Quick Pickled Red Onions
Quick Pickled Red Onions


2 medium red onions, halved and thinly sliced
2 Cinnamon Sticks
6 whole Cloves
Pinch Crushed Red Pepper
1/2 cup White Balsamic
1/2 cup [Apple Cider Vinegar]
1/2 cup sugar
1 tablespoon kosher salt

Serve these among the accoutrements on a cheese board. Top a chicken salad sandwich. Offer these as a topping on taco night. Or use these to top a burger–like our Bison Burgers. They’re a great condiment to have in the fridge.


1.Place the sliced onions in a medium bowl. Pour boiling water over the onions to cover. Allow to sit for 30 seconds then drain. Add the onions to a glass jar that leaves a little extra room.
2.In a pan set over medium heat, toast cinnamon, cloves and the red pepper flakes until fragrant--about 2 minutes.
3.Whisk in vinegar, sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Pour brine over onions.
4.Allow to come to room temp then refrigerate. Use within 7 days.

Leave a Reply

Your email address will not be published.