Indian Style Pickled Onion (Sirke Wale Pyaaz) (Edit recipe)

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Indian cuisine has many delicious pickle recipes and these fermented pickled onions are amongst the simplest and yummiest to make. Not only are these packed with flavor, they also help with improving gut health. In addition, these are good for liver health because of the benefits of the hibiscus tea. You can make these ideally with pearl onions but larger onions can be used as well .

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

20 - 25 Pearl Onion
1 Tbsp Ginger Root, Julienned
1 tsp Whole Black Peppercorns
2 whole Bay Leaf
4 whole Whole Cloves
0.5 Tbsp Himalayan Pink Salt, or Rock Salt
1 cup Apple Cider Vinegar
4 whole Green Chilies, Optional
2 Tbsp Dried Hibiscus Flowers

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the onions and put a deep cross with a knife on the root section of the onion. If the onions are a little larger in size cut them into two pieces. If using large onions cut them into round slices.
Place the onions in a clean sterilized dry glass bottle.
Add the ginger, green chillies, bay leaves, pepper corn and cloves.
Pour in one cup of apple cider vinegar.
Add the Himayalan Pink salt or rock salt.
In a pan add a cup of water and once the water boils add the hibiscus flowers.
Let the water boil for a few minutes and switch off.
Let the hibiscus tea cool completely. Add the tea into the bottle with the onions.
Cover it with a cloth and secure it with an elastic band.
Let it ferment at the room temperature for 48 hrs.
The onions should be ready to eat in 24 to 48 hrs but will develop more flavor over longer period. Store in fridge after 48 hrs, and secure with a proper lid.
The pickled onions can be eaten as is with any meals as a side or as a topping for salads and stews. Any leftover liquid that the onions are soaked in can be used as a salad dressing

Notes

Make sure to use clean knife and clean chopping board for chopping the vegetables for any fermented food. Use a dry and sterilized glass bottle. Store in the fridge after 48hrs. Always use a clean dry spoon to take out the pickle. Any kind of moisture on the utensils or the bottle will cause molding of the pickle. You can use beetroot for the coloring instead of hibiscus flowers

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Show nutritional information

This is our estimate based on online research.
Calories:	66
Fat:	1 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	749 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.