Serve these among the accoutrements on a cheese board. Top a chicken salad sandwich. Offer these as a topping on taco night. Or use these to top a burger–like our Bison Burgers. We love these with our Sheet Pan Drumsticks with Garam Masala. They’re a great condiment to have in the fridge!
Time: 10 mins
Makes 2 cupsRating
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Loading...| 2 medium red onions, halved and thinly sliced | |
| 2 Cinnamon Sticks | |
| 6 whole Cloves | |
| Pinch Crushed Red Pepper | |
| 1/2 cup White Balsamic | |
| 1/2 cup [Apple Cider Vinegar] | |
| 1/2 cup sugar | |
| 1 tablespoon kosher salt |
| 1. | Place the sliced onions in a medium bowl. Pour boiling water over the onions to cover. Allow to sit for 30 seconds then drain. Add the onions to a glass jar that leaves a little extra room. |
| 2. | In a pan set over medium heat, toast cinnamon, cloves and the red pepper flakes until fragrant--about 2 minutes. |
| 3. | Whisk in vinegar, sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Pour brine over onions. |
| 4. | Allow to come to room temp then refrigerate. Use within 7 days. |
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