Indian pickled onions are zesty, sharp, tangy, and are the perfect way to brighten up salads, beans, avocado toasts, eggs, tachos, tandoori chicken, pulled pork, grilled meats, and/or fish.
What is in my Indian pickled onions?!?!?
- Mustard seeds (tangy)
- Cumin seeds (Indian complexity)
- Maple syrup (sweetness)
- Rice vinegar (zinginess)
- Serrano pepper (spicy and optional)
- Salt (needed in everything)
- Bay leaf (cause why not)
How long do Indian pickled onions last?
Store in a sealed jar for up to 3 weeks, but they won’t last 3 days!
Savory’s Tips & Tricks
- Vinegar: use apple cider for a stronger taste, a white vinegar for lighter or a combination of the two.
- Sweetener: use honey, maple syrup, sugar (my preference is coconut palm).
- Seasonings: use whole peppercorns, mustard seeds, cumin seeds, red pepper flakes, coriander seeds, and/or bay leaf.
- Omit the serrano chili pepper for less spicy or use a dry red chili pepper!
- Flavor according to your dish. If using for Mexican cuisine: cumin; Indian: mustard, cumin, coriander; Salads: peppercorns, bayleaf, mustard.
Savory’s Pairing Recommendations
I would love to hear all the creative ways you used your pickled onions! Leave your comments below. Pin this recipe for later!
How to make Indian Pickled Onions in 3 Easy Steps
- 1 onion, thinly sliced
- 1/2 cup water
- 1/2 cup rice vinegar or apple cider vinegar
- 1 tbsp maple syrup or honey/sugar
- 1 1/2 tsp fine sea salt
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 bay leave
- 1 serrano pepper, cut a slit in the middle
- Place the onions in at least a one pint mason jar or larger.
- Place all other ingredients in a small saucepan and bring to a gentle simmer over medium-low heat stirring until well combined.
- Pour slowly and carefully over onions using a knife to push them down. Keep in mind it will be a tight fit however the onions shrink as you pour in the liquid.
- Let onions cool to room temperature for at least 30 minutes then use immediately or store in the fridge until ready to use.
- Store for up to 3 weeks.
- Garnish with tacos, beans, nachos, salads, eggs, avocado toast, tandoori chicken
- Substitute or add different spices such as coriander seeds, peppercorns, red pepper flakes, fennel seeds….(I like to base it on what I’m pairing the onions with).