Apple Cider Pickled Red Onions

Thinly slice the red onion (425 g) and place it in a clean heat-safe jar of about 1 litre, with enough space left for the brine.

Combine the apple cider vinegar (300 g), water (100 g), sea salt (9.5 g), stevia (25 g), and bay leaf (0.2 g) in a small saucepan. Heat, stirring, until the salt and sweetener dissolve, then bring the brine to a boil.

Carefully pour the hot brine over the onions until they are fully covered. Let the jar cool, seal it, and refrigerate overnight at minimum.

Serve as a tangy addition to salads, sandwiches, or burgers. Use a clean fork each time.