These “count” as fiber in your meal so they’re pretty unlimited serving-wise. Pickled onions are so good on tacos, salads, eggs, toasts, soups, all the things. They’re also a blood sugar hack so have a few bites of onions first during meal time to allow the magic acetic acid and fiber to slow the glucose response and lesson the spike of your meal up to 30%. I prep these when I can for a happy mouth party all week and who doesn’t love that color.
This zesty and tangy condiment elevates any dish with its vibrant flavors. Thinly sliced red onions take a refreshing plunge into a mixture of apple cider vinegar, imparting a delightful acidity that is both lively and crisp.
These Pickled Onions are a quick and easy way to add a burst of flavor to salads, tacos, sandwiches, or even your favorite grilled dishes. Prepare to transform your meals with this simple yet impactful condiment that brings a tangy twist to every bite.
INGREDIENTS
1 large or 2 small red onions, sliced thin
1/3 cup apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder, optional
1 lemon, juiced
-
Hot water
STEPS
Place all ingredients in a jar and cover onions with HOT water to just cover. Store in fridge.
Good for up to a week but ours never lasts that long. I usually use an 18 ounce canning jar.
Quick Pickled Onions
Ingredients
- 1 large or 2 small red onions, sliced thin
- 1/3 cup apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder, optional
- 1 lemon, juiced
- Hot water
Steps
- Place all ingredients in a jar and cover onions with HOT water to just cover. Store in fridge.
- Good for up to a week but ours never lasts that long. I usually use an 18 ounce canning jar.
Nourishment Breakdown
Calories
16Fat
0 gStarch/Carbs
3 gProtein
1 gFiber
1 gPROTEIN none
FAT none
FIBER onions
STARCH none