Sirke Wale Pyaaz (Quick-Pickled Onions)

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Pickled onions are one of my favorite "condiments" to accompany Indian food.  They are crispy, tangy, and slightly sweet, and pair well with almost any Indian dish.  Actually, they also taste amazing with non-Indian foods:  I often eat them with Mexican food, barbecued meat, or even stir-fry.

One of my Mom's best friend's is an excellent cook, and the first time I tried quick pickled red onions was at a dinner party at her home.  I was reminded of how much I loved them when she brought them to my Mom's birthday dinner party last spring, and having them again inspired me to try my hand at making them.  They are very easy to make:  you only need 4 ingredients and 1 hour of time.

Combine the water, apple cider vinegar, salt, and sugar into a pot.  Bring the liquid to a boil until the salt and sugar are completely dissolved.  This is now your pickling liquid.

While the pickling liquid boils, cut the red onion into thin strips and place the strips into a deep cup or bowl.

Once the pickling liquid is ready (the sugar and salt have dissolved completely), pour the liquid over the onion strips so that the strips are completely submerged and covered by the liquid.

Let the onions sit out in the pickling liquid for at least one hour before eating them. 

You can keep them in a covered container in the refrigerator for up to two weeks!  I suggest eating these with this Turkey Kheema recipe or this Raajma (kidney beans curry) recipe!

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Ingredients (2-4 people):

• 1/4 medium red onion
• 1/2 cup water
• 1/4 cup apple cider vinegar (or plain vinegar)
• 1 1/2 teaspoons sugar
• 3/4 teaspoons salt

Ingredients (6-8 people):

• 1/2 medium red onion
• 1 cup water
• 1/2 cup apple cider vinegar (or plain vinegar)
• 3 teaspoons sugar
• 1 1/2 teaspoons salt

Recipe:

adapted from Bon Appetit magazine

2. Boil the water, vinegar, sugar, and salt until the sugar and salt dissolve completely.  This is the pickling liquid.
3. While the pickling liquid boils, cut the red onion into thin strips and place the strips in a deep bowl or cup.
4. Cover the onion strips with the pickling liquid, so that the strips are completely submerged in the liquid.
5. Let the onions in the pickling liquid for at least one hour at room temperature.
6. Serve after one hour, or cover and refrigerate for up to two weeks.

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