I had never really been a big fan of raw onion, until recently I have since really grown to love them, especially pickled. Eating pickled onions is incredibly good for the gut, because onion is known as a prebiotic.
We all know about probiotics which are the good little bacteria that work really hard in our gut to keep everything working smoothy….well prebiotics feed and boost the probiotics making for a really healthy and happy tummy- for more info on prebiotics read this link. Throw in kombucha, turmeric and ginger all makes for a very happy and healthy gut.
These onions are just fantastic served on a grilled grass-fed steak, with a chunk of cheese, on your eggs for breakfast or as a topping on a salad.
My favourite thing is seeing mother nature work her magic with the spectacular colours, the colour in these photos have not been enhanced, this is actually how it looks, breathe taking right?!
Bottled in pretty jar, they also make a fabulous gift, just a thought……
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Ingredients
- 3 red onions – thinly sliced
- 1 1/2 cup raw apple cider vinegar
- 1 cup flavoured or original kombucha - buy a bottle from any health shop
- a small chunk of fresh ginger-grated
- a small chunk of fresh turmeric-grated
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp dried chilli (optional)
- 1 tsp Himalayan salt
- a few sprigs of fresh rosemary for bottling
Instructions
- Slice the onions into rings with a mandolin slicer.
- Mix together the other ingredients except the rosemary.
- Blanch the onions for 1 minute in boiling water.
- Transfer the onions into a jar and top with the vinegar mixture.
- Leave to rest for 1 hour then transfer to the fridge for storage.
My mouth is watering just looking at these pictures. I’m also the only one in my family who likes onions so for once I wouldn’t have to share!! Great recipe.
Hi Aimee, we will keep it as out little secret! Actually being onions we can’t really!!….Thanks for your lovely comment, I hope you enjoy the recipe xxD
I didn’t know that onions were prebiotic! Cool! I LOVE raw onion – any onion! And these pickled onions would go with so many things!
These are so beautiful! I want to put them on everything. And I adore the extra boost of gut-friendly goodness from the ‘booch. Yummy.
Booch! Love it, my predictive text goes into a frenzy when I type kombucha so that is definitely my new word of the week! Thanks for popping by Irena xx
These photos are so beautiful! I could imagine these onions are amazing on a bun-less burger. I love the use of kombucha to pickle them too. So excited to make this!
Hi Michele, thanks for the comment, try them on taco’s – utterly heavenly!!
Looks absolutely gorgeous! And I love onions, this would be a perfect side dish with so many meals!
Thanks Mark, yes it is amazing what we can find to pop onions onto even our morning eggs (only if we are not seeing many people first thing) burgers, actually just on anything at dinner time really?!
This is so cool! I never would have thought of kombucha for this. Such a great idea and so beautiful too!
Thanks Emily, I guess at the end of the day kombucha and raw vinegar are not too different?!
What a creative recipe! These onions look delicious and your pictures are so gorgeous! Makes me want some right now!
Thanks Jessica, the colours just worked so beautifully together – I love pink and orange combination
Your pictures are gorgeous, and these onions look amazing. Definitely trying this out!!
Thanks so much for popping by and leaving a message Katja xx
PICKLED ONIONS ON ALL THINGS! These look amazing!
Pickled onions make everything taste better! Thanks for the message Christina xx
Thanks so much for sharing such gorgeous and healthy recipe ! Kombucha is so good for us and the pickled onions are truly gorgeous !
Thanks ChiYu, I love you blog and I’m glad you like the recipe xx
I like pickled onions, even though I really don’t like onions. Strange, but they taste so much better when pickled. Great recipe!
I’m the same Stacey, it was actually through pickled onions that I have learned to like onions, still a little dodgy with raw un-pickled ones though! Thanks fro the message xxD
Beautiful colours and pictures as always and when it’s fermentation, you’re talking my language 😉
These look absolutely amazing…and look at that color…
I love the vibrant color of this recipe….Great job!
Ingenious! And these look perfect for those summer cookouts!
These are so gorgeous, and I’m crazy about anything with kombucha in it!
This is literally the most mouthwatering and genius recipe I have seen for a while! I love pickled onions but I seriously LOVE kombucha. That spice combo is spot on too! Honestly Donna you’re amazing! Such gorgeous photography xxx
This is like fermented food inception!! Fermentinception? I don’t know. Whatever you call it, I love this idea!
Yum! Love the vibrant color here!!
Love this idea, Donna! And I have plenty of Booch in my fridge with all the right ingredients 🙂 Great recipe!
Wow, I’ve never seen kombucha used to pickle anything before! This is super cool! I’ve seen kombucha used in many ways but this is new for me! I can’t wait to try this at home. Thank you for sharing!
Thank you popping past Billy, I hope you enjoy them xx
Can you Bottle and keep on the shelf?
Hi there, I haven tried it but yes I’m sure it will keep well at room temperature.
I just started drinking kombucha last week and I am totally addicted. Can’t wait to make these. What flavors have you used?
Hi Marcella, any of the flavours work really well, I personally love a ginger or lemon, but even the berries add a gorgeous flavour combo xxD
How long do you wait before you can eat them?
You can eat them immediately, obviously the flavour intensifies over time, but yeah enjoy straight away xx
Do you let them sit for a while before eating? I normally sit 5 to 10 days on bench till i get the taste right then into fridge?
Hey Nicky, they can be eaten immediately, but obviously the longer they stand the more infused they become. Yeah room temperature would speed up the process, but the fridge is usually perfect. Thanks for popping by xxD
What volume jar are you using?
I seem to think it was a 700ml jar xxD