Pickled red onions are one of those simple recipes that instantly brighten up a meal. Their sharp bite softens into a tangy, slightly sweet crunch, adding both flavor and color wherever they land. A spoonful on tacos, curries, or even a simple sandwich can make the whole dish feel livelier.
This method of quick pickling has deep roots in many cuisines from Latin American kitchens where onions are steeped in citrus and chilies, to Indian thalis where a jar of vinegar-pickled onions often sits alongside curries. The idea is always the same: preserve the onions, boost their flavor, and have a ready condiment that makes every bite more exciting, often enhanced with spices like mustard seeds for extra depth.
I first tried quick pickled onions at a street-side taco stand, where their bright pink color stood out almost as much as their tangy snap. Since then, I’ve kept a jar in my own fridge, ready to throw on salads, grain bowls, kebabs, or even scrambled eggs. Once you try them, you’ll see why they’ve become a global favorite; they’re quick, versatile, and endlessly useful.
Why you’ll love this
- Quick and easy, ready in just 10 minutes
- Adds tang, crunch, and color to any dish
- Infused with warm Indian spices
- Keeps well in the fridge for weeks
Pickled Red Onions
Ingredients
- 250 g medium red onions thinly sliced (about 2 onions)
- 240 ml white vinegar
- 120 ml water
- 9 g salt
- 8 g sugar
- 1 g ground turmeric
- 1 g chili flakes or 1 dried red chili
- 3 g mustard seeds
- 3 g cumin seeds
- 6 g garlic cloves lightly crushed (about 2 cloves)
- 2 bay leaves
Instructions
- Prep the onions: Peel and thinly slice the red onions into half-moons. Pack into a clean glass jar.
- Make the brine: In a saucepan, combine vinegar, water, salt, sugar, turmeric, chili flakes, mustard seeds, cumin seeds, garlic, and bay leaves. Bring to a boil, then simmer 2–3 minutes.
- Pour over onions: Carefully pour the hot brine over the onions until fully submerged.
- Rest: Let cool to room temperature, then seal and refrigerate.
- Pickle time: Ready after 30 minutes, but best after a few hours.
Notes
- Use apple cider vinegar instead of white vinegar for a fruitier flavor.
- Replace sugar with honey or maple syrup for natural sweetness.
- Add beet slices to the brine for a deeper pink color.
- Slice onions thinly and evenly for best texture and quick pickling.
- Always pour hot brine over onions to help soften them slightly.
- Keep onions fully submerged in brine to maintain freshness.
- Store in a sterilized glass jar in the fridge for up to 2 weeks.
- Flavor improves after a few hours and deepens over 1–2 days.
- Not suitable for freezing as texture becomes mushy.
- Add to tacos, burritos, or quesadillas for a tangy crunch.
- Use as a topping for salads, grain bowls, or sandwiches.
- Serve alongside Indian curries, kebabs, or grilled meats.
- Spicy: Add chili flakes or fresh green chilies to the brine.
- Herby: Include dill, thyme, or bay leaves for aromatic flavor.
- Citrusy: Swap some vinegar with orange or lime juice.
- Indian style: Add cumin seeds and black salt for a desi touch.
Nutrition
FAQs
How long do pickled red onions last?
Up to 2–3 weeks in the fridge if kept in a sealed jar.
Can I use white onions instead of red?
Yes, though red onions give the best color and slightly sweeter flavor.
Do I have to boil the brine?
Boiling helps dissolve the sugar and salt and activates the spices. It also slightly softens the onions for better flavor absorption.
Are pickled red onions healthy?
Yes. They’re low-calorie, naturally vegan, and add extra antioxidants from red onions and turmeric.
What dishes do they go with?
They’re great on dal, rice bowls, curries, salads, wraps, or even burgers.
Pickled onions are already a favorite, but with Indian spices they become something special, vibrant, tangy, and layered with warmth. I love having a jar in the fridge to throw on just about anything, from dal and rice to tacos. It’s the quickest way to add color and flavor without any effort.
If you loved Pickled Red Onions, try serving it with my Aloo Mattar Sabzi, Vegetable Vindaloo, or Red Lentil Curry for a vibrant contrast of flavors. It also pairs wonderfully with Prawn Moilee or Prawn Koliwada, where the tangy bite cuts through the rich coconut or fried spice and adds a refreshing finish to the meal.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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