Balsamic Pickled Onions
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.
Servings: 16 servings
Calories: 23kcal
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.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 76mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
