Pickled Onions - Texture, Flavor, and Color
Pickled red onion slices have an addicting texture—tender, with a fresh crunchy bite. They are juicy with brine, adding bright acidity, subtle sweetness, and a brilliant splash of color to any dish. Pickled onions will add a flavor burst to anything from burgers to biryanis, daals, tacos, sandwiches, wraps, and salads. That deep magenta pink looks so pretty on the plate! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Do you like traditional Indian pickles? Do try Mom’s Mango Pickle Recipe.
Pantry Friendly Recipe
Only a few pantry staples are needed for this recipe to make multiple batches and the ingredients themselves are inexpensive. Once you try these pickled onions, you’ll never want to go without them! While I wouldn’t recommend using leftover brine to make a new batch, you can use it where you would regular vinegar. Keep it refrigerated and try using it the next time you make a vinaigrette for salad! And if you love homemade pickles do try my Pickled Jalapeño Recipe!
Ingredients
Red Onion - Red onion naturally adds a gorgeous magenta color to the pickles. In India, beets are also added for color but find the red onions available in US grocery stores to be just perfect for this recipe. Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like Spices - coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste. Sugar and Salt- I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors
How to Make Pickled Onions
Start by making the quick brine. Add water, vinegar, sugar, and salt to a small saucepan along with the whole spices and cook just until the sugar dissolves.
Next, thinly slice onions and place them in a glass mason jar Pour the brine over the onions and allow it to come to room temperature before refrigerating
Once the pickles are at room temperature close the jar and refrigerate for at least 30 minutes before serving.
What to Serve With
These crunchy-tangy pickled onions can be paired with SO many dishes. Here are some ideas: Indian Dishes: Butter Chicken, Paneer Butter Masala, Tandoori Chicken, Roasted Tandoori Cauliflower, Tandoori Salmon, Dal Makhani, or BiryaniTacos: Chicken Tinga Tacos, Roasted Cauliflower Tacos, or Blackened Fish Tacos Burgers: Masala Chickpea Burgers, Spicy Salmon Burgers, Black Bean Sweet Potato Burgers, Chicken Masala BurgersWraps and Sandwiches: Spicy Tofu Wraps, Tandoori Chicken Lettuce Wraps, Pulled Butter Chicken Sandwich, Paneer Kathi Rolls, Chicken Kathi Rolls, or Bombay Sandwich
So Easy
This is the most unfussy recipe with the biggest payoff. Simply make the brine, slice the onions, add to a jar, cool, close, and refrigerate. Using a mandoline to slice the onions makes this process even faster! There’s no need to pre-boil the onions and there is no canning involved. Quick pickles are ready to enjoy in an hour and can last for up to 3 weeks in the fridge.
Storing Pickled Onions
Store the pickled onions refrigerated in an airtight glass jar for 2 to 3 weeks.
Recipe
