Step 1

In a saucepan over medium heat, combine the red wine vinegar, apple cider vinegar, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.

Step 2

Put the onions, garlic, oregano and red pepper flakes into a 32 ounce mason jar.

Step 3

Pour the liquid over top, submerging the onions and mixing in the oregano and red pepper flakes.

Step 4

Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I've switched to these caps)

Step 5

Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.