Description
These balsamic pickled onions use a combination of balsamic vinegar, white vinegar, sugar, and salt to give the red onions a sweet tangy flavor.
Ingredients
Scale
- 1 red onion (400 grams), peeled and thinly sliced
- 2 teaspoons dried oregano (or one sprig of fresh rosemary)
- 1 teaspoon of whole black peppercorns
- 3/4 cup (177 ml) water
- 1/2 cup (118 ml) balsamic vinegar
- 1/4 cup (59 ml) distilled white vinegar or apple cider vinegar
- 2 tablespoons cane sugar
- 1 teaspoon salt
Instructions
- Add the onion slices, dried oregano (or fresh rosemary), and whole peppercorns to a clean jar. Use a nonreactive heat-proof container, we use a wide-mouth large glass jar.
- Combine water, balsamic vinegar, white vinegar, sugar, and salt in a small saucepan. Bring to a gentle boil on medium-high heat. Once boiling, lower the temperature to low.
- Stir to help dissolve the sugar and salt. Only simmer until the sugar and salt dissolve, which won't take long. They'll probably already be dissolved by the time the liquid comes to a boil. Don't continue boiling, otherwise you may lose too much liquid.
- Then carefully pour the hot pickling liquid into the glass jar, covering the sliced red onion. Let the onions in pickling brine cool to room temperature before covering them with a lid and storing them in the refrigerator.
- They’re ready once they have cooled, but they taste better and are softer after soaking for 24 hours.
Notes
Use a jar that’s at least 28 ounces (850 mL).
If the onions stick out after you pour the hot liquid on top, let them soften and push them down to submerge in the liquid.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: condiment
- Method: stovetop
- Cuisine: american
