Homemade balsamic pickled onions with chilli and thyme

Take your next platter to a whole new level with this homemade pickled onion recipe. Easy to master and even easier to eat, these onions go down a treat with sandwiches, cheese and crackers or on a ploughman's platter.

By Jo Wilcox
  • 10 mins preparation
  • 5 mins cooking
  • 24 hrs marinating
  • Makes 2
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  • 10-12 baby onions
  • 1/2 cup rock salt
  • 1 cup balsamic vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 red chilli
  • 2-3 sprigs fresh thyme


  • 1
    Peel the onions and cut the larger ones in half.
  • 2
    Sprinkle salt over the onions, cover and leave overnight.
  • 3
    Pour balsamic vinegar into a saucepan and add the water.
  • 4
    Stir in the sugar and heat until the sugar has dissolved and the liquid is almost simmering.
  • 5
    Rinse the onions and drain well.
  • 6
    Slice and deseed the chilli.
  • 7
    Arrange the onions, thyme and chilli slices in jars.
  • 8
    Cover onions with hot pickling liquid and seal with lid. When cool, refrigerate for at least 3-4 days (ideally 1 week) before eating. Onions will keep for up to 1 month in fridge.
  • 9
    Serve the onions with cheese and crackers, sliced in sandwiches or as part of a tasty ploughman’s platter.


  • Makes 2 medium jars.

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