In the north of India, most restaurants, especially dhabba serve these sweet and tangy pickled onion as a side dish with your meal.
1. Peel the onions. Wash and pat dry.
2. Arrange these onions in a dry air tight container.
3. In a vessel, add water, vinegar, bay leaves, whole black pepper, salt, sugar and crushed red chili. Bring the mixture to a boil. You may add a piece of beet root if you want the traditional pink color in your pickle.
4. Let the mixture cool for 5 minutes. Then pour it over the onions. You may or may not strain the liquid. I did not strain it. Seal the bottle and let the onions marinate for approximately 2-3 days. Refrigerate and enjoy with your meals for up to 15 days.