Breastfeeding Friendly Pickled Red Onions
Bright, tangy, and almost too pretty to eat, these quick-pickled red onions are the kind of condiment that makes everything taste more exciting. The brine comes together with apple cider vinegar, a touch of honey for gentle sweetness, and fresh ginger for a little warmth — all ingredients that are straightforward and easy to feel good about when you're being mindful of what goes into your body. Garlic is optional, which is a handy detail since strong aromatics can sometimes be a consideration during the nursing months. The whole process is low-effort and low-heat, so you're not spending a lot of time on your feet — just pack the jar, pour the brine, and let the refrigerator do the work. Within about half an hour, the onions turn that gorgeous fuchsia pink and mellow into something tangy, slightly sweet, and completely addictive. Pile them onto grain bowls, eggs, tacos, sandwiches, or anything else that needs a little lift — they keep in the fridge and are ready whenever you need a fast flavor boost.
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Learn more →Ingredients
8 servings
- 1 medium red onion, very thinly sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, thinly sliced (optional)
Instructions
- 1
Pack the sliced red onion tightly into a clean 16 oz glass jar.
- 2
Combine the apple cider vinegar, water, honey, and fine sea salt in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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