Easy Paleo Pickled Red Onions

 In Recipes, Sides, Veggies

These easy paleo pickled red onions only take 5 minutes to prep!

Easy Paleo Pickled Red Onions

I cannot eat raw onions due to a food intolerance, but luckily, I can enjoy them cooked or pickled. Cooked onions don’t quite have the same punch as raw onions, but pickled onions do. This tangy and delightful condiment is a great addition to a salad, eggs, tacos, burgers, and more. Looking for a specific recipe with these pickled onions? Check out my strawberry cucumber salad.

I’ve had this intolerance to raw onions since I was a kid. My mom always left onions off my food for me and my whole life I’ve done my best to avoid onions. Even after a few little nibbles of raw onion, I am not feeling good. Until one day I had pickled red onions with some steak. I didn’t quite realize they were onions at first because pickled onions are more fluid and not rigid like a fresh onion. I took that first bite and thought “Oh no! An onion! Spit this out!” But I just couldn’t bring myself to spit out this tart goodness. It was just too good and tasted way better than a raw onion! So I took the risk and found out I could have pickled onions. Yes!

Easy Paleo Pickled Red Onions

WHAT TOOLS YOU’LL NEED:

  • knife
  • cutting board
  • measuring cups and spoons
  • large wide mouth mason jar

 

This recipe is super easy!

Cut one large red onion into thin slices.  Then combine 3/4 cup apple cider vinegar, 1 1/4 cup warm water, 1 tablespoon maple syrup, and 2 teaspoons sea salt in a medium bowl. Whisk together until maple syrup and salt are fully dissolved.

Red Onions in Mason Jar

Place the thinly sliced red onion and a teaspoon black peppercorns in a large wide mouth mason jar.

Easy Paleo Pickled Red Onions

Pour vinegar mixture over the onions and black peppercorns. Cover jar and place in refrigerator for at least 24 hours.

Easy Paleo Pickled Red Onions

These will last for a few weeks when stored in the refrigerator.

printer-friendly recipe

Easy Paleo Pickled Red Onions
Prep Time
5 mins
 

This tangy and delightful condiment is a great addition to a salad, eggs, tacos, burgers, and more.

Course: Condiment, Side Dish
Cuisine: paleo, vegan, vegetarian
Author: Erin Higgs
Ingredients
  • 1 large red onion thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 1/4 cup warm water
  • 1 tbsp maple syrup
  • 2 tsp sea salt
  • 1 tsp black peppercorns
Instructions
  1. Combine apple cider vinegar, warm water, maple syrup, and sea salt in a medium bowl. Whisk together until maple syrup and salt are fully dissolved.

  2. Place thinly sliced red onion and black peppercorns in a large wide mouth mason jar.

  3. Pour vinegar mixture over the onions and black peppercorns. 

  4. Cover jar and place in refrigerator for at least 24 hours.

  5. Enjoy! Pickled onions will last for a few weeks when stored in the refrigerator.

Recommended Posts
Comments
pingbacks / trackbacks

Leave a Comment