These tangy onions make a nice acidic condiment for Indian dishes.
Note: Start these onions at least 24 hours before you want to use them.
- 2 red onions, peeled and thinly sliced
- 1 teaspoon dried red pepper flakes
- 1 teaspoon salt
- 1 clove garlic, peeled and thinly sliced
- Red wine vinegar
Place onions, pepper flakes, salt, and garlic in a bowl. Cover with red wine vinegar. Stir to combine.
Cover bowl tightly with plastic wrap and let rest for 24 hours. If not eating immediately, transfer to refrigerator.