Pickled Onion

 

Ingredients

• 2 red onions, thinly sliced
• 1 beetroot, peeled and sliced (you can also cube it)
• 4-5 green chilies, slit or chopped (adjust to taste)
• 1 cup water
• 1 cup vinegar (white or apple cider)
• 1-2 teaspoons salt (to taste)
• 1-2 teaspoons sugar (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon dhaniya (coriander) seeds
• 1 teaspoon red chili flakes (adjust to taste)

Instructions

1. Prepare the Vegetables: In a bowl, combine the sliced red onions, beetroot, and green chilies.

2. Make the Brine: In a saucepan, combine the water, vinegar, salt, sugar, black pepper, dhaniya seeds, and red chili flakes. Heat over medium heat, stirring until the salt and sugar dissolve. Bring it to a gentle boil, then remove from heat.

3. Pickling Process: Pour the hot brine over the vegetables in the bowl. Make sure the vegetables are fully submerged.

4. Cooling and Storing: Let the mixture cool to room temperature. Once cooled, transfer it to a clean jar. Seal it tightly.

5. Refrigerate: Allow the pickles to sit in the refrigerator for at least a few hours, preferably overnight, to develop the flavors. They can be kept for up to two weeks.

6. Serve: Enjoy your pickled onions with beetroot and chilies as a side dish, in salads, or on sandwiches!