Pickled Red Onions are the ultimate topping to elevate burgers, salads, eggs, and more. Their crisp texture combined with sweet and tangy flavors make them a must-have in your fridge. Not only that, but red onions are antibacterial, full of antioxidants, and boost digestive health. Our Picked Red Onion recipe takes under 10 minutes to prepare and is ready to eat in just half an hour.
Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Tip:
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
The Paleo Diet Newsletter
Sign up to get free Paleo recipes, in-season meal ideas, and 7-day meal plans.
SIGN UP
Pickled Red Onions
- Recipe by: Jess Case
- Serves: 6 cups
- Meal: Anytime
- Serves: 6 cups
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients
1 medium red onion, thinly sliced
1/4 cups distilled white vinegar
1/4 cups apple cider vinegar
1/2 floz water
4 tsp raw honey
1/4 tsp red pepper flakes (AIP - omit)
1 tbsp peppercorns (AIP - substitute with ground ginger)
Directions
Closely pack sliced red onions in a glass container with an air-tight lid.
In a small saucepan, pour white vinegar, apple cider vinegar, water, honey, red pepper flakes, and pepper, and red pepper flakes. Bring to a boil over medium heat, then let simmer for about 5 minutes.
Slowly pour pickle brine over onions. Let cool to room temperature before serving, about 20 minutes. Cover and refrigerate leftovers.
Related Recipe
