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–+ servings

Pickled Onions in White Wine Vinegar

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.
Servings: 4 people
Course: Pickles
Cuisine: Fusion
Total Time: 10 minutes

Ingredients

  • 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

Instructions

  • To begin, in a large bowl, add finely sliced onions, ginger juliennes, and green chillies with the stems removed. Mix well.
  • Add this mixture into a glass jar pressing down a bit.
  • In a pan, add water, white wine vinegar, honey, thyme sprigs, salt, and peppercorns. Bring to a boil.
  • Pour this hot liquid along with the thyme sprigs and peppercorns into the jar with onions. Mix well so that the liquid seeps down.
  • Let it cool to room temperature. The Pickled Onions in White Wine Vinegar is ready to use.

Notes

  • 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.