You can Pickle That?

Did you know that you can pickle just about anything? Yep, not kidding just look anywhere on the internet and you will find all types of foods that people are brave enough to pickle.

The term pickle is no longer limited to cucumbers or okra that’s for sure. I do love pickled veggies like cucumbers , okra, beets, carrots and even ginger.

However, there are still some things out there that I have not been brave enough to try like pickled eggs or pig feet. Yes, you heard that correctly. There are actually places around this area where you can buy pickled pig feet.

But although they are a common gas station items here in the south where I grew up. I just CAN’T image myself snacking on a pig’s trotter so I’ve never tried one!

Have you braved eating the pig foot or pickled egg? I would love to hear your thoughts if you have tired some odd pickled foods.

How To Make Quick Pickled Onions

Pickled onions are however, one thing that I have tried and love. Crunchy strips of red onion picked in a tart brine with a slightly sweet tangy pair so well with many things. I put them on so much stuff, like salads, wraps, and fajitas!

In fact, I was first introduced to pickled onions a few years back at our local Chili’s. I ordered their fajita platter one night when we were out for dinner and they always bring out the steaming platter of meat and veggies along with all the normal toppings like lettuce, sour cream, and cheese.

But they also had this small dish of these pretty pickled onions that really took the fajitas to a new level in my option. 

That first bite of the tangy goodness was all it took to make me wish they had brought a bigger bowl! I knew right then I would be making my own version to enjoy at home that were sugar free and lower in carbs.

So these yummy onions are super easy and make and truly are an amazing addition to any burgers, sandwich, tacos, and salads.

This recipe makes one pint jar and it will keep in your fridge up to a few weeks if they last that long. The hardest part of the recipe is letting the onions set in the fridge for 4-5 hours so they can chill in the brine and soak up all that amazing flavor. 

Here’s what you’ll need:

• 1 large red onion, sliced
• 3/4 cups of hot water
• 1/2 cup of Apple Cider Vinegar
• 2 Tablespoons coarse salt
• 1-2 Tablespoons of Pyure Sweetener (or any Erythritol blend)*
• 1/8 tsp dill
• 1/8 tsp celery seed (optional)

As you can see very simple and easy to find ingredients but if you have trouble finding any of these you can swap them out for things you can find.

Like white vinegar can replace the Apple Cider Vinegar and if you don’t like or can’t find Pyure at your local WalMart use your favorite sweetener. 

I just advise starting out with smaller amounts of sweetener and tasting the bring as you go to make sure you get it just right. I’ve only made these with Pyure so far so I’m not sure of the amounts needed for alternative sweeteners.

Now that you have your ingredients you are ready to make your Pickled Red Onions. That process is just as simple as the first. You’ll prepare your pickling brine using the water, vinegar, salt, sweetener and seasonings on the stove then slice up the onions.

Once you have the onions sliced place them in a glass jar, I use a pint sized mason jar that has a lid. I find these work best.

I don’t recommend using anything plastic containers because the vinegar can actually break down the plastic and release some plastic chemicals into your finished product. 

Place the onions slices into the pint size jar and once the pickling bring has cooled completely slowly pour it over the onion slices. Place a lid on the jar and give it a little shake and place it in the refrigerator to chill for 4 to 5 hours at least.  

I know waiting is not the fun part but the longer the onions are chilling in the bring the more beautiful that flavor because so trust me give it a few hours before you eat them.

I like to make these up a head of time and have them ready for the next day. In fact, I always have these Pickled Red Onions in my fridge, that’s how much we enjoy them. 

There ya go friends, a quick and easy recipe for pickled red onions. Let me know if you give them a tire and what your favorite thing to eat them on is.

I’ll see you all next time with another yummy recipe! 

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Yield: 1 pint jar

Easy Pickled Red Onions ( Sugar Free, Gluten Free, THM Friendly)

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

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Ingredients

• 1 medium red onion
• 3/4 cups of hot water
• 1/2 cup of Apple Cider Vinegar
• 2 Tablespoons coarse salt
• 1-2 Tbsp Pyure (or any Erythritol blend)*
• 1/8 tsp dill
• 1/8 tsp celery seed (optional)

Instructions

1. Add your hot water, vinegar, salt and spices to a bowl and stir until the salt and sweetener are dissolved.
2. Set the mixture aside and peel and slice your onion into thing circles. Once you have your circle you can then cut them half and separate the onion pieces so you don't have big thick chunks.
3. Next, place all the onion slices into a pint size jar and carefully pour in your pickling liquid.
4. Press the onions down into the liquid and place the lid on your jar. Let the liquid come to room temperature then place in the fridge to pickle for at least 4-5 hours.
5. These are better the longer they pickle so I generally try to leave them at least a day. They will last for several week in your fridge.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!