Keto Pickled Red Onions
I had keto pickled red onions for the first time a few years ago while cooking my way through a new keto cookbook I had just bought, and it was love at first bite! Even though that first recipe I tried was a little tart, a little too vinegar-y, I knew I was going to make them again.
So I did some research to figure out the basic ingredients and a few options for a little flavor and then started experimenting. The result is a recipe that I think is not too tart and not too sweet, and can take a variety of seasonings to enhance its flavor. And bonus–it’s lectin-free!
The Secret to Low Carb Pickled Red Onions: No Sugar!
Of course, the first thing to consider is how to make this lectin-free and keto-friendly since a traditional pickled onions recipe calls for a few tablespoons of sugar to be added to the mix. The sugar is an integral part of the recipe, because the sweetness helps tame the tang from the vinegar. But simply substituting a low carb sweetener like erythritol, monk fruit (my favorite brand), or stevia for the sugar will make it low lectin and low carb.
Other Ingredients for These Easy Pickled Red Onions
The other main ingredient in this recipe, besides the red onion of course, is the vinegar. I’ve seen (and tried a few) recipes using red wine, white wine, white, and/or apple cider vinegar. They will all work, so you can pick one or a combination that you like.
The recipe I tried from the keto cookbook used apple cider vinegar, but I find it too tart. My favorite is red wine vinegar, so my recipe uses a combination of red wine and white vinegar. But I’ve also made it with apple cider vinegar and it tastes delicious, so feel free to change it up to your liking.
As for the rest of the ingredients, salt is standard in all recipes, but as far as other seasonings, there’s room for variety here. I’ve seen recipes that included bay leaves, garlic cloves, peppercorns, dill, and jalapenos (which are not low/no lectin). So again, I say experiment and find a mix that you like.
Keto Pickled Red Onions Are Good on Everything!
I know you’re probably thinking the same thing I did when I first came across a pickled red onions recipe: what the heck do I put that on? But once I made these, I couldn’t find enough things to top with these tasty rings! And you’ll find all sorts of delicious combos too, but to get you started, here are a few suggestions.
From experience, I know these go great on tacos, grilled steak, lettuce wraps, salads, omelets, barbecue sandwiches, and so many more dishes. I’ve even caught my husband eating them straight out of the jar!
Love “pickled” foods like me? Try these keto pickled eggs!
How Long Do Pickled Red Onions Last?
This is another frequently asked question, but I’m convinced it’s asked only by people who haven’t yet made a batch of pickled red onions. Because if you have, you know they don’t stay around long. But for those who are curious, these will keep in a tightly sealed glass container in the refrigerator for several weeks.
It’s important to use something glass, like a mason jar, not metal or plastic. Metal can react with the vinegar and plastic can absorb the flavors which may taint the flavor of whatever you store in the plastic container afterward.
How to Make Keto Pickled Red Onions
Keto Pickled Red Onions
A versatile condiment that is delicious on everything from eggs to tacos. It's quick and easy to make and is a tasty blend of sweet and tangy.
Ingredients
- 1 medium red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup white vinegar
- 1 tsp. salt
- 1-2 Tbsp. low carb sweetener such as monk fruit or erythritol
- Optional: bay leaves, peppercorns, garlic cloves, fresh dill, fresh oregano for seasoning
Instructions
1. In a small saucepan over medium to high heat, mix the red wine and white vinegars with the sweetener and salt. Stir until the salt and sweetener are fully dissolved.
2. While the vinegar mixture is heating, put the onion slices in a jar, along with any seasonings you are using.
3. Pour the vinegar mixture over the onions. Push the slices down into the liquid to make sure they are all submerged. Let sit until the jar comes to room temperature.
4. Cap the jar and place in the refrigerator for at least 2 hours before enjoying.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 273mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 0g
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