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  • Thursday, October 8, 2009

    Cooking With Neha

    Pickled Onions


    10 - 15 Shallots
    2 tsp. sugar
    10 - 12 whole black pepper
    2 -3 bay leaves
    1 piece cinnamon
    1/2 C. white rice vinegar
    3 4 Beetroot, small cubes
    Salt to taste


    Simply peel the small onions, set aside.
    In a small non-reactive bowl add vinegar, sugar, whole black peppers, bay leaves, cinnamon and bring to a boil.
    Add small onions and salt to taste.
    Add canned cubed beetroot, and let it simmer for some time(4-5 minutes). Your whole house will be filled with the aroma of vinegar. Turn off stove and allow to cool. This is a wonderful side dish.

    Tips: You can store this in fridge for up to a month in airtight jar. If beetroot is not included, you will get a slight pink color, and not much difference in taste. For red color, you can add eatable red color.

    These vinegar soaked pickled onions can also be made with thinly sliced onions rings.
    Red wine vinegar can also be used.

    Photo Source: Wikimedia Commons