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Crisp, tangy pickled onions just like the ones you get at your favorite Indian restaurant. This simple recipe uses vinegar, a hint of sugar, and beetroot for that classic pink hue. The perfect crunchy side for rich curries and tandoori dishes.
For 8 servings
Prepare the Onions and Aromatics
Create the Pickling Brine
Assemble the Pickle Jar
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Crisp, tangy pickled onions just like the ones you get at your favorite Indian restaurant. This simple recipe uses vinegar, a hint of sugar, and beetroot for that classic pink hue. The perfect crunchy side for rich curries and tandoori dishes.
This north_indian recipe takes 20 minutes to prepare and yields 8 servings. At 33.35 calories per serving with 0.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Pickle and Store
Add one or two dried red chillies along with the green chillies for an extra layer of heat.
Substitute white vinegar with apple cider vinegar for a slightly sweeter, fruitier tang.
Add a few sprigs of fresh mint or cilantro stems to the jar for a refreshing, herby aroma.
Add 1/2 teaspoon of mustard seeds and a pinch of asafoetida (hing) to the brine for a more complex flavor profile.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage.
The vinegar used in pickling can help maintain a healthy gut microbiome. Fermented foods are known to support digestive health.
With very few calories per serving, these pickled onions add a burst of tangy and sweet flavor to meals without adding significant fat or calories.
Onions contain Vitamin C and other compounds that can help boost the immune system, making your body more resilient.
When stored in an airtight glass jar in the refrigerator, these pickled onions will stay fresh and crisp for up to 3-4 weeks.
Absolutely! If you can't find pearl onions, you can use one large red onion. Peel it and slice it into thick rings (about 1/4 inch thick) and follow the same recipe.
The pink color comes from the beetroot and it needs time to infuse. Ensure you've added enough beetroot and let the onions pickle for at least 24 hours. The color will deepen over time.
Yes, it's a relatively healthy condiment. Onions are a good source of antioxidants and vitamins. The pickling process with vinegar can also introduce probiotics, which are beneficial for gut health. It's low in calories and fat, making it a great flavor enhancer for meals.
A typical serving of about 1/4 cup (or 4-5 pearl onions) contains approximately 25-35 calories, primarily from the small amount of sugar used in the brine.
This can happen if the onions were not fresh to begin with, or if they were boiled in the brine instead of having the hot brine poured over them. Pouring hot liquid over raw onions lightly cooks the exterior while keeping the inside crisp.