Once upon a time, in a quaint kitchen filled with the aroma of spices and the gentle hum of conversation, there lived a passionate home cook named Maria. Maria had a knack for transforming humble ingredients into culinary delights, and her latest creation was no exception—pickled onions with a keto twist.
One sunny afternoon, Maria decided to experiment with a surplus of vibrant purple onions from her garden. With a twinkle in her eye and a dash of creativity, she set to work, slicing the onions into thin rings and placing them in a glass jar.
In a small saucepan, Maria combined apple cider vinegar, red wine vinegar, water, a hint of sweetness from Swerve, and a sprinkle of Pink Himalayan Salt. She brought the mixture to a gentle simmer, infusing it with layers of flavor and complexity.
Once the brine was ready, Maria poured it over the sliced onions, sealing the jar tightly and allowing the flavors to meld and mingle. Over the next few days, the onions absorbed the tangy-sweet essence of the pickling liquid, transforming into a burst of flavor with each bite.
Maria found endless ways to enjoy her pickled onions—nestled atop grilled burgers, scattered over crisp salads, or served alongside creamy cheeses and charcuterie boards. Their vibrant color and bold flavor added a delightful zing to every dish, earning them a cherished place in Maria’s culinary repertoire and the hearts of all who tasted them.
Ingredients
- 1 purple onion
- 1/2 cup apple cider vinegar
- 1/2 cup red wine vinegar
- 1 cup water
- 1 Tbsp swerve
- 1 Tbsp Pink Himalayan Salt
Instructions
-
Slice onions into half circles as thin as possible. Put them into a glass jar.
-
Cook the rest of the ingredients until it reaches a boil. Pour over the onions then cover and let cool off. Put the lid on the jar and put in fridge and let it pickle for 2 days to a few weeks.
Recipe Notes
