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Pickled Red Onions


  • Author: Peace Love and Low Carb
  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: 20 Servings

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


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
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8K Shares
Share598
Pin8K
Yum19
Tweet
Reddit