Pickled Red Onions

12 oz. wide mouth jar with lid
1/2 cup Pasolivo Tuscan Balsamic Vinegar
1 1/2 tsp. Pasolivo Kosher Flake Sea Salt
1/2 tsp. peppercorns
1 cup red onion, quartered and sliced very thinly
Put Pasolivo Tuscan Balsamic Vinegar in a small saucepan, bring to boil, and then remove from heat. Stir in Pasolivo Kosher Flake Sea Salt to dissolve and add peppercorns. Add the sliced onions to the jar, then pour the hot vinegar mixture into the jar. Let cool to room temperature, cover with lid, and refrigerate. Use within two weeks.

Perfect for your summer barbecues. Try on Pasolivo BBQ Pulled Pork Sandwiches!
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