Balsamic Pickled Onions

Nov 15, 2014 by

Have to confess I have never pickled onions before but when a Twitter pal, Sian offered to send me a recipe, I decided to have a go. She had got the recipe via Twitter as well but couldn’t remember from whom.

I used a mixture of banana shallots, small round shallots and small red onions but pearl onions would be perfect as well. It’s adds a bit of interest to have different shapes, sizes and colours particularly if you want to give a jar as a Christmas present.

The recipe was for a 1kg of onions so as I had just over 600g I reduced it proportionately.

600g onions
200g salt

Skin the onions and put in a bowl. Use table salt and pour it over the onions. Leave overnight. This removes moisture from the onions.

Next day rinse the onions and drain them.

To make the pickle
500ml Balsamic vinegar
180g sugar
1 red chilli chopped
1 teasp black peppercorns
1 teasp allspice berries
3 bay leaves

Mix the pickle ingredients and bring to the boil and reduce by approximately half.

Put the onions into clean, sterilised jars and pour the pickle over. Allow to cool. Put lids on and leave for a few weeks. If you make them now they should be ready to enjoy with a good Cheddar for Christmas.

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  1. I'm dying to taste them. The smell is amazing 😉

  2. Lynn

    Definitely going to give this a try – what's not to like?

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