Yield: about 1 1/2 cups
Ingredients:
1 large red onion, peeled and very thinly sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin
1/2 teaspoon Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 teaspoon kosher salt
3/4 cup apple cider vinegar
Steps:
Place the sliced red onion in a large mason jar (or divide if using smaller jars).
In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat.
Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.
Keto Friendly Recipe
The perfect blend of sweet, sour, and salty. I love to put these onions on everything from my morning eggs, to my lunch time salad, to the top of my steak for dinner.
1 cup red wine vinegar
1 cup apple cider vinegar (I use this brand)
2 tablespoons granular erythritol, more to taste (I use this brand)
1 teaspoons sea salt
2 medium red onions, thinly sliced
6 cloves garlic, peeled and halved
1 teaspoon dried oregano leaves (I use these organic seasonings)
Pinch of red pepper flakes
In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.
Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.
Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.
Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I’ve switched to these caps)
Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.