Tuesday, December 6, 2011

Pickled Pearl Onions

Pickling food in vinegar is a great way to  make sure there is  a little something  that can add a strong & divine flavor to everyday simple meals. Good pickled onions are crispy, crunchy & full of flavor & make for an ideal accompaniment with any kind of Indian meal or sandwiches. A breeze to make, they can last for a long time in the refrigerator & are a personal favorite.
You will need:
Pearl Onions : 250 grams or 1 bag
White vinegar: 1 cup
Salt: 1 tsp
Coriander seeds: A pinch
1-2  whole red chilli

Peel the onions & wipe them clean with a clean & dry kitchen towel.
Transfer to a clean sterilized bottle & add vinegar, salt , coriander seeds & red Chili. Shake well & let the bottle sit on the counter for 1-2 days. Shake the bottle once or twice a day so the onions absorb all the flavors. 2 Days later the onions are ready to eat. Refrigerate  the pickle once it's ready & it will stay good for 3-4 weeks.
If you like them sweet you can add 1-2 tsp of sugar to this pickle. I did not as I like it hot & tangy.


I had peeled each onion &  did not rinse them in water as I did not want  any water to seep into the onions. Dry onions soaked in vinegar only- last a longer time ( personal opinion)

If you are using the onions for any other purpose there are some simple & easier ways to peel these onions:
1. Throw the onions in a pot of boiling water, switch off the heat, cover the pot with a lid & let the onions sit in the boiled water for 1-2 minutes. Now rinse the onions out of the hot water & immediately transfer them to a bowl of ice cold water to stop the onions from cooking. Rinse out of cold water, cut each onion head ( the root end)  & pinch the peel off  between your fingers from the other end.
2. If you are not in a rush to use the onions , soak them in water with some salt for 5-6 hours. Now cut the heads off & pinch  the peel off the other side.