How to Make Easy Onion Bhaji Recipe Baked

Easy Pickled Red Onions

Scoop out a heaped tablespoon of the onion mix, flatten it down on the baking tray and shape it into a bhaji (you can use cookie cutters as a guide to get the shape right if you wish, or just go free form).

Recipe Summary Easy Pickled Red Onions

These pickled red onions are simple to make. Add them to pasta or potato salads or use them on top of burgers, fish tacos, or pizza. Don't toss the pickling liquid--it's great in vinaigrettes or other recipes that call for vinegar. Store in the refrigerator for up to 2 weeks.

Ingredients | Easy Onion Bhaji Recipe Baked

3 medium red onions, halved and thinly sliced

3 large cloves garlic, peeled and cut in half lengthwise

3 (1/8 inch thick) slices fresh ginger

¾ teaspoon multicolored peppercorns

1 cup water

1 cup apple cider vinegar

1 cup distilled white vinegar

3 tablespoons real maple syrup

3 teaspoons kosher salt

Directions

Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.

Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

If you're not going to eat this many pickled onions in 2 weeks, keep one pint for yourself and share the others with family or friends. Or, make just 1 pint--each ingredient amount can easily be divided in thirds.

Info | Easy Onion Bhaji Recipe Baked

prep: 15 mins cook: 5 mins additional: 30 mins total: 50 mins Servings: 24 Yield: 3 pints

TAG : Easy Pickled Red Onions

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,