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