Sugar-Free Pickled Red Onions

Jazz up a salad, soup, taco, or wrap with my quick and healthy vibrant pickled red onions.

Before we go any further can we just take a few seconds to admire that color? I mean seriously so insane how these turn into this gorgeous pink!

Most recipes for pickled onions have added sugar. I personally prefer a more tart pickled onion and don’t think these need any sweetener.

The onions and lemon juice have a natural sweetness that come out when they are heated. If you’d like a little sweeter version, add a 1/2 tbsp of honey or 1 tsp date sugar to the pickling liquid.

I cut the onions lengthwise (end to end) to preserve more crunch. If you like a softer pickled onion slice then cross wise and thinner so they have more surface area for the pickling liquid to work its magic.

Onions are anti-inflammatory and have antioxidants so they are definitely a  food that I like to incorporate into my meals.

These are so easy to make and can last for a couple of weeks in the fridge.

Note 1: avoid vinegar from grain sources or that contain gluten, such as malt vinegar, which are not on the paleo diet and can cause inflammation. We are using organic apple cider, which is anti-inflammatory, and is rich in plant polyphenols (dietary antioxidants), and acetic acid which affects glucose metabolism allowing you to digest starches more easily.

Note 2: If you are on aromotase inhibitors there is discussion about apple cider vinegar having a potential to contribute to reduced bone density. Substitute with red wine or white vinegar if you are concerned about this.

Sugar-Free Red Pickled Onions

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5 from 1 review

• Author: Heather
• Total Time: 15 mins
• Yield: 32oz mason jar

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Ingredients

• 4 cups water
• 1 medium red onion
• 1/2 cup apple cider vinegar (red wine and white vinegar works too!)
• 1/4 cup lemon juice
• 1/2 tbsp sea salt

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Instructions

1. Boil water in tea kettle or sauce pan.
2. Peel and remove ends from onion.
3. Slice onion thinly long wise (from end to end). Add to medium heat safe mixing bowl.
4. After the water comes to a boil, pour 3⁄4 cup into a 32 oz mason jar.
5. Pour remaining water into the onion bowl, and let soak for 10 minutes.
6. Add vinegar, lemon juice, and salt to the 3/4 cup water in the mason jar and mix well. Set aside.
7. After the onions have soaked for 10 mins, drain and discard water used to soak. Scoop onions into the mason jar, ensuring all the onions are pressed down into the pickling liquid.
8. Leave the filled jar out on the counter at room temperature to cool for at least an hour before eating.

Notes

Store in refrigerator for up to 2 weeks.

• Prep Time: 5 mins
• Cook Time: 10 mins