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!
1
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.
2
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.
3
Put the lid on tightly after allowing the jar to cool for about 10 minutes. Refrigerate for at least 1 hour before serving.
4
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
1
Stick Cinnamon
12 whole
Black Peppercorns
12 whole
Cloves
3 to 5 tablespoons
Sugar
1/2 teaspoon
Kosher Salt
1 cup, unfiltered
Apple Cider Vinegar
1/2 cup
Lime Juice
8 ounce capacity
Jar With Tight-fitting Lid
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