Sugar Free Pickled Red Onion

Anyone who follows the recipes in this blog knows that I love fish tacos but I dislike making the same dish over and over again. To spice up the tacos I’m making tonight, I decided to try my hand at pickled red onions. I used agave nectar instead of cane sugar, of course, and added lime juice to my vinegar to give it more flavor. I used spices I had on hand and ones that sounded like they’d go well with the wild caught cod I’m cooking later tonight. I used my mandoline to slice the onion and ginger. It’s the best Valentine’s Day gift I’ve ever received.

1 large red onion, thin sliced
3 cups water
1 cup white vinegar
1/2 cup lime juice (2 large limes)
3 Tbl light agave nectar
3 cloves garlic, thin sliced
1/2 inch ginger, thin sliced
2 bay leaves
5 cloves
1/2 tsp peppercorns

Boil water in a medium saucepot. Add onions and blanch for 30 seconds. Strain onions and set aside. In another or same saucepot combine vinegar, lime juice, agave and spices. Bring to a simmer for ten minutes. Add onions and simmer for another five minutes. Remove from heat and pour into a non-reactive bowl. Allow to cool and refrigerate for at least two hours before serving.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Sugar Free, Vegan. Bookmark the permalink.

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