Making pickled red onions is so easy and this recipe, flavored with our Oregano White Balsamic and Premium Dark Balsamic Vinegar, is just delicious. Deeply aromatic with a lot of savory notes, it’s really versatile and delicious on everything from charcuterie to salads, to sandwiches, to tacos.
-
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.
