Pickled Onions
Also known as "sirkay waley piyaz" is eaten along with lentil rice in Pakistani/Indian households.
Servings: 1 jar
Calories: 120kcal
Equipment
- 1 Mandoline slicer optional
- 1 Mason Jar atleast 600ml in capacity
Ingredients
- 1 1/2 Large onion peeled
- 1/2 teaspoon salt or to taste
- 1/2 cup white vinegar
- 1 cup hot water
- 2 cloves garlic
- 4 whole green chilies with stems removed
- 5 whole black peppercorns
Instructions
- Slice the onions thinly using a knife or a mandoline slicer.
- Add the sliced onions to a glass jar.
- Drop green chilies, garlic, salt and black peppercorns in the jar and press the onions to the bottom.
- Add vinegar and hot water to the jar. Close the lid of the jar and give it a shake.
- Leave the jar on the counter for about 30 minutes or until the water cools down.
- Consume the pickled onions right away or store in fridge to use later.
Notes
- The pickled onions can last for 2-3 months in the fridge and 2-3 days on the counter.
- You can use the same technique to pickle other vegetables.
- We pair it with dal chawal, barbecue etc, and sometimes put it in sandwiches.
Nutrition
Serving: 1jar | Calories: 120kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 1186mg | Potassium: 310mg | Fiber: 4g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg