Quick Pickled Red Onions
Colorful, crunchy, convenient, Quick Pickled Red Onions take ten minutes to prepare and last a month in the fridge. A bright accompaniment to our Napa Valley Pork Chop, or as a sandwich or taco topping.
- 1 large red onion
- 1/2 tsp coarsely-ground black pepper
- 1/2 tsp kosher salt
- 1 cup Stonehouse White Balsamic Vinegar
Slice onion in half and then into 1/8” half moons and pack into a mason jar or other non-reactive container with a tight fitting lid.
Add salt, pepper, White Balsamic and shake. If needed, press down the onions so they are submerged, then place in the fridge for at least 1 hour but preferably overnight. That’s it!
Good 1 month in the fridge—if they last that long!
- Sub Apple Cider Vinegar for the White Balsamic for a tangier version.