Pickled Onions are incredibly easy to make. They add a perfect tart crunch to sandwiches, burgers, salads, nachos, tacos, and anything you can think of. Pickled red onions contain high amounts of good probiotics and digestive enzymes and thus can aid your digestion and overall energy levels.
The pickled onions are best when made at least a day before using. They last for a few weeks if kept refrigerated. I always try to have a jar full of them in the fridge. I like to keep them on hand for any meal that needs some extra oomph.
Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crispy. I have added some red pepper flakes for adding spice.
You may like to try our other similar recipes like Pickled Ginger (Kacchi Adrak Ka Achaar) and Hari Mirch ka Achaar (Green Chilli Pickle).
Prep time: 10 minutes
Total time: 24 hours
Ingredients for Pickled Onions
1 medium red onion thinly sliced
1/4 cup white vinegar
1/4 cup apple cider vinegar or additional white vinegar
1 tablespoon honey
1 teaspoon fine sea salt
1/4 teaspoon red pepper flakes (optional)
1/2 cup hot water
Directions for Pickled Onions
- Combine vinegar, water, honey, red pepper flakes and salt in a medium bowl. Keep stirring until salt is fully dissolved.
- Place the onion in a jar.
- Pour vinegar mixture over the onions and press the onions down into the vinegar to pop any air bubbles in the jar.
- Cover the jar with the lid and leave it at room temperature for at least an hour.
- Now place in the refrigerator for at least 1 day and use as required.
