This my foodie friends is the best condiment to have in your fridge. Its a common condiment in Indian food and also with Mexican tacos and part of a salsa bar. If you order tandoori dishes in India or anywhere outside of India pickled onions are always used as a garnish or a side to compliment the food.
It also goes very well with Mexican dishes like tacos, carnitas, asada or any Mexican plate. Try it over veggie burgers, nachos, any grilled protein. Super simple and flexible to make and can be made plain or spiced flavors. The spices and herbs listed are suggestions, add one or two or can be left out.
It stays fresh in the fridge for upto 2 weeks, so make some and keep it handy to eat with your Indian, Mexican or even topped over burgers.
ingredients
- 2 medium red onion thinly sliced
- ½ cup white vinegar,
- 1–2 teaspoons whole spices
- 1–1½ teaspoons whole spices (all-spice corns, juniper berries, black peppercorns, fennel, cumin, coriander seed, ajwain) herbs like oregano are excellent with Mexican food, use one or 2 if you prefer plain leave them out.
- ½ cup water
- ½ teaspoon sea salt
- 1 ½ –2 tablespoons sugar
instructions
- Slice the red onion into thin long slices or rings
- Place the vinegar, water, salt, sugar and whole spices in a small sauce pan.
- Bring the water to a boil. Simmer 2-3 minutes so the spices infused into the liquid.
- Take it off the heat and cool to room temperature. Pour this liquid over the sliced onions. Mix well and store in a glass jar, refrigerated.
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