Harissa Pickled Onions with Prickly Pear Balsamic

There are 101 ways to pickle onions, but these aren't your average pickled onions. With the addition of our Harissa Infused Olive oil and Prickly Pear Balsamic Vinegar we have created the perfect twist to add a little bit of spice and a whole lot of bold flavor. So follow along with these simple steps to add some spice + tang to your favorite dish or as just a staple in to keep in your fridge.

Harissa Pickled Onions with Prickly Pear Balsamic

• Prep Time: 10 minutes, 24 hours to marinate
• Servings: 24 oz jar

Ingredients:

• 24 oz Mason jar
• 1 ¼ cup water
• 1 ¼ white vinegar
• 3 TBSP Prickly Pear Balsamic
• 3 TBSP granulated sugar
• 1 TBSP salt
• ½ cup Harissa Infused Olive Oil
• 1 extra large red onion

Directions:

1. Thinly slice the red onion.
2. In a medium mixing bowl marinate the onions in Harissa infused olive oil, covered for about 30 minutes.
3. In a medium saucepan bring water, vinegar, salt, sugar, and Prickly Pear Balsamic to a boil, stirring occasionally until all ingredients are dissolved.
4. Transfer marinated onions to the Mason jar, pour liquid mixture over onions. Let sit, uncovered until it is room temperature. Cover with lid and refrigerate for 24 hours before eating.

Note: some excess oil will sit at the top of the jar. Use a damp cheesecloth to remove, or shake well before serving. 

Serving Suggestions

• serve over Harissa Chicken
• add to your favorite sandwich
• serve on top of pho or ramen
• serve on top of a mediterranean salad or bowl

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