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Balsamic Pickled Onions | Home Farmer Mag

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Balsamic Pickled Onions

Onions pickled in a solution of spiced and balsamic vinegar take on a truly mellow flavour; but don’t be fooled – this recipe for balsamic pickled onions makes sure they come with all the attitude of traditional pickled onions when it comes to handling a ploughman’s lunch! You can buy picking spices in sachets or make your own.

See also

Pickled Beetroot

Pickling Spices

INGREDIENTS
  • 900g (2lb) small (or pickling) onions, peeled
  • 50g (2oz) salt
  • 1 large cinnamon stick, broken into pieces
  • 1 tbsp pickling spices
  • 850ml (1½ pints) malt vinegar
  • 300ml (½ pint) balsamic vinegar
  • 3 tbsp honey
METHOD

1           Place the peeled onions into a bowl, add the salt and cover with water, then leave to stand for 24 hours.

2           Tie up the cinnamon and pickling spices in some muslin and place in a stainless steel saucepan with the malt vinegar.

3           Bring to the boil, then remove from the heat, cover and leave to infuse for 12 hours.

4           After 12 hours, stir in the balsamic vinegar and honey.

5           Drain the onions, rinse with cold water, then pack them into sterilised jars.

6           Pour over enough mixture to cover the onions completely, then store in a cool, dark place for 2 weeks or more before eating.

Posted in: Making Preserves

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

2 Comments on "Balsamic Pickled Onions | Home Farmer Mag"

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  1. Linda Rodgers says:

    I am so frustrated !!!
    Every time I need to refresh the recipe page for balsamic onions, I am faced with the “subscribe” page, which is impossible to dismiss and I have to do the whole navigate to the recipe thing again. I’m not a baker, I don’t want to know about making cakes, I’m strictly savoury.
    I won’t use this site again

    • Ruth Tott says:

      Hi Linda. sorry about the annoying pop-up. You can get rid of it very easily by clicking on the cross, top right hand corner of the panel. Ruth

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