Balsamic Pickled Onions

These savory balsamic pickled onions add the perfect acidic punch to salad, sandwiches, and more!

The first time my mom made pickled onions, I wanted to know who lit a vinegar scented candle. 

The smell was just… everywhere.

And I wasn't so down.

I've grown up since then, and have come to appreciate everything pickled onions have to offer. (I've even learned to tolerate the smell 😄)

Crunchy and acidic, a good pickled onion adds the perfect punch to so many dishes. 

They’re a cinch to whip up and last for weeks in the fridge, so they’re always there to add a little oomph.

I like to keep a big jar handy on my fridge, and add them to salads, grain bowls, and avocado toast. (I also use them in this recipe.)

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Balsamic Pickled Onions

Ingredients:

• ½ medium red onion, cut in half and thinly sliced

• ½ tsp sea salt

• ½ tsp black pepper

• ¼ cup balsamic vinegar

• ¼ cup water

• 1 ½ tbsp honey

Directions:

1. Place sliced onions in a heatproof container or jar and sprinkle salt and pepper on top.

2. In a small saucepan over medium heat, combine the vinegar, water and honey and bring to a simmer.

3. Pour hot vinegar mixture over the onions. and allow to fully cool before using.

4. Store in the fridge.

Smacznego!

Chaya