1455 minutes
A tangy and vibrant pickled onion recipe, perfect as an accompaniment for Tandoori Chicken and Whole Unhulled dishes.
White Boiling Onions, small, clean, even-sized
0 lb
cups
Garlic, peeled and sliced
cloves
Whole Dried Red Peppers
each
tablespoons
1. Peel and Quarter Onions
Start by peeling the onions to ensure they are clean and smooth. Once peeled, quarter the onions lengthwise, slicing three-quarters of the way down. This technique keeps the onions intact while allowing the flavors to penetrate deeply. You should see that the onions stay whole with sections attached at the bottom.
2. Prepare Brine
In a nonmetallic bowl, mix together the red wine vinegar, sliced garlic, whole dried red peppers, and salt. This combination will create a vibrant and tangy brine that will bring out the best in your onions.
3. Combine Onions and Brine
Place the quartered onions into a clean, wide-mouthed quart jar. Pour the vinegar mixture over the onions in the jar, making sure all the onions are submerged. This ensures even marination and a consistent flavor throughout. Secure the lid tightly on the jar and set it aside for 24 hours.
4. Refrigerate and Serve
After 24 hours, refrigerate the jar to keep the pickled onions fresh and crunchy. Serve these tangy pickled onions as needed, using a glass or nonmetallic bowl to avoid any metallic taste that can come from reactions with vinegar.
Use small red onions for their balance of sweetness and pungency, which is ideal for pickling.
Taste and adjust the sugar, salt, and vinegar in your pickling mixture to achieve a balanced flavor.
Give the pickled onions at least 24 hours in the fridge to improve their taste as flavors meld.
High-quality apple cider vinegar or red wine vinegar can make a difference in your pickling liquid's flavor profile.
Use a mandoline slicer to achieve uniform thin slices for even pickling.
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