Pickled Red Onion Recipe
Unlock a world of flavor with this easy-to-make, no-cook pickled red onions recipe. These little gems are your culinary secret weapon: Tangy, slightly sweet, and oh-so-versatile. Whether you're jazzing up a charcuterie board, elevating a simple salad, or even transforming that keto taco salad into a gourmet experience, these pickled delights have got you covered. No fuss, no cooking—just slice, brine, and chill. Add that extra flair to your meals and let your taste buds dance.
Servings: 20 servings
Calories: 3kcal
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
Serving: 1tablespoon | Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.02mg
