Description
Quick-pickled red onions add a vibrant zing to any Indian meal.
Perfect with rich curries or tandoori snacks.
Ingredients
Units
- 15-20 small red onions or shallots
- 1 tsp white vinegar or apple cider or balsamic vinegar
- 1/4 cup water
- 1/4 tsp salt or as required
Instructions
- Peel and rinse the onions.
- Place all the onions in a glass, ceramic, or other non-reactive jar.
- Add vinegar, water, and salt to the onions.
- Shake the jar.
- Let the onions sit in the vinegar-salt solution for 2-3 days, shaking the jar 2-3 times per day.
- Refrigerate the pickled onions after 2-3 days.
- Serve the pickled onions with any Indian main course.
Notes
- For a milder flavor, use less vinegar or a sweeter vinegar like apple cider vinegar.
- Thinly slicing the onions will reduce pickling time and result in a more tender texture.
- Store pickled onions in the refrigerator for up to 2 weeks for optimal flavor and crispness.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1
- Sodium: 100
- Carbohydrates: 4
- Fiber: 1