Quick Pickled Red Onions Recipe – Indian Side Dish Delight

Last Updated on 2 months by Neha Deshmukh

Quick Pickled Red Onions Recipe – Indian Side Dish Delight

Hey everyone! If you’re anything like me, you’re always looking for that little something extra to brighten up your plate. And let me tell you, these quick pickled red onions are it! They’re tangy, slightly sweet, and add the most amazing pop of flavor and color to just about anything. I first made these when I was craving the vibrant flavors of street food chaat, and now I can’t imagine an Indian meal without them. They’re seriously addictive!

Why You’ll Love This Recipe

Honestly, what’s not to love? This recipe is incredibly easy – you really just need a few ingredients and minimal effort. It takes only about 10 minutes of prep time, and the onions are ready to enjoy in just a couple of days. Plus, they’re the perfect way to add a burst of freshness and zing to your favorite Indian dishes. They’re crunchy, flavorful, and just make everything taste better.

Ingredients

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

• 15-20 small red onions (or shallots/pearl onions)
• 1 teaspoon white vinegar or apple cider vinegar
• ?? cup filtered water (approximately 240ml)
• ?? teaspoon salt (approximately 5g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality vinegar makes a big difference. I usually reach for white vinegar for a really clean, sharp tang, but apple cider vinegar adds a lovely subtle sweetness. You can even experiment with other fruit vinegars – I’ll share some ideas later!

As for the onions, small red onions are classic, but don’t be afraid to use shallots or pearl onions if that’s what you have on hand. Shallots are a bit milder, while pearl onions are super cute and stay nice and firm. Just make sure they’re all roughly the same size so they pickle evenly.

Step-By-Step Instructions

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

1. First, peel and rinse your small red onions thoroughly. Give them a good drain – we don’t want any extra water diluting our pickling brine.
2. Now, transfer those beautiful onions to a clean glass or ceramic jar. Important note: avoid using metal or plastic jars, as the vinegar can react with them.
3. In a separate bowl, mix together the vinegar, water, and salt. Stir until the salt is completely dissolved. This is your pickling solution!
4. Pour the vinegar solution over the onions in the jar, making sure they’re fully submerged.
5. Seal the jar tightly and give it a gentle shake to coat the onions evenly.
6. Let the jar sit at room temperature for 2-3 days. Don’t forget to shake it gently 2-3 times a day! This helps distribute the flavor.
7. After pickling, transfer the jar to the refrigerator. The flavors will continue to develop as they chill. Serve chilled with your favorite Indian dishes!

Expert Tips

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

• Don’t skimp on the shaking! It really does make a difference.
• Make sure the onions are completely submerged in the brine to prevent mold.
• Taste the brine before adding it to the onions. Adjust the salt and vinegar to your liking.

Variations

Want to get creative? Here are a few ways to customize this recipe:

• Spice Level: Add a finely chopped green chili or a pinch of red chili flakes to the brine for a little heat. My friend, Priya, loves adding a whole bird’s eye chili for a serious kick!
• Vinegar Type: Experiment with different fruit vinegars like raspberry or pomegranate vinegar for a unique flavor profile.
• Regional Variations: For a South Indian twist, add a few curry leaves and a tiny pinch of mustard seeds to the brine.
• Vegan Adaptation: This recipe is naturally vegan – hooray!
• Gluten-Free Adaptation: Also naturally gluten-free, making it perfect for everyone.

Serving Suggestions

Okay, this is where the fun really begins! These pickled onions are incredibly versatile. Here are a few of my favorite ways to enjoy them:

• Chaat: They’re a must-have topping for papri chaat, dahi puri, and bhel puri.
• Dals: A spoonful of these onions adds a lovely tang to any dal.
• Curries: They’re fantastic with rich, creamy curries like butter chicken or paneer makhani.
• Parathas: Serve them alongside your favorite paratha for a delicious and satisfying meal.
• Raita: Mix them into your raita for an extra burst of flavor.

Storage Instructions

These pickled onions will keep in the refrigerator for up to 2 weeks. Just make sure they’re stored in an airtight container. The flavor will actually get better over time!

FAQs

Got questions? I’ve got answers!

• How long do pickled onions last in the refrigerator? Up to 2 weeks, stored in an airtight container.
• Can I use a different type of vinegar? Absolutely! Feel free to experiment with apple cider vinegar, rice vinegar, or other fruit vinegars.
• What kind of onions work best for pickling? Small red onions, shallots, or pearl onions are all great choices.
• Can I add spices to the pickling brine? Yes! Get creative with chili flakes, curry leaves, mustard seeds, or your favorite spices.
• Why is it important not to use a metal jar? The vinegar can react with the metal, affecting the flavor and potentially causing corrosion. Glass or ceramic is best!