Fermented foods such as sauerkraut and kimchi get much of the attention for their probiotics that support gut health, but you don’t need weeks of fermentation or special equipment to make a flavorful, gut-friendly addition to your meals.
Terri Ward/The Epoch Times
Onions provide prebiotic fibers such as inulin that feed beneficial gut microbes, along with quercetin, a polyphenol with antioxidant and anti-inflammatory activity. Vinegar contributes acetic acid, which is absorbed as acetate, a short-chain fatty acid linked to metabolic benefits.
If you like these, check out the other quick-pickle variations below. You’ll also find answers to common quick-pickling questions in the first recipe.
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Quick-Pickled Carrots, Jalapeños, and Onions: Mildly spicy, taqueria-style to add a little kick to carne asada, tacos, tostadas, or eggs.
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Quick-Pickled Turnips and Beets: Naturally pink, zesty spears that bring color and earthy flavor to bowls, wraps, mezze platters, and other savory dishes with no added salt.
Tip: Don’t discard the brine. The vinegar brine contains the same acetic acid and dissolved flavors that pickle the vegetables. You can drink it, or use it in homemade salad dressings, marinades, or drizzle a little over grain bowls or roasted vegetables.
