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    Home » Recipes » 5 Ingredients or Less

    Published: May 18, 2018 · Last Updated: Feb 5, 2023 by Kyndra Holley

    Pickled Red Onions - keto, whole30

    This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 38 reviews

    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. 

    Mason jar full of pickled red onions

    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.


    This recipe is from my book Dairy Free Keto Cooking. It has over 170 dairy free keto recipes and over 100 pages of resources. It contains everything you need to find ease and success living a keto lifestyle.

    GRAB A COPY HERE

    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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    Mason jar full of pickled red onions

    Pickled Red Onions


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 38 reviews

    • Author: Peace Love and Low Carb
    • Total Time: 20 minutes
    • Yield: 20 Servings
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    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

    1. 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.
    2. Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.
    3. Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.
    4. Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I've switched to these caps)
    5. 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

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Nicole S says

      April 04, 2022 at 1:54 pm

      Super easy to make and delicious! I put them on everything!!

      Reply
    2. Cyndi Poole says

      April 02, 2022 at 8:35 am

      So delicious and easy to make with a satisfying crunch! These recipes from Kyndra are the secret to my low carb success!!!

      Reply
    3. Kathy says

      April 02, 2022 at 8:30 am

      So quick and easy to make and can be used in so many ways. You hit another one out of the park!

      Reply
    4. Britney Rudolph says

      March 19, 2022 at 1:43 am

      These are so good! They have become a favorite condiment of mine.

      Reply
    5. Wendy Robert says

      March 16, 2022 at 6:26 am

      Does anyone know if you can can these onions or have to do something different to can them? Adding onions to my garden for the first year and have not done much canning but this recipe is great!

      Reply
    6. Angela says

      October 06, 2021 at 5:37 pm

      These onions are so delicious! I put them on everything. I haven't had a dish they don't taste good on. This will definitely be a staple item I keep in my refrigerator.

      Reply
    7. Debbie says

      October 06, 2021 at 12:57 pm

      I make this recipe often. So easy and so delicious!

      Reply
    8. Xoffender says

      August 17, 2021 at 5:11 pm

      I added 2 sliced serrano peppers, Yowza!

      Reply
    9. C says

      July 29, 2021 at 5:08 pm

      So delicious, so easy. Made them a couple of days ago and tried them on multiple things. They work with everything!!!

      Reply
    10. Maureen says

      July 26, 2021 at 2:07 am

      Good day Kyndra, can I add fresh chillies with the red onions?

      Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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