Looking for an easy way to kick your meals up a notch? Say hello to these low-carb Pickled Red Onions. They’re the perfect topper for Mexican dishes, chicken, pork chops, and more. Simple to make and big on flavor, these onions add that extra zing without weighing you down with carbs. No cooking needed, just a quick mix and you’re good to go. So if you’re into tasty food without the fuss, keep reading.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free, Paleo, Vegetarian and Vegan
Table of Contents
7 Reasons to Love This Recipe
Here are the 7 reasons why you’ll love this keto pickled red onions recipe:
- Quick to make, perfect for last-minute meal prep.
- Enhances tacos, salads, and sandwiches with a tangy kick.
- Adds vibrant color and zesty flavor to any dish.
- Fits into low-carb and keto diets without sacrificing taste.
- Stays fresh and tasty in the fridge for weeks.
- Uses up leftover red onions effectively.
- Simple ingredients and easy preparation make it accessible.
What Inspired Me to Make This Pickled Red Onion Recipe?
So, the story of my love affair with pickled red onions starts about 10 years ago at this hole-in-the-wall spot in Cleveland, Ohio. The place was run by a couple of up-and-coming chefs who were confident enough to tell me they had the best pulled pork tacos in town. Now, that’s a pretty big claim, right? But let me tell you, one bite and I was sold.
“What’s the secret?” I had to know. And get this—they actually spilled the beans! (Or should I say spilled the onions!?) That’s right, it was the pickled red onions that made all the difference. The onions brought this zingy acidity that cut right through the rich, fatty pulled pork, making room for all those delicious Mexican flavors to really shine. Since then, these quick pickled red onions have been a staple at every Mexican fiesta I throw.
With just 5 minutes of prep time and an hour to completion, it is totally worth the effort!
Are Pickled Red Onions Low-Carb or Keto?
If you’re wondering, “Are pickled onions keto?” or ”Are pickled onions low carb?”. The answer is a resounding yes. This recipe offers just 1g net carbs per serving.
Now, it’s true that onions have some carbs, but let’s be honest—we are not chowing down on a whole jar in one sitting. That just can’t happen. We are using these as a garnish, and a little goes a long way to pack in the flavor without packing on the carbs. As with all onions and the low-carb diet, moderation is the key.
These onions are like the finishing touch, the cherry on top, if you will. Just a few slivers can add a punch of flavor without messing up the overall carb count for the day. So whether on a strict keto or just keeping an eye on carbs, these pickled red onions fit the bill.
Are pickled red onions good for you?
Yes, pickled red onions offer a variety of benefits in addition to their distinct flavor. Red onions are low in calories yet rich in essential nutrients like vitamin C. The pickling process helps in preserving these valuable nutrients.
However, it’s worth noting that this recipe does include salt and an optional keto-friendly sweetener. As such, if you’re watching your sodium or sugar intake, you’ll want to consume them in moderation.
What Vinegars Can Be Used to Make Pickled Red Onions?
Curious about branching out with your vinegar choices? Awesome—let’s talk alternatives. We’ve already discussed apple cider vinegar, so let’s get into some other flavorful options:
- Red wine vinegar: This one packs a robust, fruity punch. It’s a winner for dishes with Mediterranean or European flair, offering a richer depth to your onions.
- White wine vinegar: If you’re looking for something a bit more subtle, white wine vinegar is your guy. It gives a light, crisp tang that works wonders in seafood dishes or lighter meals.
- Champagne vinegar: Elegant and delicate, champagne vinegar brings a soft acidity that’s great for delicate dishes where you want a more nuanced tanginess.
- Rice vinegar: A staple for Asian cuisine, this vinegar is milder and a touch sweeter. It tones down the bite of the onions, making them more approachable in your stir-fries or sushi rolls.
- Sherry vinegar: A bit nutty and complex, sherry vinegar adds a refined touch. It complements richer, more hearty dishes and offers a complex backdrop for your pickled onions.
No-Cook Quick Pickled Red Onions
One of the best things about this recipe is that it doesn’t require anything other than a bowl and the ingredients. Just mix your ingredients together, and you’re good to go. No need to dirty another pan, and the onions still turn out crunchy and full of flavor. The main thing to remember is to ensure the onions are fully submerged in the vinegar solution. That’s key.
Now, you might be curious about heating the vinegar. While it’s totally optional, doing so can have some perks. It slightly softens the quick pickle onions and speeds up the pickling process. So, if you’re in a rush or prefer a softer texture, feel free to heat it up.
What Are The Ingredients To Make Pickled Red Onions?
Don’t worry, the list is short and sweet, but every ingredient plays its part:
- Red onion: The star of the show, obviously. Red onions have a milder, sweeter flavor compared with their white or yellow counterparts. Plus, that vibrant color? Looks awesome in the jar and on your plate. You can slice or dice the onions too!
- Apple cider vinegar: This is what gives your onions that tangy kick. I often use red wine vinegar too, but apple cider vinegar has a softer, fruitier edge that complements the onions well.
- Water: A bit of H2O balances out the acidity from the vinegar, making sure your onions are tangy but not puckeringly sour.
- Salt: I like using kosher salt or sea salt. It not only seasons the onions but also helps to preserve them.
- Optional keto-friendly sweetener: If you want to cut the edge off the vinegar, a teaspoon of erythritol, stevia or monkfruit sweetener can do the trick without adding carbs.
- Optional flavor boosters: Think black peppercorns, pepper flakes, or a clove of garlic. These aren’t required, but if you’re looking to mix it up, go for it. I love adding in some sliced jalapeño if I have it around… the extra kick is amazing!
So there you have it, each ingredient doing its bit to make sure you end up with the most delicious pickled red onions you’ve ever had.
Pickled Red Onions Ingredient List
Here is a list of ingredients you’ll need to make keto pickled onions:
- 1 large red onion thinly sliced
- ½ cup apple cider vinegar (or red wine vinegar if you prefer)
- ½ cup water
- 1 pinch salt (kosher or sea salt works best)
Ingredient Substitutions
Here are some simple substitutions you can try for the no-cook pickled onions:
- Red Onion: If you prefer, regular onions or shallots can be pickled instead. All work well, but red onions offer the best flavor and vibrant pink color for this recipe.
- Vinegar: Substitute with red wine vinegar, white wine vinegar, or apple cider vinegar. Avoid using balsamic vinegar for this particular recipe.
Additional Ingredients
Looking to amp up the flavor? Here are some tasty additions to try for your healthy pickled red onions:
- Spices: Add whole coriander seeds, cumin seeds, peppercorns, or mustard seeds for an extra pop of flavor. Let the pickled onions sit longer to soften the spices.
- Bay leaf: Adding a bay leaf or other fresh herbs infuse a subtle yet pleasant flavor into the mix.
- Sweetener: Incorporate 1 teaspoon of keto-friendly sweeteners like erythritol, stevia, or monk fruit sweetener for a touch of sweetness without the carbs.
- Chilis: Experiment with whole hot chilis for added heat. Crush them slightly to speed up the pickling process, stirring occasionally to keep them submerged.
- Garlic: Include 1 or 2 smashed garlic cloves for a rich, complex flavor. Remove before serving if desired, as they pack a potent punch.
Note: These ingredients are optional and are not included in the pickled red onions recipe.
Cooking Tools Required
The following is a list of cooking tools you’ll need to make pickled red onions:
- Cutting board
- Sharp knife
- Mixing bowl
- Mason jar or container with lid
- Spoon or whisk
- Plastic wrap or lid for covering
How to Make Pickled Red Onions: Complete Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Thinly slice red onion.
Instructions
- Thinly slice your red onion into rings or half-moons, your choice.
- In a bowl, mix the vinegar, water, and salt. Optionally, add spices or sweeteners. Stir to let the salt dissolve and until combined well.
- Carefully pour the brine over the onions, ensuring they’re fully submerged.
- Pack the sliced onions into a jar or container, ensuring they fit snugly.
- Place a tight-fitting lid or plastic wrap over the container to seal.
- Refrigerate the jar for a couple of hours or overnight for the best flavor.
Step 1: Remove the skins from the onions.
Step 2: Use a mandolin or knife to slice the onions thinly.
Step 3: Add spices or garlic to the bowl.
Step 4: Add the onions to the bowl.
Step 5: Add the pickling liquid to the onions.
Step 6: Ensure all the onions are submerged and refrigerate for an hour.
💡 My Pro Tips
These are quick pickled onions, not preserved in a hot water bath, which means they have a shorter shelf life despite being in a vinegar-based solution. Here are some essential tips for making these onions in your kitchen:
- Quality counts: For best results, use fresh, crisp, raw onions with firm outer layers and a mild aroma.
- Slice uniformly: Aim for uniform onion slices to ensure even pickling; a mandoline slicer works great.
- Choose your vinegar wisely: Different vinegars impart varying flavors; apple cider vinegar adds a fruity tang, while white vinegar is more neutral.
- Sweet or not: For a hint of sweetness, add a touch of keto-friendly sweeteners like erythritol or stevia to the pickling mixture, though this is optional.
- Seal well: Ensure your jar seals tightly to maintain freshness in the pickling liquid; any clean jar with a screw-top lid will do.
- Taste and adjust: Taste-test your pickled onions after a few hours to adjust the brine’s flavor strength to your liking for future batches.
⏲️ Time-Saving Tips
- Use a mandoline slicer for quick, uniform onion slices.
- Opt for pre-cut onion slices if available.
- Pre-slice the onions and store them in airtight containers in the fridge.
- Mix the brine ingredients and store the brine in a jar in the fridge until ready to use.
What to Serve with Pickled Red Onions?
Wondering what other main courses could serve as a canvas for your easy pickled red onions? You can use no-cook pickled red onions with almost anything. Try topping avocado toast with them, or green salads, or breakfast sandwiches for a quick meal! Besides that, here are some core recipes that can be easily transformed into low-carb or keto-friendly delights
- Easy Shredded Chicken: This versatile protein is keto-approved. Imagine “Keto Shredded Chicken Tacos with Pickled Red Onions” or a “Low Carb Chicken Caesar Salad with a Pickled Red Onion Twist.”
- Seasoned Ground Beef: A keto staple for sure. Whip up something like “Keto Beef Tostadas Topped with Pickled Red Onions” or “Low Carb Spicy Beef Lettuce Wraps with Pickled Red Onion.”
- Crispy Pork Belly Recipe: Rich, satisfying, and keto-friendly. Ideal for dishes like “Keto Pork Belly Bao with Pickled Red Onions” or “Low Carb Pork Belly Ramen Garnished with Pickled Red Onions.”
- Easy Pulled Pork Recipe: BBQ can be keto too! Think “Low Carb Pulled Pork Sandwiches with Pickled Red Onion Slaw” or “Keto Pulled Pork Loaded Avocados with Pickled Red Onions.”
- Pressure Cooker Pulled Pork Recipe: Quick, tender, and perfect for low carb diets. Try “Low Carb Pressure Cooker Pulled Pork Quesadillas with Pickled Red Onions” or “Keto Pulled Pork Cauliflower Rice Bowls with Pickled Red Onions.”
There are just so many ways to incorporate this delightful topping and enjoy the strong flavors. Let your imagination run wild!
Storing Pickled Red Onions
When it comes to storing your homemade pickled red onions, you’ve got a couple of options. The fridge is your best friend here. Stored in an airtight container—like a ramekin covered with plastic wrap—your onions will stay crisp and flavorful for up to 2-3 weeks. Just remember to always use a clean utensil to keep things hygienic and prolong their shelf life.
As for freezing, I wouldn’t recommend it for pickled onions. The texture is likely to change, becoming mushy once thawed. Plus, the freezing process could potentially dilute the vibrant flavors we worked so hard to achieve.
Recipe Conclusion
In just a few simple steps, you’ve crafted the best Pickled Red Onions recipe ready to elevate any dish. From tacos to salads, these tangy delights add a burst of flavor and color that’s hard to resist. Quick to make and versatile in taste, they’re the perfect kitchen companion for both planned meals and spontaneous cravings.
Transform your meals with a jar of homemade pickled onions. Slice, pickle, and savor the difference! Experiment with spices, adjust sweetness levels, and enjoy the freshness they bring to every bite. Your culinary adventures start here—so go ahead, dive in, and delight your taste buds with this easy and rewarding recipe!
For more recipe inspiration and culinary tips, revisit the introduction and keep exploring new flavors. Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram. Happy cooking!
FAQs
You bet you can. Apple cider vinegar provides a slightly fruity undertone that really enhances the red onion’s natural zing. It’s a delightful culinary pairing.
Now, if apple cider vinegar isn’t available or you’re just looking to switch it up, red wine vinegar is a fantastic alternative. Unlike white vinegar, red wine vinegar offers a richer, more complex flavor profile that can bring a new twist to your pickled onions.
Absolutely, making pickled red onions without sugar is a breeze. This recipe is so straightforward, it’s nearly foolproof. You don’t need any fancy equipment or complicated techniques—just a ramekin, some basic ingredients, and about 10 minutes of your time.
Yes, you can use yellow onions for a pickled onions recipe. They will provide a slightly different flavor profile compared to red onions but will still pickle well and add a tasty tang to your dishes.
Pickled Red Onion Recipe
Ingredients
- 1 large red onion thinly sliced
- ½ cup apple cider vinegar or red wine vinegar if you prefer
- ½ cup water
- 1 pinch salt kosher or sea salt works best
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Thinly slice red onion.
Instructions
- Thinly slice your red onion into rings or half-moons, your choice.
- In a bowl, mix the vinegar, water, and salt. Optionally, add spices or sweeteners. Stir to let the salt dissolve and until combined well.
- Carefully pour the brine over the onions, ensuring they're fully submerged.
- Pack the sliced onions into a jar or container, ensuring they fit snugly.
- Place a tight-fitting lid or plastic wrap over the container to seal.
- Refrigerate the jar for a couple of hours or overnight for the best flavor.
Notes
- Quality Counts: Use fresh, crisp onions for the best results. You can tell an onion is fresh if it has a firm outer layer and doesn't give off an overly strong smell.
- Slice Uniformly: Try to slice your onions uniformly for even pickling. If you've got a mandoline slicer, this is the time to break it out.
- Choose Your Vinegar Wisely: Different vinegars offer different flavors. Apple cider vinegar has a fruity tang, while white vinegar is more neutral. Feel free to experiment.
- Sweet or Not: Some like their pickled onions a touch sweet. Keto-friendly sweeteners like erythritol or stevia can be added, but they're optional.
- Seal Well: Make sure your jar has a good, tight seal to keep those onions fresh and flavorful. You don't need special canning jars—a clean jar with a screw-top lid works fine.
- Taste and Adjust: If it's your first time, you may want to test the flavor after a few hours. You can always adjust the brine in your next batch if you find it too strong or weak.
- Shelf Life: These pickled red onions should last up to two weeks in the fridge, but let's be honest—they're so good they probably won't stick around that long. Please see the notes in the post about prolonging the shelf life of these little gems.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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