Pickled onions

This easy topping requires just four ingredients.

A quick way to preserve food, pickling can be applied to several varieties of fruits and vegetables and offers a bold burst of flavor. “I love to pair their acidity with a savory porridge, fold them into a salad for extra crunch, mince into a dressing or marinade, add extra brightness to grilled meat or garnish tacos and avocado toast,” says chef Serafina Alonso of pickled onions. “Plus, raw apple cider vinegar is incredibly good for you. It balances blood sugar and promotes both detoxification and gut health.” And don’t forget to mix up your vinegars: “If you're feeling extra creative you can substitute yuzu or raspberry vinegar for an added dimension,” says Alonso.

Makes 1 cup

½ cup raw apple cider vinegar, like Bragg's Organic ACV
1 tablespoon honey
1 ½ teaspoons kosher salt
1 red onion, thinly sliced

In a small pot, bring 4 cups of water to a boil. Take water off the heat and pour over sliced onions. Let this mixture sit for 5 minutes to take the bite out of the raw onions. Meanwhile, whisk the first 3 ingredients and 1 cup water in a small bowl to dissolve honey and salt. Strain onions and place in a glass jar; pour vinegar mixture over. Let sit at room temperature for 1 hour, then cover and chill for up to four weeks. Drain before using and enjoy.

Find more healthy DIY condiments here.

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