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Epicurious

Curried Pickled Onions

Image may contain Cutlery Fork Home Decor Bowl and Pottery
Photo by Chelsea Kyle

Recipe information

  • Yield

    makes about 3 cups

Ingredients

1 1/4 cups red wine vinegar
1/4 cup sugar
1 teaspoon curry powder
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 small red onions, sliced

Preparation

  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, and spices and bring to a boil. Remove from the heat, add the onions, and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.

'wichcraft
TagsPickleCondimentRed OnionOnionRoot VegetableVegetableDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyPickle & PreserveCookbooks
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