Balsamic Pickled Onions Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cool and Refrigerate: Allow the jar to cool to room temperature uncovered before sealing with a lid. Store the pickled onions in the refrigerator.
- 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
Find it online: https://platedandproud.com/balsamic-pickled-onions-recipe/
