These pickled sambar onions are tangy, spicy and take about 5 minutes to put together. Warm apple cider vinegar is mixed with black pepper, red chilli powder and salt, then poured over shelled sambar onions.
No sugar at all. They pair amazingly with hot aloo parathas, biryani and wraps.
Sambar Onion Pickle
Quick Details
Makes: 1 jar
Prep time: about 5 minutes
Pickling time: about 1 week in the fridge
Diet: Vegetarian
Makes: 1 jar
Prep time: about 5 minutes
Pickling time: about 1 week in the fridge
Diet: Vegetarian
Ingredients
- 300 g sambar onions shelled
- 1 1/2 cups apple cider vinegar I used Disano
- 2 teaspoons black pepper freshly ground
- 2 teaspoons red chilli powder
- 1 teaspoon salt
Instructions
- Warm the vinegar. Heat the apple cider vinegar in a microwave safe bowl for 1 minute.
- Add the spices. Stir in the black pepper, red chilli powder and salt.
- Fill the jar. Place the onions in a clean glass jar.
- Pour. Pour the warm vinegar over the onions and stir well.
- Rest. Cover lightly and leave at room temperature for 1 hour.
- Pickle. Move to the fridge for about a week, stirring occasionally.
Video
Tips for the Best Sambar Onion Pickle
- Use a clean, dry glass jar.
- Warm the vinegar only for a minute. It helps the spices dissolve.
- Let the jar sit at room temperature for an hour before it goes in the fridge.
- Stir every couple of days while it pickles.
Storage
Keep in the fridge. They are ready in about a week and keep for up to a month.
Frequently Asked Questions
Can I use regular vinegar?
Yes, but apple cider vinegar gives a milder, fruitier tang.
Can I use red onions?
Yes. Slice them into rings or wedges.
Make a jar this week and tell me what you paired it with. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
