Rosy Pink Pickled Onions
Eventually, if you do the low carb dance long enough you get to the “meat, meat and cheese, cheese and cheese, almond flour” stage of boredom. Personally, I also started this whole lifestyle with a vast disdain for salads. Most salads are awful, uninspiring and downright boring. So when I was kicking around ideas to liven up my salad I settled on pickled onions as one easy addition. These, since they’re made with red onions, come out a luscious shade of pink. They add a nice pop of color to any salad and a fresh zing bringing some welcomed acid (which is terribly lacking in the meat-cheese-butter cycle of low-carbing) to the palate.
These are also a lovely addition to my Keto Tostada and Keto Salmon Toast.
I keep a jar of these in my fridge at all time. I got a set of these “Bormioli Rocco Fido Square Jar with Blue Lid, 33-3/4-Ounce” blue flip top jars off of Amazon. I find that 33 3/4 oz is the perfect size.
- 3-4 red onions
- 2 cup apple cider vinegar
- 1/2 tsp kosher salt optional
- 1/2 tsp sweetener optional sugar or splenda preferred
Slice onions and store in jar. If salt/sweetern is used then boil the apple cider vinegar to dissolve salt/sweetener. Allow brine to cool slightly and then add to jar until all onions are covered. Store in fridge for 6-12 months (if it lasts that long)