Easy Balsamic Pickled Onions
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
Infused with a tangy-sweet essence, the onions absorb the flavorful liquid, transforming into a versatile condiment. Quick to prepare, they effortlessly elevate your culinary creations, adding depth and complexity to your dishes.
Why You Will Love These Balsamic Pickled Onions
Add this Balsamic Picked Onions recipe to your refrigerator condiment repertoire! With just a few simple ingredients and minimal prep, you can enjoy these delicious picked onions with a variety of dishes.
While this recipe offers quick pickling, allowing the flavors to meld for about an hour, the true magic happens overnight. For optimal taste, exercise patience and indulge in these delectable onions the following day.
Ingredients in Quick Pickle Balsamic Onions
Below are the ingredients for this easy quick-pickled onion.
- Red onions (or white onions)
- Balsamic Vinegar & White Vinegar
- Honey or Maple Syrup/brown sugar
- Pickling Salt
- Mustard Seeds
- Optional: while garlic cloves red pepper flakes, Italian herbs, cinnamon stick
Step – By – Step Instructions for Making Easy Pickled Red Onions
Slice Onions: With a sharp knife, peel and thinly slice the red onions. Then, place the sliced onions in a clean jar.
Prepare Pickling Liquid: In a saucepan, combine balsamic vinegar, white vinegar, honey, salt, mustard seeds, and garlic. Simmer over medium heat until sugar and salt dissolve.
Pickle Onions: Pour the balsamic vinegar brine over the onions in the jar. Let cool to room temperature.
Seal and Refrigerate: Seal the jar and refrigerate for at least 1 hour, preferably overnight.
Serving Suggestions: Bring dishes to the next level by using these homemade pickled red onions as a topping for salads, sandwiches, burgers, or grilled meats.
These tangy onions add a burst of flavor and a lot of savory notes to your favorite dishes. Store leftovers in the refrigerator for up to 2 weeks.
How To Use Balsamic Pickled Onions
These balsamic onions are the perfect topping in many applications. Some of my favorite ways to use them include:
- Charcuterie Board (one of my favorite appetizers)
- Spooned over Avocado Toast
- Tossed in a salad
- As a side dish for baked fish or chicken
- Incorporated into your favorite grain bowls
- A topping for fish tacos
However, my ultimate favorite way to savor Balsamic Pickled Onions is nestled within a hearty, veggie-packed sandwich!
FAQ about Easy Pickled Red Onions (Ask A Dietitian!)
Can I use balsamic vinegar for pickling?
Yes, balsamic vinegar is a great option for pickling. To balance cost and flavor, I often blend it with more affordable distilled white vinegar. This combination offers a rich depth of taste without overwhelming the vegetables being pickled.
Are picked onions good or bad for you?
Pickled onions are a flavorful addition to your diet and offer some health benefits! Low in calories yet bursting with flavor, they serve as a versatile addition to your meals. Rich in antioxidants, they support overall health, and if fermented, they provide probiotics, promoting gut health and digestion!
Do you have to cook onions before pickling?
No, you do not need to cook onions before pickling. I prefer to slice them raw and add them directly to the jar. Then, I pour the hot pickling brine overtop before sealing.
While some recipes may call for blanching the onions in boiling water before picking, I prefer crunchy pickled onions. So, it’s entirely up to your taste and crunch preference.
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Balsamic Pickled Onions
Equipment
- 1 Sauce Pan
- 16oz jar with lid
Ingredients
- 1 red onion
- ½ cup Balsamic Vinegar
- ½ cup white vinegar
- ½ cup water
- 3 tbsp honey
- 1 tbsp pickling salt
- 1 tbsp mustard seeds
- 4 garlic cloves
Instructions
Prepare Pickling Liquid
- In a saucepan, combine balsamic vinegar, white vinegar, honey, salt, mustard seeds, and garlic. Simmer over medium heat until sugar and salt dissolve.
Pickle Onions
- Pour the balsamic vinegar brine over the onions in the jar. Let cool to room temperature.
Seal and Refrigerate
- Seal the jar and refrigerate for at least 1 hour, preferably overnight.
Serving
- Bring dishes to the next level by using these homemade pickled red onions as a topping for salads, sandwiches, burgers, or grilled meats.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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