Chop the garlic and chili and place in a bowl together with the sliced red onion. 3. Boil water, vinegar and a little salt and pepper. It just needs to boil. 4. Pour the fluid over the red onion …
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Combine the liquids and then add the salt and erythritol and stir until they have both dissolved. Pour over the onions. Place a lid on the jar and store in the fridge up to two weeks. I usually like to leave at least thirty minutes before eating for maximum flavour, although you could eat them after just a few minutes.
Pickled red onions are the best: tangy, vinegar, pickled goodness with just a bit of sweetness, adding a little color and crunch to every meal. Typically, pickled red onions are made with sugar. Because this low carb pickled red onion recipe uses erythritol / monkfruit instead of sugar, it's completely keto friendly.
You can even add these to a burger! Pickled red onions are insanely easy to make even with no sugar! First you will want to thinly slice an onion. Do so carefully with a sharp knife or with a mandolin. The later is my go to.
I’m using it here to make pickled onion which I always like to have on hand as it’s something that can go with most savoury dishes (like these amazing Keto Cheeseburgers! ), but you can use this same process to quickly pickle most vegetables such as carrots, green beans, cauliflower — the possibilities are endless!