These keto pickled red onions are super easy to make and add a lot of flavor to anything you add them to. I put them on salads, protein bowls, eggs, anything! In fact, I look for excuses to add them to my meal.
What makes these different?
Pickled red onions are the best: tangy, vinegar, pickled goodness with just a bit of sweetness, adding a little color and crunch to every meal. Typically, pickled red onions are made with sugar. Because this low carb pickled red onion recipe uses erythritol / monkfruit instead of sugar, it's completely keto friendly.
Whole30 Pickled red onions
I'm not sure when I first had pickle red onions, but I can tell you exactly when I fell in love with them. Back in January, during my Craveable Keto book tour, I was making a lot of trips to various Whole Foods salad bars. They have the biggest and best salad bars around, and the best thing about them, is that every single prepared item on the salad bar lists every single ingredient, so you always know exactly what you are getting. Almost every one I went to had pickled onions and I was piling them on all my salads. They were so good, BUT, they had sugar in them. I knew that as soon as the tour was over and I was home and back in the kitchen, that I wanted to make my own low carb pickled red onion recipe.
I think the reason I love these whole30 pickled red onions so much is that they have the perfect balance of bitterness from the red onion, sweetness from the erythritol, and acidity from the vinegars. When you put those three things together, you have a match made in heaven. To make them Whole30 compliant, simply omit the sweetener. I put them on everything - salads, lunch bowls, tacos, steak, eggs, etc. I am actually guilty of building an entire meal around whether or not it would go good with these pickled red onions.
Storage Information
Only as long as it takes to eat them! Seriously, another thing I really like about my keto pickled red onion recipe is that they will keep in the refrigerator for at least a couple of months... if you can make them last that long, that is. Just store them right in the mason jar you made them in. I have swapped out all my metal mason jar lids, for these reusable plastic lids. They are so much easier to clean, and then I can avoid the ring of rust from the metal lids. And since I store everything in mason jars, they come in really handy.
More low carb condiment recipes:
- Garlic Dill Tartar Sauce
- Pickled Jalapeños
- Keto Creamy Chive Blue Cheese Dressing
- Low Carb Taco Seasoning
- 2 Minute Paleo Avocado Oil Mayo
- New Orleans Style Briny Olive Salad
- Keto Creamy Avocado Ranch
- Keto Russian Dressing
- Dairy Free Keto Ranch Dressing
Pickled Red Onions
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Total Time: 20 minutes
- Yield: 20 Servings 1x
Description
The perfect blend of sweet, sour, and salty. I love to put these onions on everything from my morning eggs, to my lunch time salad, to the top of my steak for dinner.
Ingredients
- 1 cup red wine vinegar
- 1 cup apple cider vinegar (I use this brand)
- 2 tablespoons granular erythritol or monkfruit (omit for Whole30) (I use this brand) Code PEACE for 20% off
- 1 teaspoons sea salt
- 2 medium red onions, thinly sliced
- 6 cloves garlic, peeled and halved
- 1 teaspoon dried oregano leaves (I use these organic seasonings)
- Pinch of red pepper flakes
Instructions
- In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.
- Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.
- Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.
- Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I've switched to these caps)
- Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.
Nutrition
- Serving Size: 5 to 6 slices
- Calories: 10
- Fat: 0
- Carbohydrates: 1.5g
- Fiber: 0.2g
- Protein: 0.2g
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Bonny Rambarran says
ok - I WILL DEFINITELY be making these!! Especially since I have planted pupple onions this year!! Thanks!!!
★★★★★
Tobbe says
Made this recipe yesterday and tried the onions today. They were super good! I used authentic Mexican oregano, and a little bit more than what was called for in the recipe. That made the pickled onions go super well with the tacos we had! Will definitely be making this again.
★★★★★
JoAnn says
I think these onions can be home canned too. What do you think?
Peace Love and Low Carb says
I'm honestly not sure as I have never done any home canning. If you try it and it works out, please do let us know.
Helen B says
This looks like a great recipe. Think I will try this with my favourite onion, vidalia! Thanks for this
Kim says
Can you use regular sugar instead of sweetner?
Peace Love and Low Carb says
You can use any type of sugar or sweetener that you prefer. Just be advised that it will change the nutritional information.
Sandy says
Made these and they were a BIG HIT! Thanks Kyndra. Gone in a blink, which leads me to wonder if I can reuse / reheat the leftover juice? Seems like a waste, but don’t know if it would lose something.
Christy Allen says
I reused the juice. The first time, I just boiled the juice and poured it over the onions and it was fine. Then 2nd time, it didn't have quite as much flavor so I'd start over after once.
★★★★★
Amy Shaw says
I can't stop eating these- just by themselves!!! So delicious. I didn't have any apple cider vinegar so I used white distilled, but I imagine the apple cider would be even better!!!
★★★★★
Quinn says
It never crossed my mind that you could pickle things using ACV, I definitely have to give these a try!
★★★★★
Heather says
So I didn’t read the directions just put everything in a jar without boiling the liquid. Think it might still work?
Kyndra Holley says
No, you need heat to dissolve the erythritol and salt, and cook down the vinegars. The heat also helps break down the onions.
Louann says
Wow, wow, wow! I made these for the first time yesterday evening. As the recipe says, leave them on the counter an hour, then refrigerate, they get better the longer ne’er they are in the fridge. Well, I only had 1 red onion. So, I made half a recipe. I let them set on my counter about 2 hours before putting them in the fridge. . I was too excited, and started sampling them way before I put them in the fridge. By the time I put them in the fridge, one of my pint jars had no more onions in it. Oh boy, I sampled way too many. So, I put some sliced jicama in the jar . I finally got around to tasting them after being refrigerated for about 24 hours. These pickles are amazing. And the pickling brine was great for the jicama as well. Thanks for awesome recipes!!
★★★★★
Sharon says
There is a restaurant near my house that makes fresh pickled onions everyday. They use them on sandwiches and salads. I love them! I tried making them once using a different recipe, did not care for them. These are phenomenal! I only made a half recipe since I wasn’t sure if I would like them or not. We had them on our salad tonight with dinner. I will be making the other half tomorrow as these will be gone soon. Tomorrow I will reduce the oregano by half and add a little extra sweetener. Thank you for sharing! These are definitely a keeper!
★★★★★
Kim Petersen says
Love. These. Pickled. Red. Onions. My refrigerator will never be without them.
★★★★★
Kelly says
I made these today. They are delicious. I had them with bbq baby back ribs. I can’t wait to have some in the morning with my eggs. I just found your blog, not sure how I’ve never come across it before. I’ve been eating low carb for a long time. I also ordered your drink recipe book off Amazon. Can’t wait to receive it!
Kyndra Holley says
Thanks so much. I hope you enjoy it.
Jonna says
I just tried it — so good! I had everything except garlic and it turned out fantastic. After the hour I tried it and added a little more red pepper to balance out the sweetness. It was a huge hit!!
★★★★★
N says
Any ideas for what to do with the leftover juice? Totally agree - these are amazing!
Carolyn says
This recipe has changed the way my husband and I create our dishes. We could literally add these pickled onions to 80% of what we eat. Call us obsessed, it’s amazing!
Thank you for this amazing recipe
★★★★★
Xandi says
Outstanding! Made these just as instructed. They really make my various lettuce wraps a satisfying lunch every time! Thank you.
-Xandi
★★★★★
Mary says
How did we ever live without these before?!? I’ve made these several times now and with a variety of vinegars (depending on what we have on hand) they’re delicious in boho/hippie bowls, tacos, sandwiches, salads etc etc!
★★★★★
Noelle says
These are perfect! I made 3 jars, gave one away. Love the onions in everything.
★★★★★
Tracy Baxter says
These were easy and super yummy. I made these for leftover brisket tacos. I have also enjoyed them on salads and every time I open the fridge I find myself wanting a forkful. The possibilities are endless.
★★★★★
Rachel says
Yum! So quick and easy! I don't use the erythritol but otherwise follow the recipe as written and now always have a jar of these and the picked jalapenos in my fridge!
★★★★★
Andrea says
These are so good they should be illegal! I love onions and I love vinegar. This recipe brings them together in the most perfect way. I eat them right out of the jar and don’t feel guilty after. So so good.
★★★★★
Melinsa says
These are the best pickled onions! The garlic cloves are so yummy too. I always have these and your jalapeños on hand. They go on everything, tacos, sandwiches, or lettuce wrapped anything! Thank you for the great recipes.!
★★★★★
Catherine says
These pickled red onions are wonderful! I followed the directions exactly as stated and could not have been more pleased. Thank you!
★★★★★
Jeanne Romanello says
So easy to make ! My onions were great on my salad and on a burger! I will definitely make again !
★★★★★