A relish, plain yogurt, or pickles accompany most Indian meals. They can pick up a meal a notch or two.
You can get many varieties of relish and pickles at the Indian grocery store, so I have not bothered to fix them like I used to. However, I do fix simple condiments from time to time. Here is one of them.
Before you begin, you will need a nice clean canning bottle or a glass bottle with a tight lid.
Vinegared Red Onions
A relish, plain yogurt, or pickles accompany most Indian meals. They can pick up a meal a notch or two.
Ingredients
- 1 large red onion
- 1½ cups distilled white vinegar (or malted vinegar)
- ¼ tsp sugar (optional)
- ½ tsp red chili powder (or slit green Seranno chilies, both are to taste and optional)
Instructions
- Peel and wash the onion. Wipe dry.
- Slice the onion into reasonably thin slices. Put the sliced onions into the clean glass bottle (you can also use a ceramic pickle jar) and cover them with vinegar.
- Let sit a few days, shaking the bottle every day to circulate the onions.
- They are ready to eat within a few days. The longer you keep them, the more pickled they get.
Notes
You can chop green chilies and pickle them the same way. They are delicious over rice or Chinese stir-fry or fried rice.
If stored in the fridge, they last for about two months. Some of mine have lasted longer than that, but throw the whole bottle out if you see any mold forming!
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