Janny's Balsamic Pickled Onions

  • Yield:16 servings
  • Time:
    50 mins show details
Tags: appetizer, amuse bouche, sour, pickled, light, finger food

Ingredients

  • 1 cup
    balsamic vinegar
  • 1 cup
    apple cider vinegar
  • 2 cups
    water
  • 1 teaspoon
    black peppercorn optional
  • 6
    cloves of garlic
  • 1
    big sprig of thyme
  • 2 tablespoons
    honey optional
  • 3
    bay leaves
  • 1 tablespoon
    salt
  • 16 ounces
    cipollini onions, peeled
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Equipment

  • pot
  • large glass jar
  • potholder or towels

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Preparation

  1. 10 mins

    Bring the vinegars and water to a simmer, then add peppercorn. Cook 10 minutes.

  2. 5 mins

    Smash the garlic a little and put in the jar you'll keep everything in. Add all spices.

  3. 5 mins

    Put onions in the jar. Pour boiling vinegar over them.

  4. 30 mins

    Cover the jar with a potholder and insulate until cool. Put in the fridge and enjoy for weeks!

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