Pickled Red Onions

A little tangy and a little sweet, these Quick Pickled Onions are an easy and delicious way to jazz up the flavours of many of your favourite entrées, salads and side dishes. This recipe for sugar free pickled onions creates a bright, jewel-coloured condiment that adds the prefect tangy twist to vegetables or main courses, or just enjoyed as a simple side dish. They only take about 10 minutes to prepare without having to fuss with any canning equipment. You just slice up your red onions, cover them in a simple homemade brine and once they've cooled, they’re ready to serve. They’re just that easy to make.

1 medium red onion
½ cup white vinegar
½ cup apple cider vinegar
½ cup water
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. sea salt
½ tsp. peppercorns

Add the vinegar, water, sweetener and salt to a saucepan and heat to a simmer. Whisk until dissolved.

Slice the ends off the onion, then slice in half vertically. Slice each half into vertical very thin slices. I used a mandolin to get very thin slices.

Add the onion slices and peppercorns to a mason jar, then pour the pickling liquid over the top and fill up the jar.

Add the lid on and seal with the lid. Let the onions sit at room temperature until they have cooled, about 20 minutes or so, then place them in the fridge to chill.

Once they have cooled completely, they are ready to use.

Store in the same jar in the fridge for up to 2 weeks.