Quick, Paleo Pickled Red Onions


3/4 cup apple cider vinegar
1/2 cup filtered water
1 tsp salt
2 tsp black pepper corns
1 red onion, thinly sliced


In a wide mouth, 1 quart mason jar add the first 4 ingredients. Whisk until salt is dissolved. Add the red onion. If needed, add additional water until the onions are covered. Secure lid tightly and shake vigorously to combine.

Allow to sit for at least one hour before enjoying. Refrigerate. These will last for up to three weeks in the refrigerator.