Pickled Onions Indian Home Style Food

INDIAN PICKLED ONIONS

Steps:

• Combine the ingredients together in a bowl and mix well - the onions will soften a bit as they sit (I like to make mine the night before serving, but a few hours will do).
• You can keep this in the fridge for up to a week.

PICKLED ONIONS - INDIAN HOME STYLE

Steps:

• Peel and shred onion into thin slivers.
• Place all ingredients in a bowl and mix well.
• Serve on the same day.

PYAZ KA LACCHA (RAW ONION RELISH)

Steps:

• Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
• Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
• Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.

INDIAN PICKLED ONIONS - SIRKE WALA PYAAZ

Steps:

• Cut the onions into rings and slit the green chillies. (If using shallots, use about 500 grams and cut into 4 to 6 parts each.)
• Put onions in a jar with the sugar, salt, vinegar, and water.
• Optionally, for a healthier pickle, add some turmeric powder.
• Another option we sometimes use is to add some beetroot slices for a natural pink color.
• Leave aside for 24 hours and then it is ready to serve.

PERFECT PICKLED ONIONS

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.