Onion Vinegar Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 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