This Sugar-Free Pickled Red Onions recipe is one of my all-time favourites! Whether you follow the sugar-free quick pickled onions or the sugar-free canned pickled onions recipe, you are sure to fall in love with this recipe!
No-Sugar Pickled Red Onions
Oh, how I LOVE these sugar-free pickled red onions!
I love them so much that I have included not one but TWO recipes to help to entice you to try this recipe! Simple, delicious and healthy, these low carb pickled onions are perfect on top of this Keto Broccoli Salad with Maple Bacon Dressing, add to these Keto Pork Birria Tacos or to add some crunch and tang to this Easy Keto Ahi Tuna Poke Bowl!
Why this Sugar-Free Pickled Red Onions Recipe works
- Amount - This blog post contains two recipes - if you only have a single red onion, use the quick pickled recipe. But, if you are like me and ended up with a couple of pounds of red onions, you can easily make the canned version and store them at room temperature for at least a year!
- Taste - Slightly sweet and tangy, these sugar-free pickled red onions are the perfect combination. You can also modify the recipe and add more sweeteners to suit your taste
- Texture - Unlike cooked onions, these low-carb pickled onions retain their crispiness and a
Ingredients for Low Carb Pickled Onions
The main ingredients for making either the sugar-free quick pickled onions or the sugar-free canned pickled onion recipe are virtually the same with only a few exceptions.
- Onions - I bought a HUGE bag of red sweet onions at Sam's Club and let me tell you that this variety is to die for! However, feel free to use any red onion or even any variety of sweet onion
- Vinegar - I made the sugar-free quick pickled onions using red wine vinegar which helped to give the onions a nice red colour. I have made the sugar-free canned pickled onion recipe using both plain white vinegar as well as apple cider vinegar. Use whichever vinegar you like best!
- Salt - For the quick pickled recipe, you just need any type of salt. However, for the canned pickled onions, you will need salt that does not contain iodine. I was able to buy a large box of Morton's Canning Salt at Walmart for under $2.
- Sweetener - For this recipe, it is important to use a sugar substitute that does not crystalize when refrigerated (erythritol-based sweeteners will crystalize). I like to use allulose for this very reason; however, if you have a different sugar substitute that does not crystalize, feel free to use it instead.
- Pickling Spices - I used my homemade pickling spice recipe but you can use any pickling spices.
Sugar-Free Canned Pickled Onions Instructions
Here are the step-by-step instructions for making sugar-free canned pickled onions. For the sugar-free quick pickled onions, see the section below.
Thinly slice the onions.
Place 1 tablespoon of pickling spices in the bottom of each jar.
Stuff (and I mean stuff!) each jar with onions.
Heat the brining liquid and pour the liquid over the onions, making sure to fill to ¼ inch from the top of the jar.
Seal the lids and add the jars to a large pot of boiling water (making sure that water covers the jars with at least 1 inch of water. Boil for 10 minutes before removing the jars and waiting for the jars to seal.
Hint: As the jars cool, you should hear the "pop" noise from the lid sealing shut. These the jars at room temperature for 12 hours. If any jars have not been sealed, simply place them in the fridge and use them within 1 month.
How to prepare Sugar-free Quick Pickled Onions
Unlike canned pickled onions, making quick pickled onions only takes about 20 minutes from start to finish! It's as easy as 1-2-3!
Step 1 - Bring the water, vinegar, allulose and salt to a boil on high heat in a small saucepan. Boil until allulose and salt dissolve, about 3- 5 minutes.
Step 2 - Slice the onions and place the thinly sliced onions in a jar.
Step 3 - Pour brining liquid over the onions and allow to sit for 20 minutes to cool. Place the onions in the fridge until ready to use.
Can I use different types of vinegar for picklings?
Yes! White vinegar will taste more sour and acidic than apple cider vinegar which will have a slightly fruity taste. Red wine vinegar also adds a slightly sweet fruity flavour but will not result in the slightly amber brown colour that you will get if using apple cider vinegar. The general rule of thumb is that you can use any type of vinegar as long as it has at least 5% acidity.
How long do pickled onions last?
If you are canning the pickled onions, the onions should last for a year. If you are using the sugar-free quick pickled onions recipe, the onions need to be stored in the fridge and will last for at least 2 weeks.
What size mason jars can I use?
I like to use 16 oz wide-mouth mason jars but you can use smaller jars if you wish. You will need 8 jars if using 8 oz mason jars and 16 jars if using 4 oz mason jars.
Can I use a different keto sweetener?
I have only made this recipe using allulose. However, I believe that other keto sweeteners, such as Swerve, should work. Just be aware that sweeteners containing erythritol will crytalize when refrigerated so make sure that you allow the onions to come to room temperature before serving, otherwise, they may be slightly have a grainy texture.
What equipment do I need to make canned pickled onions?
To make the canned pickled onions, you will need 4-16 oz mason jars with lids, a canning bath, a jar lifter and a magnetic lid lifter. The jar lifter helps to get the jars out of the boiling water and the lid lifter helps get the lids out of the water that they are sterilized in. As for the canning bath, you can use any 20 qt pot that will fit a small metal rack on the bottom.
How to serve these low carb pickled onions
Here are some ideas as to how to use these no-sugar pickled onions:
More quick and easy Keto condiments
Here are some more of my other favourite keto condiments:
Sugar-Free Quick Pickled Red Onions
This Sugar-Free Pickled Red Onions recipe is one of my all-time favourites! Whether you follow the sugar-free quick pickled onions or the sugar-free canned pickled onions recipe, you are sure to fall in love with this recipe!
- Total Time: 15 minutes
- Yield: 4-16 oz jars 1x
Ingredients
For Quick Pickled Onions:
- 2 large red onion (I used a red sweet onion)
- 1 cup vinegar (red wine, apple cider or plain vinegar)
- ½- 1 cup allulose (depending on how sweet you like your pickled onions)
- 1 cup water
- 2 tsp salt
For Canned Pickled Onions:
- 3 cups white vinegar or apple cider vinegar
- 1 cup allulose
- 3 tbsp canning/pickling salt (which does not contain any iodine)
- 4-5 pounds red onions, thinly sliced
- 4 tsp pickling spices (1 teaspoon per mason jar)
Instructions
For the Sugar-free Quick Pickled Red Onions:
- Whisk the vinegar, water, allulose and salt together in a medium saucepan and bring to a boil over high heat. Cook, whisking frequently, until sweetener and salt dissolve, 2 to 3 minutes.
- Meanwhile, transfer onions to large jar or bowl. Pour hot pickling liquid over onions and let cool for 20 minutes. Cover and refrigerate until onions turn pink and are seasoned throughout, at least 8 hours.
- Onions can be refrigerated in pickling liquid for up to 2 weeks.
For the Sugar-free Canned Pickled Red Onions:
- Prepare 4 - 16 oz wide mouth mason jars - Bring a extra large canning pot filled with water to a boil. Place the lids and the jars in the water and allow them to simmer to sterilize while you prepare the onions.
- Thinly slice the onions and set aside.
- In a medium-size saucepan, combine the vinegar, allulose and salt and bring to a boil, simmer until allulose and salt have dissolved, about 3-5 minutes.
- Remove the lids and the jars from the water bath and place them on a kitchen towel. Be careful as they are really hot.
- Once jars have cooled and can be handeled, add 1 teaspoon of pickling spices to the bottom of each mason jar. Stuff (and I mean REALLY stuff!) the sliced onions into each jar.
- Using a funnel, carefully pour the bine over the onion filled jars, leaving ¼ inch of space at the top. Add the lids and tightly seal the jars with the lids to "finger tightness". (If any liquid falls around rim of jar, use a paper towel to clean the rim.)
- To process, make sure that your rack is on the bottom of the canner and place the jars in the water bath, using the jar handle tool to lower the jar into the bath, making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Allow the water to return to a boil. Once the water has come to a boil, start your timer for 10 minutes.
- When complete, turn off the heat and carefully, using jar handler tongs, remove the jars. Place the jars on a dishtowel and allow to cool to room temperature.
- As the jars cool, you will hear a "popping" noise, meaning that the glass has cooled and the lids have sealed shut. Be patient as this can take several hours and even may take overnight.
- If any jars do not seal, place those jars in the fridge and use within one month. All sealed jars can be stored at room temperature for up to 1 year.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce, Sides
- Method: No-Bake
- Cuisine: Keto, Low Carb, Sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 8 calories
- Sugar: 0.6
- Fat: 0
- Carbohydrates: 2
- Fiber: 0.3
- Protein: 0
Tammy says
These are so good! Perfect addition to my salads.