Quick & Easy Pickled Onions

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I’ve never met a pickle that I didn’t like. But when I first tried to make my own I was a little scared off by the process — particularly sterilising the jars! If this process has scared you off in the past too, I’d like to introduce you to the Quickle — that is, the quick pickle.

I’m using it here to make pickled onion which I always like to have on hand as it’s something that can go with most savoury dishes (like these amazing Keto Cheeseburgers!), but you can use this same process to quickly pickle most vegetables such as carrots, green beans, cauliflower — the possibilities are endless!

Because these are a quick low-carb version, you don’t need to worry about sterilising the jars. As a consequence of this, these pickles won’t last as long and can’t be cellared, but this just means you can whip up a different batch once you get through your last one, leaving you with a different variety of quickles so that you never tire of the flavours.

Low-carb sweetener can be used to taste so if you like your pickles really sweet, double the amount of sweetener. Note that as you are dissolving your Erythritol in cool liquid, you will need to ensure it’s powdered. If you can't find powdered Erythritol you can make your own in a blender, or use a few drops of stevia instead. If you use stevia, add a drop at a time as too much stevia would make these pickles bitter!

This recipe uses apple cider vinegar and white distilled vinegar — feel free to swap either for white wine vinegar or red wine vinegar — or use just one type of vinegar. Apart from adding a fantastic zing to any savoury dishes with no extra carbs, did you know that vinegar is good for digestion, might help lower blood glucose and insulin after meals? Just another reason to make a batch of quickles!

Note: Nutrition facts are estimated as the vast majority of ingredients are used only for marinating. Don't waste the marinating liquid! It can be reused for another batch!

Nutritional values (per serving, 15 g/ ¹/₂ oz)

Ingredients (makes 1 small jar/ 8 servings)

• ¹/₄ cup apple cider vinegar (60 ml/ 2 fl oz)
• ¹/₄ cup white distilled vinegar (60 ml/ 2 fl oz)
• ¹/₂ cup water (120 ml/ 4 fl oz)
• 1 medium red onion, sliced (115 g/ 4 oz)
• 1 tsp sea salt
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz) or more to taste
• Optional: other flavourings as desired (1 tsp chilli flakes, 1 tsp black peppercorns or 1-2 bay leaves)

Instructions

1. Thinly slice the onion, and place in a large jar.
   
   
2. Combine the liquids and then add the salt and erythritol and stir until they have both dissolved. Pour over the onions.
   
   
3. Place a lid on the jar and store in the fridge up to two weeks. I usually like to leave at least thirty minutes before eating for maximum flavour, although you could eat them after just a few minutes.
   
   
4. Lasts up to a month in a sealed container in the fridge.
   
   

Ingredient nutritional breakdown (per serving, 15 g/ ¹/₂ oz)

Net carbs	Protein	Fat	Calories
Apple cider vinegar
0.1 g	0 g	0 g	2 kcal
Vinegar, distilled
0 g	0 g	0 g	1 kcal
Water, still
0 g	0 g	0 g	0 kcal
Onion, red, fresh
0.9 g	0.2 g	0 g	6 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	1 kcal
Total per serving, 15 g/ 1/2 oz
1.1 g	0.2 g	0 g	9 kcal

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