Quick Pickled Red Onions with Serrano Chilies – Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Quick Pickled Red Onions With Serrano Chilies – Indian Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s a total game-changer. Seriously, these quick pickled red onions with a kick of Serrano chilies are so good. They add a burst of tangy, spicy flavor to absolutely everything, and they’re ridiculously easy to make. I first stumbled upon a version of this while experimenting with ways to brighten up my everyday dals, and now I can’t imagine Indian meals without them!

Why You’ll Love This Recipe

Let’s be real, sometimes the simplest things are the best. These pickled onions are quick – like, 10 minutes of prep time quick! They’re also incredibly versatile. Plus, they’re a fantastic way to add a pop of color and a whole lot of flavor to your plate. Trust me, once you try these, you’ll be adding them to everything.

Ingredients

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

• 1 cup thinly sliced red onions
• 1-2 Serrano peppers or Indian green chilies, thinly sliced
• 2 teaspoons white vinegar
• 1/4 teaspoon salt

Ingredient Notes

Okay, let’s talk ingredients. Red onions are key here – they have a lovely sweetness that balances the spice. Now, about those chilies! Serrano peppers give a nice heat, but feel free to use Indian green chilies (hari mirch) if that’s what you have on hand. Adjust the quantity depending on how spicy you like things.

And the vinegar? White vinegar provides that classic tang, but it’s interesting to note that pickling traditions vary across India. In some regions, people prefer using lime juice (nimbu ka ras) for a slightly different, fruitier flavor. It’s worth experimenting with! You can also try apple cider vinegar or rice vinegar for a milder, more nuanced taste.

Step-By-Step Instructions

Alright, let’s get pickling!

1. Grab a mixing bowl and add your thinly sliced red onions and those fiery Serrano (or green) chilies.
2. Pour in the white vinegar and sprinkle with salt.
3. Now, give everything a good mix. Make sure the onions are nicely coated in the vinegar and salt.
4. Transfer the mixture to an airtight container. A glass jar works perfectly!
5. Pop it in the fridge for at least 4 hours, but honestly, overnight is even better. This allows the flavors to really meld together.
6. Serve chilled and enjoy! These will keep in the fridge for up to a week.

Expert Tips

A few little things that make all the difference:

• Slicing the onions: Aim for thin, even slices. This helps them pickle quickly and evenly. A mandoline can be super helpful here, but a sharp knife works just fine too.
• Don’t skimp on the chilling time: Patience is a virtue! The longer they sit, the more flavorful they become.
• Taste as you go: Feel free to adjust the salt to your liking.

Variations

Want to customize your pickled onions? Here are a few ideas:

• Spice Level: For a milder pickle, remove the seeds from the chilies. For a real kick, leave them in! My friend, Priya, loves adding a pinch of red chili powder for extra heat.
• Vinegar Type: As mentioned earlier, experiment with apple cider vinegar or rice vinegar.
• Quick Pickle vs. Fermented Pickle: This is a quick pickle, meaning it relies on vinegar for preservation. A fermented pickle takes much longer and involves a different process. This recipe is perfect when you want a flavorful topping in a hurry.

Serving Suggestions

Okay, this is where the fun begins! These pickled onions are amazing with so many Indian dishes:

• Dals: A spoonful on top of your favorite dal (lentil stew) adds a wonderful zing.
• Curries: They cut through the richness of creamy curries beautifully.
• Chaat: Perfect with papri chaat, aloo tikki, or any other chaat snack.
• Biryani: A vibrant accompaniment to a flavorful biryani.
• Raita: Mix a spoonful into your raita (yogurt dip) for an extra layer of flavor.
• Even with simple rice and yogurt!

Storage Instructions

Keep your pickled onions in an airtight container in the refrigerator. They’ll stay good for up to a week, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

• How long will these pickled onions last in the refrigerator? Up to a week, but they’re best enjoyed within 5-6 days for optimal flavor and crunch.
• Can I use a different type of chili? Absolutely! Jalapeños, Thai chilies, or any chili you like will work.
• Can I make these pickled onions ahead of time? Yes! In fact, they taste even better after a day or two.
• What is the best way to slice the onions for pickling? Thin and even slices are key. A mandoline is helpful, but a sharp knife works too.
• Can I adjust the amount of vinegar to my taste? Yes, definitely! Start with the recommended amount and add more if you prefer a tangier pickle.

Enjoy! Let me know in the comments how you like these pickled onions and what you’re serving them with. I can’t wait to hear from you!