Pickled red onion

In the fact that most of the culinary community prefers the usual red onion, there is absolutely nothing strange. This bulb onion species is outwardly characterized by purple-red skin and whitish flesh with a reddish-pink tint. Small bulbs in taste are characterized by moderate sweetness, crunch and do not have obvious signs of bitterness, which is characteristic of white varieties.

As a rule, red onions are usually consumed raw - they are often used to decorate various snacks and salads. Featuring far less edgy and searing qualities, onions are red compared to white or yellow varieties amazingly good when paired with fresh vegetables or as an excellent addition to grilled meat. The appetizing look of this vegetable gives its pink and white slices the ability to act as an excellent decoration for almost any dish. Beyond that, some simply adore the braised or fried rings of juicy red onions.

By the way, if you replace raw onions with pickled onions, you can easily bring variety to the vegetables salads that have become familiar and uninteresting, additionally giving them subtle spicy notes. To cook pickled red onions quickly enough, you need to cut them into thin rings, and then round them with cool boiling water. A few hours of infusing rings with a marinade consisting of vinegar (you can wine), water, culinary salt, sugar sand and a mixture of peppers with peas - the result is excellent pickled red onions of instant cooking.

In this form, pickled red onions do not lose their characteristic sweetness and, in addition, acquire a light sourness and new taste nuances. It serves as an exquisite and savoury addition to some types of cheese - pickled red onions combined with goat's young cheese and olive fruits are particularly good.

Regarding the benefit of pickled red onions, it can be said that its main advantage over ordinary pickled onions in addition to a sweeter taste is that it contains almost twice as many natural antioxidants. Due to this feature, even pickled red onions are classified as products that have a strong anti-inflammatory effect.

In addition, it has been scientifically established that regular consumption of red onions contributes to the saturation of the human body with a considerable number of different sulfur groups, which include diallyl sulfides: DMS, DDS, DDN and DTS. In this case, the benefit of this food product lies in the activation of the processes of production of cysteine in the body, which in turn helps to reduce the level of intoxication of internal organs and reduce body weight.