Kombucha Pickled Onions

Kombucha Pickled Onions


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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Kombucha Pickled Onions
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Kombucha Pickled Onions


  • 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


  1. Slice the onions into rings with a mandolin slicer.
  2. Mix together the other ingredients except the rosemary.
  3. Blanch the onions for 1 minute in boiling water.
  4. Transfer the onions into a jar and top with the vinegar mixture.
  5. Leave to rest for 1 hour then transfer to the fridge for storage.
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About Donna

42 thoughts on “Kombucha Pickled Onions

  1. 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.

  2. 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

    1. 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

    1. 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?!

    1. 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

  3. 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

  4. 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!

  5. I just started drinking kombucha last week and I am totally addicted. Can’t wait to make these. What flavors have you used?

    1. 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

  6. 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?

    1. 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

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