In preparation to make the Rum Hut Sriracha Coleslaw recipe, which the Chef so graciously sent to me and agreed for me to share with you all (I am SO thrilled!), I realized I needed pickled red onions.
You can purchase a jar at the grocery, but they have 32g of carbs for the 8 oz jar of onions.
I elected to make my own and use monkfruit sweetener, which has 8g for 2 tsp, which is the total amount used for this recipe. The recipe yields about 6 ounces, so you can see that the sugar content is significantly lower.
The recipe is super simple. Just slice one red onion thinly (you can use a mandolin, but I used a basic chef’s knife), and toss into a heat proof jar along with one clove of garlic.
Measure out 2 tsp of salt, 2 tsp of monkfruit sweetener (I am using Lakanto) and 3/4 cup of vinegar (in this case, I am using a rice vinegar). Add salt, sweetener and vinegar to a small sauce pan and bring to a simmer. Cook down until salt and sugar dissolve, which takes less than five minutes.
Then pour into your jar over top the onions and garlic. It may seem like there isn’t enough liquid, but just press the onions down a bit and as they rest, they will begin to absorb some of the liquid.
Let sit at room temperature for at least 30 minutes. You can use immediately or refrigerate for up to one week. They’re great on sandwiches, tacos, burgers, salads and I am SURE will be incredible in that Rum Hut Sriracha Coleslaw that I’ll be making shortly!
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