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!
Equipment
- Sharp knife
- 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
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).