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Add a delicious tangy crunch to any meal with Pickled Onions in White Wine Vinegar. Perfect for salads, sandwiches, tacos, or as an accompaniment. Try out this quick and easy recipe.
- 1 1/2 cups finely sliced onions
- 1/4 cup ginger juliennes
- 5-6 whole green chillies
- 1/2 cup white wine vinegar
- 1 cup water
- 1 tbsp honey
- 5-6 sprigs thyme
- 1 tsp salt
- 1 tsp peppercorns
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To begin, in a large bowl, add finely sliced onions, ginger juliennes, and green chillies with the stems removed. Mix well.
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Add this mixture into a glass jar pressing down a bit.
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In a pan, add water, white wine vinegar, honey, thyme sprigs, salt, and peppercorns. Bring to a boil.
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Pour this hot liquid along with the thyme sprigs and peppercorns into the jar with onions. Mix well so that the liquid seeps down.
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Let it cool to room temperature. The Pickled Onions in White Wine Vinegar is ready to use.
- In time, the onions turn a lovely shade of pink due to the ginger and vinegar.
- White wine vinegar works best for this recipe since it has the right amount of acidity for pickling. If not available, you can replace it with regular white vinegar.
- Store the pickled onions in a glass jar since metal would react with the vinegar. Plastic containers can also spoil the taste.
- When refrigerated, the pickled onions can last up to two weeks.
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