Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)
Ingredients:
2 medium red onions, thinly sliced
1 1/2 cups filtered water
1/2 cup apple cider vinegar (with the "mother" for probiotics)
1 tablespoon sea salt (non-iodized)
1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)
2-3 cloves garlic, smashed (optional)
1 teaspoon black peppercorns (optional)
1 teaspoon mustard seeds (optional)
Fresh dill or bay leaf
Instructions:
Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.
Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.
Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.
Add the apple cider vinegar: Pour the apple cider vinegar over the onions.
Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.
Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.
Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.
Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.