Pickled Onions⠀

This pickled onions recipe is whole30 compliant, free from added sugar. Enjoy with eggs or on salads, tacos or wraps! 

Prep Time 5 minutes
Servings 2 cups


  • 2 small red onions or 1 large
  • 1/2 cup apple cider vinegar preferably raw unfiltered
  • 2 tbsp freshly squeezed lemon juice approx 1/2 lemon
  • 1 1/2 tsp sea salt
  • 1/4 tsp peppercorns
  • 1 clove garlic optional


  1. Peel & slice the red onion (I prefer to slice thinly, but feel free to do this to your preference).

  2. Add all ingredients but the onions to a mason jar and stir well. 

  3. Add in the onions, pressing down into the apple cider mixture until they’re submerged.

  4. If you need to, top off with a little extra apple cider vinegar. Mix well or cover and shake, then set it in the fridge overnight. 

Recipe Notes

The onions keep for about two weeks, but we always eat them much faster than that! ⠀