CILANTR0-PICKLED RED ONION

1/2 cup apple cider vinegar

1 tbsp granulated Splenda or your favorite sugar substitute

1 tsp kosher salt

1 garlic clove, halved

1 large red onion, sliced thin (2 cups)

2 tbsp roughly chopped fresh cilantro

1 tbsp extra-virgin olive oil

Combine vinegar, 1/2 cup water Splenda, salt, and garlic in a 16-oz jar, cover tightly with lid. Shake until Splenda is dissolved.  Add onion, cover with lid and let stand at least 20 minutes.

May be refrigerated up to two weeks. Just before serving, drain and toss with the cilantro and olive oil.

Yield 8 servings

This is a recipe I saw in Real Simple a few years ago and redid it to be more diabetic-friendly. The photo is theirs.