How To Pickle Red Onions

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1/2 cup distilled white vinegar (or ACV or a combo of both)

1/2 cup filtered water

1 tsp pink salt or sea salt

1 small red onion, very thinly sliced

Optional: 1-3 tsp coconut sugar, maple syrup, date syrup, or honey (I would personally opt for coconut sugar!)

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Wash your hands and clean the mason jar with hot water and soap as well as the knife you are going to use to cut the onion.
Over medium heat in a small pot, heat the vinegar, water, salt, and coconut sugar/honey if using. Heat until the salt and sugar dissolves, then remove from the heat and set aside.
While the vinegar mixture is heating, slice the red onion very thin. The thinner it is, the quicker it’s ready. For super thin slices, it’ll be ready in an hour, but for thick slices, it can take a few hours or longer depending on how thick it is.
Transfer the onion to a 16-oz mason jar, pressing it down a little so it doesn’t completely fill the jar. Then pour the vinegar mixture over top. It should completely cover the onion.
Let it cool at room temperature for an hour. If sliced thin, the onions should be sufficiently pickled and ready to use immediately if desired.
Transfer to the refrigerator for storage. Consume within a 1-2 weeks.

Find it online: https://homecookedliving.com/how-to-make-pickled-red-onions/