Easy Balsamic Pickled Onions Recipe {Quick Pickling}
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Sweet and tangy with a crunchy bite of red onion, these balsamic pickled onions are a great addition to any salad, sandwich, and more. They’re also incredibly easy to make and ready almost right away!
We always have a jar (or three) of pickled onions in the fridge, and these balsamic onions are one of the very best.
Instead of being sharp and tangy, they have layers of sweetness from the balsamic vinegar brine that really makes them decadent. They have a lot of flavor in every bite!
We like to serve them over winter salads or on sandwiches for a little acidity, but these homemade pickled red onions also make a gorgeous option on a cheese board. Save the dressing – it makes the best vinaigrettes!
Ready to get pickling? Try these sweet and salty pickled cherries!
Why you’ll love these pickled onions in balsamic vinegar
- Super simple recipe
- Rich, bold flavor perfect for a charcuterie board, roast beef sandwich, and more
- Lasts in the fridge for weeks at a time
- Sweeter, richer flavor than standard pickled onions
- Quick pickling recipe – no canning required
- Made with simple ingredients (mostly pantry staples)
Ingredients
- Sliced red onions – You can use any type of onions, but red onions have a milder flavor that makes them ideal for quick pickles.
- Balsamic vinegar – Don’t use the fanciest balsamic here. I used the large bottle from Costco, which is affordable and has a great flavor.
- Fresh garlic
- Maple syrup – To balance out the sharpness. This is optional. You can also use honey or brown sugar.
- Dried thyme – Or dried Italian herbs,
- Black peppercorns
- Salt
Equipment
You only need a few supplies for this, including a cutting board and knife, quart mason jar (I used a pint and a half jar from Azure Standard), and a small saucepan.
How to Make Pickled Onions in Balsamic Vinegar
1. Place sliced onions and sliced garlic into a quart-sized jar.
2. In a small saucepan, warm the balsamic vinegar, water, salt, and maple syrup over medium heat until it begins to simmer.
3. Pour the hot pickling liquid over the sliced onions, close the jar, and seal.
4. Let the jar cool at room temperature for an hour then transfer to the fridge. For the best flavor, let the onions cure for one week but at least one hour.
5. Serve on sandwiches, salads, and more as desired.
Storing Suggestions
Store in an airtight container in the fridge for several weeks. Always use a clean fork to remove the onions from the jar (I know that’s common sense, but it is a big way to keep them fresh for longer).
Tips & Variations
- Use any color of onions. Red onions, white onions, yellow onions…they’re all fine. You can also try mini peeled onions!
- Pickle shallots. These are a little pricier, but they’re a great alternative and have a milder onion flavor.
- Use different vinegars. I love the flavor of balsamic, but have you tried white balsamic vinegar? It’s a great, mild option. But, you can also play around with other options, like white vinegar, apple cider vinegar, etc.
- Save the vinegar mix to add to your vinaigrettes.
- Let them sit. You can technically eat the onions right away, but they’ll mellow out and develop so much flavor in the first hour.
- Add more herbs. Feel free to add fresh herbs, like rosemary or thyme, or add some mustard seeds, cinnamon stick, or other spices for extra flavor.
How to Serve Pickled Balsamic Onions
Use these tangy onions any time you want to add a pop of acidity and sweet-savory flavor to salads, sandwiches, grain bowls, etc. They’re especially well suited for sharp cheeses, like sharp cheddar, and are great with roast beef.
FAQs
It’s not recommended. Most balsamic vinegars are not high enough in acidity to can safely, plus it’s usually a little pricey. It’s best to make this recipe as a quick pickling recipe.
Related Recipes
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Easy Balsamic Pickled Onions
Equipment
- large jar I used a pint a half jar, but a quart jar would be great
Ingredients
- 1 large red onion, or two medium ones, peeled and sliced into thin strips
- 2 cloves garlic, sliced thinly
- 3/4 cup balsamic vinegar
- 3/4 cup water
- 3 tbs maple syrup
- 1/2 tsp kosher salt
- 1 tsp black peppercorns
- 1 tsp dried thyme
Instructions
- Place sliced onions and sliced garlic into a quart-sized jar.
- In a small saucepan, warm the balsamic vinegar, water, salt, and maple syrup over medium heat until it begins to simmer.
- Pour the hot pickling liquid over the sliced onions, close the jar, and seal.
- Let the jar cool at room temperature for an hour then transfer to the fridge. For the best flavor, let the onions cure for one week but at least one hour.
- Serve on sandwiches, salads, and more as desired.
Notes
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