Vinegar Onion Salad
Vinegar Onion Salad: Sirka Pyaaz: Onion Salad: Pickled Onion: baby onions preserved in white vinegar and served as a salad.
Vinegar Onion Salad is a very popular North Indian salad and is generally served in restaurants with the meal. Crunchy and tangy onion dipped in vinegar increase the level of your food. In many places, it is called pickle as it follows the same properties as a pickle.
This pink-colored salad is nowadays very demanding because of its unique taste. Even my 2.5 years daughter loves to have this salad with her meal.
Preparation of Vinegar Onion Salad is quite easy, you just need to follow the guidelines given below and the result will be amazing. Discussing the recipe in detail, the onion you select must be small in size as it becomes easy to eat and it did not consume much time to prepare the salad.
Next, adding beetroot is optional but it gives a nice red color which makes this salad more attractive. The most important thing while preparing this is to balance the quantity of vinegar and water. More vinegar will make the onions sourer.
You can also add green chilies, ginger to it. This salad goes well rich curry dishes like any panner curry, dal makhani, Kashmiri dum aloo, etc. Also, you can serve it with plain roti, paranthas, or pooris. This salad also doubles the taste of Dal Takeda and Dal Fry.
Step by step instructions
Peel the baby onion.
Mark cross at the top of the onion. This helps the onion to absorb the vinegar.
Put all the onions in a glass container. Do not overfill the container.
Fill half of the container with white vinegar.
Fill the rest of the container with normal water.
Add beetroot chunks to it. This will give a nice red texture to the onion.
Close the lid and keep in the refrigerator for 4 hours.
After 4 hours, we can see onion absorbed all the red color of beetroot.
Vinegar Onion Salad is ready to eat.
Related Recipes
Vinegar Onion Salad
Ingredients
- 250 gm baby onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 beetroot cut in chunks
Instructions
- Peel the baby onion.
- Mark cross at the top of the onion. This helps the onion to absorb the vinegar.
- Put all the onions in a glass container. Do not overfill the container.
- Fill half of the container with white vinegar.
- Fill the rest of the container with normal water.
- Add beetroot chunks to it. This will give a nice red texture to the onion.
- Close the lid and keep in the refrigerator for 4 hours.
- After 4 hours, we can see onion absorbed all the red color of beetroot.
- Vinegar Onion Salad is ready to eat.
Notes
Do not increase the quantity of vinegar otherwise, the onion will be too sour to eat.
Consume it within 2 days.
Add slitted green chilies, if you like some spicy flavor. You can reuse the vinegar water.