Pickled Onions is a tangy accompaniment that is very common in all North Indian restaurants across India. Basically, these small, pink or red onions go great with Punjabi, Mughlai food or any rich dish as they tone down the robustness and make the food tastier.Vinegar in Hindi is ‘sirka’ and onion is ‘pyaaz.’ Thus, the Vinegar Onion or Pickled Onions in India is commonly referred to as Sirke Wale Pyaaz.
Ingredients:
15 to 20 small red onions or 8 to 10 shallots or pearl onions
1 teaspoon white vinegar or apple cider vinegar
¼ cup water – filtered
¾ teaspoon salt or add as required
Method:
Peel small red onions or shallots or pearl onions.
Rinse the peeled red onions in water and drain them very well.
Place all the onions in a glass jar, ceramic jar or any other non-reactive jar.
Add the vinegar, water and salt to the onions. Alternatively, you can mix vinegar, water and salt in a bowl, then add this mixture to the onions.
Shake the bottle. Seal the jar with its lid.
Let the onions sit in the vinegar solution for 2 to 3 days.
Shake the bottle 2 to 3 times a day.
Refrigerate after the onions are pickled. Keep the jar in the refrigerator. Ensure that the jar is always sealed and closed with its lid when refrigerating.
Serve the Pickled Onions with any rich Indian dish.
Notes:
f you use regular onions, then slice them in rounds before pickling. Use fresh onions to get the best flavor and taste.
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