Garam Masala No Cook Pickled Onions
  • 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
  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.
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.
Recipe by The Nourishing Gourmet at