Vinegar Onion Salad
the simplest salad to accompany with any North-Indian meal
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.