Ever notice that Indian food is always served with a whole assortment of chutneys and pickles?
I think that’s why I sometimes feel a meal is not complete without a little something on the side. A lot of restaurants even like to serve raw onions on the side. Now I love salad, but raw onions can be just too pungent for me! This is a much easier way to get your side of onions: Quick Pickled Red Onions!Jump to Recipe
What does pickling do to the onions?
The pickling removes the pungency of the onions and makes them last for days! The seasoning is so super simple: salt and sugar. I like to increase the sugar to salt ratio because I feel that you need it to balance the saltiness of the mixture with the sweet.
It takes maybe all of 5 minutes to prepare and 30 minutes of hands-free marination/infusion/rest time. And you can store it for days in the fridge!
Serve this Quick Pickled Red Onions with:
- Chicken Tikka Masala Meatballs
- Chipotle Chicken Tikka Fajitas with Poblano Cream Sauce
- Grilled Schezwan Paneer Kati Roll
- Peruvian-Style Grilled Chicken
Quick Pickled Red Onion
- 1 red onion thinly sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt
- 1 tablespoon sugar
- In a small saucepan pan, add vinegar, salt and sugar. Heat until just simmering, this should take only a few minutes.
- As vinegar is heating, thinly slice the red onion, set aside in a small bowl or mason jar.
- Pour the warmed vinegar mixture over the thinly sliced onion. Let this sit for at least 30 minutes at room temperature before enjoying. The onions can be kept refrigerated for 1 week.