Quick pickled red onions
Quick pickled red onions are an immediate flavor booster, a super easy and fast way to level up any dish by adding bright taste, flavor and vibrant pink color. You will need several simple basic ingredients and one jar to make it. This recipe is sugar-free and keto friendly!
Table of Contents
What you will love this recipe
Reasons to love this recipe for quick pickled red onions:
- Sugar-free, keto-friendly and healthy
- Bright color and flavor
- Simple, easy, and fast
- Basic simple ingredients
- One jar
- No washing and no cooking
Difference between quick pickling, pickling and fermenting
Let’s explore the difference between these methods. Pickling, quick pickling, and fermenting are all food preservation methods.
Quick pickling, also known as refrigerated pickling, is similar to marinating. It doesn’t require canning and has a relatively short storage life.
Pickling, on the other hand, requires a strong brine, heating, sterilization, and canning. This method helps preserve the food for years, but it may result in the loss of many potential health benefits.
Fermenting, in contrast, is different from pickling as it involves bringing with just salt and water. Fermentation takes at least several days to allow lacto-fermentation to develop. This process also offers numerous potential health benefits, such as vitamins and probiotics
| QUICK PICKLING | TRADITIONAL PICKLING | FERMENTING | |
|---|---|---|---|
| BRINE | Vinegar based brine with sugar (sweetener) and salt. Brine is an instant acid. | Vinegar based brine with sugar (sweetener) and salt. Brine is an instant acid. | Water and salt, no sugar, no vinegar. Brine develops into an acid. |
| ACID | Acetic acid. | Acetic acid. | Lactic acid. |
| HEALTH BENEFITS | Helps retain more of the natural vitamins, minerals, and antioxidants present in the vegetables compared to traditional pickling methods. | Some loss of heat-sensitive nutrients, such as vitamin C and certain B vitamins. However, other nutrients like fiber and certain antioxidants may still be retained. | Rich in probiotics, biophenols and vitamins that are bio-active. Perfect choice for health. |
| CANNING | No canning required. | Water bath canning, sterilization. | No canning required. |
| SHELF LIFE | Must be stored in the fridge and have short storage life. | Can be stored at room temperature for years. After opening-in the fridge. | Must be stored in the fridge/cold conditions. |
QUICK PICKLED ONIONS | PICKLED CANNED ONIONS | FERMENTED ONIONS | |
BRINE |
Vinegar based brine with sugar (sweetener) and salt. Brine is an instant acid. | Water and salt, no sugar, no vinegar. Brine develops into an acid. | |
ACID | Acetic acid | Lactic acid | |
HEALTH BENEFITS | Contains the healths benefits of the pickling product and helps glucose level and | Lose a lot of nutrients, the least healthiest choice. | rich in probiotics, biophenols and vitamins that are bio-active. Perfect choice for health. |
CANNING | No canning required. | Water bath canning, sterilization. | |
SHELF LIFE | Have to be stored in the fridge and have short storage life. | can be stored at room temperature for years. After opening-in the fridge | Must be stored in the fridge/cold conditions. |
How to make quick pickled red onions?
Ingredients
Onions – in this recipe I use red onions, but you can use any other type of onions as well.
Apple cider vinegar – use raw, unfiltered vinegar that doesn’t contain sugar and other artificial additives but contains “mother”. “Mother” looks like small clots at the bottom of the bottle and makes the vinegar cloudy when you shake it.
Sweetener of your choice – use any sweetener you like. For keto options, you can choose between erythritol, allulose, xylitol, monk fruit and others. I usually use erythritol.
Spices – I mostly use basic spices like bay leaf and peppercorns , but there are plenty of options you can choose from. Try adding cloves, coriander, anise, chili flakes or cumin to give a punch of flavor.
Salt – use a salt you like. Some of the healthiest options are: Himalayan pink salt, sea salt, Celtic sea salt, kosher salt.
Boiling water to dissolve the sweetener and salt.
Recommended tools
- Cutting board and knife OR mandolin
- Medium heat proof jar
- Kettle
Instructions: step-by-step
Cut 3 onions into thin slices and place them in a heatproof jar or container.
Add 1 tablespoon of erythritol.
Add 1 teaspoon of salt.
Add peppercorns.
Add smashed garlic.
Add bay leaves and other spices if you wish.
Add 40 ml (3 tablespoons) of apple cider vinegar
Boil the water and pour it over onions so they are completely covered.
Stir the mixture.
Allow the onions to sit for 30 minutes, then refrigerate them for a couple of hours for the best results.
Keep the pickled onions in the fridge for up to a week.
Enjoy!
What dishes you can top with quick pickled red onions?
Pickled onions go perfectly with almost all savory dishes.
Here are some examples:
- Meat dishes, especially grilled. Shashlik and kebab are perfect choices.
- Fried eggs
- Fish
- Salads
- Lettuce wraps/cups
- Bowls
- Stews
- Dips
Variations of the recipe
There are many recipes for quick pickled red onions, and the process and proportions can vary from one another.
In my recipe, I use a relatively small amount of vinegar and basic spices because I like a gentle acidity and overall taste.
However, if you prefer a brighter taste, I encourage you to experiment with proportions. You can add more vinegar, different spices, less or more sweetener, and salt to find your ideal combination for your own recipe.
Anyway, I really love this recipe because you can get amazing results in a snap without any additional effort.
When quick pickled onions are ready?
Wait 30 minutes and allow the liquid to cool. They will be ready to be eaten.
However, if you have extra time, I recommend refrigerating onions for a few hours for the best results.
On the next day, the acidity of the onions will be a bit stronger but they will maintain crunchy texture.
Even so, you can experiment and try different time scenarios to determine what you like the most.
How to store quick pickled red onions and how long do they last?
To store: in the fridge for up to 1 week.
Make sure that you use a clean jar and that onions are completely covered with brine.
To freeze: I don’t recommend freezing pickled onions as it can affect their texture and taste.
Watch video recipe
Nutritional value
Total carbohydrate 5.2 g
Dietary fiber 1.2 g
Total sugars 2.4 g
Net carbs 4 g
Total fat 0.1 g
Saturated fat 0 g
Cholesterol 0 mg
Protein 0.6 g
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Quick pickled red onions
Quick pickled red onions are an immediate flavor booster, a super easy and fast way to level up any dish by adding bright taste, flavor and vibrant pink color. You will need several simple basic ingredients and one jar to make it. This recipe is sugar-free and keto friendly!
Ingredients
- 3 red onions (200 g/8 ounces)
- 40 ml (3 tablespoons) apple cider vinegar
- 1 tbsp erythritol
- 1 tsp salt
- 1 bay leaf
- 1 garlic clove
- 6-10 whole peppercorns
- 300 ml/1.2 cups boiling water
Instructions
1. Cut the onions into thin slices and place them in a heatproof jar or container.
2. Add all the ingredients.
3. Boil the water.
4. Pour the boiling water over the onions.
5. Stir the mixture.
6. Allow the onions to sit for 30 minutes, then refrigerate them for a couple of hours for the best results.
7. Keep the pickled onions in the fridge for up to a week.