Balsamic Vinegar Pickled Onions
These balsamic vinegar pickled onions taste like traditional pickled red onions with a Mediterranean twist. They are amazing on salads and wraps.
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Servings: 4
Ingredients
- 2 medium red onions
For the vinegar brine
- ⅔ cup (160 ml) balsamic vinegar
- ⅔ cup (160 ml) water
- 1 tablespoon sugar
- ½ teaspoon salt
Herbs and spices
- 1 teaspoon dried oregano
- ¼ teaspoon black peppercorns
- ¼ teaspoon fennel seeds optional
- ¼ teaspoon red pepper flakes optional
- 1 sprig fresh oregano optional
Instructions
- Add the balsamic vinegar, water, salt, and sugar to a small saucepan. Heat over medium heat until the salt and sugar have completely dissolved.
- Slice the red onion very thinly with a sharp knife or a mandoline.
- Add the sliced onions, dried oregano, black peppercorns, fennel seeds, red pepper flakes, and fresh oregano (if using) to a clean glass jar. Pour the warm vinegar brine on top and close the jar with a lid. Let it come to room temperature.
- Place in the refrigerator overnight or at least 20 minutes before serving.
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Notes
- You can store these pickled onions in the refrigerator in an airtight container for 14 days.
- Use on salads, such as this Mediterranean tomato cucumber salad, sandwiches, and wraps.
- Always make sure the onions are completely covered in vinegar brine. Onion pieces that were not submerged in vinegar are prone to bacterial growth.
- If they feel slimy or if some onions were not covered with pickling liquid, it's best to throw them out.
Nutrition
Calories: 63kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Fiber: 1g | Sugar: 11g
Equipment
- 16-ounces Weck jars 500 ml
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