Pickled onions have been my all-time favorite when it comes to having something that is plain. The real quest for the recipe for pickled onions began when my husband came back from a Delhi trip. He loved the small pickled onions that were served at the hotels there.
The recipe that is given below has been certified an A grade by my husband and so I am really very confident in sharing it with every one.
Ingredients
- Small Onions (not shallots but you may use shallots too - 1/2 kg
- Salt - 2 tsp
- Sugar - 1 tbsp
- Vinegar - 1/2 cup
- Water - 3/4 cup
Method
- Onions are to be peeled and cleaned
- Cut the two sides of the onions while cleaning
- Wash the onions and dry it with the help of a towel
- Keep the dried onions in a bowl and sprinkle salt. Coat the salt well on the onions.
- Take a kadai or a sauce pan and place it on stove top, add water and sugar to it and bring it to a boil.
- Switch off the flame.
- Add the onions and vinegar to the boiled water and allow it to cool to room temperature.
- Take a jar, preferably a glass one. Dried jar is recommended as onions will stay for long time if there is no moisture in the jar.
- Pour the vinegar water to the jar and remove all the onions from the kadai to the glass jar. Pour the rest of the vinegar mix so that the onions are well covered.
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- Now you may close the jar and make sure to refrigerate the onions.
- You can serve Sirkewala Peyaz or Pickled onions after one whole day.
- Enjoy with Rotis, Rice or Tikkas.
Excellent. Thanks for sharing... Kindly visit us @ Satta Matka | Kalyan Matka
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