Indian Style Pickled Onions / Sirke Waale Pyaaz
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.
Tried this recipe?Let us know how it was!