110oz bagpearl red onions(283gms) or 1 large red onion thinly sliced
pinchred chilli powderoptional
In a bowl/clean jar add the vinegar, water, salt, sugar, red chilli powder (optional). Mix well till sugar and salt dissolve.
Add the red onions and mix well. Cover and refrigerate for 30 mins to an hour or overnight.
The thicker the onions, the longer they will take to marinate. So sliced onions will marinate quicker than pearl onions.
You can reduce or increase the vinegar content to your tolerance of sourness. More vinegar equals more sour onions.
The recipe above is for instant/quick pickled onions. If you don’t plan to use the onions the very same day or next, I suggest using less vinegar to avoid the onions becoming too sour which can be unpleasant.
Other spices like red chilli powder, whole black pepper, garlic etc can be added as additional flavoring.
These onions stay good for couple of days when refrigerated.
The vinegar mix can be reused within 24-48 hours for soaking next batch of onions. Just add more onions to it.