Garam Masala No Cook Pickled Onions

Easy Garam Masala Quick Pickled Onions (No cook and lovely for DIY gift giving!) - These can be eaten plain, served on sandwiches, or served as part of a liver pate combination platter. -- The Nourishing Gourmet
This five-minute project produces the tangy pickled onions flavored with the warmth of garam masala – a spice mix that uses cinnamon, nutmeg, cumin and a variety of other spices. It’s delightful, and it makes a great DIY gift!

I like to eat them plain, put them on sandwiches (try it with my homemade chicken lunchmeat!), or served with this favorite liver pate recipe. In fact, I first made this recipe to go with this liver pate. This last Thanksgiving, we served it with these onions and fig jam. Sublime. It was gobbled down quickly by all. This is a variation of the pickled onion recipe I have in my cookbook, Ladled: Nourishing Soups for all Seasons.

Now I am making up some to give as gifts! Not all appreciate and adore the Christmas sweet treats generally given – this recipe is a great option for the savory loving friend. Give it with a list of ways to use it, and the recipe, if you please. For gift giving, you could use (affiliate links)  a cute canning jar  or a flip lid jar .

For other Christmas worthy ideas, check out the 12 Days of Christmas series we have going on! So far we have Chai Eggnog, DIY Mint Chocolate Lip Balm, and Sweet and Spicy Candied Nuts.

Garam Masala No Cook Pickled Onions

Ingredients: 

  • 1 large onion, peeled and thinly sliced
  • 1 cup water (filtered)
  • ½ cup raw apple cider vinegar
  • 15 cloves, optional (but they look beautiful)
  • 1 teaspoon garam masala *
  • 1/4 cup coconut sugar
  • 1 ½ teaspoon unrefined salt

Directions:

1. Place the onions in a jar. Mix the rest of the ingredients together until dissolved. Pour over onions. Seal and place in the refrigerator.

2. Serve at earliest three hours later. Will keep several hours, but are best consumed within the first week.

Notes on Recipe: If I am serving these within the first couple of hours of making them, I will up the garam masala a bit. It will get really strong, though, after 24 hours, so the longer you plan on keeping them, the scanter you should be on the garam masala. I tested this with a plain yellow onion, but sweet or red onions would be delicious.

Garam Masala No Cook Pickled Onions
 
 
Ingredients
  • 1 large onion, peeled and thinly sliced
  • 1 cup water (filtered)
  • ½ cup raw apple cider vinegar
  • 15 cloves, optional (but they look beautiful)
  • 1 teaspoon garam masala *
  • ¼ cup coconut sugar
  • 1 ½ teaspoon unrefined salt
Instructions
  1. Place the onions in a jar. Mix the rest of the ingredients together until dissolved. Pour over onions. Seal and place in the refrigerator.
  2. Serve at earliest three hours later. Will keep several hours, but are best consumed within the first week.
Notes
If I am serving these within the first couple of hours of making them, I will up the garam masala a bit. It will get really strong, though, after 24 hours, so the longer you plan on keeping them, the scanter you should be on the garam masala. I tested this with a plain yellow onion, but sweet or red onions would be delicious.

 

The following two tabs change content below.
I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *