Sugar Free Pickled Onions

Name: Sugar Free Pickled Onions
Prep time: 5 min
Total time: 2 h 5 min
Yield: 8 serving
Ingredients: 1 red onion; ½ cup apple cider vinegar; 1 tablespoon allulose; 1 teaspoon sea salt flakes; 6 black peppercorns; 6 coriander seeds; 1 star anise; 1 bay leaf

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Chilling Time
2 hrs
Total Time
2 hrs 5 mins
Servings
8
Calories
8 kcal
Course
Condiments
Cuisine
British

Sugar Free Pickled Onions

Raiden Walker

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My sugar free pickled onions are deliciously tangy, sweet and crunchy. They taste just like regular pickled red onions, only without all the sugar and carbs! This easy condiment takes minutes to make. It is a fridge staple that improves many dishes, from cheese sandwiches to burgers, burritos and more.

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Ingredients

Servings

1 red onion medium, thinly sliced into rings, 100g
½ cup apple cider vinegar 120ml
1 tablespoon allulose or 2-3 teaspoon powdered sweetener of choice, to taste
1 teaspoon sea salt flakes
6 black peppercorns or pink peppercorns, or juniper berries
6 coriander seeds
1 star anise
1 bay leaf

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Instructions

Peel the dried skin off the red onion and slice it into fine rings with a mandoline slicer. Or, use a sharp knife and slice as thinly as possible.
Put the onion rings in a colander and pour boiling hot water over them. Drain well.
Heat the apple cider vinegar in a pan with the sweetener, salt and all spices. Simmer until the sweetener and the salt have dissolved, about 1 minute.
Transfer the onion slices into a clean jar (around 200ml capacity). Pour over the warm vinegar and seal. Cool, then leave to pickle in the fridge for 2 hours.

Equipments used:

Notes

Net carbs: 1g per serving. Makes 8 servings.
Store pickled onions in the fridge. They stay fresh for several weeks. Once opened, eat within 2 weeks.
Canning instructions: With proper canning, pickled onions stay fresh for up to 6 months. To sterilise the jar, clean the jar and the lid in soapy hot water. Rinse well. Put on a baking tray and let dry in the preheated oven (130C or 275F) for around 10 minutes. Rubber seals should be boiled - dry heat damges them.