Quick Pickled Red Onion with Middle Eastern Spices


  • 3 red onions
  • 90ml white wine vinegar
  • 90ml boiling hot water
  • 2-3 tablespoons neutral oil, such as sunflower oil
  • 2 tablespoons rock salt
  • 1 tablespoon white sugar
  • 3 tablespoons spice blend (cardamom pods, coriander seeds, cumin seeds, cinnamon, cloves, ground nutmeg, dried ginger, turmeric, chilli powder) I fell in love with this spice blend, but you can remove or add ingredients as you like


Wash and sterilize a medium jar with lid. The quickest way to do this is boil it in hot water, making sure it is fully submerged at all times. If your jar has a clip top like mine, remove rubber ring to avoid it from warping. Wipe dry and set aside.

Peal and cut onions in thin rounds or slices. Combine spices, salt and sugar. Pour half the spice mix at the bottom of the jar. Add onion. Pour the rest of the spice mix on top. Mix hot water and vinegar and add to jar, but don’t overfill it. And to finish it, add the oil, which should cover the onion completely.

Let cool completely and then store in the fridge. Please note 30g pickled onion is considered low FODMAP. Can be used as a snack, with cheese, or added to salads, pies, sandwiches. You name it!


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