Quick Pickled Pearl Onions Recipe – Green Chili & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Quick Pickled Pearl Onions Recipe – Green Chili & Spice Blend

Hey everyone! If you’re anything like me, you’re always looking for little bursts of flavor to brighten up your meals. These quick pickled pearl onions are exactly that – tangy, a little spicy, and seriously addictive. I first made these when I was craving something crunchy and flavorful to go with my Indian snacks, and they’ve been a staple ever since. They’re so easy to whip up, and honestly, they just make everything taste better. Let’s get pickling!

Why You’ll Love This Recipe

These aren’t your grandma’s overly sweet pickled onions. We’re going for a vibrant, spicy-tangy flavor profile that pairs beautifully with Indian cuisine, cheese boards, or even just straight out of the jar (no judgement!). They come together in under 30 minutes, and the bright pink hue is just so pretty. Plus, they’re a fantastic way to add a homemade touch to any gathering.

Ingredients

Here’s what you’ll need to make these delightful pickled onions:

• 8 oz red pearl onions
• 1 green chili
• 2 cups water
• 1 teaspoon kosher salt
• 0.5 cup white vinegar
• 0.5 cup water
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon kosher salt
• 2 teaspoons sugar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Red Pearl Onions

These are the stars of the show! Red pearl onions have a lovely mild flavor and hold their shape beautifully when pickled. If you can’t find red, you can use white pearl onions, but the color won’t be quite as vibrant. About 225g of pearl onions is perfect.

Green Chili Variety

I like to use a fairly mild green chili, like a Serrano, for a gentle kick. But feel free to adjust the heat to your liking! Jalapeños work well too, or even a Thai green chili if you’re feeling brave. Remember to remove the seeds for less heat.

Coriander Seeds – Regional Variations

Coriander seeds add such a lovely warmth and citrusy note. In some parts of India, people like to lightly toast the coriander seeds before using them – it really intensifies the flavor. It’s totally optional, but worth a try if you’re feeling adventurous!

Step-By-Step Instructions

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

1. First, blanch the pearl onions in boiling salted water for about 1 minute. This helps to soften them slightly and makes them easier to pickle.
2. Drain the onions and immediately rinse them with cold water to stop the cooking process. Set aside.
3. Now, let’s make the brine. In a saucepan, combine the vinegar, water, peppercorns, coriander seeds, salt, and sugar.
4. Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved. You want a nice, balanced sweet-and-sour flavor.
5. Place the blanched onions and sliced green chili into a clean glass jar.
6. Pour the warm brine over the onions, making sure they’re fully submerged.
7. Let the jar cool to room temperature, then seal it and refrigerate for at least 1 hour before serving. The longer they sit, the more flavorful they become!

Expert Tips

• Jar Sterilization: Using a sterilized jar is key for longer storage. You can sterilize it by boiling it in water for 10 minutes, or running it through a hot dishwasher cycle.
• Don’t Skip the Blanching: It really does make a difference in the texture of the onions.
• Taste as You Go: Adjust the sugar and salt in the brine to your liking. Everyone’s palate is different!

Variations

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

• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red pepper flakes for an extra kick.
• Vinegar Type Substitution: I’ve experimented with apple cider vinegar instead of white vinegar – it adds a lovely fruity note.
• Festival/Relish Adaptations: During Diwali, my family loves to add a tiny pinch of asafoetida (hing) to the brine for a unique flavor. It’s a bit of an acquired taste, but so good!

Serving Suggestions

These pickled onions are incredibly versatile! Here are a few of my favorite ways to enjoy them:

• As a side with Indian thalis or rice plates.
• On top of cheese and crackers for a sophisticated snack.
• Mixed into salads for a tangy crunch.
• Alongside grilled meats or fish.
• Honestly? Straight from the jar when a craving hits!

Storage Instructions

Store the pickled onions in an airtight jar in the refrigerator for up to 4 weeks. Just make sure the onions are always submerged in the brine.

FAQs

Let’s answer some common questions!

What is the best way to sterilize the jar for pickling?

Boiling the jar in water for 10 minutes is the most reliable method. Alternatively, a hot dishwasher cycle works well too.

Can I use a different type of chili?

Absolutely! Jalapeños, Serrano peppers, or even Thai green chilies are all great options. Adjust the amount based on your spice preference.

How do I adjust the sweetness of the pickle?

Simply add more or less sugar to the brine. Start with a small adjustment and taste as you go.

What can I do with the pickling brine?

Don’t throw it away! It’s fantastic as a marinade for chicken or fish, or as a base for a vinaigrette.

How long will these pickled onions last?

Properly stored in the refrigerator, they’ll last for up to 4 weeks.