Ingredients
1 red onion, thinly sliced
½ cup Buona Cucina Grapefruit White Balsamic Vinegar
3 tablespoons fresh-squeezed grapefruit juice
¼ cup white sugar
Directions
Slice the onion: Peel and thinly slice the red onion into rings or half-moons.
Prepare the brine: In a small saucepan, combine grapefruit vinegar, grapefruit juice, and sugar. Warm gently over low heat, stirring until sugar dissolves. Do not boil.
Pickle the onions: Place the sliced onions in a glass jar or heat-safe container. Pour the warm brine over the onions until fully submerged.
Marinate: Let sit at room temperature for 30–60 minutes, then refrigerate for at least 2 hours (best after 24 hours).
Serve or store: Use as a zesty topping on shrimp, tacos, burgers, salads, and more. Keeps in the fridge for up to 2 weeks.
Recipe by Chef Chris Kaye