Homemade Pickled Red Onions
If you’ve been following me on Instagram, the no-doubt you’ve noticed my latest obsession with these pickled red onions! They are the perfect combination of sweet, sour and red onion flavor that’s sure to please everyone. I’m not a fan of raw onions but these are amazing to me and my husband loves raw onions and loves them too.
Not only do they taste delicious, they are very easy to make. Simply slice your red onion in very-very thin slices, I recommend using THIS mandoline that I have, it’s inexpensive and works great, and don’t forget to grab a cut-proof glove so that you can ditch the clumsy food holder and safely use your hand!
The put them in a jar and cover with a mixture of organic, raw apple cider vinegar, honey and sea salt. Put on a lid and let them sit on your counter at room temperature for 6-12 hours then they are ready to enjoy!
If you don’t eat them all right away, you can keep them in your fridge for at least a week. For 21DSD you can omit the honey or for low carb replace with stevia to taste. You can also easily adapt this recipe to make smaller or larger batches to fit your needs. 
We’re currently LOVING these as a part of Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts (pictured below, doesn’t it look delicious??) 
We’ve had this salad for the past 3 days in a row and I’ve even had it for breakfast after dreaming of it all night! They would also be lovely in any salad or as a side to my grilled pork shoulder steaks.
If you like these No Cook Refrigerator Pickles, try these other refrigerator pickle recipes next:
- Quick & Easy No Cook Refrigerator Pickles
- Easy Refrigerator Pickled Beets
- Hot & Spicy, Pickled Cauliflower
- Pickled Roasted Red Peppers
- Pickled Maitake Mushrooms {aka Sheep’s Head or Hen of the Woods}
Ingredients
- 1 large Red onion thinly sliced
- 2 teaspoons Honey preferably local
- 1/4 teaspoon Sea Salt
- 1/2 cup Apple Cider Vinegar
Instructions
- Combine all ingredients in a small jar with a lid and allow to sit at room temperature for 6-12 hours to pickle.
- After 12 hours, refrigerate for long term storage.
Notes
For 21DSD you can omit the honey or for low carb replace with stevia to taste.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
