This is one of my favourite condiments; white balsamic pickled red onion rings. Did you catch that? It’s basically pickled onions, but I’m using white balsamic vinegar, as I live for anything revolving around balsamic.
This condiment is great on pizzas, in sandwiches, on top of vegan slices of cheese, nut butters, tacos, anything.
The Balsamic Pickled Onions
- 1 red onion
- 1 deciliter white balsamic vinegar / 1/2 cup
- 1 tablespoon cane sugar or coconut palm sugar
- 1 pinch each of pink salt and pepper
- A few slices of raw garlic
- 10 rose peppercorns
- 3 cloves
Thinly slice the onion into rings or slivers. Place in a sieve and pour a few cups of boiling water over the onions. Let them drip off and set them aside. Pour the white balsamic vinegar into a clean jar and whisk in the sugar until pretty much dissolved. Add the remaining ingredients as well as the onion rings, close the jar and give it a little shake. Store in the fridge; the pickled onions are ready after 30 minutes although they should be left for at least 24 hours to really do their magic. The onions will keep in the fridge for 1 month (or maybe more; I’m not a scientist).