By: Bettina – Miami, FL

I am an onion fan, not going to lie.  But I know a lot of people who don’t love the taste of raw onion as much as I do.  But I find that when I only have greens on hand and not much else, adding some sauteed or caramelized onions is a good option for taste.  But the other day I decided to try making some quick macerated or pickled red onions.  Quick pickling tends to remove the “bite” of raw onion.  It’s the same as when you make the classic french vinaigrette (shallots, red wine vinegar, mustard, olive oil and salt).  You let the shallots soak in red wine vinegar for 20-30 minutes and it takes away the sharpness of the onion. And on a happy note: red onions are full of flavonoids and polyphenols (anti-oxidants that give them those pretty purple shades). So up your red onion intake (also delicious when caramelized) to get a good anti-cancer boost!


  • 1 red onion
  • 1/4 cup red wine vinegar
  • pinch of celtic sea salt
  • 8 oz ball jar


  1. Slice onion.
  2. add vinegar and salt.
  3. Let sit for 30 minutes
  4. Enjoy!

They will keep in your fridge for up to two weeks.


macerated onions