Pickled Red Onions

Mason jar full of pickled red onions

5 from 11 reviews

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.




  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.