Pickled Red Onions

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/2 tsp coconut sugar
• 1/2 tsp sea salt
• 1 red onion, sliced
• 2 cloves garlic

Directions

1. Place all the thinly sliced red onions into a heat safe jar (I use weck or mason).
2. In a medium sauce pan, add the remaining ingredients (not the onions). Bring to a simmer over medium heat and then pour it into the jar over the onions.
3. Using a spoon, press the onions down into the vinegar. Allow them to cool at room temperature (about 30 mins).
4. At this point they are ready to eat or store in the fridge for up to 2 weeks (best if eaten within 5 days).

Your notes: