December 21 2016 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Pickled red onions
Meet your gorgeous new go-to condiment: pickled red onions! Use this bright, crispy goodness to enhance anything savory. Top off tacos, burgers, salads, and sandwiches with this colorful new fave! Mmmm... we can’t get enough!
USMetric
servingservings
Ingredients
- 3 (12 oz.) 3 (325 g) red onionred onions
- ½ cup 120 ml water
- ½ cup 120 ml white vinegar 5%
- 1 tsp 1 tsp salt
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Stir together the pickling liquid in a glass jar or a metal container. Slice the onions thinly, with a very sharp knife and add to the pickling liquid.
- Let sit for 30 minutes or until you think the onion is thoroughly pickled. Remove the liquid and store in the refrigerator.
- Quick-pickled onion will keep for 4-5 days in the refrigerator.
Tip!
Perfect on a burger... like our Bacon-wrapped keto burgers or our Low-carb bacon cheeseburger wraps!
