What is quick pickling?

Quick pickles, also called refrigerator pickles, are vegetables soaked in a vinegar-based brine that are not shelf-stable. They must be kept refrigerated.

Can I use balsamic glaze instead of balsamic vinegar?

No, balsamic glaze is thicker and sweeter than store-bought balsamic vinegar, so it will not create the same brine or pickled flavor.

Can I use white balsamic vinegar?

Yes, but the flavor and color will be different. White balsamic vinegar is milder and lighter, so the onions will taste less rich, and the brine will not develop the same dark color but will still turn pink from the red onions.

Can I use these pickled onions in balsamic vinegar for canning?

I haven’t tested this recipe for canning, so I can only recommend refrigerating these balsamic pickled onions. For shelf-stable canning, use a research-tested pickled onion recipe from a trusted canning source.

Can I make onions pickled in balsamic vinegar without heating the brine?

Yes, slice the onions very thinly and refrigerate them in the cold brine for at least 24 hours. They will be more crisp than onions made with hot brine and may need more liquid to remain submerged. To determine how much brine you need, cover the onions with water, then drain only the water into a liquid measuring cup. Use that measurement as the total amount of brine needed, with half water and half vinegar. Divide the vinegar portion between balsamic and white vinegar using the same proportions as the recipe. Add the measured water and vinegars to the jar with the onions, along with the sugar, salt, herbs, and peppercorns from the recipe card. Cover and shake well, then refrigerate for at least 24 hours before serving.

How long will they last in the refrigerator?

They'll last about two weeks in the refrigerator in an airtight container.

Balsamic Pickled Onions - Three Little Chickpeas

Name: Balsamic Pickled Onions
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: american
Ingredients: 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; ¾ cup (177 ml) water; ½ cup (118 ml) balsamic vinegar; ¼ cup (59 ml) distilled white vinegar or apple cider vinegar; 2 tablespoons cane sugar or maple syrup; 1 teaspoon sea salt

Description

These balsamic pickled onions are sweet, tangy, and easy to make in 10 minutes. Add them to bowls, salads, sandwiches, burgers, or toast.

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
¾ cup (177 ml) water
½ cup (118 ml) balsamic vinegar
¼ cup (59 ml) distilled white vinegar or apple cider vinegar
2 tablespoons cane sugar or maple syrup
1 teaspoon sea salt

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Instructions

Add the sliced onion, oregano or rosemary, and peppercorns to a clean, nonreactive, heat-safe container. A large, wide-mouth glass jar works well.
Combine the water, balsamic vinegar, white vinegar, sugar, and salt in a small saucepan. Bring to a gentle boil over medium-high heat, stirring until the sugar and salt dissolve. The sugar and salt will probably already be dissolved by the time the liquid comes to a boil. Remove from the heat promptly to prevent too much liquid from evaporating.
Then carefully pour the hot brine over the onions. Let them soften for a few minutes, then gently press the slices below the liquid.
Cool to room temperature, cover, and refrigerate. The onions are ready once cooled, but they become softer and absorb more brine flavor after 24 hours.

Notes

For a 400-gram red onion, we use a 32-ounce (950 mL) jar.

If there is still not enough brine after letting the onion slices soften in the hot brine, top it off with more balsamic vinegar.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: condiment
Method: stovetop
Cuisine: american