This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
Salads have always been a hard thing for me. They seem complicated to figure out the right combinations of dressings, toppings, and greens. I get bored of food easily if it’s the same thing over and over again. I always try to find fun toppings that I can throw into any recipe — like these pickled onions.
They are my favorite topping for just about anything but my favorite use is on salads. You can make this recipe right before you start chopping up the rest of your ingredients or cooking a meal and they’ll be ready to eat when you’re finished. The cinnamon and dill at the perfect amount of warmth, tang, and bitterness to take any dish to the next level.
Let’s talk about how AMAZING onions are for your immune system. Onions contain quercetin which is a flavonoid that has been shown to reduce cytokines in inflammation-related diseases. According to the USDA, a single onion contains about 39 milligrams of quercetin. If you haven’t added onions to your immune boosting arsenal, you may want to now!
- Thinly slice the red onions. I used a mandolin slicer to basically shave the onion.
- In a quart-sized mason jar, mix together the vinegars, water, cinnamon, dill, and sea salt.
- Add onions and mix. Make sure that all the onions are submerged under the liquid. Add more water if needed.
- Allow to marinate for at least 30 minutes before use. Flavors intensify, the longer it marinates. Store in the fridge.