Quick Pickled Red Onions Recipe – Coriander & Peppercorn Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Pickled Red Onions Recipe – Coriander & Peppercorn Flavors

Hey everyone! I’m so excited to share this recipe with you – it’s for quick pickled red onions, and honestly, they’re a game changer. I first stumbled upon a version of these at a little cafe, and I’ve been hooked ever since. They add such a vibrant pop of color and flavor to everything. Seriously, everything! And the best part? They’re ridiculously easy to make. Let’s get pickling!

Why You’ll Love This Recipe

These aren’t your grandma’s pickles (though, with all due respect to grandmas and their pickles!). These quick pickled red onions are tangy, slightly sweet, and have a lovely warmth from the coriander and peppercorns. They’re ready in under 15 minutes, and they’ll brighten up tacos, sandwiches, salads, chaat, or even just a simple plate of dal-chawal. Trust me, once you start making these, you won’t stop!

Ingredients

Here’s what you’ll need to whip up a batch:

• 1 large red onion
• ½ cup white vinegar (about 120ml)
• ½ cup water (about 120ml)
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon kosher salt (about 6g)
• 1 teaspoon sugar (about 4g)

Ingredient Notes

Let’s talk ingredients for a sec. Using a good quality red onion is key – you want one that’s firm and vibrant in color.

Now, about those spices! I love the combination of coriander seeds and black peppercorns. They add such a unique, fragrant warmth that really elevates these pickles. Don’t skimp on them! You can lightly toast the coriander seeds in a dry pan for extra flavour, but it’s not essential.

And finally, kosher salt. It really does make a difference! It dissolves beautifully and doesn’t have the metallic taste that some table salts can have. If you absolutely don’t have kosher salt, you can use table salt, but reduce the amount slightly – about ¾ teaspoon.

Step-By-Step Instructions

Okay, let’s get cooking! It’s super simple, I promise.

1. First, in a small saucepan, combine the water, white vinegar, black peppercorns, coriander seeds, kosher salt, and sugar. Heat it over medium heat, stirring until the sugar is completely dissolved. You’ll see the brine come together – it smells amazing already!
2. While the brine is heating up, let’s tackle the onion. Thinly slice the red onion. A mandoline is fantastic for this, but a sharp knife works just fine too. You want nice, even slices for the best texture.
3. Now, place those beautiful onion slices into a clean glass mason jar. I like to use a pint-sized jar, but any clean jar will do.
4. Carefully pour the warm brine over the onions, making sure they are completely submerged. This is important for even pickling!
5. Let the mixture cool to room temperature before sealing the jar. This prevents condensation from forming inside.
6. Finally, refrigerate for at least 30 minutes before serving. But honestly? They taste even better after a few hours, or even overnight! They’ll keep refrigerated for up to 3 weeks.

Expert Tips

Here are a few little things I’ve learned along the way:

• Don’t be afraid to play with the brine ratio! If you like things extra tangy, add a splash more vinegar.
• Make sure your jar is scrupulously clean. This helps prevent spoilage.
• For a quicker pickle, you can use warm vinegar instead of heating the brine.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: If you like a little more heat, add a pinch of red pepper flakes or a few extra peppercorns.
• Festival Adaptations: These are amazing as a condiment during Diwali or other festive meals. They add a lovely zing to samosas, pakoras, and all the other goodies! My family always requests them.
• Storage: To extend the shelf life, ensure the onions are fully submerged in the brine and the jar is properly sealed.

Serving Suggestions

Okay, this is the fun part! Where can you use these glorious pickled onions?

• Tacos and burritos – a must!
• Sandwiches and burgers – they add a fantastic crunch and tang.
• Salads – they’re a great addition to green salads or grain bowls.
• Indian snacks like chaat, samosas, and pakoras.
• Alongside dal-chawal for a flavour boost.
• Even on top of avocado toast!

Storage Instructions

Keep your pickled red onions refrigerated in an airtight container for up to 3 weeks. Make sure the onions are always submerged in the brine to maintain their crispness and flavour.

FAQs

Let’s answer some common questions:

1. Can I use a different type of vinegar?

You can! Apple cider vinegar or rice vinegar would also work well, but they’ll give a slightly different flavour profile.

2. What if I don’t have kosher salt? Can I use table salt?

Yes, you can use table salt, but use a little less – about ¾ teaspoon instead of 1 teaspoon.

3. How do I ensure the onions stay crisp?

Make sure the onions are fully submerged in the brine and stored in the refrigerator.

4. Can these pickled onions be canned for long-term storage?

While possible, this recipe is designed for refrigerator pickling. Canning requires specific procedures to ensure safety.

5. What are some other spices I can add to the brine?

Get creative! Mustard seeds, bay leaves, or a clove of garlic would all be delicious additions.