6 cups fresh blueberries
2 small white onions, quartered
3 cups white wine vinegar
2/3 cup sugar, we used Lakanto sweetener
3 teaspoon sea salt
In a small saucepan heat the vinegar, sugar, salt over medium heat, stir until the sugar and salt have dissolved. Remove and let cool.
Place your berries and fennel in a large container with a tight fitting lid. Pour the vinegar mixture over the berries and fennel. Cover and chill over night.
This will store perfectly in the fridge for up to two weeks!