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indian pickled onions

How to make Indian Pickled Onions in 3 Easy Steps

Becky Shergill
Bold, sharp, zesty quick way to brighten your salads, tacos, bbq meats, and much more!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course condiment
Cuisine Indian, Vegan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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).  
Keyword pickled onions,, quick pickled onions,