Friday, July 19, 2013

Sirkewale Pyaz(1) - Pickled onions

I learnt this recipe from my Punjabi friend. She told me that this is how they serve raw onions in her family. Soaking raw onions in white vinegar prevents that pungent odor of raw onions and brings out the prettiest hue of red/purple/pink colors.

This is more like a salad than a pickle and needs to be consumed within a day.

Sirkewale Pyaz(1)
Pickled Onions
1 big red/purple onion, peeled and sliced thinly to make 2 cups slices
1/2 cup white distilled vinegar
1/2 tsp salt

1 tbsp fresh mint leaves, minced

Suggested Accompaniment
Any spicy curry

1. Peel and slice onion thinly. Make sure that onion slices measure up to about 2 cups.
2. Place onions in a wide glass or ceramic bowl. Add salt and vinegar. Mix.
3. Cover and marinate for at least 4-5 hours. Stir from time to time so that all the onion slices get soaked up in the vinegar uniformly.
4. Right before serving, squeeze the onion slices in batches so all the moisture is left out.
5. Now discard the vinegar solution from the bowl. Rinse it and add 2 cups fresh water. Put drained onions back to the water. Give a quick rinse. Drain again all the moisture by squeezing the onion slices tightly.
6. Spread the onion slices on a serving platter. They would now have a pretty pink shade.
7. Sprinkle minced fresh mint around.

Note -
1. This is more like a salad than a pickle and needs to be consumed within a day.
2. This "pickle" has no shelf life. Please keep any leftovers in the refrigerator and consume within a day.

Print Page


LinkWithin Related Stories Widget for Blogs