MAKES: 4 cups (¼ cup per serving) · PREP TIME: 15 minutes, plus 1 hour to sit · COOK TIME: 5 minutes
The perfect blend of sweet, sour, and salty. I love to put these onions on everything from my morning eggs to my lunchtime salad to my steak for dinner. They are also amazing on sandwiches, tacos, and burgers. Should I keep going?
•1 cup apple cider vinegar
•1 cup red wine vinegar
•2 tablespoons granular erythritol, or more to taste
•1 teaspoon sea salt
•2 medium red onions, sliced
•6 cloves garlic, halved
•1 teaspoon dried oregano leaves
•Pinch of red pepper flakes
1. In a saucepan over medium heat, bring the apple cider vinegar, red wine vinegar, erythritol, and salt to a light boil, stirring until the erythritol and salt have dissolved.
2. Put the onions, garlic, oregano, and red pepper flakes in a 32-ounce mason jar. Pour the vinegar mixture over the top, submerging the onions and mixing in the oregano and red pepper flakes.
3. Let the jar sit on the counter for 1 hour, or until completely cool, then cap and refrigerate. You can eat the pickled onions as soon as the next day, but the longer they are in the fridge, the better they taste.
4. Store in the refrigerator for up to a month.
TOTAL CARBS: 1.5g
NET CARBS: 1.3g