Recipe: Balsamic Pickled Onions
by Robyn Mason
on Mar 21 2025
Master the art of pickling onions in balsamic vinegar with this easy step-by-step recipe! These pickled onions go down a treat with sandwiches, cheese and crackers or on a ploughman's platter.
Ingredients
- 750g onions or shallots, peeled
- 300ml Malt Vinegar
- 200ml Balsamic Vinegar
- 1 Tablespoon Pickling Spices (or your chosen spices)
- 1 Tablespoon Salt
- 2 Tablespoons Sugar
- 1 Litre Jar
- 1 Tablespoon Sugar (Optional)
Method
- Place your peeled onions in a bowl, sprinkle over some salt and leave covered for 24 hours. This process helps them stay crunchy.
- In a saucepan, bring your vinegar, salt, sugar and spices to a boil to make your pickling liquid.
- Rinse your onions, dry with kitchen paper and spoon them into sterilised jars. If you have any leftover spices, you can add them at this stage if desired.
- Pour the hot vinegar into the jars, making sure your onions are completely covered.
- Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place.
- We recommend waiting at least 2 weeks before eating.
Consume within 3 months