PICKLED ONIONS
Delicious tangy Pickled Onions. The perfect accompaniment to a North Indian meal.
Ingredients
- 20-25 Small Onions peeled
- 1 large Beetroot sliced
- 1 tsp Salt
- 1 tsp Sugar optional
- 1 Cup Water lukewarm
- 4 tbsp White Vinegar
Instructions
- Add all the ingredients to a bowl and mix well
- Cover the bowl and refrigerate overnight
- After 8-10 hours, the Onions would have picked and obtained a delicious tang and vibrant fuchsia colour.
- You can store the Pickled Onions in a glass jar and store in the refrigerator overnight.
- You can pair these with your favorite Curries, or add them to Salads, Wraps, Sandwiches etc.
Notes
PS: please note that you must use lukewarm (mildly warm) water to make Pickled Onions. If you use hot water, it will cook the onions and they will turn mushy.
Adding Sugar is completely optional, however it does enhance the flavor of the Pickled Onions, therefore if you do not have any dietary restrictions, do add the Sugar.
You can also add some whole spices like Cloves, Bay Leaf, Cinnamon etc while pickling the Onions. Although whole spices add depth of flavor, I usually avoid them as I personally feel that these Pickled Onions taste best with only Salt and Vinegar.
If you don't have small Onions, you can use regular Onions in this recipe too. You can slice or cube the Onions. The recipe remains the same.