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Quick Pickled Onions (Paleo, AIP, Whole30)

  • Total Time: 50 minutes
  • Yield: 4-6 1x


  • 1 large red onion, thinly sliced
  • 1/2 cup apple cider vinegar (varies depending on size of jar)
  • 1 tsp sea salt


  1. Using a medium pot, bring 3 cups of water to a low boil. Place the onion slices in a strainer over the sink and slowly pour the hot water over the onion slices. Allow the onions to cool.
  2. Next, combine the onion slices, apple cider vinegar and sea salt in a small jar (6oz-8oz weck jar or canning jar) and mix to combine. Push the onions down to submerge in the liquid.
  3. Place an airtight lid over the jar and leave on the counter top for 45 minutes. Use immediately or store in the fridge for 1-2 weeks.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5
  • Cook Time: 45


  • Serving Size: 1 serving
  • Calories: 14
  • Fat: 0g
  • Carbohydrates: 2.5g
  • Fiber: 0.4g
  • Protein: 0.3g