This recipe for Paleo Pickled Red Onions is made with coconut vinegar, lemon juice, stoneground mustard, just a pinch of oregano and sweetened with raw honey. The onions come out sweet and tart and pair well with Mexican and Greek foods. This recipe is very easy to make, requires no fermentation, and is done in less than 10 minutes. I also like the color contrast that these bright pink onions add to any dish.
So just in case you’re not following us on Facebook, we’re going to be at the Southern Women’s Show this Saturday, October 19th doing a live demo at 4:30! We’ll be cooking a recipe from our new book, talking a little bit about Paleo, doing some cool giveaways and we’ll also have books and t-shirts there too! Come and see us if you’re in the area, we’d love to say hey!
Paleo Pickled Red Onions
1 Red Onion
1 Tbsp Lemon Juice
¼ cup Coconut Vinegar
2 Tbsp Rapsflower Blossom Honey*
¼ tsp Stoneground Mustard
pinch dried Oregano
Peel and slice the red onions. I shoot for 1/8” thick rings, but in reality, as long as the slices are even, you can cut them whatever thickness you want – the thicker the cut, the longer they take to cook. A very sharp knife and a steady hand will work just fine, but a mandoline will guarantee that your slices will be even and uniform. We love ours so much, we’re capturing our thoughts in a post, Products That Make Life Easier, The OXO Mandoline Slicer, in case you’re thinking about getting one and aren’t sure which ones actually work.
Combine the coconut vinegar, lemon juice, honey, stoneground mustard, and dried oregano in a small sauce pan and bring to a boil. Turn the heat down to medium (~5) heat, then add the red onions. Stir occasionally and cook, uncovered, until the red onions are limp, but not soggy. This usually takes about 4-6 minutes.
Use this garnish for recipes like this Paleo Maple Pork Belly Appetizers!
Prep time: 5 minutes
Cook time: 15 minutes
Number of servings (yield): 4-6
Paleo Greek food recipes