Whole30 Pickled Onions

Glass jar of pickled onions with a forkful of onions.

Quick pickled onions are the perfect topping, adding a tangy crunch to any dish! Made in just minutes and stored in the fridge, it's so easy to always have pickled onions on hand! This recipe is naturally gluten free, Whole30, low carb, and keto friendly!

Course Condiment

Cuisine American

Keyword pickled red onions, quick pickled oinions

Prep Time 1

Cook Time 5

Total Time 6

Servings servings

Calories 18kcal

Author Samantha Rowland

Cost $2.92 recipe/$0.37 serving

Ingredients

1/2 cup red wine vinegar $1.50
2 cups water $0.00
1/2 tbsp. sea salt $0.06
2 medium red onions $0.66
1/2 tbsp. black peppercorns (optional) $0.50
1 tsp mustard seeds (optional) $0.20
additional water if needed

Instructions

Add the vinegar, water and salt to a small sauce pan. Heat over high heat until right before boiling turn off the heat.
While the vinegar is coming up to temperature, carefully peel and slice the onions into thin half moons.
Add the onions to a large mouth pint size mason jar. Add optional peppercorns and mustard seeds on top.
Carefully pour the hot liquid over the onions. Press down with a spoon to fully submerge the onions. If needed, add more water so onions are fully submerged in liquid.
Once cooled to room temperature, add a lid and store in the fridge up to 2 weeks.

Notes

Other flavors you can add:

Crushed red pepper flakes
Cumin seeds
Allspice (just about 1/8^ttsp)
Thinly sliced garlic
Thinly sliced jalapeno
Fresh rosemary, thyme, parsley, cilantro

Substitutions:

Red onion: Sweet white or yellow onions
Red wine vinegar: Apple cider vinegar, white vinegar or white wine vinegar cut with apple cider vinegar or white vinegar
Peppercorn/mustard seeds: These are for flavor and are optional. You can easily omit them without replacing them. You can also use the “other flavor ideas’ above for substitution ideas.

Nutrition