ZeroCarb Pickled Red Onions. These lowcarb zerocarb pickled red onions so easy as to be ridiculous. If you can boil water and you have a mandoline slicer you can make pickled red onions in about the time it takes to boil the water. If you’re in a big hurry you can let them sit on the counter for an hour or so but when left in the fridge for as little as a day they will give your foods all the flavors you could ever need. Restaurants use very small amounts of pickled red onions on hundreds of dishes. On hamburgers? Yep. On Chicken Liver Pate? Oh for heaven sakes, yes. They are good thrown into many Salads, on Tacos, in Vegetables, and really about anything else you might imagine. Be sure to use the juices too as they can be incorporated into a salad dressing for a really tasty and unexpected zing.
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- 1 Large or 2 Smaller Red Onions
- ½ C Apple Cider Vinegar (Braggs)
- ¾ C Boiling Water
- 3 T Allulose***
- 10 Peppercorns
- 8 Cloves
- 1 t Salt
- Slice onion thinly 1/16th” (I use a mandoline which I feel is an absolutely must have tool).
- Bring water to boil.
- Stuff onions and all rest of ingredients into 2-3 cup container.
- Add boiling water, cap and leave on countertop for several hours.
- Refrigerate.
- No nutritional panel since you will probably only be using 5-6 threads of this at a time. It's a free food.
- The picture of the mandoline above is a Norpro. This company makes good quality products that don't cost an arm and a leg.
- Don't worry if liquids don't cover everything to begin with. As the onions soften they will shrink and melt into the juices.