Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
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
1largered onionhalved and thinly sliced
stickcinnamon1 stick per jar
3tablespoonssugarbegin with 3; taste and add if necessary
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.