I'm Obsessed With Pickled Onions

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Why ?

Pickled onions are absolutely delicious (even if you normally don't like onions).
Onions provide antioxidants such as quercetin, which has anti-inflammatory effects.
Onions are rich in prebiotics such as inulin and FOS which travel through the small intestine without being digested. In the large intestine, they feed healthy gut bacteria.
They are nutrient dense. Packed with vitamin C, which boosts the immune system, and minerals like calcium and potassium.
Onions are anti-microbial, a great source of fiber, and have a positive impact on blood sugar (especially when pickled).
The time it takes to make pickled onions is nothing compared to all the easy meals you get from one jar.

This is a template, not an exact recipe. You may need to play around to find your favorite flavors and the right amounts for the size of your jar

Slice up a red onion and firmly pack it into a wide mouth jar. Add herbs in the jar as well. I always use bay leaves. Other options are rosemary, jalapeno peppers, peppercorns, etc
Simmer water and vinegar in a 1:1 ratio. My large jar holds one big red onion and about 2 cups of liquid. I prefer apple cider vinegar but any type works. Add sea salt to taste. Turn off heat and add sweetener (more or less depending your preference). My favorites are honey or maple syrup.
Pour hot mixture over the onions. Make sure the onions are completely submerged. Put the lid on and leave it on counter for 30 minutes, then refrigerate.

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