Step 1

Preparation: Trim off the ends and halve the red onion, then peel and thinly slice. Separate the layers.

Step 2

Jar Setup: In a clean pickling jar, add the sliced onions and any optional seasonings.

Step 3

Brine: In a saucepan, mix vinegar, water, salt, and monk fruit sweetener. Boil until the salt and sweetener dissolve.

Step 4

Pouring the Brine: After the brine has come to a boil, remove from the heat and transfer it into the jar. If you're adding lime juice or any other juice, leave room when adding the brine. Then, add additional brine to ensure the onions are completely covered.

Step 5

Cooling: Allow the jar to cool to room temperature for approximately 2 hours. Then cover and refrigerate.

Step 6

Serving: For optimal flavor, wait 24 hours before serving. These keto pickled red onions can be stored for up to 2 weeks when refrigerated properly.