Pickled Red Onions

Sweet, tangy, and drop-dead gorgeous—these pickled red onions are the little black dress of the pantry.
Made with our Premium Gold White Balsamic, they’re bright, balanced, and ready to enjoy in just one hour. The ultimate finishing touch for everything from burgers to tacos to tuna salad.


1 small red onion
1 cup Premium Gold White Balsamic
1 cup water
1 tablespoons sea salt
1 garlic cloves
1/2 teaspoon peppercorns

• Thinly slice the onions, then place in a 16-oz. jar.
• Add the garlic and peppercorns.
• Heat the Premium Gold White Balsamic, water, and salt in a medium saucepan over medium heat. Bring to a quick boil , then let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
• Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Premium Gold Label White Balsamic

$24.00

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