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)
