Ingredients

• 15 - 20 - pearl onions/shallots, peeled ( about 4-5 per person)
• 2 - beetroots, one inch pieces, optional - for colour
• 1/4 cup - vinegar
• 3/4 cup - water
• Peppercorns - optional

How to Make Onion Vinegar Pickle

• Peel and wash the onions. Keep them aside.
• Boil the water with beetroot and peppercorns. Skip this step if not using the beets and pepper.
• Cool the water completely and discard the beetroot pieces. The beetroot pieces impart a nice pink shade to the onions.
• Mix the cooled water and vinegar.
• In a glass or ceramic jar, add the onions and pour the vinegar-water mix on top. The liquid should be at least a centimetre or two above the onions. Keep aside for 3-4 hours.
• Drain at the time of serving. This stays good for 4-5 days when refrigerated.
• Recipe courtesy: My Kitchen Trials