Go Back
+ servings

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 delicious.
Course Sauce
Cuisine Mediterranean
Keyword dairy free, gluten free, low carb, vegan
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 15kcal
Author Sara


  • 1 Red Onion large (thinly sliced) or 2 small
  • 1 cup Red Wine Vinegar
  • 3/4 cups Water
  • 3 Garlic Cloves whole
  • 1.5 Tbls Stevia or monk fruit
  • 1 Tbls Dried Oregano
  • 1 Bay Leaf
  • 1 tsp Sea Salt
  • 1/4 tsp Peppercorns whole


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


*Store in the refrigerator for up to three weeks


Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg