Low Sodium Pink Pickled Onions add a tasty crunch to salads, sandwiches, and more! Keep a jar in your fridge so you always have an easy way to boost flavor in your favorite recipes.
I love a low-effort – big flavor recipe, and these Low Sodium Pink Pickled Onions fit the bill. I make them often and add them to everything from tacos to burgers to scrambled eggs. They’re technically a quick pickle, which means they’re not meant to be canned for long-term storage. Cover the onions with a hot mix of vinegar, sugar, and assorted spices, and let them cool until they transform into pretty pink slivers that add a zesty burst of flavor to anything you add them to.
You’ll need these ingredients to make this recipe.
Red Wine Vinegar
Crushed Black Pepper or Whole Black Peppercorns
How to Make Low Sodium Pink Pickled Onions
Tuck the sliced onions into a heat-proof glass jar. (I used a clean 14-oz jar.)
Combine the vinegar, sugar, salt-free seasoning, bay leaf, garlic, and pepper in a small nonreactive pot. Bring to a boil, stirring until sugar dissolves, then carefully pour it over the onions in the jar. Do not put the lid on the jar.
Let the onions cool to room temperature, uncovered for at least 40 minutes, before using. Once cool, place the lid on the jar and store the onions in the fridge.
Variations on a Delicious Theme
Quick pickling, in general, is a flexible process, so it’s easy to make substitutions and work with ingredients you have on hand. I love the flavor and color red wine vinegar gives to the red onions, but other kinds of vinegar produce equally delicious results. I’ve pickled onions with apple cider, white wine, and rice vinegars. While all of these vinegars give great flavor, they won’t give the onions the delightful pink color.
Mixing up the spices used in your quick pickle is also easy. I’ve added cinnamon sticks, fresh ginger, mustard seeds, and fennel seeds, and they all offer a delicious and distinct taste.
Store-bought pickling spices can be a convenient substitute. They’re made with everything you need to make flavorful pickled onions. Choose a sodium-free pickling spice, like McCormick’s, which has zero sodium.
Low Sodium Pink Pickled Onions FAQs
How much sodium is in this recipe?
This recipe skips the salt usually used in pickling recipes. It contains 2.54 mg of sodium per serving. One batch makes about eight servings.
How do I store these Low Sodium Pink Pickled Onions?
Store these pickled onions in an airtight jar in the fridge. They’ll last for up to two weeks.
How do I use these?
Pink pickled onions are delicious on ALL the things. I add them to sandwiches, salads, grain bowls, and tacos. I love these on scrambled eggs and avocado toast and serve them as a condiment with smoked and grilled meat. They’re also delicious as topping for my Low Sodium Turkey Chili. Watch the web story here.