So, I finally joined the pickling club. I originally starting pickling, thanks to Natasha at The Feisty Kitchen, and I have tried pickling most things in my kitchen since then. But pickled red onions are still my favorite.
I change the spices up for these pickled red onions almost every single time I make it, depending on the type of food that I want to pair them with. I always stick with the red onion and jalapeño for the base like in The Feisty Kitchen’s recipe. I like that combo for a starting point.
I am a big fan of the curry spices and Indian food if you have not noticed yet, so I obviously had to make some curry seasoned pickled red onions.
Try them. Make some Indian-fusion tacos or put these on some gyros or on a sandwich or in a salad. There are limitless possibilities. So make them. That’s all. I’m done.
Curried Pickled Red Onions
Prep Time: 4-5 hours (including the pickling time)
Makes 3-4 cups (depending on the size of the red onion)
1 large red onion, thinly sliced
1 jalapeño, thinly sliced
1 cup apple cider vinegar
1 cup water
1 Tablespoon Himalayan sea salt
2 teaspoons cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon ginger powder
1/4 teaspoon coriander
2 cloves garlic, sliced
Place the apple cider vinegar, water, salt, cumin seeds, turmeric, ginger, coriander, and garlic in a sauce pan and bring to a boil.
While waiting for the vinegar to boil, place the sliced red onion and jalapeños into a jar (a quart size jar would be great).
Once the vinegar has boiled, pour it over the red onions. If the vinegar does not completely cover the red onion, press the onion sliced down into the vinegar mixture until the liquid covers the red onion.
Let the red onion sit for 3-4 hours. Then put it on everything.
This should last for a week in your fridge.