Pickled onions is nowadays something that can be eaten with almost anything that’s not sweet; let it be salads, sandwich, cheese, burger, soups and other warm meals. I love pickled onions as much as I love the tamil achcharu 😉 And guess what?? I can even eat pickled onions with rice & curry 😉
To make pickled onions red onions are best, and adding lime juice adds more colour to the onions as well as it is healthier. The recipe below makes a jar of 400 g. Cutting the onions in rings before making pickle is easier.
- 2 large red onions, in thin rings
- 1 dl cane sugar
- 1 dl vinegar
- 1 dl water
- 2 tea spoons lime juice
In a pan, add the sugar, water and vinegar, and bring it to simmer.
Add the onions and let it and pepper, simmer in 2 min., before adding the lime juice. Pour it all into a jar, close with the lid, and let the mixture cool for about hal an hour, before serving.
The onions can be kept in a refrigerator for 4 weeks.
To give it more flavour or spice, you can add chili, fennel seeds, cumin, coriander or fresh thyme to the mixture.