INGREDIENTS:

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• 3 large red onions, very thinly sliced

• 1 1/2 cups water

• 3/4 cup distilled white vinegar

• 3/4 cup apple cider vinegar or additional white vinegar

• 1/4 cup raw local honey

• 1 Tablespoon fine sea salt

• 1 Tablespoon coconut aminos (tastes similar to soy sauce) 

• 1/2 teaspoon red pepper flakes 

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INSTRUCTIONS:

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1. Pack the onions into two 24 oz wide mouthed mason jar or similar heat-safe vessel. 

2. In a small saucepan, combine the water, both vinegars, honey, coconut aminos, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

 

**THIS RECIPE CAN BE MADE KETO BY SUBSTITUTING GOLDEN MONKFRUIT SWEETENER INSTEAD OF HONEY.