Recipe Pickled Onions

[Ramana]

Pickled Onions (Ginger, Vinegar & Green Chilies)
You will find them in any Indian restaurants you visit. They are served as an accompaniment to main course Indian meal. The pink color and tanginess makes them even tastier. These onions are small in size and are completely soaked in vinegar along with beetroot to give them pink color. When these are prepared, they can be stored in an air tight container dipped in vinegar along with beetroot to make their taste similar to the one we get in restaurants. In 2-3 days, it will get the color and the taste.

Ingredients

12 nos. - Red onions
1/2 cup - Vinegar
2 big - Green Chilies
2inch julienne - Ginger
2 slices - Beetroot
1tsp - Himalayan pink salt

Preparation
1) Peel all the onions and put them in a bowl/ container.
2) Wash them thoroughly.
3) Transfer them to a bowl and add vinegar.
4) Add green chilies, salt, ginger and beetroot.
5) Leave them soaked in the solution for 2-3 days.
6) After 3 days taste one onion, it should be little tangy and red color would also have come by now.
7) Serve as an accompaniment with main dish along with mint chutney(optional).

 

[Yorky]

These are mine:

5 s.jpg

• Yorky
• 7 Aug 2021

Pickled onions s.jpg

• Yorky
• 25 Jun 2020

I pickle them in white vinegar (usually) with peppercorns, chopped garlic and slotted red chillis (sometimes cayenne, sometimes Thai hot). I leave them in a dark cupboard for at least a month and then transfer them to the fridge.

MM porkies with onions.jpg

• Yorky
• 21 Nov 2020

 

[Yorky]

I also pickle Thai chillis in much the same way; white vinegar, peppercorns and garlic.

Pickled 4 s.jpg

• Yorky
• 19 Apr 2022

 

[karadekoolaid]

Interesting recipe, Ramana !
I love the idea of making them pink with the beetroot, and the ginger & chiles to add bite.
Mine are a bit like Yorkies - I use a mix of white wine vinegar and white vinegar, and spices are usually coriander seeds, peppercorn, bay leaf, mustard seeds and dried chile peppers.

 

[Yorky]

Interesting recipe, Ramana !
I love the idea of making them pink with the beetroot, and the ginger & chiles to add bite.
Mine are a bit like Yorkies - I use a mix of white wine vinegar and white vinegar, and spices are usually coriander seeds, peppercorn, bay leaf, mustard seeds and dried chile peppers.

I tend to keep away from coriander seeds. I have used them in the past but I find they give a sweetness to the onions. Or at least what I perceive to be a sweetness.

 

[karadekoolaid]

I always add a pinch of sugar to my onions as well. The coriander does add a touch of sweetness and a vague, orangy flavour.