Paleo Pickled Red Onions
on Sep 15, 2020, Updated Oct 29, 2020
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Who here loves pickled red onions?! I am such a huge fan – just texture, great flavor and great for your gut! I became extra in love with them once we got a Cava restaurant near us and I tried them out on my bowl. They are amazing on anything but greek food especially, which is why I put these in my recent recipe for Greek Pasta Salad with Lemon Herb Tahini Dressing! I knew they had to have their own spot on the blog because they work for so much more than just that recipe. You must know by now that I love bowl meals, hello I wrote a cookbook about them, and pickled onions work well on any bowl you can throw together. The best part is, they last for weeks in your fridge so you can always have them on hand when you need them.
Just combine a few ingredients: water, apple cider vinegar, salt, maple syrup and red onions! Then let them sit and work their magic.
Here are a few more recipes for you to try:
Fresh Asian Radish Salad
Pulled Pork with Pickled Radish Coleslaw
Orange Balsamic Vinaigrette
French Onion Soup
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Paleo Pickled Red Onions
Ingredients
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons salt
- 1 cup water
Instructions
- Add thinly sliced red onion to a mason jar and push them down a bit.
- In a glass measuring cup combine apple cider vinegar, maple syrup, salt and water.
- Microwave for 45 seconds and stir to combine.
- Pour mixture over the red onions and let sit at room temperature to cool for an hour, then put the lid on and store in the refrigerator.
- Store in the refrigerator for up to 2 weeks!
Delicious….and easy. Flavor packed, and a tasty punch to salads, burgers, etc.
SO great to hear! Enjoy!
Yummmmm!!!
LOVE making these each week for lunches. Made a batch this week with some slices jalapeno for a little added heat. Kelsey inspired me to do some prep on Sundays so we have hearty, easy, healthy lunches to throw together in a bowl and these onions are a perfect addition. Also great in the morning with avocado toast and/or eggs.
Wow, brilliant idea!!
I make my own apple scrap cider vinegar. I’m not sure how “officially acidic” it is. Would it work anyway for this recipe?
Sounds like it should work great!