Balsamic Pickled Baby Red Onions

Balsamic Pickled Baby Red Onions Recipe

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Pam Ellingson


I made these on the Fourth of July because I had overcooked the tiny onions I wanted to use for my kabobs. Not wanting to waste good baby onions from the garden, I threw this together as a "relish". It is really seat of the pants cooking at its best. Just decide what you want and start adding to it.


★★★★★ 2 votes

10 Min
5 Min


  • 12-15 small
    whole red onions
  • 1/4 to 1/3 c
    inexpensive balsamic vinegar (more or less)
  • 1/4 to 1/3 c
    water, as needed
  • 1/2 tsp
    fresh thyme minced (or use pickling spice for more "pickle" taste)
  • ·
    salt and pepper to taste
  • 1/4 to 1/3 c
    brown sugar (pack or not to desired sweetness)

How to Make Balsamic Pickled Baby Red Onions


  1. Steam unpeeled onions in the microwave on high 2-4 minutes until soft but not mushy. Remove and let cool, then cut off the root end and just squeeze the bulb out of the skin. Discard skins and place bulbs in medium heatproof bowl.
  2. In small saucepan, mix remaining ingredients and bring to simmer. Simmer til sugar is disolved, then adjust taste to your liking, adding more of any of the ingredients to make more or less sweet, vinegary, spicy, etc. pour hot mixture over onions in bowl and let marinate. Best if marinated longer, but I think mine waited about an hour or two before they were served.
  3. As I said, this is not really much of a recipe, more of an afterthought. But they were good.

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