This recipe for pickled balsamic and rosemary onions has the perfect mix of sweetness and tartness with the subtle flavor of rosemary.
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.
*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.
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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.
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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.
To Print or Save this recipe for Pickled Balsamic and Rosemary Onions, click the button below for the PDF file.
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