Quick Pickled Red Onions

Quick Pickled Red Onion Recipe

Serve these among the accoutrement 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. 


2 medium red onions, halved and thinly sliced

2 Cinnamon Sticks

6 whole Cloves

Pinch Crushed Red Pepper

1 cup Green Apple Balsamic

1/2 cup sugar

1 tablespoon kosher salt


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. 

In a pan set over medium heat, toast cinnamon, cloves and the red pepper flakes until fragrant--about 2 minutes.

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. Allow to come to room temp then refrigerate. Use within 7 days.

Suggested Recipes:

Baja Fish Tacos

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