One thing that is always tough when it comes to getting all the best from honey is the fact that it loses some of the beneficial qualities when it’s heated. So I’m on a mission to create honey recipes that use it in its raw, unheated form. This pickled onion recipe heats the vinegar and spices first and then adds the honey after it has cooled unlike traditional recipes that heat vinegar and sugar all at once.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

This super delish Pickled Onion recipe uses RAW LOCAL HONEY, apple cider vinegar, and herbs and spices that all offer healthy benefits to your body. Choose any kind of onion you like. Sweet onions are extra tasty, while red onions are super pretty. As for the spice, I recommend using whatever you have in the garden. Chiltepins are my favorite because they are almost perpetually available in my own garden. Mustard, coriander, and clove seeds or herbs like dill and oregano are good choices for extra flavor.

Try using raw honey instead of sugar in all your refrigerator pickles in the same way. Adjust the honey for the sweetness you desire, and know that you are nourishig your body as you do.

Don’t Throw Away The Vinegar!

No need to toss that vinegar. Once you eat all the onions you can simply add oil to your vinegar as a beautiful salad dressing. For a creamier dressing, add a bit more vinegar, place it in the blender and slowly add 1/2 cup of oil as it blends. Turn off the blender as soon as the oil is gone. This emulsion keeps the oil and vinegar from separating. This is how you make creamy dressings.

Sliced red onions

Full Recipe in Details

Enjoy honey unheated so you get all the benefits of it’s pure, raw goodness. Honey heals, nourishes, and fortifies our bodies. These pickles are good as a condiment for salads, tacos, or just eaten out of the jar. Use whatever peppers you like for your own level of heat.
  • 2-3 tbsp Raw Honey
  • 1/2 c Water
  • 1/2 c Apple Cider Vinegar
  • 1/2 tsp Salt
  • 1 Red Onion, sliced as thin as you like
  • 4 Cloves
  • 1/2 tsp Herbs like Oregango, Basil, Dil, or Thyme Oregano goes well with tacos, and Dill is great for salads. Use what you like.
  • 1 tsp Red Pepper Flakes use according to spice preferrence.
  • Soak Onion slices in cold water for 10 minutes to mellow them if you like.
  • Heat water, vinegar, salt, herbs and spices on the stove until it comes to a boil. Cool to room temperature
  • Add raw honey to the vinegar solution and stir till dissolved. If you want it sweeter, add more honey.
  • Pack onions in a quart or pint jar until full
  • Pour the vinegar and honey mixture over the onions until the jar is full.
  • Refrigerate for 1 hour before use. Keep refrigerated when not in use.

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