Whole30 Pickled Onions Recipe – a quick and delicious refrigerator keto + paleo pickled onion. Great on salads, meats, or sandwich wraps! Gluten free, grain free, dairy free, sugar free, vegan, clean eating.
Allow me to introduce you to your new favorite condiment. I have been putting these keto, paleo + whole30 pickled onions on top of everything! Grilled meat, salads, tacos, in lettuce sandwich wraps, you name it.
They add a brightness, tanginess and subtle onion flavor that takes your food to the next level.
Best Vinegar for Keto + Whole30 Pickled Onions
This recipe couldn’t be simpler to make. You thinly slice up red onions (I love using my mandoline to get them nice and thin!), and add them to a wide mouth pint mason jar. The wide mouth pint mason jar is the perfect size to hold the small onions! Then top them with red wine vinegar, olive oil and salt. After marinating for 8 hours, they’re good to go! Most recipes add in sugar, but I leave it out to keep these keto, whole30 + paleo. You don’t even miss it.
My favorite vinegar to use is red wine vinegar. It helps keep the onions pink, and it has the best flavor that blends well with all foods.
Refrigerator Keto + Whole30 Pickled Onions
There is no need to heat up the vinegar and boil the onions. This is a refrigerator pickled onion. Which means you just pour room temperature vinegar over room temperature onions. Couldn’t be simpler!
These onions will keep for 2 days on your counter, or at least 2 weeks refrigerated in a pint mason jar!Print
1 small red onion, sliced 1/8″ thick (I like using my mandoline)
1/2 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon kosher salt
Place the sliced onions in a wide mouth pint mason jar.
Pour the red wine vinegar mixture over the onions, and cover with a lid.
Allow to marinate at room temperature on the counter for at least 8 hours.
Will keep refrigerated for at least 2 weeks.
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