Balsamic Pickled Red Onions

Balsamic Pickled Red Onions

Balsamic Pickled Red Onions

Ingredients:

4 cups peeled and sliced red onions1 cup Rocky Mountain Olive Oil Oregano White Balsamic Vinegar
½ cup water
¼ cup Rocky Mountain Olive Oil Premium Dark Balsamic Vinegar
½ cup Grind Spice Co Habañero Sugar
1 tablespoon Grind Spice Co Chipotle Salt
2 teaspoons mustard seeds
2 teaspoons dried oregano
1 teaspoon coriander seeds
½ teaspoon peppercorns

Instructions:

  • Place the red onions in a 1 liter (4 cup capacity) sterilized glass jar.
  • In a small saucepan, heat the remaining ingredients until the sugar has dissolved then pour over the red onions, ensuring the onions are completely covered.
  • Place the lid on the jar and allow to cool before placing in the fridge for at least 24 hours before serving.
These pickles will last for up to 1 month in the refrigerator.