These Balsamic Pickled Onions are sweet, tangy and outrageously good! Make these onions in just minutes, and serve them on burgers, add to salads, or use to top tacos for instant flavor! This recipe is gluten-free, AIP compliant, and paleo-friendly.
I am not really an onion person. You could not convince me to eat a raw onion, even with money involved. A caramelized onion? Okay, I can do that. Mixed into stuff? I won't complain. But raw? Never. Pickled onions are the exception for me. They are sweet, tangy and tender. I cannot get enough of them, and these Balsamic Pickled Onions are other-worldly good!
Ingredient Notes & Possible Substitutions
Red Onions - Red onions are typically used in pickled onions because they have a sharper, almost spicy flavor. Other varieties of onions can be used but will yield a different flavor profile.
Balsamic Vinegar & White Vinegar - I think a mix of both white vinegar and balsamic vinegar gives these pickled onions the perfect flavor and the ideal amount of sweetness. You can substitute all of one type of vinegar, or use white wine or white balsamic vinegar for a little different flavor. Remember that balsamic vinegar is sweeter than white vinegar and you may need to adjust the recipe to taste to ensure that it is balanced if you adjust the vinegar quantities.
Honey - I love the flavor of honey paired with balsamic vinegar. Granulated sugar can also be used.
Oregano - I kept the herbs/spices simple in this recipe because I wanted to make this recipe AIP-compliant. You don't need much to make these onions super flavorful. You can add things like 1 tablespoon of peppercorns, mustard seeds or a sprinkle of any type of dried herb that you're craving.
How to Make Balsamic Pickled Onions
These Balsamic Pickled Onions are a breeze to make. Here's how to do it:
- Peel, halve, and thinly slice the red onion into about 1/16 inch slices. A mandolin is helpful but this can also be done with a simple sharp knife and cutting board.
- In a small sauce pan, heat the water, balsamic vinegar, white vinegar, and honey over low heat until it is gently simmering. Stir throughout with a rubber spatula to ensure the honey is fully dissolved. Once simmering, remove from the heat.
- Fill one 32-ounce or two 16-ounce Mason jars with the sliced onions (I like these 16-ounce jars because they have a wide mouth and attached lid). Add the sliced garlic, oregano, and sea salt to the jars and top with the hot vinegar mixture. If using two jars, try to divide the onion and liquid mixture evenly between the jars. Seal and store in the fridge for at least 1 hour, preferably overnight, before enjoying.
How to Use the Balsamic Pickled Onions
These pickled onions are so versatile and are the perfect thing to amplify flavor in so many dishes. Use them anywhere you would use regular onions. Here are some ideas:
- Pile high on to of a burger! Try using them in place of regular onions on these Avocado Bacon Burger and Fries Lettuce Wraps.
- Add a hearty spoonful to tacos. They would go great on these Paleo Carne Asada Tacos or these Chickpea and Cauliflower Tacos.
- Mix them into a salad! Try adding these balsamic pickled onions to salads like this Grilled Peach and Prosciutto Salad, this Paleo Apple Pecan Salad, or this Pomegranate and Feta Winter Salad.
- Use them to top a bowl. They would work perfectly in place of the red onion in these Mediterranean Power Bowls.
Storing Tips
Store these Balsamic Pickled Onions in an airtight container in the fridge for up to 2 weeks.
What I Love About these Balsamic Pickled Onions
These Balsamic Pickled Onions are my favorite addition to any burger, sandwich or salad to amplify flavor. Here is why I think you'll love them too:
- Quick & Easy - Making these onions requires only about 10 minutes and they will last in the fridge for up to 2 weeks.
- Versatile & Packed with Flavor - I add these sweet and tangy onions to EVERYTHING. They are especially helpful when doing the autoimmune paleo protocol because they add a little bit of spice and a lot of flavor to a sometimes, otherwise, bland diet.
- Healthy - These pickled onions are made without refined sugar and are the perfect way to add some more veggies to your day.
Recipe Tips
- Slice your onions very thinly and the onions can be enjoyed sooner! Very thinly sliced onions are ready in as little as an hour of marinating. Using a mandolin can make thinly slicing a breeze.
- Stir the vinegar mixture enough to ensure that the honey is fully dissolved before adding it to the onions.
- If your jar seals tightly, flip your jar once or twice during the first hour to make sure they onions marinate evenly. As the red onions begin to break down in the vinegar, the onions will loose their structure and sink into the liquid.
Related Recipes
📖 Recipe
Balsamic Pickled Onions
Equipment
- Knife
- Cutting board
- Sauce Pan
- Rubber Spatula
- 32-ounce or 2 16-ounce Mason jars with lids
Ingredients
- 1 Large red onion peeled and thinly sliced
- ¾ cup Filtered water
- ½ cup Balsamic vinegar
- ¼ cup White vinegar
- 3 tablespoon honey
- 1 Garlic clove thinly sliced
- ½ teaspoon Dried oregano
- ½ teaspoon Sea salt
Instructions
- Peel, halve, and thinly slice the red onion into about 1/16 inch slices.
- In a small sauce pan, heat the water, balsamic vinegar, white vinegar, and honey over low heat until it is gently simmering. Stir throughout with a rubber spatula to ensure the honey is fully dissolved. Once simmering, remove from the heat.
- Fill one 32-ounce or two 16-ounce Mason jars with the sliced onions. Add the sliced garlic, oregano, and sea salt to the jars and top with the hot vinegar mixture. If using two jars, try to divide the onion and liquid mixture evenly between the jars. Seal and store in the fridge for at least 1 hour, preferably overnight, before enjoying.
- Balsamic pickled onions can be stored in the fridge in an airtight container for up to 2 weeks.
Brenda says
Whats the recipe and method if using pickling onions?
foodbornewellness.com says
I have not tried using pickling onions in this recipe. I imagine you could cut the end, peel them and put them into the vinegar mixture whole. They might need to marinate a little longer since they would not be sliced. I would also recommend making enough balsamic vinegar solution to fully submerge the onions (the amount will depend on how many pickling or pearl onions you use but will likely require at least double the recipe since they will not pack as tightly in the jar as sliced onions).