Add Antioxidants and Avoid Inflammation with This Pickled Onion Recipe

McKinney Chiropractor;

The Health Benefits of Onions

Shared by Dr. Anthony Vasile

The Health Benefits of Onions


The Health Benefits of Onions: Pickled Red Onions

I love pickled food. There is something about the pickling process that my body craves.  Pickled red onions are a very common item in my refrigerator. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. They can be used for recipes from breakfast to dinner. I really like that they give sandwiches and salads a bright pop of flavor and texture. The recipe I am going to share with you is quick and simple so do not be intimidated by the thought of trying to pickle something. It is well worth it.

Not only are pickled red onions delicious but they are full of health benefits as well. Onions are one of the most important horticultural crops that is extensively used as a food and in medicinal applications. More than 64 million tons are grown each year worldwide. Onions have the highest content of flavonoids as compared to other common vegetables which include a flavonoid called quercetin which is a potent antioxidant and also has anti-inflammatory properties.

I highly encourage everyone who is still reading to give this recipe a try. It is a great food to add to recipe book that meets the eat well portion of what it takes to be healthy. Remember to also manage stress and keep moving with daily walks and regular chiropractic adjustments.

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup cane sugar
  • 2 tablespoons sea salt
  • 2 garlic cloves
  • 1 teaspoon mixed peppercorns
  1. Thinly slice the onions and divide the onions between two (16-ounce) jarsor 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.



Bahram-Parvar, M. and Lim, L.-T. (2018), Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Comprehensive Reviews in Food Science and Food Safety, 17: 290-308.


Our Message

At our Chiropractic Care center in McKinney, located near the corner of Eldorado Pkwy. and Ridge Rd., we aim to give the best care and educate our patients on how to get healthier and stay out of pain. Our Doctors will teach you what the research says about how and why we should eat a better diet, move more and have more positive thoughts. By improving these areas of our lives we can become healthier, stay out of pain and reduce risk of cancer and other diseases!