There were some super sweet, amazingly beautiful red onions in my CSA box this week.
Pickled onions are easy, easy, EASY. They are a great way to use up summer onions. I love having these on hand in my refrigerator to use as a side dish with my meals.
Traditional recipes call for granulated sugar. I opted for honey since it’s a natural sugar with a richer flavor. If you do not have honey, use sugar.
- 3-4 small red onions or one medium
- 1/3 C red wine vinegar
- 1/4 C balsamic vinegar
- 1/2 C water
- 1 tablespoon whole cloves
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 glass jar with lid
Slice up your onions thin. Use the back of a wooden spoon to push all of the sliced onions into a clean glass jar.
In a separate bow, combine remaining ingredients until honey is well incorporated into the vinegar mixture.
Pour liquid over onions. Make sure all the onions are covered in liquid. Cap the jar and store in the refrigerator for at least 3 hours. Enjoy!