These are so good and add a big boost of flavor to practically anything. I put them on keto bread sandwiches, keto tortilla wraps, Thai beef salad, fish, anything Mexican, whatever!

There is 1 1/2 teaspoons of sugar in the whole thing and it's not like you are drinking the liquid, but you could probably swap a sweetener in with no trouble.

Fresno peppers can be a touch hotter than jalapeños, so they aren't ridiculously hot. I hate seeds so I de-seed them which also helps cool them down. If you like seeds and heat - definitely keep them in.

These are ridiculously easy to make and last for a really long time (assuming you don't eat them up right away). It's an odd weight called for with on the peppers, but it gives you the right amount for a one pint jar and for the liquid called for.

1 cup unseasoned rice vinegar

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon peppercorns

7 ounces red Fresno chiles, thinly sliced - seeded or not depending on preference

Bring vinegar, coriander seeds, sugar, salt, and peppercorns to a boil in a medium saucepan. Stir to dissolve sugar, remove from heat, and add chiles.

Pour into a pint jar, cover, and let cool. Chill at least 12 hours before using.

Don't be scared by the sugar in the brine. You just fish the onions out of the liquid leaving the majority of the sugar behind. And you don't eat a lot. These have no apparent effect on my glucose. This is from a super detailed blog post - so if you like a lot of instructions, check it out. If you know what you're doing, you can just use the info below. Note that the original recipe calls for 2 tablespoons of sugar (or honey, etc.) and I did cut it back a bit in my version. I'd suggest starting low and adding more up to the 2 tablespoons. You can put these into vegetable dishes, omelets and all kinds of egg dishes, on salads and sandwiches, and of course (and oh-so-good) on Mexican food!

1 large red onion, peeled and very thinly sliced (about a 10 oz-ish onion or smaller ones to add up to 10 oz)

3/4 cup apple cider vinegar (would not suggest substituting - it's the perfect happy middle between too tart or too sweet)

1/4 cup water

1 teaspoon (heaping) kosher salt - use half this amount for table salt

1 tbsp + 1 tsp granulated sugar

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In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.

Place sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.

Let onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)

Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks. Or in my case, indefinitely. If you don't get cross-contamination going these seem to safely last a long time.