Pickled Onions
September 23, 2014
In the north of India, most restaurants, especially dhabba serve these sweet and tangy pickled onion as a side dish with your meal.
Cuisine
North Indian
Course
Pickles
Serves
15
Method
Boil
Difficulty
Hard
Cook Time
30 minutes
- Cuisine North Indian
- Course Pickles
- Serves 15
- Method Boil
- Difficulty Hard
- Cook Time 30 minutes
Ingredients
pearl onions or shallots
250 grams
whole pepper corns
15
bay leaves
2
water
1/2 cup
vinegar
1/2 cup
salt
1 teaspoon
sugar
1 teaspoon
dried red chili- crushed
1
Instructions
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.
HEY THERE!