These quick pickled onions add freshness and crunch to any meal.
This recipe for quick pickled onions takes the raw and pungent edge off the onions and makes them delectable to eat raw. They add some crunch, sweetness and freshness to any dish they are served with and another dimension to your main dish. They are a must-have accompaniment for dishes like Rajma Chawal or Dal Makhani and go well with any Dal.
*1. Red Onions in Lemon Juice*
- 150g red onions
- 30ml freshly squeezed lemon juice
- 1 tsp sugar
- 1/4 tsp kashmiri chilli powder (optional)
Peel and slice onions and toss together with the other ingredients.
Steep for 10-15 minutes before serving.
*2. White Onions in Vinegar*
- 150g sweet white onions
- 30ml white vinegar (5%)
- 1 tsp sugar
- 1 pinch salt
- finely sliced mint leaves (optional)
Peel and slice onions and toss together with the other ingredients.
Steep for 10-15 minutes before serving.
*3. Pickled Sambar Onions aka. Sirka Pyaz*
- 200g pink shallots or sambar onions
- 45ml white vinegar (5%)
- 2 tsp sugar
- 15 to 30ml water (as needed)
Peel the shallots and leave them whole.
Add vinegar and sugar to a jar and mix together till the sugar dissolves.
Add the shallots to the jar and top off with water to submerge the shallots in the pickling liquid.
Steep overnight before serving.
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Music for indishious by Bryan Cooke
00:00 Intro
00:50 Red Onions in Lemon Juice
02:26 White Onions in Vinegar
04:30 Picked Sambar Onions
06:26 Outro and serving suggestions
14 июл 2024
