Onion Essentials: Maple/Cider Pickled Onions

Andy Anderson !


These are not your typical pickled onions, mainly because most of those recipes call for pickle juice, and mine uses apple cider vinegar, and honey. The results give you an onion with a very earthy/sweet taste that is ideal for things like soups and stews.

So, you ready… Let’s get into the kitchen.


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10 Min
10 Min
Stove Top



  • 1 c
    apple cider vinegar
  • 1/2 c
  • 1/2 c
    maple syrup
  • 1/4 tsp
    black pepper, freshly ground
  • 1 large
    yellow onion
  • 1 medium
    cinnamon stick

How to Make Onion Essentials: Maple/Cider Pickled Onions


  2. Gather your Ingredients (mise en place).
  3. Add all the ingredients, except the onion, into a small saucepan.
  4. Bring up to the boil, and continue to boil for 10 – 12 minutes.
  5. While the brine is boiling, cut the onion in half, pole-to-pole, and thinly slice.
  6. Place the onions, and the cinnamon stick, into a non-reactive glass jar.
  7. Remove the brine from the heat, and pour into the jar with the onions.
  8. Chef’s Tip: If the glass jar is not heat tempered, you should wait about 10 minutes for the liquid to cool a bit.
  9. Chef's Note: Seal, and wait a minimum of 3 hours before using… Ideally you want the onions and brine to get to know each other overnight.
  10. Store tightly-capped in the fridge until ready for use.
  12. These are ideal for use in soups, and stews. If the recipe calls for onions, use an equal amount of these as a replacement. Enjoy.
  13. Keep the faith, and keep cooking.

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