Pickled onions are a staple favorite of a lot of dive bars. The intense taste is not for the faint of heart. For those who enjoy the intense flavor of pickled onion, however, they’re an absolute delight. The problem is that the ones you get in a bar aren’t always maximally awesome. The good news is they’re an easy snack to make yourself at home, with plenty of room for experimentation!
How do I get started pickling onions?
When you get started with pickling onions, there are a number of factors you need to consider. What kind of onion do you want to use? You can pickle spring onions (shallots as they’re often called), red onions, white onions, anything. It all depends on what you like!
You might also be wondering what ingredients to use for the brine. Vinegar is, of course, an essential ingredient, but what spices will you add? Again, that’s your choice!
This post will focus on using balsamic vinegar in combination with a selection of other ingredients and onion varieties.
Balsamic Pickled Shallots
To make balsamic pickled shallots, you will need the following:
- 3 lbs (about 1 and a half kg) of shallots
- 1 liter white wine vinegar
- 150 ml olive oil
- 600 ml water
- 5 oz caster sugar
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 2 basil leaves
- 100 ml balsamic vinegar.
Take the shallots (you can also use pearl onions for this) and pour a pot of boiling water over them. Let them stand a minute and then drain them. When they’re cool enough to handle, turn on your kitchen radio for some sweet tunes and begin peeling them.
When you’ve finished peeling, and busting out a few moves (it’s okay, I won’t tell), set the shallots aside. Pour all of the ingredients, except the balsamic vinegar, into a large saucepan. Bring it to boil and then lower the heat, allowing the mix to simmer for about 3 minutes.
Carefully add in the shallots and allow to simmer for a further 8 minutes, or until they’re tender. Scoop the shallots and basil leaves into a jar, or jars, depending on the size. Boil the remaining liquid at a high heat for a further 5 minutes. Turn the heat off and stir in the balsamic vinegar. Then, pour the liquid over the shallots until covered and leave for at least 3 days. They’ll keep for a good 3 months.
Do you cook in big batches? Click here to learn which containers are best for freezing leftovers.
Balsamic Pickled Onions
For this one, you’ll need:
- 2 pounds (about 1 kg) of pearl onions
- 2 oz salt
- a large cinnamon stick
- 1 tablespoon of pickling spices (available at most convenience stores)
- 850 ml malt vinegar
- 300 ml balsamic vinegar
- 3 tablespoons honey
Peel the onions and place them in a bowl. Cover them with water and the salt and leave it for 24 hours. Next, take a piece of muslin and fill it with the cinnamon sticks and pickling spices.
Place the muslin bundle in a stainless steel pot with the malt vinegar. Bring this to boil and then allow to infuse, covered, for 12 hours. Then, stir in the balsamic vinegar and honey.
Drain the onions and rinse them thoroughly with cold water. Once clean, put them in sterilized jars. Pour in the spice-infused mixture until the onions are submerged.
Store them in a cool, dark place for at least 2 weeks. These pickles will also last you about 3 months.
Mason jars are for more than just pickling. Find out which mason jars are also great for juicing!
Balsamic Pickled Red Onions
Balsamic pickled red onions are a little sweeter than the previous two, but absolutely delicious. To make these, you’ll need:
- 1 large red onion (about 3/4 of a pound)
- 3 tablespoons balsamic vinegar
- A tablespoon or two of agave nectar, light honey, or sugar
- ¼ teaspoon of salt.
Boil a kettle of water and slice the onion thinly, placing it in a colander when you’ve done so. In a bowl big enough to fit the onion slices, mix the balsamic vinegar, sweetener, salt and whisk.
Pour the boiling water over the onion and shake dry. It’s okay if a bit of the water still clings to the onion. Add the onion to the brine and stir it in until coated sufficiently. You should leave the onion coated like this for a day or two, stirring occasionally, stored in a sterile jar.
Store food for longer by using a pressure canner. My article on the best pressure canner for beginners will help you get started!
If you want to enhance or alter the flavors, add a bit of fennel to the mix for the first few hours of pickling and remove thereafter. Otherwise, enjoy as is.
More great recipes!
For more easy recipes, see this post on how to make pickled eggs, fast! You might also like this post on how to clean and cut Brussels sprouts.