Pickled Red Onions without Sugar (Lectin-Free)

Are you looking for a healthy and flavorful way to enjoy your red onions? Look no further than this lectin-free red onions pickles recipe!

Not only are these pickles delicious and easy to make, but they also contain all the health benefits of red onions, including prebiotic, antioxidants, and anti-inflammatory properties.

So whether you’re looking to add a tangy kick to your salads or sandwiches or simply want to try something new, give this pickled red onions without sugar recipe a try. After all, everything tastes better with pickles.

Types of pickles

I grew up in a family in Eastern Europe where pickling and fermenting are yearly traditions. There were two types of pickled vegetables:

1. Those made with vinegar and sugar, usually cucumbers and red bell pepper
2. And the fermented pickles, which are made only with salt, water, and spices, usually cabbage and mixed vegetables like cauliflower, peppers, carrots, celery root, etc.

These red onion pickles are in the first category. They are made with vinegar and just a tiny amount of a non-glycemic sweetener (1 teaspoon) to replace the sugar and balance the tanginess of the vinegar.

I used to be a pickle monster, I could eat one jar of pickled cucumber (the vinegar and sugar type) in one go. I also had terrible acid reflux because of that.

Do pickles have lectins?

That’s a good question, and it depends on what you call ‘pickles’. While fermentation will destroy lectins in high-lectin foods (like cucumbers and peppers), vinegar pickles do retain the lectins. Most pickles on the market are vinegar pickles, not fermented pickles, so they will have lectins if the pickled vegetable has lectins.

In the case of red onions, no need to worry about lectins, as red onions don’t have lectins.

What do you need to make pickled red onions without sugar?

You can make this recipe in any size jar you have. Fill it with the red onions, then fill it with half vinegar and half water.

These are the ingredients:

• sliced red onions, enough to fill a glass jar of your choice
• apple cider vinegar to fill half of the jar (you can also use red wine vinegar)
• cold water to fill the other half of the jar (use filtered or spring water)
• 1 teaspoon natural sweetener like Swerve or monk fruit (Lakanto)
• 1 tablespoon sea salt
• Spices, about 2 teaspoons mix of mustard seeds, peppercorns, fennel seeds, and one bay leaf

How to make pickled red onions

You can use only raw onions, or you can use only blanched onions. I chose to use half raw, and half blanched. The raw onions retain a bright color, and the blanched ones soften up the flavor a little bit. I just wanted the best of both worlds.

• First, measure how much water and how much vinegar the jar you are using will take (you need half vinegar, half water). Mix the water and vinegar with the sweetener and the salt.
• Boil water in a small pot or saucepan.
• Finely slice the onions into rings, and split them in half.
• Blanch half of the onions in the boiling water (for 1 minute), take them out and let them drain.
• Add the spices to the empty jar.
• Start adding the onions to the jar by layering the blanched ones with the non-blanched ones.
• Pour the water and vinegar mixture over the onions until you fill the jar, or cover the onions.
• Refrigerate for a few hours at least before serving.
• It lasts for two weeks in the fridge (this is not the type of pickle you keep in your pantry, it has to be refrigerated).

How to use pickled red onions

Pickled vegetables make everything taste (and look) better. These pickled red onions go with so many things; these are a few ways I use them:

• on pizza
• on roasted vegetables
• on sandwiches
• with eggs
• on salads
• with meats or chicken

More pickle recipes

For more pickle magic, try these recipes:

• Pickled Oyster Mushroom Salad
• DIY Mixed Fermented Vegetables: Easy Recipe and Tips
• Red Cabbage Sauerkraut, a Simple Way to Explore Basic Fermentation

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Pickled Red Onions without Sugar(Lectin-Free)

(2 votes, average: 5.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 8

Prep Time: 10 minutes – Cooking Time: 1 minute

Are you looking for a healthy and flavorful way to enjoy your red onions? Look no further than this lectin-free red onions pickles recipe! Not only are these pickles delicious and easy to make, but they also contain all the health benefits of red onions, including prebiotic, antioxidants, and anti-inflammatory properties. So whether you're looking to add a tangy kick to your salads or sandwiches or simply want to try something new, give this sugar-free red onions pickles recipe a try. After all, everything tastes better with pickles.

Ingredients

• 3 medium red onions / or two big ones, or just enough to fill a glass jar of your choice
• apple cider vinegar to fill half of your jar
• cold water to fill the other half of the jar
• 1 teaspoon natural sweetener like Swerve or monk fruit (Lakanto)
• 1 tablespoon sea salt
• Spices, about 2 teaspoons mix of mustard seeds, peppercorns, fennel seeds, and one bay leaf

Instructions

1

First, measure how much water and how much vinegar the jar you are using will take (you need half vinegar, half water). You will need a little less than measured because the jar will also be filled with onions. Mix the water and vinegar with the sweetener and the salt.

2

Boil some water in a small pot or saucepan (for blanching the onions).

3

Finely slice the onions into rings, and split them in half.

4

Blanch half of the onions in the boiling water (for 1 minute), take them out, and let them drain.

5

Add the spices to the empty jar.

6

Start adding the onions to the jar by layering the blanched ones with the non-blanched ones.

7

Pour the water and vinegar mixture over the onions until you fill the jar, or cover the onions.

8

Refrigerate for a few hours at least before serving.

9

It lasts for two weeks in the fridge (this is not the type of pickle you keep in your pantry, it has to be refrigerated).

Notes

You can blanch them all or use them all raw, but I wanted a balance between softer ones and the more vibrant ones that are not blanched. You can't go wrong with this, so follow your heart.