Pickled Baby Onions and Garlic
by Tarla Dalal
Added to 375 cookbooks
This recipe has been viewed 30205 times
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.
- 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.
- Add the onions, garlic, red chillies and nigella seeds to the vinegar-sugar solution and mix well.
- Pour into a sterilised glass jar and allow the pickle to mature for 3 to 4 days at room temperature.
Nutrient values per serving
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||4 mg|
|Folic Acid||2.2 mcg|
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