First off, you are probably asking yourself just who on earth would eat pickled onions.! I could blame it on my German Heritage, or I can just be honest and say - they are freaking delicious!These are SUPER quick to make and are ready as soon as they cool. Anyone can do this - and I suggest you at least try this recipe one time. There are tons of health benefits to eating onions - for info on that, check after the recipe!

2 cups Apple Cider Vinegar (you can use white too)1/2 cups Water1 tsp Salt1/2 tsp Cumin1 tsp Dried Oregano1/3 c Splenda (you can use less)2 Red Onions (you can use yellow or white, but red make a pretty pink color!)

*Combine the first 6 ingredients in a pan and cook on medium.* Clean your onions (get the loose skin off, and both ends) and then cut into THIN strips.*If the brine hasn't reached a boil yet, crank it up and get it there. As soon as it's boiling, add onions to the brine and remove from heat. Cover and let sit for 25 min.*After the 25 min have passed, move your onions to whatever container you choose to store them in, and place into fridge. When fully cold, DIG IN!

How to use:
*Just eat em'!
*On or in a salad
*On a sandwich in place of Saurkraut

Benefits of Onions:
*They have antibiotic and antifungal properties that can be used inside (internally) and outside (externally).
*They are known to protect against cardiovascular disease, respiratory concerns, diabetes, and a variety of cancers.
*Help to increase good cholesterol and lower bad