📝 About This Recipe
Transform the humble red onion into a vibrant, tangy, and crunchy masterpiece that brightens any plate without the sugar crash. These pickled onions use high-quality stevia to balance the sharp acidity of apple cider vinegar, resulting in a condiment that is as beautiful as it is delicious. Perfect for keto enthusiasts, these onions provide a refreshing probiotic-style zing and a stunning pop of fuchsia to your favorite low-carb dishes.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very thinly sliced into half-moons)
- 2 cloves Fresh Garlic (peeled and smashed)
- 1/2 inch Fresh Ginger (sliced into thin coins)
The Pickling Brine
- 1 cup Apple Cider Vinegar (unfiltered with 'the mother' for best flavor)
- 1/2 cup White Vinegar (for extra crisp acidity)
- 1/2 cup Water (filtered)
- 1/2 teaspoon Liquid Stevia (adjust to taste; equivalent to 2 tbsp sugar)
- 1.5 teaspoons Sea Salt (fine grain)
Spices and Flavor Boosters
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Dried Red Chili Flakes (optional, for a subtle heat)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Coriander Seeds (toasted lightly)
- 1/2 teaspoon Mustard Seeds (yellow or brown)
👨🍳 Instructions
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1
Prepare your jars by washing two 16-ounce glass mason jars with hot soapy water. Rinse thoroughly and dry.
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2
Peel the red onions and slice them in half from root to stem. Slice them as thinly as possible—ideally 1/8 inch thick—using a sharp chef's knife or a mandoline for uniformity.
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3
Divide the smashed garlic cloves, ginger coins, bay leaf, peppercorns, coriander seeds, and mustard seeds evenly between the two jars.
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4
Pack the sliced onions tightly into the jars, leaving about half an inch of headspace at the top.
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5
In a small non-reactive saucepan, combine the apple cider vinegar, white vinegar, water, and sea salt.
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6
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the salt is completely dissolved.
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7
Once simmering, remove the pan from the heat. Stir in the liquid stevia and the red chili flakes.
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8
Carefully pour the hot brine over the onions in each jar, ensuring the onions are completely submerged. Use a clean spoon to press the onions down if necessary.
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9
Tap the jars gently on the counter to release any trapped air bubbles.
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10
Let the jars sit uncovered at room temperature for about 30 to 60 minutes until the liquid has cooled down.
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11
Secure the lids tightly. You will notice the onions turning a bright, beautiful pink almost immediately.
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12
Transfer the jars to the refrigerator. While they can be eaten after 1 hour, the flavor is best after 24 hours of chilling.
💡 Chef's Tips
Use a mandoline for paper-thin slices which absorb the brine faster and offer a more delicate texture. If using powdered stevia instead of liquid, whisk it thoroughly into the warm brine to avoid clumping. Don't skip the salt; it is essential for the preservation process and for drawing out the onion's natural juices. To keep onions crisp, do not boil the brine for too long; just a simmer is enough to dissolve the salt and infuse the spices. These will keep in the refrigerator for up to 3 weeks, but they are crunchiest in the first 7 days.
🍽️ Serving Suggestions
Top a bunless keto burger or a grilled steak for a bright acidic contrast. Fold into a tuna or chicken salad to add crunch and zest without extra carbs. Layer over avocado toast (on keto bread) with a sprinkle of everything bagel seasoning. Serve alongside Mexican carnitas or keto tacos for a traditional bright finish. Add to a charcuterie board to cleanse the palate between rich cheeses and cured meats.