If you have ever been to any Indian restaurants, you would have noticed sparkly-small-round onions floating in red colored water. These are called "Sirke wali Pyaaz" in India. A.K.A Pickled onions and usually served with north Indian lunch or dinner. My brother & I are hugh fans of these tangy onions and cant stop by asking more. They make Indian food taste so good...yum.
Now being on other side of world, I sometimes miss and crave for these pickled onions. Since these are mostly taken during summer, I thought let's make a batch before we bid a goodbye to summer. These pickled onions are perfect to go with rice, lentils, veg or non-veg gravies, burgers, sandwiches etc. There are several ways and versions to make it but I make them in the simplest way my mom makes. My mom is a veggie fan so she puts a lot of other vegetables too along with onion like carrots, radish etc. But I will stick with onion only.
- Pearl onions or shallots whatever you prefer. I used pearl onions - 6 to 8.
- White plain or apple cider vinegar whatever you prefer. I used white one. enough to cover the onions when immersed in a jar/bottle.
- Salt to taste.
- Sugar - 1 tsp
- Green chillies - 1 to 2 (lengthwise sliced). Skip it if you don't like spicy.
- Red food color - 1 to 2 drops (optional). You can use a piece of beetroot too for color.
- Glass jar or bottle. Must have. Do not use a plastic or any other substance.
- Dry the glass jar fully and add all the ingredients.
- Cover and let it sit for a day in fridge to get the onions soaked in vinegar.
- Drain onions before using. Enjoy!!
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