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.
How to Make Pickled Red Onions
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.
The Best Pickled Red Onion Recipe
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.
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Pickled Red Onions
- Total Time: 20 minutes
- Yield: 20 Servings 1x
- Diet: Gluten Free
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 sweetener (I use this brand)
- 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.
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Category: Condiment Recipes
- Method: Marinating
- Cuisine: American
Nutrition
- Serving Size: 5 to 6 slices
- Calories: 10
- Fat: 0
- Carbohydrates: 1.5g
- Fiber: 0.2g
- Protein: 0.2g
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.
Noelle says
These are perfect! I made 3 jars, gave one away. Love the onions in everything.
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!
Xandi says
Outstanding! Made these just as instructed. They really make my various lettuce wraps a satisfying lunch every time! Thank you.
-Xandi
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
N says
Any ideas for what to do with the leftover juice? Totally agree - these are amazing!
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!!
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.
Kim Petersen says
Love. These. Pickled. Red. Onions. My refrigerator will never be without them.
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!