Pickled Baby Onions and Garlic


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Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration.

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Storage 2 to 3 Months: In a cool dry place.
Preparation Time: 
Maturing Time: 3 to 4 days.
Cooking Time: 
Makes 4 cups.
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1 1/2 cups pearl onions, peeled
1/2 cup cloves garlic
6 whole dry kashmiri red chillies
1 tsp nigella seeds (kalonji)
1 cup white vinegar
1/2 cup (100 grams) sugar
1 tbsp salt

  1. Combine the vinegar, sugar, salt and 1 cup of water and bring to a boil, stirring occasionally till the sugar has dissolved. Allow to cool completely.
  2. Add the onions, garlic, red chillies and nigella seeds to the vinegar-sugar solution and mix well.
  3. Pour into a sterilised glass jar and allow the pickle to mature for 3 to 4 days at room temperature.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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