Quick Pickled Onions
Condiments & sauces are all kinds of traps for hidden stuff that will hinder appropriate weight management. This could be due to sneaky sugars & sweeteners, it could be trans fats or oil that I wouldn't suggest, or you could be turning to them in too large quantities.
However, if they're homemade, you can control what goes in, & because it's one of my recipes, I'll have taken the nutritional guesswork out of the equation for you.
Key Facts
- No nasties
- Sugar free
- Easy recipe
- Oil free
Ingredients
- 2 red onions
- Juice of a large lemon (around 1/4 cup)
- 2 tablespoons apples cider vinegar (I get mine from Raw Vibrant Living)
- 1 large garlic clove
- 1 sprig fresh rosemary
- Pinch of salt
- 3-4 black peppercorns
Preparation
01
Halve & then finely slice your onions into half moons, add to a bowl with the salt using your fingers to break up the layers. Leave to sit for 10 minutes.
02
Add your lemon & apple cider vinegar, mix well then grate in your garlic & the rosemary (finely chop if you love rosemary, leave bigger if you don’t so it becomes a flavour that you don’t then eat). Use the back of a spoon to crush the peppercorns then add them too.
03
Mix really well, use a spoon to really mush things together then leave for 15 minutes before repeating the mix.
04
Decant into a jar & leave to infuse for at least 30 more minutes but they’ll soften up further if left longer.
And that’s it! Keep in the fridge & use within a week.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
