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–+ servings
Ebonie Garnica

Quick Pickled Red Onions For Full GAPS

A Full GAPS quick pickle of thin red-onion slices in cold apple cider vinegar, water, raw honey and sea salt. Chill for one hour; the onions stay crisp and tangy.
Print Recipe
Prep Time 5 minutes
Chilling 1 hour
Total Time 1 hour 5 minutes
Servings: 1 batch
Course: Condiment, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup raw apple cider vinegar
  • 1 cup filtered water
  • 1 teaspoon raw honey
  • 1 teaspoon natural sea salt
  • 1 red onion Peeled and thinly sliced into half-moons.

Equipment

  • Sharp knife and cutting board
  • Medium mixing bowl and cover Room to turn the sliced onion through the liquid.
  • Measuring jug holding at least 2 cups
  • Measuring cups and spoons, whisk and serving fork

Method
 

  1. Peel off the dry outer skin and trim the onion ends. Halve from top to root. Put each flat cut side on the board, slice across into thin half-moons, and separate the layers into a medium bowl.
  2. Whisk the raw apple cider vinegar, filtered water, raw honey and sea salt together in a measuring jug until the honey and salt are dissolved.
  3. Pour the mixture over the onion and turn the slices through it. Cover and refrigerate for 1 hour.
  4. Turn the onions through the liquid again. Lift out the portion needed with a clean fork and let excess liquid drain back into the bowl before serving. Keep covered and refrigerated until use.

Notes

One batch starts with one red onion; onion size affects the amount of finished slices. Lift out and drain the onions when adding them to a dressed salad. The five-minute hands-on preparation time is an estimate; the one-hour refrigerator rest is included in the 65-minute total.
At 2×, use 1 cup vinegar, 2 cups water, 2 teaspoons each honey and salt, and 2 red onions. The one-hour rest stays the same.
Full GAPS after raw onion, apple cider vinegar and honey have been introduced and tolerated. Not an early Intro recipe. These are quick vinegar pickles, flavored by vinegar during the cold rest.
Plan the batch for same-day use. Keep covered in the refrigerator and use a clean fork. This is not a shelf-stable preserve or a canning recipe.

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