If you are like me, you love sirke wale pyaz or pickled onions with beetroot and vinegar. I have already shared a beet onion pickle recipe without vinegar because that one was lacto-fermented. However, now I have come up with an instant onion pickle recipe that gets ready the same day and onions remain crunchy even after a week in the refrigerator. The easy and simple pickled onions recipe uses small onions or shallouts. You may use big onions and cut them into small pieces. Rinse onions and scrape off their skin. However, do not throw away the skin as we can use them to make hair tonic. If you are using shallouts, make a criss cross sign. We want the onion to remain intact.
Next keep some water for boiling. We want it to be bubbling hot.
Take a streilized glass jar. Throw in chopped beetroot. Layer onions and beet.
Pour hot water and leave some space for apple cider vinegar. The amount of vinegar should be 1/4 of that of water. That means if you are using 1 cup of water, you need 1/4 cup of vinegar.
Add salt. Close the jar. Shake.
Let it cool down before shifting it to the refrigerator.
The onion pickle stays good for several days in the fridge. Onions retain some of their crunch even after seven days.
I suggest making a week's batch and eat the beetroot onion pickle fresh.
I hope you found the pickled onions recipe easy. If you did, do not forget to like the video and share it with your health freak friends.
Do I need to soak onions before pickling?
No, just rinse them well before use.
Are pickled beets good for you?
At least 2-3 weeks in the fridge
Can pickled onions be preserved?