These Paleo Friendly Pickled Red Onions are delicious on so many things like salads, tacos, burgers and sandwiches. They’re also super easy to make!
This is more of a cooking method than a recipe. Basically, to pickle onions you need some combination of vinegar, sugar and salt. This combination is my personal favorite, and it is made with all Paleo-friendly ingredients.
You could also use red wine or white wine vinegar, or even throw some herbs and/or spices into the mix.
Here is a shot of the onions as they are sitting in the brine (don’t forget to stir). If you want your onions to be more al dente and less briny, you could soak them for a shorter time; but I would suggest letting them hang out for at least 30 minutes.
These pickled onions are fantastic on my Grilled Caesar Salad!
- 1 red onion, thinly sliced
- 1 cup unfiltered apple cider vinegar
- 1 Tbs raw honey
- 4 tsp finely ground sea salt
- 1 tsp black pepper corns
- Stir together the cider vinegar, salt, honey and peppercorns. Heat this to a boil either on the stovetop or the microwave. Stir to make sure the honey and salt have dissolved.
- Pour brine mixture over sliced red onion rings. Allow the mixture to sit out at room temperature for about one hour.
- Transfer to a covered container and refrigerate. They will keep in the fridge for up to 2 weeks.
- Try these pickled onions on: salads, tacos, burgers, sandwiches, or even eggs!