Add a crunchy, zesty, sweet and sour pop to many of your dishes with these fast, easy, and simple sugar free pickled red onions.
Sugar free pickled red onions are super easy to make with basic ingredients that you most likely already have in your kitchen or pantry. They’re done overnight (literally) and add a tangy bit of flavor and a pleasant, crunchy texture to many dishes.
Plus, these particular pickled onions are neutral on Trim Healthy Mama. That means you can enjoy them in ANY and EVERY setting–S, E, FP, and so on.
How to Use Pickled Red Onions
Here are just a few ideas for using these pickled red onions. But the sky’s the limit, so be creative and branch out!
- Snack – You can eat the pickled red onions just by themselves if you like. They are quite yummy!
- Burger – They are great as a condiment on your bunless or low carb bunned burger.
- Brats – Spread them out over your grilled bratwurst.
- Sandwich – Pile them up on your sandwich made with sprouted or soured bread, on a chaffle sandwich, or in a low carb tortilla wrap.
- Taco – Serve them alongside the other toppings on a taco night. They’re yummy with any type of meal and any type of meat!
- Enchiladas or Burritos – They go great inside or on top of enchiladas or burritos.
- Salad – Toss them in your salad for added crunch and a touch of sour.
The red onion is easy to slice thinly for this recipe using a good old fashioned knife and cutting board. But if you want super thinly sliced onions that are all equal thickness, then I recommend a mandoline. A mandoline is simply a tool that evenly slices all kinds of stuff–onions and beyond.
ANY vinegar can be used in this recipe–red wine vinegar, white wine vinegar, balsamic vinegar, unseasoned rice vinegar, etc. I usually add the ¾ cup white vinegar then ¼ of another kind of vinegar so that the second vinegar isn’t too overwhelming. That said, feel free to play! Mix and match vinegars to discover new flavors and find your favorite.
Spice it Up
You can also add spices or herbs to these pickled onions if you’d like. Oregano, dill, red pepper flakes, cumin, rainbow peppercorns, black peppercorns, mustard seeds, coriander…pretty much the sky is the limit. Just throw them in the jar with the onions. You could also add chopped jalapeño peppers for hot pickles.
Sugar Free Pickled Red Onions
- 1 large red onion, thinly sliced
- 4 cloves garlic, peeled (optional)
- 1 tablespoon
mustard seeds or rainbow peppercorns (optional)
- 1 cup water
- ¾ cup
distilled white vinegar
- ¼ cup raw apple cider vinegar (or any other kind of vinegar)
- 2 tablespoons
Gentle Sweet or equivalent sweetener
- 1 tablespoon mineral salt
- After thinly slicing the onions, put them in one or more mason jars or glass bowls. Add the garlic and mustard seeds or peppercorns if using them as well (plus any other spices, see post for ideas). Set aside.
- Add the water, vinegars, sweetener, and salt to a saucepan. Boil until the sweetener and salt has dissolved. Remove from heat and allow to cool to room temperature.
- Once the brine has reached room temperature, pour it over the onions until they are just covered (you can press them down as necessary to achieve this). Put the lid(s) on if using mason jar(s) or cover the bowl(s) with lid(s) or plastic wrap.
- Refrigerate for 8 hours or overnight. The brine will turn a pinkish color.