Pickled Red Onions

Ingredients

• 1 cup red wine vinegar
• 1 cup apple cider vinegar (I use this brand)
• 2 tablespoons granular sweetener (I use this brand)
• 1 teaspoons sea salt
• 2 medium red onions, thinly sliced
• 6 cloves garlic, peeled and halved
• 1 teaspoon dried oregano leaves (I use these organic seasonings)
• Pinch of red pepper flakes

Instructions

1. 1

   In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.

2. 2

   Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.

3. 3

   Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.

4. 4

   Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I've switched to these caps)

5. 5

   Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.