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Paleo Friendly Pickled Red Onions


  • 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!