Cinnamon & Spice Pickled Onions
Delicious added to a roast beef or turkey sandwich, Cinnamon & Spice Pickled Onions are an easy condiment to make at home.
By the way, if you’ve never pickled at home before, these onions are a great place to start!
Begin by toasting aromatics. In a pan over medium high heat, toast 12 each peppercorns and cloves, and 1 cinnamon stick. Move them to not burn them!
To the fragrant spices, add 1 cup apple cider vinegar, 1/2 cup lime juice, 3 to 4 tablespoons sugar and a tablespoon of Kosher salt.
Add thinly sliced onion to a jar with a tight fitting lid. Make a ‘hole’ in the center of the onions and add the cinnamon stick. Pour in the liquid.
Put the lid on tightly after allowing the jar to cool for about 10 minutes. Refrigerate for at least 1 hour before serving.
Add extra cloves or even Star Anise if you like. I pop in a bay leaf! Cinnamon and Spice Pickled Onions will keep in the fridge for up to 2 weeks.
Serve on sandwiches and salads as well as tacos and quesadillas. I like to eat them on a roast beef club!
Find the recipe for Cinnamon and Spice Pickled Onions on Not Entirely Average.
Large Red Onion
Stick Cinnamon
12 whole
Black Peppercorns
12 whole
3 to 5 tablespoons
1/2 teaspoon
Kosher Salt
1 cup, unfiltered
Apple Cider Vinegar
1/2 cup
Lime Juice
8 ounce capacity
Jar With Tight-fitting Lid
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.