Pickled/ Vinegar Onions

These onions always make me nostalgic. I especially remember them being served in this restaurant called Sheeba in Ahmedabad. They are a great accompaniment with rotis/chapatis or any north Indian cuisine. They are quick and easy to make and can be easily refrigerated and stored for up to 2 weeks. 

Ingredients:

Pearl Onions, 5 oz

Beet root, 1 quartered

Clove, 4

Green Cardamom, 1

Black Cardamom, 1

Bay Leaf, 1

Cinnamon 1/2 inch

Vinegar, 1/2 cup

Salt, 1 tsp

Black Pepper, 4-6

Sugar, 1 tsp

Procedure:

1. Peel the onions and make a gash on the top of the peeled onions on one side and put them in a jar. 

2. Fill the jar with vinegar 1/3 way to the top. 

3. Take 2 cups water in a pan and bring it to a boil. 

4. Once the water comes to a boil set this aside.

5. Now add in the beetroot and all the spices and ingredients.

6. Give it a good mix and set it aside for 30 minutes. 

7. After 30 minutes, strain this into the onion jar filling it up to to the top leaving enough space so that the mixture doesn't spill when spooning out the onions.

8. Allow this to stew for 12 hours in this liquid mixture. Refrigerate once it cools down to room temperature and your vinegar or pickled onions are now ready!