Because the recipe is kept in the refrigerator, the container you use must be immaculate. I encourage you to use glass canning jars (with the metal rims and caps) that you have to sterilize in boiling water for at least 10 minutes.
When filling the jars, leave enough headspace for the contents to expand, about 1/8 to 1/4 inch, or as recommended in the recipe.
Wipe the rims clean attach the lids and tightly screw on the lids.
Even with refrigeration, it's a good idea to examine food for signs of spoilage before eating it. If there is any mold or signs of other spoilage, discard the entire contents.
Cookware used in Recipe
12 inch Saute Skillet View
Square Griddle View
4 - 6
1 large red onion cut into eighths
1 Tbls Olive Oil
1 tsp. kosher salt
2 Tbls. balsamic vinegar
1 tsp. fresh thyme leaves
½ tsp. sugar
Thread the onion onto skewers, brush with the oil and season with the salt and a pinch of black pepper.
Grill for about 5 minutes, turn, then grill for 5 minutes more.
Remove the skewers from the heat.
Once cool, put the onion in to a food processor and pulse with the vinegar, thyme and sugar for about 1 to 2 minutes, or until well combined.
Spoon into a sterilized jar or plastic container.
Store in the refrigerator for up to 2 weeks.
Yields: 1 cup