Cinnamon-spiced pickled onions: a warmer take on the jar you already keep

A plain quick pickled onion is a workhorse. This version takes the same idea and warms it with cinnamon and dill steeped right into the brine, which changes what it wants to sit next to. It leans toward roasted squash, poultry, and anything else that already carries a little warmth.

The brine here is boiling water poured over sliced onion with vinegar and cinnamon, no cooking required beyond that single pour. The onion softens and takes on color while the spice steeps in.

AIP note: the original brine calls for white wine vinegar, which is alcohol-derived and sits outside strict elimination. Apple cider vinegar swaps in cleanly here for all of it.

Ingredients

• 2 large red onions, thinly sliced
• 1.25 cups apple cider vinegar (in place of white wine vinegar)
• 1/2 cup boiling water
• 1 tsp ground cinnamon
• 1 tsp dried dill
• 1 tsp sea salt

Method

Layer the sliced onion into a jar.

Whisk the apple cider vinegar, cinnamon, dill, and salt together, then pour in the boiling water and whisk again until the salt dissolves.

Pour the warm brine over the onion, pressing gently so the slices are submerged. Let it cool to room temperature, then lid and refrigerate.

Ready after about an hour, best after a full day, and keeps 2 weeks refrigerated.

How to use it

• Alongside roasted butternut squash or sweet potato
• Piled onto roast chicken or turkey
• Stirred through a fall grain-free grain bowl for acid and warmth

*Adapted from autoimmunewellness.com by Kelsey McReynolds*