Balsamic Pickled Onions Recipe

Introduction

Balsamic pickled onions add a tangy, slightly sweet crunch to salads, sandwiches, and grilled dishes. This simple recipe uses a blend of vinegars and aromatic herbs to create a vibrant, flavorful condiment you can enjoy anytime.

Ingredients

• 1 red onion (400 grams), peeled and thinly sliced
• 2 teaspoons dried oregano (or one sprig of fresh rosemary)
• 1 teaspoon whole black peppercorns
• 3/4 cup (177 ml) water
• 1/2 cup (118 ml) balsamic vinegar
• 1/4 cup (59 ml) distilled white vinegar or apple cider vinegar
• 2 tablespoons cane sugar
• 1 teaspoon salt

Instructions

1. Step 1: Add the sliced red onion, dried oregano (or fresh rosemary), and whole black peppercorns to a clean, nonreactive heat-proof container such as a wide-mouth large glass jar.
2. Step 2: In a small saucepan, combine water, balsamic vinegar, white vinegar, cane sugar, and salt. Bring the mixture to a gentle boil over medium-high heat, then reduce to low.
3. Step 3: Stir until sugar and salt dissolve completely. This should happen quickly once the liquid begins to boil—avoid boiling for too long to prevent excessive evaporation.
4. Step 4: Carefully pour the hot pickling liquid over the onions in the jar, ensuring they are fully submerged. Let the jar cool to room temperature before sealing with a lid.
5. Step 5: Refrigerate the pickled onions. They are ready to eat once cooled but develop better flavor and soften more after soaking for 24 hours.

Tips & Variations

• For a milder vinegar flavor, substitute part of the balsamic vinegar with apple cider vinegar.
• Add a small clove of garlic or a slice of chili to the jar for extra aroma and heat.
• Use fresh rosemary instead of oregano for a pine-like herbal note.
• Make sure the onions are thinly sliced to absorb the pickling liquid faster.

Storage

Store pickled onions in the refrigerator in a sealed jar. They keep well for up to 2 weeks. Use a clean utensil to prevent contamination. Reheat is not necessary, as they are meant to be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white vinegar instead of balsamic vinegar?

Yes, you can substitute balsamic vinegar with white vinegar, but it will change the flavor and color. Balsamic adds sweetness and a rich dark tone, while white vinegar is sharper and more acidic.

How long do pickled onions last in the fridge?

Properly stored, pickled onions last about 2 weeks refrigerated. Always ensure the onions remain submerged in the pickling liquid to maintain freshness and safety.

Balsamic Pickled Onions Recipe

Print Recipe

★★★★★

5 from 157 reviews

This Balsamic Pickled Onions recipe is a simple and flavorful way to add tangy, sweet, and aromatic pickled onions to your meals. Thinly sliced red onions are pickled in a warm brine made from balsamic vinegar, white vinegar, sugar, salt, oregano, and whole black peppercorns. The result is a versatile condiment that enhances salads, sandwiches, tacos, and more with a perfect balance of acidity and sweetness.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 24 hours 15 minutes (including marinating time)
• Yield: Approximately 1 jar (serves 4–6 as a condiment) 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickling Ingredients

• 1 red onion (400 grams), peeled and thinly sliced
• 2 teaspoons dried oregano (or one sprig of fresh rosemary)
• 1 teaspoon whole black peppercorns
• 3/4 cup (177 ml) water
• 1/2 cup (118 ml) balsamic vinegar
• 1/4 cup (59 ml) distilled white vinegar or apple cider vinegar
• 2 tablespoons cane sugar
• 1 teaspoon salt

Instructions

1. Prepare the Jar and Onion: Add the thinly sliced red onion, dried oregano or a sprig of fresh rosemary, and whole black peppercorns into a clean, nonreactive heat-proof container such as a wide-mouth large glass jar.
2. Make the Pickling Brine: In a small saucepan, combine water, balsamic vinegar, distilled white or apple cider vinegar, cane sugar, and salt. Bring the mixture to a gentle boil over medium-high heat, then reduce to low heat.
3. Dissolve Sugar and Salt: Stir the liquid continuously to ensure the sugar and salt fully dissolve. Only simmer briefly as the sugar and salt typically dissolve by the time the liquid comes to a boil—avoid prolonged boiling to prevent excess evaporation.
4. Combine Onion and Brine: Carefully pour the hot pickling brine into the jar over the sliced onions, making sure the onions are fully submerged in the liquid.
5. Cool and Refrigerate: Allow the jar to cool to room temperature uncovered before sealing with a lid. Store the pickled onions in the refrigerator.
6. Marinate for Best Flavor: The pickled onions are ready to eat once cooled but develop a softer texture and enhanced flavor after at least 24 hours of soaking.

Notes

• Use a nonreactive container like glass to avoid any metal interactions with the acidic vinegar.
• Choosing dried oregano or fresh rosemary will slightly change the flavor profile; dried oregano gives a classic herby note while rosemary adds a pine-like aroma.
• For a different tang, apple cider vinegar can be substituted for white vinegar.
• Adjust sugar quantity to modify the sweetness based on personal preference.
• These pickled onions can be stored refrigerated for up to 2 weeks.
• Use thin slices of onion for quicker pickling and better flavor absorption.

Keywords: pickled onions,balsamic pickled onions,onion condiment,balsamic vinegar recipe,easy pickled onions,quick pickled onions,sandwich topping,salad garnish