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These quick-pickled red onions will add some zing to your typical bland recipes. No heating or fermenting required. Gluten-free, grain-free, dairy-free, ketogenic, low-carb, Paleo, vegan, vegetarian.
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Quick-Pickled Red Onions

These quick-pickled red onions will add some zing to your typical bland recipes. No heating or fermenting required. Gluten-free, grain-free, dairy-free, ketogenic, low-carb, Paleo, vegan, vegetarian.
Prep Time5 minutes
Total Time5 minutes
Course: Snack
Servings: 8 people

Ingredients

  • 1 medium red onion sliced thinly
  • 1 cup white vinegar, red wine vinegar or apple cider vinegar
  • 1 cup filtered water
  • 1 tsp Salt I love this Himalayan pink salt
  • 1 tbsp sweetener optional

Instructions

  • Remove skin from onion and slice as thinly as possible. You can do this by hand, but a mandoline slicer helps to make uniformly thin cuts.
  • Break apart the rings and add to a sanitized glass jar. Do not use plastic because the vinegar will react with it. Add in vinegar, water, pink salt and sweetener, if desired.
  • Put lid on jar and shake to mix. Leave at room temperature for at minimum 4-5 hours. Use right away, or place in refrigerator and use as needed. They are even better after they sit for 24-48 hours. They will keep in the fridge for up to a month.
  • Tip: don't throw away the vinegar once you use up the onions! Use it for making salad dressings, sauces, etc. It gives a great subtle onion flavor to your foods!