These Balsamic Pickled Onions are tangy and slightly sweet, made with just 5 simple ingredients. They're quick, easy to make, and add a delicious crunch to tacos, burgers, and more.
Quick pickled red onions are one of my favorite summer condiments.
They go perfectly with tacos, sandwiches, steak tips, burgers, and hot dogs, giving them a quick burst of flavor and crunch. Plus, they're super easy to make - just one hour and five ingredients!
These balsamic vinegar pickled onions put a fun spin on the classic recipe. Made with balsamic vinegar and maple syrup, they have a rich, complex taste with a hint of sweetness.
So, if you're looking to amp up the flavor of all your favorite summer dishes, give this balsamic pickled onion recipe a try today!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Red Onion- Approximately one small red onion is needed to fill a 16-ounce glass mason jar. Thinly slice the onion using a sharp knife or mandoline.
- Balsamic Vinegar- Using balsamic vinegar to make quick pickled red onions gives them a unique, slightly sweet flavor.
- Maple Syrup- Always use pure maple syrup.
- Kosher Salt- I prefer kosher salt for pickling because it dissolves easily and doesn't contain added ingredients like anti-caking agents. If you only have table salt, use half the amount.
How to Make Balsamic Pickled Onions
Here is how to quick pickled red onions with balsamic vinegar.
Step 1: Prepare the onion. Peel and thinly slice the red onion into half circles, about ⅛-inch thick. Separate the onion pieces and pack them tightly into a 16-ounce glass jar, leaving about an inch of space at the top.
Step 2: Make the pickling liquid. In a small saucepan, whisk together the balsamic vinegar, water, maple syrup, and kosher salt. Heat the mixture over medium heat until it's steaming hot and just about to simmer.
Step 3: Fill the jar. Pour the hot pickling liquid over the onions in the glass jar, leaving about ½-inch of space at the top. Use a spoon to press the onions down so they're completely submerged in the liquid. Tightly cover the jar with a lid and give it a good shake to distribute the ingredients.
Step 4: Let the onions pickle. Allow the onions to sit at room temperature for 30-60 minutes to pickle and develop flavor.
Tips for Success
- Choose a fresh red onion. Select a fresh, firm red onion and avoid any that are beginning to show signs of spoilage.
- Slice the onion uniformly. Using a sharp knife or mandoline can help you make consistent slices across the onion.
- Pack tightly. Pack the sliced onions tightly into the jar to minimize air pockets and ensure that they're fully submerged in the pickling liquid.
- Don't boil the brine. If the brining liquid gets too hot, you might end up with soft or mushy pickled onions.
- Label and date the jars. Don't forget to label your jar with the date so you know how long you have to enjoy your balsamic pickled red onions.
Storage
Store pickled red onions in a sealed glass jar for up to one month in the refrigerator.
They'll likely stay good longer than this, but the texture and flavor will be best within the first few weeks after pickling.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Pickle Recipes
📖 Recipe
Balsamic Pickled Onions
Equipment
Ingredients
- 1 small red onion thinly sliced
- ½ cup balsamic vinegar
- ½ cup water
- 2 tablespoons pure maple syrup
- 1 tablespoon kosher salt
Instructions
- Peel and thinly slice the red onion into half circles, about ⅛-inch thick. Separate the onion pieces and pack them tightly into a 16-ounce glass jar, leaving about an inch of space at the top.1 small red onion
- In a small saucepan, whisk together the balsamic vinegar, water, maple syrup, and kosher salt. Heat the mixture over medium heat until it's steaming hot and just about to simmer.½ cup balsamic vinegar, ½ cup water, 2 tablespoons pure maple syrup, 1 tablespoon kosher salt
- Pour the hot pickling liquid over the onions in the glass jar, leaving about ½-inch of space at the top. Use a spoon to press the onions down so they're completely submerged in the liquid.
- Tightly cover the jar with a lid and give it a good shake to distribute the ingredients.
- Allow the onions to sit at room temperature for 30-60 minutes to pickle and develop flavor.
- Once pickled, you can use the onions immediately or refrigerate them for up to one month. Don't forget to label and date the jar!
Notes
- Storage: Store onions in a sealed jar in the refrigerator for up to one month.
Comments
No Comments