Quick, Paleo Pickled Red Onions

  • Author: Bri McKoy



1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup filtered water
1 1/2 TBS honey
1 tsp salt


In a wide mouth, 1 quart mason jar add the sliced onions.

In a small saucepan add the additional ingredients (from the apple cider vinegar thru the salt). Allow mixture to come to a simmer. Whisk until honey is incorporated.

Carefully pour the vinegar mixture over the red onions. Allow to sit for 15 minutes to cool down.

Secure lid on mason jar. Allow to sit for at least one hour before enjoying. Refrigerate. These will last for up to three weeks in the refrigerator.