Pickled Red Onions -easy and blood sugar friendly
These pickled red onions are easy to make, add a delicious zing to just about any dish, and are blood sugar friendly. One of the first things that I learned when I first began using a continuous glucose monitor, is that most pickled vegetables are made with tons of sugar! Both restaurant made and homemade pickled vegetables can be a sneaky source of sugar and "ruin" an otherwise healthy, blood sugar balanced meal. This recipe was inspired by Zuni Café’s (a famous San Francisco restaurant) Red Onion Pickles. I love the balance of spices along with a hint of sweetness. The perfect combination of tangy and sweet to accompany a frittata, salmon, a breakfast sandwich, scrambled eggs and avocado or falafel and garlic hummus. However you enjoy pickled red onions, I hope you love my blood sugar friendly version.
Equipment
Ingredients
- 3 cups apple cider vinegar or distilled white vinegar
- 1 1/2 cups allulose granulated
- 3-5 cloves
- 3-5 allspice berries
- 3-5 black peppercorns
- 2 bay leaves
- 1 cinnamon stick smashed
- 1 star anise
- 1/2 tsp Aleppo pepper
- 1 pound red onions sliced thin
Instructions
Make the brine
- Combine vinegar, allulose, cloves, allspice, peppercorns, bay leaves, cinnamon stick, star anise, and Aleppo pepper in a 4-quart (or larger) non-reactive pot.
- Bring the ingredients to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover the pot, turn off heat and allow the spices to infuse for 10 minutes.
Prep the red onions
- While the brine is steeping, prep the red onions. Peel the onions, trim root and stem ends and slice the onions into 1/4 inch thick slices. Discard any green centers or leathery outer rings.
- Bring the brine back to a boil. Add the onions to the brine and turn off the heat. Stir well to coat and submerge the onions.
- Leave the onions and the brine to steep, covered, until the mixture cools.
- Pour the onions and the brine into mason jars and refrigerate for at least 24 hours before serving.
- Enjoy with tacos, scrambled eggs, sandwiches, salads, or falafel and hummus.
Notes
Doubling this recipe will make 3 one quart jars of red onion pickles. They last for months in the refrigerator so if you love pickles, go ahead and make a double batch!
Tried this recipe?Let us know how it was!