If there’s one condiment that can instantly elevate any dish from ordinary to extraordinary, it’s these vibrant, tangy pickled red onions. They’re my secret weapon for adding a bright, crunchy, and perfectly balanced sweet-and-sour kick to literally everything. From jazzing up my morning avocado toast to being the star topping on tacos and burgers, a jar of these beauties in the fridge means a flavor explosion is always just seconds away. Trust me, once you make them, you’ll wonder how you ever lived without them.
Ingredients
• 1 cup / 240 ml apple cider vinegar
• 1 cup / 240 ml red wine vinegar
• 2 tablespoons / 30 g granular erythritol, or more to taste
• 1 teaspoon / 6 g sea salt
• 2 medium red onions, thinly sliced
• 6 cloves garlic, halved
• 1 teaspoon dried oregano leaves
• 1 pinch red pepper flakes
Instructions
1. Directions
2. In a saucepan over medium heat, bring the apple cider vinegar, red wine vinegar, erythritol, and salt to a light boil, stirring until the erythritol and salt have dissolved.
3. Place the sliced onions, halved garlic, oregano, and red pepper flakes into a 32-ounce / 1-liter mason jar. Carefully pour the hot vinegar mixture over the top, ensuring everything is fully submerged.
4. Allow the jar to cool on the counter for at least 1 hour. Once completely cool, secure the lid and transfer to the refrigerator. While they can be enjoyed the next day, their flavor deepens and improves after a few days.
5. Store in an airtight container in the refrigerator for up to one month.
Nutritional Information
• MAKES: 4 cups
• SERVING SIZE: ¼ cup
• CALORIES: 10
• FAT: 0g
• PROTEIN: 0.2g
• TOTAL CARBS: 1.5g
• FIBER: 0.2g
• NET CARBS: 1.3g
Pro Tips
• For a crunchier onion, slice them slightly thicker. For a softer texture that melds into dishes, slice them paper-thin using a mandoline.
• Experiment with different spices like whole peppercorns, bay leaves, or mustard seeds for a unique flavor profile.
• Don’t discard the leftover pink brine! Use it as a base for vinaigrettes or to add a tangy kick to marinades.
• If you’re not following a keto diet, you can substitute the erythritol with an equal amount of granulated sugar or a tablespoon of maple syrup.
FAQ
Q: How long do these pickled red onions last
A: When stored properly in an airtight container in the refrigerator, these pickled red onions will stay fresh and delicious for up to one month.
Q: Can I use a different sweetener instead of erythritol
A: Yes, if you are not following a keto diet, you can easily substitute the erythritol. Use an equal amount of granulated sugar or one tablespoon of maple syrup to achieve a similar sweet and tangy balance.
Q: How soon can I eat the pickled onions
A: You can enjoy them after they have cooled and been refrigerated for a day. However, for the best and most developed flavor, we recommend waiting at least 2-3 days before eating them.
Q: What can I do with the leftover pink brine
A: Don’t throw away the flavorful brine! It makes an excellent base for a tangy vinaigrette salad dressing or can be used as a zesty kick in marinades for chicken or pork.
