No-Oil Pickled Onion
A quick vinegar pickle I make because raw onion gives me IBS pain. Tangy, crunchy, no oil, and gentle enough that a small forkful sits well with me.
Equipment
- 1 Glass bottle
- 1 knife
- 1 chopping board
Ingredients
- 2 large onions pyaaz, sliced
- 100 ml vinegar sirka — about 1/2 cup / just under 4 fl oz
- Juice of 2 fresh lemons nimbu
- 1 green chilli hari mirch, slit
- 1/4 tsp black pepper kali mirch, cracked
- A pinch of salt namak, optional
Instructions
- Slice the onions and pack them into a clean, dry glass bottle or jar.
- Add the slit green chilli, black pepper and pinch of salt.
- Squeeze in the juice of both lemons.
- Pour the vinegar over so the onions are mostly covered.
- Seal, shake gently, and rest a few hours or overnight. The longer it sits, the milder the onion.
- Store sealed in the fridge for up to a week to ten days. Use a clean, dry spoon each time.
Video
Notes
Medical note: Onion is a common IBS trigger and is high in fructans. This pickle is milder than raw onion but is not low-FODMAP. Start with a small portion and see how your own gut responds.