Pickled Onion Recipe | Easy Sirke Wale Pyaaz | Apple Cider Vinegar Onion Recipe loved by everyone and it compliments every kind of food from breakfast to dinner.
Here in our house we have big fans serving pickled red onions, from tacos to burritos and soups, salads, nachos, chilaquiles, etc. Pickled red onions, however, may also be a source of liveliness for burgers, curries, pizza or falafel, ovens, pickles and more. In general, these fast pickled red onions will be there for you anytime you need an extra pick of pungent, coloured, zippy flavour to balance your dish
Red onion: A large red onion or two small red onions, which I recommend to cut as thinly as possible as vertically. (If a mandoline happens to you, this is a great time to use it! If not, you can only split the onions thinly with a knife of the chef.)
Vinegar: When pickling onions, I prefers the sweeter taste. Alternatively, however, you could also use rice vinegar, white vinegar or red wine vinegar (or vinegar mix).
Sweetener: White sugar is traditionally used in Mexican cooking to produce pickled red onions, but instead use maple syrup, sweet spots or agave as a natural sweetener. Salt: we’ll add a touch to make all the delicious aromas come true.
Water: we’re just going to add a little water to the salt also. And you are welcome to blend the onions with a hot water before you brining if you want your onions to have a more mild flavour.
Pickled Onion Recipe | Easy Sirke Wale Pyaaz | Apple Cider Vinegar Onion Recipe
- 4 Red Onions Medium Large (About 500 to 600 grams)
- 2 Green Chillies
- 5 tbsp Sugar
- 3 tbsp Salt
- 200 ml apple cider Vinegar
- 300 ml Water
- 5 Beetroot slices
- Slit the green chilies and cut the onions into the rings. (Use 500 grames and divide into four to six parts each when using shallots.)
- Top with sugar, salt, vinegar and water. Put onions in a jar
- add a few natural pink – colored beetroot slices to onion pink colour
- Leave for 24 hours and then it’s ready to serve.