A recipe that reminds me of my father!

We always had pickled onions at home.

My dad was the BEST at making this recipe.

Recently, I rediscovered them and I put them everywhere.

In salads, burgers, wraps, sandwiches, as an accompaniment to meat, etc... To try them is to adopt them.

INGREDIENTS

1 large red onion, sliced ​​into rings

3/4 cup olive or avocado oil

1 C. tablespoon red wine vinegar

2 tbsp. white balsamic vinegar

1 1/2 tsp. tablespoons of the "Greek" mixture

PREPARATION

In a resealable bag, place all the ingredients and marinate on the counter for a minimum of 12 hours.

Make sure the air is removed from the bag so that all the onions are in the marinade.

After 12 hours of rest at room temperature, put in the fridge, they will keep for 4-5 days.

Enjoy!

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