An easy to make low carb Pickled Red Onion recipe. This recipe is a great side dish to many meals.
It only takes a few ingredients and a couple of steps to make this recipe. If you have a red onion you need to use, you will want to make this recipe. I love red onions and I love to make this recipe when my onion needs to be used.
Low Carb Pickled Recipe
Pickled and fermented foods are full of good bacteria, antioxidants, vitamins and probiotics. Other delicious fermented foods I love are Kimchi and pickles.
Making pickled vegetables is easy to do. The most important part is apple cider vinegar or other vinegar’s. Using a vinegar ensures preservation by immersing produce into an acidic solution.
You can pickle so many things like, onions, squash, carrots, cauliflower, peppers, cabbage etc.
Some other things you can add to your recipe is garlic cloves, apple cider vinegar, red wine vinegar, white vinegar, sea salt, oregano, red pepper flakes, and other seasonings.
Add a sweetener to the pickled recipe
Another great option is adding something sweet to the recipe. Usually the ingredient is sugar. However, to keep it low carb and keto you can use erythritol and liquid stevia.
You can certainly eat the pickled red onions on their own. There are many ways you can eat them as well. Here is a list of recipes you can make to add these delicious onions on.
- Mashed Cauliflower
- Keto Bread
- Keto Biscuits
- Crispy Chicken Salad
- Instant Pot Pork Carnitas
- Avocado Sauce Meatballs
- Cobb Salad
- Bacon Cheese Burgers
Can you have Pickled Red Onions on Keto?
The answer is yes! All of the ingredients are low carb and you don’t have to add sugar as mentioned above. You can use only low carb vegetables and vinegar is low carb as well. If you make this recipe make sure to take pictures on how you eat them and make sure to tag me on Instagram @lowcarbcupboard.
Save this image to make this Pickled Red Onions recipe later!
- Cut the onion in half from top to bottom then cut the ends off. Remove the skin and slice the onions length wise into thin slices (or however thick you want them) and set aside. You can also cut them into rings if you prefer.
- Add the red wine vinegar, apple cider vinegar, erythritol, salt, and water into a sauce pan. Whisk together until the erythritol is dissolved.
- Cook on medium high for about 5 minutes. It should get to a simmer.
- Grab a 24 oz jar and add the garlic cloves, and red peppers. Then add the onion slices on top until the jar is full.
- Pour the liquids on top of the onions in the jar. Set aside and let cool before adding the lid. Store in the refrigerator.
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Nutrition Information:Yield: 20 Serving Size: 1 oz
Amount Per Serving: Calories: 5Sodium: 107.2mgCarbohydrates: .6gNet Carbohydrates: .5gFiber: .1gProtein: .1g