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Bright pickled red onions in a white bowl, tangy vinegar brine onions served as a condiment for tacos, salads, and curries
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Pickled Red Onions

Quick Indian-style pickled red onions with cumin, mustard seeds, turmeric, and chili. Tangy, spiced, and ready in minutes.
Prep Time5 minutes
Cook Time5 minutes
Pickling Time30 minutes
Total Time10 minutes
Course: pickle
Cuisine: Indian
Keyword: Pickled Red Onions
Servings: 6
Calories: 91kcal

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
US Customary - Metric

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

Ingredient swaps:
  • 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.
Technique tips:
  • 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.
Make-ahead and storage:
  • 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.
Serving ideas:
  • 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.
Twist ideas:
  • 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

Calories: 91kcal | Carbohydrates: 13g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 541mg | Potassium: 236mg | Fiber: 1g | Sugar: 8g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg