Ingredients:
2 medium red onions
⅔ cup balsamic vinegar
⅔ cup water
1 tablespoon sugar
½ teaspoon salt
1 teaspoon dried oregano
¼ teaspoon black peppercorns
¼ teaspoon fennel seeds (optional)
¼ teaspoon red pepper flakes (optional)
1 sprig fresh oregano (optional)
Directions:
In a small saucepan, combine balsamic vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve.
Thinly slice the red onions using a sharp knife or mandoline.
Place the sliced onions in a clean glass jar along with dried oregano, black peppercorns, fennel seeds, red pepper flakes, and fresh oregano if using.
Pour the warm vinegar mixture over the onions, ensuring they are fully submerged. Leave about ½ inch of space at the top of the jar.
Close the jar with a lid and let it cool to room temperature.
Refrigerate overnight or at least for 20 minutes before serving.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes + cooling and refrigeration
Kcal: 63 kcal per serving | Servings: 4 servings