By Robert J.Matthews
1 large red onion, thinly sliced 1 cup apple cider vinegar 1 cup water 1 tablespoon erythritol or low-carb sweetener 1 teaspoon salt 1⁄2 teaspoon whole black peppercorns 1⁄4 teaspoon red pepper flakes 1 bay leaf
Separate the onion slices into rings and place in a 1 quart mason jar or pickling container.
In a saucepan, combine the vinegar, water, erythritol, salt, peppercorns, red pepper flakes and bay leaf. Bring to a boil, stirring occasionally to dissolve the erythritol.
Pour the hot vinegar mixture over the onions in the jar. Allow to cool completely, then cover and refrigerate for at least 2 hours before serving.
Store the pickled onions in the refrigerator for up to 1 month. The onions are ready to eat once chilled, but the flavor will deepen over the next few days.
To serve, remove some of the onions from the pickling liquid with a fork or slotted spoon to top keto meals or salads. Enjoy!