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5 Reasons We Love To Quick Pickle Onions with Kombucha

Pickled Onions with Humm Kombucha

If there’s one thing we love on our grilled meats – it’s condiments. Onions are a must, but they don’t have to be served just raw or grilled. Did you know you can pickle them? Kombucha pickled onions are quick (this little DIY will only take you about 5 minutes) and will last long after that last burger has been snagged. They are a huge flavor upgrade to your next simple weekend cookout (or indoor grilling session) and will give your steak or burger that little something extra.

Onions are good for you! Studies suggest that onions can reduce inflammation, lower the production of bad cholesterol (LDL), and even help protect against cancer (due to the presence of phytochemicals and the flavonoid quercetin). Sounds like onions are up for nomination as the next superfood!

If you aren’t usually a raw onion fan, give these a try. These onions, though not cooked, are less pungent than adding a raw onion to your burger. Thanks to the vinegar and the kombucha, the onions get softer and sweeter with time, and they get added flavor from the whole spices and herbs. So pass around those sweet rings and pile ‘em on.

Quick Pickles with Kombucha

Kombucha Pickled Apples and Onions

Kombucha Pickled Apples and Onions

Prep time: 5 minutes
Total time: 30 minutes

Makes 1 jar

Ingredients:

  • ¼ of a green apple, cored and thinly sliced
  • ½ small white onion
  • 2 fresh rosemary sprigs
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon yellow mustard seeds
  • 1 bay leaf
  • ½ cup apple cider vinegar
  • ½ cup Apple Cinnamon Humm kombucha
  • ½ teaspoon kosher salt

Directions:

  1. In a small bowl or measuring cup, stir together the kombucha, vinegar and salt until the salt dissolves. Set aside.
  2. Layer the sliced apple, onion, rosemary sprigs, mustard seeds, peppercorns and bay leaf into a pint sized (16 oz) canning jar. Screw a lid on tightly to seal.
  3. Fill to the top of the jar with the liquid and let sit for at least 25 minutes at room temperature, shaking the jar occasionally.
  4. Store the onions in the fridge. These will keep for about 1 month and only get better with age!

 

Kombucha Pickled Red Onions

Kombucha Pickled Red Onions

Prep time: 5 minutes
Total time: 30 minutes

Makes 1 jar

Ingredients:

  • ½ small red onion
  • 2 fresh rosemary sprigs
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon yellow mustard seeds
  • 1 bay leaf
  • ½ cup apple cider vinegar
  • ½ cup Mango Passionfruit Humm kombucha
  • ½ teaspoon kosher salt

Directions:

  1. In a small bowl or measuring cup, stir together the kombucha, vinegar and salt until the salt dissolves. Set aside.
  2. Layer the onion, mustard seeds, peppercorns and bay leaf into a pint sized (16 oz) canning jar. Screw a lid on tightly to seal.
  3. Fill to the top of the jar with the liquid and let sit for at least 25 minutes at room temperature, shaking the jar occasionally.
  4. Store the onions in the fridge. These will keep for about 1 month and only get better with age!

 

Kombucha Pickled Green Onions

Kombucha Pickled Green Onions

Prep time: 5 minutes
Total time: 30 minutes

Makes 1 jar

Ingredients:

  • 4-5 green onions, sliced
  • 2-3 fresh dill sprigs
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon yellow mustard seeds
  • 1 bay leaf
  • ½ cup apple cider vinegar
  • ½ cup Lemon Ginger Humm kombucha
  • ½ teaspoon kosher salt

Directions:

  1. In a small bowl or measuring cup, stir together the kombucha, vinegar and salt until the salt dissolves. Set aside.
  2. Layer the onion, mustard seeds, peppercorns and bay leaf into a half pint sized (8 oz) canning jar. Screw a lid on tightly to seal.
  3. Fill to the top of the jar with the liquid and let sit for at least 25 minutes at room temperature, shaking the jar occasionally.
  4. Store the onions in the fridge. These will keep for about 1 month and only get better with age!

Note: For all recipes, you can substitute a ½ teaspoon of pre-mixed pickling spices for the peppercorn, mustard seeds, and bay leaf.

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