Pickled Onions Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated March 26, 2019

These tangy onions make a nice acidic condiment for Indian dishes.

Note: Start these onions at least 24 hours before you want to use them.

Recipe Details

Pickled Onions Recipe

Active 10 mins
Total 24 hrs
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 red onions, peeled and thinly sliced
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • 1 clove garlic, peeled and thinly sliced
  • Red wine vinegar

Directions

  1. Place onions, pepper flakes, salt, and garlic in a bowl. Cover with red wine vinegar. Stir to combine.

  2. Cover bowl tightly with plastic wrap and let rest for 24 hours. If not eating immediately, transfer to refrigerator.

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