This recipe was posted previously embedded under the title marinated vegetables. If you haven’t tried it, you need to! I wanted to bring more attention to it after reading about the benefits of onions in a mercola.com article.
There is a real benefit to making vegetables more digestible and sometimes more flavorful with marination and fermentation but what is really worth noting is that more nutrients and beneficial compound (e.g. quercitin in onions damaged by heat) are retained by this type of preparation because they are not heated. Nice to have it confirmed by research such as that discussed in the mercola article.
Marinating is quicker (fermenting takes a few days) because it does not involve fermentation by lactic acid-producing microorganisms. I like having the red onions available in my fridge. It is very quick to make. Be sure to use the vinegar in your salad dressing recipes–the flavor is a nice variation. As for the onions, I use them in salads, as garnish on boiled eggs drizzled with olive oil, on gluten-free and dairy-free pizza, in guacamole, and other vegetables that have been steamed or sauteed. (Add the onions after removing from heat so as not to heat them).
Marinated Red Onions
1 large red onion, chopped fine
1/2 to 1 cup organic, raw apple cider vinegar
1 Tbsp. honey
Mix 1/2 cup of the vinegar with the honey in a mason jar (either a pint or quart-sized). Add the chopped onions and stir well. If the onions are not totally submerged in vinegar once you press then down with a fork, add more vinegar until they are. Cap and refrigerate. Marinate for at least 8 hours before serving. Keep refrigerated.
