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an overhead photo of an open jar of Cinnamon and Spice Pickled Onions

Cinnamon and Spice Pickled Onions

Jenny from Not Entirely Average
Onions pickled with exceptional spices such as cinnamon and cloves can best be described as tangy, sweet, and crunchy all at the same time. These are KILLER on burgers!
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Prep Time 10 mins
Cook Time 5 mins
Chilling 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 12 servings per 8 ounce jar
Calories 23 kcal


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    Rule: 1 Cinnamon stick per jar. So, if using 1 large onion divided between 2 jars, you will use 2 cinnamon sticks.

      Ingredients for Cinnamon and Spice Pickled Onions

      • 1 large red onion halved and thinly sliced
      • stick cinnamon 1 stick per jar
      • 12 whole cloves
      • 12 black peppercorns
      • 3 tablespoons sugar begin with 3; taste and add if necessary
      • 1/2 teaspoon Kosher salt
      • 1 cup apple cider vinegar with Mother, I use Braggs exclusively
      • 1/2 cup lime juice

      optional additional ingredients

      • star anise
      • garlic cloves smashed but left intact
      • mustard seed
      • bay leaf
      • fresh ginger
      • red pepper flakes
      • cumin seeds


      The Method

      • Begin by slicing the onions very thin. If you have a mandolin, this is the perfect use for it. Add the sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Drain after 45 seconds. Stuff the onions to glass jars or a food safe glass container with lid.
      • Toast cinnamon, cloves, and peppercorns (and any additional spices you desire) until fragrant in a small saucepan over medium heat, 3 to 5 minutes. Watch carefully and move the spices around in the pan, as the high heat will scorch them. Off the heat. Whisk in the vinegar, lime juice, 3 tablespoons of the sugar, and salt.
      • Bring to a simmer and cook until the sugar and salt have dissolved, about 1 to 2 minutes. Taste for sweetness then add more sugar as needed. I used 5 tablespoons in my batch.
      • Remove the cinnamon stick(s). Using the handle of a spoon, poke a hole amidst the onions to be able to insert the cinnamon stick down into. Pour brine and spice mixture over the onions. Fill to the top of the jar(s). Tap to loosen any air bubbles trapped in the onions. Allow to stand at room temperature until cooled, about 10 to 15 minutes. Place lid on jar and refrigerate for at least 1 hour and up to 2 weeks.


      Serving: 1gCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 99mgPotassium: 40mgFiber: 1gSugar: 4gVitamin A: 5IUVitamin C: 4mgCalcium: 6mgIron: 1mg
      Keyword flash pickled, no canning, onion, pickle, pickles