May 23, 2018 - These keto pickled red onions are super easy to make and add a lot of flavor to anything you add them to. I put them on salads, protein bowls, eggs, anything! In fact, I look …
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These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated. Bring water to a boil in a saucepan. Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar.
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.
Pickled Red Onions are the perfect way to kicked up your tacos a notch! They're a tad bid tangy and pack a bunch of flavor. Add all ingredients to a glass mason jar, cover the jar, and refrigerate 8 hours. Store in the fridge for up to 2 weeks. Store the pickled onions in a glass jar with a tight sealing lid such as a mason jar.
Directions 1 Place onion a large jar with a tight-fitting lid. 2 In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. ... 3 Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours. Onions will keep in refrigerator for up to 1 month.