These Easy Pickled Onions are so easy, I hate to call this a recipe!
But easy they are, and soooo delicious! I must warn you, however — if you make them you just might find yourself scarfing down these easy pickled onions for breakfast, right out of the jar.
If you’re looking for low carb crunch to go with a grilled sandwich these are perfect!
Especially if you like Salt & Vinegar potato chips. I know, they aren’t potato chips…but they are crunchy and vinegary…so close enough when you’re being disciplined on your low carb diet. Try them with my easy and delicious Coconut Flour Flatbread as your grilled sandwich base.
They are great on top of any kind of meat. I’ve had them on top of low fat cottage cheese, and with turkey pepperoni and extra sharp cheddar cheese. And honestly, they’re awesome just on a plate. Or straight out of the jar (I warn from experience…)! I even had them for breakfast one morning. Nom nom nom…
YouFood was my source of inspriation.
I got the recipe for these easy pickled onions from a fabulous YouFood user who goes by the name of realfoodrevolution. If you’re on YouFood, look her up! She posts lots of yummy real food inspirations. She inspired me to try capers, which I was afraid to try for years…only to discover that I absolutely LOVE them. Look me up, too…I’m OhSweetMercy, of course.
If you’re wondering what YouFood is and why you should join us, read my review here.
Why did I wait so long to make these crazy easy pickled onions?
I got this recipe from her months ago. I don’t know why I waited so long to make them!
Well, ok…there’s “I forgot to get red onions again.” And “oops, I’m all out of rice vinegar.”
When I finally did make them…
Oh sweet mercy…amazing!
My hubby thinks they are too vinegary…but then he doesn’t like vinegar.
I think they are just perfect. But, I LOVE vinegar!
realfoodrevolution recommends rice vinegar, because it is milder. I used that plus some raw ACV and it was great. You can also use white wine vinegar or even plain old regular distilled vinegar if that’s all you have.
The second time I made them, I was running low on the good vinegars and added some white distilled vinegar and they are still amazing. My mouth waters just thinking about them!
I even use the pickling liquid on my salads. If it’s a THM E-style salad, I just use the pickling liquid. If it’s an S-style salad, I add olive oil too.
- On the Trim Healthy Mama Plan, an E style meal is low in fat, higher in healthy carbs.
- An S style meal is low in carbs and higher in healthy fats.
- These also work for a Fuel Pull style meal or snack, which is low in both fat and carbs (just don’t go overboard).
How to make these Easy Pickled Onions!
It’s super easy…just cut up a red onion, throw it in a jar or large container along with vinegar, salt and sweetening agent of choice. Shake it up, baby, then let it sit in the fridge for a couple of days.
I tried them before 24 hours was up because I couldn’t wait and they were good, although still pretty onion-y tasting. After 48 hours, that pungent onion flavor is mild and the salty, slightly sweet vinegary-ness just really makes them out of this world delicious.
There’s two ways I do this, thick and thin slices.
For thick, I cut the onion in half, then in quarters, then eighths. At this point, I peel off the top few petal-shaped pieces then cut what remains in half again to get the sizes that I like. If you do very thin slices, they will pickle much sooner, even overnight!
- 1 red onion
- 2 Tbs salt
- Sweetener of choice, to taste - if using stevia, such as Pyure Organic Stevia, I recommend 3 tsp. If using sugar, 2 Tbs sugar.
- Vineagar to cover, such as rice vinegar, raw ACV, white wine vinegar, etc. or a combination
- 2 quart sized mason jars or a container big enough to hold all the onions with room for adding vinegar
- Peel and cut onion into petal-like chunks, or slice thin for quicker pickling.
- Pull apart the sections.
- Divide the onions between two mason jars (or put into one large container).
- Divide the salt and sweetener between the two jars (or all into one large container), then cover the onions with vinegar.
- Put the lids or lid on tightly and shake well to dissolve the sweetener.
- Refrigerate for 24-48 hours, the longer the better.
- These will keep for some time, assuming you don't eat them all right away!
- Use the pickling liquid in salad dressings, too.
- When your onions are gone, save the liquid and add more onions. Add more vinegar if necessary, and salt and sweetener as needed.
- PUT THESE EASY PICKLED ONIONS ON (ALMOST) ALL THE THINGS!
- They’re great in salads and low carb wraps. Since they go with any THM fuel style (except Deep S in a Fuel Cycle, no onions allowed!) they are a great way to perk up those low fat E meals.
- I like to smear mustard on some Light Rye Wasa crackers, top with lean turkey or chicken breast, dark leafy greens such as arugula or baby spinach and some of these yummy onions. They give a great punch of flavor, something that is sometimes missing with very low fat meals and snacks.
Put these easy pickled onions on (almost) ALL THE THINGS!
They’re great in salads and low carb wraps. Since they go with any THM fuel style (except Deep S in a Fuel Cycle, no onions allowed!) they are a great way to perk up those low fat E meals.
I like to smear mustard on some Light Rye Wasa crackers, top with lean turkey or chicken breast, dark leafy greens such as arugula or baby spinach and some of these yummy onions. They give a great punch of flavor, something that is sometimes missing with very low fat meals and snacks.
You can see descriptions of these meals and snacks on my @OhSweetMercy profile on YouFood.
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