Place onion a large Mason jar with a tight-fitting lid.
In a medium saucepan over medium heat, bring apple cider vinegar, water, allulose keto friendly sweetener, and pink salt to a boil. This will dissolve the allulose and salt.
Stir until everything is dissolved. Add in red pepper flakes, if using.
Use a funnel or a measuring cup with a spout and pour the hot mixture over onions in the mason jar. Fill it completely until it covers all the onions.
Let the mason jar cool to room temperature and then place lid on it and refrigerate.
Refrigerate it for a minimum of 2 hours before using.
These sugar free pickled red onions will keep in refrigerator for up to 1 month. (Ours never last that long!)
Notes
You can double or triple this recipe as needed.Goes great as a topping on various salads including taco salads bowls, and tacos!
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