Onions, especially the red onions, are one of the healthiest foods we can add to our daily raw menu. Pickled onions are a variation of taste and texture that many raw food aficionados love. Once marinated in vinegar, the onions are very pretty and make your dishes look more attractive. They are also more digestible and cause less discomfort in people with sensitive digestive tracts.
This is a very simple recipe without precisely written recipe. As always, everything depends on the quality of your produce and your own gustatory preferences. I used medium large organic onions and a little less than 1/4 cup of spices per jar, and added fire-red habanero chili pepper.
Ingredients:
- 3 medium large red onions
- 2 large cloves garlic
- 1 habanero chili pepper, sliced in half or any hot chili pepper
- 2 bay leaves
- 1 tsp pink peppercorns (Schinus terebinthifolia)
- 1 tsp goji berries
- 1 tsp dried rose hips
- 1 tsp sumac berries
- enough raw apple cider vinegar, to fill the jar
Method:
- Slice the onions using sharp knife or a mandolin slicer.
- Prepare the jar by sterilizing it with boiling water. Allow the jar to completely cool off.
- Place spices, one bay leaf, half of the habanero chili pepper, and garlic cloves at the bottom of a jar big enough to hold all of your onion slices.
- Fill out the jar with sliced onions. Add another half of habanero and one bay leaf on top.
- Pour the apple cider vinegar to completely cover the onions. Use wooden spoon or a plunger to gently push the onions down.
- Close the jar and place it in the fridge. Allow the onions to marinate for at least three to four days. Store in fridge. The pickles store well for up to three weeks. Make sure you are using clean utensils to remove the slices from the jar, and always close the jar tightly. Enjoy in good company!
Tip: This is a "make ahead" dish. If you are planning to use the onions in your raw meal, remember to make them at least three to four days ahead. Also, if you do not have the sumac berries, use dried pomegranate seeds or hibiscus flowers. They will add an interesting nuance of acidity and a deep crimson color to your pickles. Experiment. It's fun.
These beautiful, spicy raw onion pickles can be used in many ways. Enjoy them with salads, sandwiches, in poké bowls, or to top hearty raw soups. Also, use the spiced pink vinegar and the soaked spices to make hearty salad dressings or dips.
In radiant health, passionately raw - Dominique
Dominique Allmon©2022