Pickled onions are sour in taste a must in a punjabi meal. Pickled onions are served in north India as a complimentary pickle in all restaurants. Thinly sliced pink onions are marinated with vinegar, apple cider vinegar, salt, sugar and shaked well, refrigerated and served. Beets are added for sweet taste and colour. It doesn’t take much time to prepare. They are paired great with tandoori dishes, dal tadka, pita breads, shawarma or any wraps. It can also be used to top nachos, tacos, salads and chats. Every bite of pickled onions enhance the taste of the dish. Sour yummy pickled onions are a must in every refrigerator. It can be customised based on your dish. Try this pickled onions at home which needs just few minutes but very tasty and one cannot stop by one bite. Here comes the quick and easy recipe.
⏰PREP TIME : 10 minutes
🍜CUISINE : North Indian
⚱COURSE : Pickle
🍴YIELD : 6 servings
INGREDIENTS REQUIRED :
Big onion – 2 no.( thinly sliced)
Shallots – 5 no. (Whole)
Green chillies – 2 no.(whole)
Honey – 1tbsp
Apple cider vinegar – 1/2 cup + 2tbsp
Lemon juice – 1 & 1/2 lemon
Water – 1/2 cup
Salt – 1/2 tbsp
Beetroot – 1 small
(My 1/2 cup – 125 ml )
In a bowl add apple cider vinegar, lemon juice, water, salt and honey.
Mix the liquid ingredients using a whisk.
Add the chopped thinly sliced onions and green chillies (whole) to the bowl.
Now add in the chopped beets.
Give it a nice stir to mix well.
Finally transfer the contents to a sterlized glass bottle .
Refrigerate the bottle overnight.
Pickled onions are ready to serve.
Lemon juice can be replaced by 1/4 cup white vinegar.
In refrigerator it stays good for a week.