Pickled Onions in a glass mason jar with a fork scooping some out.

Whole30 Pickled Onions⠀

This pickled onions recipe is whole30 compliant, with no added sugar. Enjoy with eggs or on salads, tacos, sandwiches or wraps! 

Course Side Dish
Cuisine American
Prep Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 5 minutes
Servings 2 cups
Calories 63 kcal


  • 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 until all the onions are covered. Mix well or cover and shake, then set it in the fridge overnight. 

Recipe Notes

**To Make Quick Pickled Onions: If you need the onions in a hurry, slowly heat the apple cider vinegar before you pour it over the onions. Cover and set on the countertop for one hour.


**Scroll up to see my favorite flavor variations! 

Nutrition Facts
Whole30 Pickled Onions⠀
Amount Per Serving
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1752mg76%
Potassium 204mg6%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin C 14mg17%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.