Bahārāt-spiced pickled onions
These pickled onions are infused with a blend of aromatic Middle Eastern spices that include cinnamon, black lime, cardamom, and cloves, giving them a warm and complex flavour profile. They are the perfect addition to sandwiches, wraps and salads. Try this simple recipe and take your taste buds on a Camelēr flavour adventure.
10' + 90' '
preparation & cooking time
12
serve
BAHĀRĀT
spice
Ingredients
- 3 Red onions, thinly sliced
- 300 ml Apple cider vinegar
- 4 TBSP Maple syrup or honey
- 1 TBSP Sea salt, ground
- 1 tsp Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº.
Method
- In a small saucepan, combine vinegar, maple syrup or honey, salt, and Bahārāt spices. Bring the mixture to a gentle simmer over medium heat. After 1 minute, check the salt has dissolved and remove it from the heat and set it aside.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. Once cooled enough to handle, pack the onion rings into a 500g sterilised jar then carefully pour the vinegar mixture into the jar over the onions.
- Cool then seal the jar and allow to pickle for at least 2 hours before serving.
- Best served with our lamb shawarma recipe.