Hate the taste, change the form
Red onions are one of those foods that you either love or hate. Even though they are a superfood, help reduce cholesterol levels, anti-inflammatory, anti-bacterial, packed with antioxidants, and are even cancer fighting… I still don't love them. Sometimes we don't like the taste of certain foods but we can't deny their benefits, so my advice? Try them in a different form! This pickled red onion recipe does just that. It helps mask the strong flavor and is still packed with all of the natural healing benefits we love.
Ingredients
1 cup of warm water
1 cup rice vinegar
1/4 cup of sugar
1 tbsp salt
1 red onion sliced
1 tsp fennel seed
1 bay leaf
Preparation
1. Chop in half then thinly slice onion.
2. Add onion to a sealable jar, then pour water, vinegar, sugar, salt, fennel seed, and the bay leaf overtop.
3. Shake jar until combined.
4. Leave in fridge 2-14 days before opening. Enjoy!