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!

fork full of balsamic pickled onions coming out of a mason jar.

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!

overhead view of a glass mason jar with pickled onions in balsamic vinegar and a bowl of pickled onions.

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)
red onions, water, maple syrup, balsamic vinegar, garlic, peppercorns, and thyme on a dark wood table.

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).

serving balsamic red onions with a fork.

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. 

close up view of a jar of pickled onions in balsamic vinegar in front of sliced red onion.

FAQs

Can you can balsamic pickled onions?

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

close up view of a jar of pickled balsamic red onions in front of a red onion.

If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.

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fork full of balsamic pickled red onions coming out of a mason jar.

Easy Balsamic Pickled Onions

Balsamic vinegar gives ordinary pickled red onions a run for their money. The balsamic pickled onions are sweet and tangy with a deep flavor from the herbs, garlic, and vinegar. Plus, they're ready in about an hour, so you can enjoy them almost right away!
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American

Equipment

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

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).
Keyword balsamic onions, quick pickled balsamic onions
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