Quick Sugar Free Pickled Onions

This easy pickled onion recipe is perfect for topping Mexican dishes, burgers, wraps and sandwiches. It's easier than you think to pickle onions and they'll keep for a couple of weeks.

Course Condiments

Cuisine Mexican

Keyword gluten free, Vegan

Prep Time 5

Cooling 30

Total Time 35

Servings servings

Calories 8kcal

Author Brandy

Ingredients

1 onion * Red onions are the tradional choice but any variety will work. Make sure they are very thinly sliced.
½ cup water
½ cup white vinegar * any vinegar will work
¼ cup Allulose * to taste
1 ½ tsp salt
¼ tsp red pepper flakes *optional, more for heat
2 tbsp lime juice
6 peppercorns

Instructions

Start with sliced onions
Pack the onions into a mason jar or similar heat-safe container and set on a cutting board or in the sink to catch any splashes of hot liquid later.
In a small saucepan, combine all of the remaining ingredients and bring the mixture to a gentle simmer over medium heat. Carefully pour the mixture into the jar over the onions.
Use a spoon to press the onions down into the vinegar. Let the pickled onions cool to room temperature.
They will be ready to serve now but the if you cover and refrigerate for 24 hours, the flavor will be even better. These last 2-3 weeks in the fridge.

Notes

The nutritional info is based on making ten servings. This is difficult to calculate because your onion might be slightly larger or smaller.

But either way, it's a negligible amount since this is a condiment and you probably wont be eating it like a salad.

Nutrition