I recently tried Mexican-style pickled onions on tacos recently and found it a lovely addition. I wanted to make a sugar-free, low-carb version to use because they go well with everything, from salads to sandwiches. I decided to mix in sliced cabbage to my own recipe though to help cut back on carbs and add more fibre. It also adds some variety to the texture to boot.
Mexican-Style Keto Pickled Onions and Cabbage Recipe
Ingredients:
- 1 cup red wine vinegar
- 1 cup raw cider vinegar
- ¼ teaspoon liquid stevia
- 1 teaspoon pickling salt
- 1½ cup red onion, thinly sliced
- 1½ cup green or white cabbage, thinly sliced (*Or use purple cabbage for a darker red look.)
- 4 cloves garlic, peeled and halved
- ¾ teaspoon dried oregano
- ½ teaspoon whole black peppercorns
- ½ teaspoon ground cumin
- 1 bay leaf
Directions:
Toss the sliced cabbage and red onion together then add to a large mason jar.
In a small pot, heat the remaining ingredients over medium heat until salt has fully dissolved. Remove from heat.
Pour the hot vinegar spice mixture over the red onion and cabbage. Allow to cool to room temperature on the counter then cover and refrigerate overnight. It can be served after 2 hours, but the colour amd flavour will develop best if you wait till the next day. Store in the fridge. Keeps up to 2 weeks refrigerated. Serve on tacos, sandwiches, salads, burgers or sausages.
Did you try this keto Mexican-style pickles onions and cabbage recipe out? If so, me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
