Pickled Onions in the Beetroot-Vinegar

Name: How to cook Pickled Onions in the Beetroot-Vinegar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Pickled Onions in the Beetroot-Vinegar

A perfect accompaniment to any Indian Meals & loved by mostly all…It doesn’t necessarily have to be prepared in the Great Indian Restaurants as the accompaniment but also, could be prepared at home very easily & almost in a jiffy

Ingredient

Food ration :

4-6 servings

Cooking time :

NIL. Prep Time: 10-12 mins. Rest Time: 8-9 hrs.

250 gms

Shallots/Madras Onions: Skinned & Washed Well

1/2 tsp

Salt

1/4 Cup

Caster Sugar

1.5 Cups

Vinegar

1/2 Cup

Water (RT)

1/2-1 Cup

Beetroot: Finely Sliced or Julienned

Fresh Green Chillies

1/4 tsp

Fresh Lemon Juice: Optional

Cooking instructions

* Step 1

Add in a large mixing bowl: All the aforementioned ingredients and mix everything well together until nicely combined and well blended- Cover it up & allow it to rest in the fridge for at least overnight to release its fine aromatic flavourful tastes along with the very richly gorgeous dark pink or magenta colour

* Step 2

Once the resting time’s up: Pour it out in a nice jar/container/tumbler of your choice & place as a warm galore to lighten & brighten up your party/get together with all the eyes filled with praises showering on YOU- The overnight resting time’s absolutely critically essential for the flavours to get well infused & incorporated to its core & release the same after the given time period while accompanying any of your gorgeous Indian Meals

* Step 3

It’s shelf life goes in an airtight container inside the fridge for about a min of 7-8 days to a max of a fortnight- Simply close your eyes to ENJOY THIS DELISH the very ecstatic & amazing creation of yours & that too, at the very comfort of your own nest !!!