Simple, practical, and full of everyday flavour, Pickled Onions (Vinegar Onion) is a gluten-free, vegan North Indian condiment, side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 8
- Category: Condiment, Side Dish
- Cuisine: North Indian
Ingredients
- 15 to 20 small red onions (or 8 to 10 shallots or pearl onions)
- 1 teaspoon white vinegar (or apple cider vinegar)
- ¼ cup water (- filtered)
- ¾ teaspoon salt (or add as required)
Method
- Peel small red onions or shallots or pearl onions.
- Rinse the peeled red onions in water and drain them very well.
- Place all the onions in a glass jar, ceramic jar or any other non-reactive jar.
- Add the vinegar, water and salt to the onions. Alternatively, you can mix vinegar, water and salt in a bowl, then add this mixture to the onions.
- Shake the bottle. Seal the jar with its lid.
- Let the onions sit in the vinegar solution for 2 to 3 days.
- Shake the bottle 2 to 3 times a day.
- Refrigerate after the onions are pickled. Keep the jar in the refrigerator. Ensure that the jar is always sealed and closed with its lid when refrigerating.
- Serve the Pickled Onions with any rich Indian dish.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
