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Quick Pickled Red Onions


2 medium red onions, peeled and sliced in half and into 1/8" slices

5 cloves fresh garlic, sliced in half

1 cup white vinegar

1 cup apple cider vinegar

1/2 cup water

1 tablespoon pickling spice

1 tablespoon Pyure granulated sweetener

3 tablespoons coarse ground Kosher salt

1/2 tablespoon black pepper


In a small pot over medium heat, add the vinegars, water, and all spices. Bring to a boil. Once all items are boiling, drop the heat to a low simmer for ten minutes.

In a large glass mason jar, add your sliced onions and garlic.

Pour the hot vinegar mixture over the onions, allow to cool for about 15 minutes, then tightly seal the lid and refrigerate overnight.

Keeps for 2-3 weeks in the fridge

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