2 cups filtered water
1 cup apple cider vinegar
1 teaspoon fine Himalayan salt
1 teaspoon granulated erythritol or other low-carb sweetener (optional; see Note)
2 bay leaves
2 red onions, thinly sliced and cut into half-moons
Special equipment:
3 -cup or larger glass or ceramic container with a tight-fitting lid
Combine the water, vinegar, salt, erythritol (if using), and bay leaves in a small saucepan over medium heat. Bring to a light simmer and cook for about 8 minutes. Stir to make sure the salt and sweetener have dissolved.
Put all the onion slices in a jar with the bay leaves and then pour the hot brine over the onions until they are fully submerged. Let the onions steep for 30 minutes at room temperature before using. Seal the jar and store in the fridge for up to 1 month.
PER SERVING: Calories 5 • Fat 0g • Total Carbohydrate 2g • Dietary Fiber 0.2g • Protein 0g