Pickled red onions

Red onion is something I have come to love over the last few years. I add them raw to salads, chopped in Danish meatballs, or as a last ingredient in our stir fry.
Onions are extremely healthy, and very high in antioxidants. They are an excellent sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals. Sulfur is a very important mineral which assists with the protein metabolism and building of the cell structure. In fact the quercetin found in onions helps reduce the accumulation of dangerous abdominal and liver fat!
Onions are also very good as a detoxifying food, as they support your liver function, and helps remove toxins such as heavy metals, viruses, yeast, and parasites from the body.

I have never liked pickled foods, but the hype about pickled red onions caught my attention, and I just had to try. Oh my, they are so good.
You can use them in a salad like this one, on your burger or hot dog, or as garnish on any type of meat, or soup.
These will store for a couple of weeks in the fridge – that is if you haven’t eaten them sooner 🙂

You’ll use:
1-2 small red onions
1 1/2 cup of water
3 oz apple cider vinegar
3 oz sukrin (a blood sugar neutral sugar)
30 pepper corns
1 tsp himalayan salt

Peal the onions, cut them in half and slice them very thin. Set aside
Mix the water, apple cider vinegar, sukrin, peppper corn and salt in a small sauce pan, and bring it to boil. Then add the onions, and let it simmer for 2 minutes.
Divide the onions and mixture in a couple Mason Jars, and store in the fridge. If you want to use the pickled onions same day, at least let them cool off for a couple hours in the fridge.