June 17, 2020
Mexican Style Pickled Red Onion
You can also add thinly sliced fennel in place of one of the red onions for another variation.
Servings: 8
Calories: 17kcal
Ingredients
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 1 cup apple cider vinegar
- 1/2 cup water
- 3 teaspoons monk fruit granulated
- 1 teaspoon salt
- 2 red onions halved and sliced thin
- 1 jalapeƱo chile stemmed and sliced thin into rings (with seeds if you want more spice, and seeds removed if you want less spice), optional
Instructions
- Add the coriander and cumin to a small pot and heat over medium, stirring often until the spices are fragrant, 1-2 minutes. Add the water, vinegar, monk fruit, and salt, heating until salt and monk fruit are dissolved.
- Place red onions and jalapeƱo into a jar and pour over the heated liquid, ensuring all the onion is covered. Let cool completely and then store in the refrigerator for up to one week.
Notes
Makes 2 cups.
Nutrition Facts
Mexican Style Pickled Red Onion
Amount per Serving
Calories
17
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
294
mg
13
%
Potassium
62
mg
2
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin C
2
mg
2
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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