Quick-Pickled Red Onions (AIP, Paleo)

Quick-pickled red onions are one of those simple kitchen staples that quietly make everything better. These little pink gems are the cherry-on-top of just about everything I pull together from my fridge. They’re crisp and tangy with just enough sweetness to balance every bite. I spoon them over roasted vegetables, scatter them on salads, tuck them into lettuce-wrapped burgers and top grain-free protein bowls. They keep beautifully for weeks (if you don’t finish them first), and I honestly can’t imagine my meal-prep rotation without them.

How these Quick-Pickled Red Onions fit AIP and Paleo

These refrigerator pickles are fully compatible with both AIP (the AutoImmune Protocol) and Paleo. The recipe uses just four ingredients: red onion, white wine vinegar, coconut sugar, and water. Coconut sugar provides a small amount of sweetness to balance the acidity of the vinegar without introducing refined sugar.

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In a small saucepan, heat the water and white wine vinegar until it comes to a simmer. Stir in the coconut sugar and stir until dissolved. Add the thinly sliced red onions to a heat-safe jar or container and pour the warm brine over until the onions are completely covered. It can help to add a pickle weight to the top, or just press down until every onion is in contact with the brine.

Let the onions cool for a few minutes, then cover and place in the refrigerator for at least an hour. As they sit, the onions and the pickle brine will turn bright pink. You can store the pickles in the fridge and use them for up to two weeks. I am certain you’ll find loads of uses for them!

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Quick-Pickled Red Onions (AIP, Paleo)

5 from 1 vote

A quick and easy recipe for Paleo and AIP pickled red onions to add a sweet-tangy crunch to salads, burgers, and roasted vegetables.

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Total Time:1 hour hr 30 minutes mins

Servings: 12 servings

Author: Christina Marche

Ingredients

• ¾ cup water
• ¾ cup white wine vinegar
• 2 tsp coconut sugar
• 1½ cups thinly sliced red onion (1 medium)

Instructions

• Bring the water and vinegar to a simmer in a small saucepan on the stovetop, then stir in the coconut sugar until it’s dissolved
• Add the sliced red onions to a heat-safe jar or small bowl, then pour the brine over.
• Allow to cool to room temperature, then chill for at least an hour.

Notes

This recipe is for quick-pickled, or refrigerator pickled onions, and not designed for shelf-stable canning. Use within two weeks. Keep an eye on them and discard if they begin to show signs of fermentation, like bubbling, unusual cloudiness, or off-colors and off-smells.

Course: Dressings and Sauces

Cuisine: AIP, AIP Modified, Paleo