Easy Pickled Red Onions ( Sugar Free, Gluten Free, THM Friendly)

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Did you know that you can pickle just about anything? Yep, not kidding just look anywhere on the internet and you will find all types of foods that people are brave enough to pickle. The term pickle is no longer limited to cucumbers or okra that’s for sure. I do love pickled veggies like cucumbers , okra, beets, carrots and even ginger. However, there are still some things out there that I have not been brave enough to try like pickled eggs or pig feet. Yes, pig feet. They are common here in the south where I grew up but I just can’t image myself snacking on a pig’s trotter! Have you braved the pig food? I would love to hear your thoughts if you have.

Pickled Red OnionsI was first introduced to pickled onions a while back at a restaurant when I ordered their fajita platter. They brought out this great steaming platter of meat and veggies and all the normal toppings but they also had a small dish of these pretty pink onions that I tried them instantly.¬† That first bite of the tangy goodness was all it took to make me wish they had brought a bigger bowl! I knew right then I would be making my own version to enjoy at home. These are super easy and make an amazing addition to any burgers, sandwich, tacos, and salads. This recipe makes one pint jar and it will keep in your fridge up to a few weeks. But they don’t even last that long here!

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*You may also like: Cheesy Chicken Florentine

Easy Pickled Red Onions  (Low Carb, No Sugar Added)

Pickled Red OnionsIngredients:

  • 1 medium red onion
  • 3/4 cups of hot water
  • 1/2 cup of Apple Cider Vinegar
  • 2 Tbsp coarse salt
  • 1-2 Tbsp Pyure (or any Erythritol blend)*
  • 1/8 tsp dill
  • 1/8 tsp celery seed (optional)

**Note: If you want you onions to have a sweeter taste use the full 2 Tbsp, but I like mine a bit less sweet so I use 1 Tbsp.

Directions: Add your hot water, vinegar, salt and spices to a bowl and stir until the salt and sweetener are dissolved. Set the mixture aside and peel and slice your onion into thing circles. Once you have your circle you can then cut them half and separate the onion pieces so you don’t have big thick chunks. Last place all your onion slices into your pint jar and carefully pour in your pickling liquid. Press the onions down into the liquid and place the lid on your jar. Let the liquid come to room temperature then place in the fridge to pickle for at least 4-5 hours. These are better the longer they pickle so I generally try to leave them at least a day. They will last for several week in your fridge.


    • Keri Bucci says:
      Cheryl, that is a great question. I am afraid I am not a canning expert so I am not sure of the process exactly but I am sure they can. I just have never canned any so I am not confident enough to offer steps. I would love to hear back if you do process some.
      • cheryl says:
        I was just given 10# of sweet Vidalia onions--thought I might try it with some of them. I don't see any way to use the whole bag fresh and hate to freeze too many of them--and this looked like something we would use
        • Keri Bucci says:
          I think it would work great. Let me know if you try them. I would love to hear! We love these on salads, wraps, taco salads you name it and I might have tried these on it...lol well not desserts of course. Good luck with all your onions!

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