Recipe: Pickled Red Onions

The Mahendro family opened Badmaash, a sort of Indian-favorites-gone-pub-snacks restaurant, last year in downtown L.A., and it's been getting pretty great reviews ever since. (Apparently the lamb burger will knock your dang socks off.) Their pickled red onions, simple to make but very delicious, are a great accoutrement to just about any savory dish. Here's their recipe -- all you need is a jar!

Pickled Red Onions
4 red onion (thinly sliced)           
1 cup White Vinegar                          
1 Lemon                                     
1 (if you like spice) Any hot chili pepper                 
                           
 Clean and slice red onions thin and even, a mandolin makes this easier.

Slice lemon into rounds

Slice chili pepper in half (longways)

Pack the sliced onions, lemon, and chili peppers in mason jar until full

Add white vinegar

Add water until all of the contents are in the pickling solution

Seal mason jar nice and tight

Give it a little shake as to mix the water and vinegar, let sit in the fridge for 24 hours and use as needed (longer time will result in stronger pickles)

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Where To Get Asian Vegetables From California Farms

Next

Recipe: Baby Kale Salad with Crispy Guanciale and Oranges

LEAVE A COMMENT Leave Comment