Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mason jar full of pickled red onions

Pickled Red Onions


  • Author: Peace Love and Low Carb
  • 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

Scale
  • 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

  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.

Nutrition

  • Serving Size: 5 to 6 slices
  • Calories: 10
  • Fat: 0
  • Carbohydrates: 1.5g
  • Fiber: 0.2g
  • Protein: 0.2g