Pickled Onions and Carrots

Ingredients:

• 1 medium-large red onion or 5 medium-large carrots, thinly sliced
• 1 cup of apple cider vinegar
• 2 cups of water
• 2 bay leaves
• 2 tbsp of sweetener (ie. agave, maple syrup, or sugar)
• 1 tbsp of fresh dill
• 2 garlic cloves
• 2 tsp of black or mixed peppercorns
• 3 tsp of Himalayan pink salt, sea salt, or your choice of salt

Directions:

1. Thinly slice the red onions and/or carrots. Add them large mason jars or containers along with the bay leaves, dill, garlic cloves, peppercorns and 2 tsp of salt. Set aside
2. In a large pot over medium heat, add the water, apple cider vinegar, sweetener and 1 tsp of salt. Stir for about 30 seconds
3. Let cool for 5 mins and pour over the onions and/or carrots until the veggies are covered. Let the veggies cool for 30 minutes and then refrigerate
4. These will last for about 1-1.5 weeks. Serve on tacos, veggies bowls, burgers, in wraps, or even on toast


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