t). I thinly sliced red onion, put it in a jar, threw in some peppercorns (no salt), and topped with Apple cider vinegar. I served them the next day and he said they were awful – tasted only of vinegar. I’ve made them before with white vinegar & he liked them… Do I need the salt? We aren’t avoiding it, I just didn’t think to add any. Does the white vinegar have less kick? Should I dilute the vinegar with something else? Thanks! 🙂

By: Alissa

Alissa — Mon, 19 Sep 2016 05:07:23 +0000

Is it possible to make this traditionally fermented, rather than with vinegar?

By: Mic

Mic — Sun, 18 Sep 2016 23:35:01 +0000

Is this going to have probiotics growing in there?

By: Terry

Terry — Sun, 18 Sep 2016 21:18:34 +0000

Are these considered fermented? If not can they be?

By: Linda

Linda — Sun, 18 Sep 2016 19:14:47 +0000

Some red onions can be quite strong flavored. I found that increasing the vinegar to three-fourths of a cup and adding one-half teaspoon of sugar and a few black peppercorns to the salt and vinegar mixture tames the “bite” rather nicely.

By: Heather

Heather — Sun, 18 Sep 2016 16:12:54 +0000

In reply to Susie. I would love to know this too, as im about to start GAPS, and would love another fermented option!