Quick Pickled Onions with Coriander

1. 1
   prep · ~2 min

   Slice the onion.

   1.Peel the red onion and slice it in half from root to tip.

   2.Place each half cut-side down and slice into thin half-moons, as thin as possible.

   3.Use your fingers to separate all the layers into individual strands.

   TIPSoak the sliced onions in ice water for 5 minutes if you want to mellow their sharp bite; just drain well before pickling.
2. 2
   mix · ~2 min

   Combine and massage the ingredients.

   1.Place the sliced onion, chopped coriander, and sliced green chili (if using) in a small mixing bowl.

   2.Add the lime juice, white vinegar, salt, and black salt.

   3.Use clean hands or a spoon to toss and gently massage the onions for 30 seconds to soften them.
3. 3
   rest · ~10 min

   Let the onions quick-pickle.

   Cover the bowl and let it rest at room temperature for 10 minutes. The onions will soften, release their juices, and turn a vibrant pink.

   TIPFor a milder pickle, rest it for only 5 minutes; for a softer, more intense flavor let it sit for 20 minutes.
4. 4
   garnish

   Toss once more and serve.

   Give the onions a final toss with a spoon. Serve immediately alongside rich curries, biryanis, or grilled meats. Store any leftovers in an airtight container in the refrigerator.

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