Balsamic Pickled Onions Recipe
If onions had a glow-up, this balsamic pickled version would be their red carpet moment. Tangy, slightly sweet, and delightfully complex, these beauties are ready to elevate any sad sandwich or boring salad. The balsamic vinegar brings a punchy sophistication, proving that even onions can have refined taste. They’re ridiculously easy to make and wildly versatile. Slap them on a cheese board or sneak them into a burger. Whatever your culinary sins, these onions forgive and elevate them. Warning: you’ll wonder why you ever ate plain onions in the first place.
Balsamic Pickled Onions Recipe
Rich and tangy balsamic pickled onions to enhance every dish with bold, complex flavors.
Ingredients
- 2 medium red onions thinly sliced
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns optional
- 1 bay leaf optional
Instructions
- Slice the onions: Cut the onions into thin slices and pack them tightly into a clean mason jar.
- Prepare the brine: Heat balsamic vinegar, water, sugar, salt, and black peppercorns in a saucepan until it just begins to simmer.
- Add aromatics (optional): Toss in the bay leaf for a subtle earthy touch.
- Pour the brine: Carefully pour the hot mixture over the onions, ensuring they are fully submerged.
- Cool and seal: Let the jar cool completely at room temperature before sealing and storing it in the refrigerator.
- Marinate and serve: Let the onions marinate for at least 2 hours. Best flavor develops after 24 hours.
Notes
Nutritional Information (Per Serving):
- Calories: 40
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Vitamin C: 3%
- Calcium: 2%
- Iron: 2%
- Potassium: 4%
- Folate: 1%
Additional Notes/Tips:
- Sweet Variation: Swap sugar for honey for a richer taste.
- Extra Flavor: Add a sprig of thyme or rosemary for aromatic goodness.
- Storage Tips: Keeps well refrigerated for up to two weeks.
- Serving Ideas: Add to sandwiches, wraps, cheese boards, or roasted vegetable platters.
