Pickled Red Onions

RatingDifficultyBeginner

These Keto Pickled Red Onions are perfect on salads, as a side dish, or just generally for snacking. Full of flavor and sure to add some great tastes to your meal.

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Yields20 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 1 cup Red Wine Vinegar
 1 cup Apple Cider Vinegar
 2 tbsp Erythiritol
 1 tsp Sea Salt
 2 Medium Red Onions
 6 Garlic, Peeled and Halved
 1 tsp Oregano
 1 pinch Red Pepper Flakes
1

In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.

2

Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.

3

Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.

4

Let the jar sit on the counter for 1 Hour, cap and then refrigerate.

5

Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.

Nutrition Facts

Serving Size 5 Slices

Servings 20


Amount Per Serving
Calories 10
% Daily Value *
Total Fat 0g
Net Carbohydrate 1g1%
Dietary Fiber 0g
Sugars 0g
Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 cup Red Wine Vinegar
 1 cup Apple Cider Vinegar
 2 tbsp Erythiritol
 1 tsp Sea Salt
 2 Medium Red Onions
 6 Garlic, Peeled and Halved
 1 tsp Oregano
 1 pinch Red Pepper Flakes

Directions

1

In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.

2

Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.

3

Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.

4

Let the jar sit on the counter for 1 Hour, cap and then refrigerate.

5

Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.

Pickled Red Onions

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