Indian Pickled Onions Recipes

INDIAN PICKLED ONIONS - SIRKE WALA PYAAZ

Steps:

• Cut the onions into rings and slit the green chillies. (If using shallots, use about 500 grams and cut into 4 to 6 parts each.)
• Put onions in a jar with the sugar, salt, vinegar, and water.
• Optionally, for a healthier pickle, add some turmeric powder.
• Another option we sometimes use is to add some beetroot slices for a natural pink color.
• Leave aside for 24 hours and then it is ready to serve.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

HOW TO MAKE COLD ONION CHUTNEY

Steps:

• Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
• When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
• Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
• Stick in the fridge for about 45 minutes before serving.
• This recipe is perfect with papadams though I could eat it on its own!

INDIAN PICKLED ONIONS

Steps:

• Combine the ingredients together in a bowl and mix well - the onions will soften a bit as they sit (I like to make mine the night before serving, but a few hours will do).
• You can keep this in the fridge for up to a week.

CURRIED PICKLED ONIONS

Steps:

• Stir together the salt and water in a non-reactive bowl until the salt has dissolved. Add onions, cover, and let stand at room temperature for 24 hours.
• Stir together the brown sugar, flour, curry powder, turmeric, mustard powder, ginger, and allspice in a saucepan until evenly combined. Slowly stir in the malt vinegar, and bring to a boil over medium-high heat, stirring constantly until the mixture thickens, about 2 minutes. Once thick, set aside and allow to cool.
• Drain the onions, and pack into two sterilized quart canning jars. Pour the warm sauce over the onions to cover. Seal with lids and rings. Leave in a cool, dark place 4 to 6 weeks to allow the flavors to develop.

PICKLED ONIONS - INDIAN HOME STYLE

Steps:

• Peel and shred onion into thin slivers.
• Place all ingredients in a bowl and mix well.
• Serve on the same day.

PICKLED ONIONS

Steps:

• Halve the red onion from top to bottom, cutting down through the stem. Place the flat sides down on the cutting board.
• Slice each half VERY thinly (as thin as you can) lengthwise (that's through the stem, the same direction you cut it initially). Transfer to a 1 1/2 pint (24 ounce or 3-cup) or larger mason jar (I use these jars and a medium red onion fits just right) or a similar heat-proof storage container.
• In a medium saucepan, heat the water, white vinegar, apple cider vinegar, honey, kosher salt, and any additional spices over medium-high, just until the mixture comes to a simmer. Whisk together the ingredients until the honey dissolves.
• Place the onion jar in the sink to catch any splashes, then pour the warm pickling liquid over the top (including any whole spices). Use a dull knife or small spoon to lightly stir and push the onions around and down. Ensure the onions and spices are submerged. Let sit for at least 15 minutes prior to use (30 minutes is even better). Or, cool to room temperature, cover, and refrigerate for up to 3 weeks.