This recipe for pickled balsamic and rosemary onions has the perfect mix of sweetness and tartness with the subtle flavor of rosemary.
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These pickled onions will pair perfectly with grilled steak, chicken or mushrooms and is a great way to use up excess onions from the garden.
This recipe is both gluten and dairy free as long as you use a traditional balsamic vinegar.
Makes 1 x 1 Pint (500ml) Jar
Continue reading for a guide to sterilizing jars and money saving tips. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Servings: 10 Servings
If you love the flavor of balsamic then you will enjoy these roasted rosemary onion pickles.
23 oz. (650g) Small Onions 1 Tbsp. Olive Oil 4 Sprigs Fresh Rosemary 1 Cup Balsamic Vinegar ½ to 1 Cup Balsamic Vinegar Extra
First place the onions in a large bowl then cover with boiling water. Leave for a few minutes then drain. This will make it easier to peel off the skins. Place the peeled onions on a lined or non-stick baking tray. Drizzle the olive oil over the onions then toss to coat. Place the 4 sprigs of rosemary on top of the onions then bake in a preheated oven 350ºF (180ºC) for 45 minutes or until the onions are soft. Place 1 cup of balsamic vinegar in a saucepan then bring to a simmer. Cook until it reduces by half. This will only take a few minutes. Add the onions and rosemary stalks to the reduced balsamic vinegar then cook a few minutes more until the onions are sticky. Remove the rosemary stalks. Place in a hot sterilized jar then cover with the extra balsamic vinegar leaving ¼ inch (5mm) headspace at the top. Secure the lid then process in a hot water bath for 10 minutes.The jars must sit on a rack in the saucepan and the water level should be above the top of the jars, preferably an inch above. Remove from the water then leave to cool. Label with the date then store in a cool, dark place for at least 2 weeks to mature. It will keep for up to 2 years. Store in the fridge after opening.
The rosemary can be replaced with fresh thyme.
Large onions can be used. Simply quarter before roasting.
Use a vinegar proof lid for pickles or the lid may rust.
Nutrition Facts Pickled Balsamic and Rosemary Onions
Serves: 10 Servings
Amount Per Serving 1 Portion Calories 61 kcal % Daily Value* Total Fat 1.43 g 2.2% Saturated Fat 0.222 g 1.1% Trans Fat 0g Cholesterol 0 mg 0 Sodium 9 mg 0.4% Total Carbohydrate 10.49 g 3.5% Dietary Fiber 1.1 g 4.4% Sugars 6.58 g Protein 0.85 g Vitamin A 9 IU Vitamin C 4.9 mg Calcium 23 mg Iron 0.35 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
Are you looking for more canning recipes? Try these recipes for Old Fashioned Bread and Butter Pickles, Sweet Chilli Sauce or The Easy Way to Make Sauerkraut.
Don’t have a water bath canner? This quality Water Bath Canner from Roots and Branches has a temperature indicator to take out the guesswork and is great value on Amazon. (Paid link)
Sterilizing Jars and Lids
Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water until the level is above the jars. Place the lids in the water then bring to a boil.
Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars. Place jars and lids on a baking tray then place in a preheated oven at least 215°F (100°C) until ready to fill.
This value pack of 24 Ball Pint Canning Jars have a convenient measurement mark on the side and are great value. (Paid link)
Saving Money Onions
You can buy onions when you see them on special for this recipe however it is cheaper to grow your own. They are easy to grow from seed with planting in the fall (autumn) in warmer areas or in the spring in cooler climates. See this guide to Growing Onions for more information.
This is a good canning recipe to use up small onions from the garden. Sometimes onions will grow at different rates and you may want to clear the area for your next crop. Adverse weather conditions may also mean you need to harvest your onions early. Whatever the reason this is a great way to enjoy them in the months to come.
Balsamic vinegar is more expensive than other types of vinegar however money can be saved by purchasing in bulk especially when you see the bulk packs on special. It is wonderful reduced down then drizzled over salads or even fruit. Balsamic vinegar will store for up to 3 years as long as you have an airtight lid and keep it in a cool dark place.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
Do you love preserving? Try this guide to Food Preservation or get more out of your home with this Homesteading guide.
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