Ingredients:

2 medium red onions, thinly sliced
1 cup (240 mL) boiling water
¼ cup (60 mL) white vinegar
¼ cup (60 mL) apple cider vinegar
2 tsp (10 mL) agave syrup
1 tsp (6 g) coarse sea salt
Instructions:

Prepare the Onions:
Thinly slice the red onions and place them in a clean glass jar or bowl.
Make the Pickling Liquid:
In a separate bowl, combine the boiling water, white vinegar, apple cider vinegar, agave syrup, and coarse sea salt. Stir until the salt and agave syrup are fully dissolved.
Combine:
Pour the pickling liquid over the sliced onions in the jar, ensuring that the onions are fully submerged. If needed, you can press them down with a spoon.
Cool and Refrigerate:
Let the mixture cool to room temperature. Once cooled, cover the jar and refrigerate for at least 1 hour before using. For best flavor, let them pickle for at least 24 hours.
Serve:
Use the pickled red onions as a tangy topping for salads, tacos, sandwiches, or any dish that could use a burst of flavor!