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Picture of pickled onions

Indian Style Pickled Onions / Sirke Waale Pyaaz

4.34 from 6 votes
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Prep Time 30 minutes
2 days

Ingredients
  

  • 20-25 Pearl onions
  • 1 inch ginger julienned
  • 4 green chilis optional
  • 1 tsp black pepper corn
  • 2 small bay leaves
  • 4 cloves
  • 1/2 tbsp rock salt or pink Himalayan salt
  • 1 cup Apple Cider Vinegar
  • 2 Tbsp Dried Hibiscus flowers
  • 1 tsp coconut sugar skip for whole 30

Instructions
 

  • Peel the onions and put a deep cross with a knife on the root section of the onion. If the onions are a little larger in size cut them into two pieces. If using large onions cut them into round slices
  • Place the onions in a clean sterilized dry glass bottle
  • Add the ginger, green chillies, bay leaves, pepper corn and cloves.
  • Pour in one cup of apple cider vinegar.
  • Add the salt.
  • In a pan add a cup of water and once the water boils add the hibiscus flowers.
  • Let the water boil for a few minutes and switch off, add the sugar if using it (skip for whole30)
  • Let the hibiscus tea cool completely. Add the tea into the bottle with the onions.
  • Cover it with a cloth and secure it with an elastic band.
  • Let it ferment at the room temperature for 48 hrs.
  • The onions should be ready to eat in 24 to 48 hrs but will develop more flavor over longer period.
  • Store in fridge after 48 hrs, and secure with a proper lid.
  • The pickled onions can be eaten as is with any meals, burger, meat or even in salads. Any leftover liquid that the onions are soaked in can be used as a salad dressing

Notes

Make sure to use clean knife and clean chopping board for chopping the vegetables for any fermented food.
 
Use a dry and sterilized glass bottle.
 
Store in the fridge after 48hrs.
 
Always use a clean dry spoon to take out the pickle. Any kind of moisture on the utensils or the bottle will cause molding of the pickle.