A high fat diet needs acid to cut through the richness. My go to acid addition has been pickled red onions. And for an added crunch pickled red cabbage. This is one of the times I am reminded sugar is in literally everything-and I’m glad they are so simple to make and have a long shelf life.
This pickling liquid can be reused. I used the brine from the onions to make the pickled cabbage. When your veggies are fully pickled, pack them in a glass jar, add whole garlic cloves and peppercorns. Then pour pickling liquid in. You can find jars for storage at the dollar store or any home goods retailer.
- 1-2 medium red onions or half a head of red cabbage
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1/4 cup white distilled vinegar
- 1 tsp kosher salt
- 1-2 tbsp granulated sweetener
- 2 tablespoons cracked pepper corns
- 3-5 whole garlic cloves
- Slice raw onion or cabbage carefully with a mandolin. Place in a large bowl and set aside.
- Combine water, apple cider vinegar, white distilled vinegar, red wine vinegar, sweetener, and salt in a in a pot and bring to a boil.
- Turn off heat and pour liquid over the onions or cabbage until everything is covered.
- Add peppercorns and garlic cloves, cover, and refrigerate for at least two hours. For best result, pickle the onions or cabbage overnight until liquid is bright pink.
- Serve with fried foods, eggs, salads, or steaks. Store refrigerated in an air tight jar.