Gordon Ramsay’s Pickled Onions – Keto-Approved, Bold, and Still Brilliant

I love Chef Gordon Ramsay’s method: it’s sharp, simple, and actually works. But I had to un-sugar it—because one-third cup of cane sugar in a jar of onions? That’s a straight shot to carb city.

I ran it through my keto kitchen, subbed in the right sweetener, kept the hot-brine technique, and finally nailed that tender-crisp texture without the blood sugar spike.

💡 Why This One Works So Well (Keto Edition)

Ramsay’s original principles still rule here:

• Heat to bind flavor – Hot vinegar dissolves salt + sweetener, then soaks into thin-sliced onions fast.
• Uniform slicing – Thin = perfect crunch and quick pickle time.
• Rest = flavor – 1 hour is fine, overnight is chef’s kiss.

The keto twist? Swapping sugar for an erythritol-based blend that dissolves well and doesn’t go bitter in the brine.

🧾 What Packs Flavor Without the Carbs

• 2 small red onions – Best for color and natural mild sweetness (about 8g net carbs per onion, but you’re only using a few slices at a time).
• 2 cups white vinegar – Bright, clean acidity. Apple cider vinegar works too but adds fruit notes.
• 2 cups water – Dilutes the vinegar just enough.
• 3 tbsp erythritol/monk fruit blend – I used Lakanto Classic—it dissolves better than plain erythritol.
• 2 tbsp sea salt – Don’t skip. This is flavor structure.
• (Optional) 2 garlic cloves – Adds that savory backbone.
• (Optional) 1 tsp mixed peppercorns – Heat, depth, zero carbs.

🔁 Keto Swaps That Actually Work

⚠️ What I Got Wrong (And Fixed Fast)

👩‍🍳 How to Make It (Step-by-Step)

1. Thinly slice 2 red onions – Think paper-thin. A mandoline helps.
2. Sterilize 2–3 jars – Dishwasher or a quick boil.
3. Optional adds – Drop garlic cloves or peppercorns into the jars.
4. In a saucepan: Combine 2 cups vinegar, 2 cups water, 3 tbsp sweetener, 2 tbsp salt.
5. Heat gently, stirring until totally clear—don’t boil.
6. Let it cool for 2–3 minutes until warm but not scalding.
7. Pour over onions in jars, making sure they’re submerged.
8. Leave uncovered until fully cooled—then seal.
9. Refrigerate. One hour gives bite. Overnight gives beauty.

🧠 Keto Cooking Tricks That Help

• I pre-mix my pickling brine (minus onions) in double batches—stores in fridge up to a week.
• Taste after an hour—adjust sweetener or salt next time based on what your mouth wants.
• Use a clean fork every time to avoid contamination—these can last up to 2 weeks in the fridge if handled right.

🧊 Meal Prep Notes That Matter

• Keeps in fridge: 2 weeks, sealed tight.
• Do not freeze – It wrecks the texture.
• Macros: About 0.5g net carbs per 2 tbsp (most of the onion’s carbs stay in the jar).

❓ Real Keto Questions, Real Answers

Can I eat these right after making them?
You can, but they’ll be harsh. One hour is decent. Overnight is Ramsay-approved.

Will erythritol really dissolve?
Yes—but only if you use a blend that’s fine-grain and heat it properly.

Are red onions keto?
Yes, in small amounts. A tablespoon or two won’t wreck your macros—and the punch of flavor is worth it.

🧾 Nutrition Facts (per 2 Tbsp serving)

Check out More Recipes:

• Gordon Ramsay’s Sausage & Rice Bowl – Now Low-Carb, Keto-Friendly
• Gordon Ramsay Beef Barley Soup – Now Keto, Still a Flavor Powerhouse
• Gordon Ramsay Spaghetti Sauce – Low-Carb, Keto-Friendly
• Gordon Ramsay Caramelized Onion Dip – Low-Carb, Keto-Friendly

Gordon Ramsay Pickled Onions – Low Carb & Keto Recipe

Author: Sarah Cooking Method:Pickling Stovetop Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time:1 hour Total time:1 hour 15 minutesServings:36 servingsCalories:4 kcal Best Season:Summer

Description

A keto-friendly twist on Gordon Ramsay’s classic pickled onions—tangy, crisp, and sugar-free. Perfect for topping burgers, tacos, salads, or just snacking straight from the jar.

Ingredients

• 2 small red onions, very thinly sliced
• 2 cups white vinegar
• 2 cups water
• 3 tablespoons erythritol/monk fruit blend (e.g., Lakanto Classic)
• 2 tablespoons sea salt
• (Optional) 2 garlic cloves
• (Optional) 1 teaspoon mixed peppercorns or chili flakes

Instructions

1. Peel and slice the red onions paper-thin using a mandoline or sharp knife.
2. Divide the onions between 2–3 sterilized jars. Add garlic and peppercorns if using.
3. In a saucepan, combine vinegar, water, sweetener, and salt. Heat gently until fully dissolved—do not boil.
4. Let the brine cool slightly until warm, then pour it over the onions to fully submerge them.
5. Leave jars uncovered until they reach room temperature.
6. Seal the jars and refrigerate. Ready after 1 hour, best after 12 hours or overnight.

Notes

• Let the jars cool completely before sealing to avoid soggy onions. Store in the fridge for up to 2 weeks. One serving (2 Tbsp) has ~0.5–1g net carbs, depending on onion slice thickness. Avoid freezing—kills the crunch.
• Pickled onions should be sharp, but inviting

Keywords:pickled onions, keto pickles, sugar-free pickled onions, Gordon Ramsay, low-carb condiments, keto sides, keto refrigerator pickles, keto summer recipes