Pickled Onions

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Pickled red onion slices have an addictive 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! 

Do you like traditional Indian pickles? Do try Mom's Mango Pickle Recipe.

Ingredients

• Red Onion - Red onion naturally adds a gorgeous magenta color to the pickles. In India, beets are also added for color, but I find the red onions available in US grocery stores to be just perfect for this recipe. Using a mandolin helps ensure the onion slices are thin and consistent in size. If you don't have a mandolin, simply cut the peeled red onion in half and proceed to slice lengthwise into thin half-moons.
• Vinegar - White vinegar brings out the beautiful magenta color of the onions. 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- Picking salt is often used for canning and pickling recipes. I like to use Kosher salt, as I always have it in my kitchen. Just like pickling salt, kosher salt does not have additives or anticaking agents that help make the brine clear. You can also use sea salt or pickling salt if you have it. Since Kosher salt is less salty, you need more of it; the good ratio is 1 teaspoon sea salt to 1.25 teaspoons kosher salt. 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

What to Serve With

These crunchy-tangy pickled onions can be paired with SO many dishes. We love to serve it with North Indian curries like Butter Chicken and Paneer Butter Masala. They also make for a perfect topping on the Chicken Tinga Tacos.

Storing Pickled Onions

Keep pickled onions in an airtight glass jar in the refrigerator—they’ll stay fresh for 2 to 3 weeks. Glass jars are ideal because they can handle the warm brine, won’t stain, and won’t absorb strong smells or flavors.

It’s best not to reuse the leftover brine for a new batch, as the acidity level drops. Instead, use it like you would vinegar—it's great in salad dressings or vinaigrettes for an extra punch of flavor!