Microwave Pickled Onions and Jalapenos

Ingredients

• 1 cup vinegar
• 3 Tablespoons granulated sweetener
• 1 Tablespoon pink Himalayan salt
• 1 clove garlic, Microplaned
• 1 large red onion
• 1-2 fresh jalapenos

Instructions

1. 1

   In a large glass measuring cup add the...: In a large glass measuring cup add the vinegar, sweetener, salt, and 1 cup of water. Microwave for about a minute or until the sugar and most of the salt has dissolved. You can also do this on the stove in a saucepan if you like. Remove from heat and stir in the microplaned garlic. Let the brine cool while you prep the rest.

2. 2

   Peel the onion and slice it as thinly...: Peel the onion and slice it as thinly as you can. I highly recommend using a mandoline slicer if you have one. Cut the stem off the jalapeno and slice it super thinly as well. Cut out the seeds to reduce the spiciness, if you like.

3. 3

   Divide the sliced onion and jalapeno into two...: Divide the sliced onion and jalapeno into two pint-sized mason jars or one large jar if you like. Stir the brine and then divide the brine between the two jars, covering the sliced vegetables.

4. 4

   Put lids on the jars and refrigerate for...: Put lids on the jars and refrigerate for at least 24 hours before eating. The longer the sit the better they get. They'll last in the fridge for 3 weeks.