Low Carb Quick Pickled Red Onions

These Low Carb Quick Pickled Red Onions are the perfect way to add a punch of flavor to any dish. They are bright, vinegary and so very delicious. It only takes a few minutes to prep them and they are ready to eat in 30 minutes. You will want these on hand to add to all your favorite meals.

What You Need:

• Red Onion
• Red Wine Vinegar
• Water
• Garlic
• Sea Salt
• Peppercorns
• Oregano
• Bay Leaf
• Stevia – or monk fruit (if not low carb, you can use maple syrup, honey or agave as well)

Let’s Make Pickled Onions:

1. First, slice the red onion very thin (you can use a sharp knife or mandolin)
2. Peel the garlic cloves and put them in the bottom of a 16oz glass jar
3. Place the thinly sliced red onion into the jar on top of the garlic cloves
4. Put the bay leaf and peppercorns into the glass jar as well
5. Next, add the vinegar, water, salt and stevia into a small saucepan and place on the stove over medium heat
6. Heat just until stevia and salt are dissloved. Remove from heat and let cool
7. Once cooled, stir in the oregano and pour over into the jar until the onions are completely covered
8. Place the lid on the container and let sit in the fridge for at least 30 minutes before serving

Recipe Tips:

• Slice your onions as thin as you can, this helps them pickle faster and develop more flavor
• Store these quick pickled red onions in your fridge (they keep two to three weeks)
• Add different herbs and spices to change up the flavors – I love to add jalapeños sometimes for a spicy kick
• Serve in a salad, tacos, or any meal that needs a boost of flavor!

You Might Also Like:

• Spicy Garlic Aioli
• Spinach, Arugula & Walnut Pesto
• Sweet & Tangy Paleo BBQ Sauce
• Pico de Gallo
• Easy Whole30 Ranch Dressing

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