Whole30 Pickled Onions Recipes

QUICK PICKLED ONIONS (PALEO, AIP, WHOLE30)

Steps:

• Using a medium pot, bring 3 cups of water to a low boil. Place the onion slices in a strainer over the sink and slowly pour the hot water over the onion slices. Allow the onions to cool.
• Next, combine the onion slices, apple cider vinegar and sea salt in a small jar (6oz-8oz weck jar or canning jar) and mix to combine. Push the onions down to submerge in the liquid.
• Place an airtight lid over the jar and leave on the counter top for 45 minutes. Use immediately or store in the fridge for 1-2 weeks.

WHOLE30 PICKLED ONIONS (KETO, PALEO)

Steps:

• Place the sliced onions in a wide mouth pint mason jar.
• In a measuring cup, combine the red wine vinegar, olive oil and kosher salt. Stir to combine.
• 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.

WHOLE30 PICKLED ONIONS

Steps:

• Add the vinegar, water and salt to a small sauce pan. Heat over high heat until right before boiling turn off the heat.
• While the vinegar is coming up to temperature, carefully peel and slice the onions into thin half moons.
• Add the onions to a large mouth pint size mason jar. Add optional peppercorns and mustard seeds on top.
• Carefully pour the hot liquid over the onions. Press down with a spoon to fully submerge the onions. If needed, add more water so onions are fully submerged in liquid.
• Once cooled to room temperature, add a lid and store in the fridge up to 2 weeks.

PERFECT PICKLED ONIONS

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.