Thursday, 17 May 2012

Sirke walle pyaaz ( Pickeled vinegar onions)

Ruby red , crunchy , sweet and sour all at once these pickled onions were a standard accompaniment to all Indian /Punjabi  meals that you ate in  restaurants in the 90s .

For some reason I dont see them so much these days but I love them so I decided to make them . A little bit of trial and error this recipe worked the best just like the sirke walle pyaaz at Kumar Sweets in Dehradoon.

The first time I tried making these I just put onions in vinegar but that resulted in only a very slight pink color and not such a great taste! I guess thats how American pickled onions are made ......since thats all I could find on the internet .

 But this recipe is perfect....the secret to getting a nice full bodied color is the beetroot! :)

Sirke walle pyaaz

Onions (the tiny kind ) : 100 grams cleaned  ...I used  sambar onions
Regular White Vinegar : 1/2 cup
Peppercorn : 7
Bay leaf : 1
Sugar : 2 teaspoons
Salt: to taste
Beetroot : 1/2 of one small beetroot

Boil vinegar along with sugar , peppercorns , bay leaf , sugar and salt for around 5 minutes .
Add thinly sliced beetroot.
As soon as you add the beetroot vinegar will change color to a ruby red . Boil for another 2-3 minutes.

Put clean dry onions in a clean dry glass bottle . Strain the red vinegar solution into the glass bottle . Add a few pieces of the beetroot that you strained out into the bottle as well.

Keep in the fridge . Eat after 24 hours , gets better with time as onions loose their sharpness .Keeps well for 2-3 weeks as long as it dosent come in contact with water!

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