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



  • 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.   




  1. 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.
  2. 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.
  3. Cool then seal the jar and allow to pickle for at least 2 hours before serving.
  4. Best served with our lamb shawarma recipe
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