Pickled onions – there are many ways pickled onions are used, even in Indian cooking. I mean, who doesn’t love sirke wala pyaaz with their meal! But apart from that, pickled onions can also be used in many other things! From sandwiches to toasts, tacos, salads, and more.
The typical pickled red onions look super pretty but add freshness and zing to your everyday meals. The process of pickling these onions, and the small red onions is quite similar except for the size and sweetness levels. These pantry staples become the perfect pick-me-up for a boring dish.
For sirke wala pyaaz, use those tiny red onions, peeled and with cut slight cuts so that the flavours gets deep inside. You can use baby onions for tacos and fusion too. But I prefer long, sliced onions for sandwiches and toasts. Also, many recipes use a boiled pickling mixture, but you don’t need that. Just mix, and leave for at least 36 hours before use. You can also add beets to the recipe – check here.
Check out some more pickles and jams you need to pimp up any meal!
Caramelized onion jam
Confit tomatoes
Ingredients for pickled onions
- Red onions – 2, large
- Water – 1/2 cup
- Vinegar – 1/2 cup
- Powdered sugar – 2 tbsp
- Salt – 1 tsp
- Coriander seeds – 1/4 tsp (optional)
Method
- Peel and wash the onions. Slice the onions into thin rings.
- In a clear, air-tight, and sterilized jar, add the onions.
- Top it with water, vinegar, sugar, salt, and coriander seeds, if you want.
- Shake to mix well.
- Refrigerate for at least 24-36 hours before use.
- The onions will become softer and sweeter. Top it on everything you want!
You can add whole spices and add more flavours to it, but I personally prefer the sweet, tangy pickled flavour that elevates and adds to the dish you use it on.