Sirke Wale Pyaaz (Vinegar Pickled Onions) by Missbhukkad

Ingredients

• 250g (9 oz) pearl onions, peeled
• 1 cup white vinegar
• 1/2 cup water
• 1 inch beetroot, sliced (for color)
• 1 tbsp sugar
• 1 tsp salt
• 2 green chilies, slit

Instructions

1. Peel the pearl onions and make a small cross-shaped incision at the top of each onion to allow the brine to penetrate until ready to serve.
2. Combine white vinegar, water, sugar, and salt in a glass jar, stirring until the sugar and salt are fully dissolved.
3. Add the peeled onions, sliced beetroot, and slit green chilies into the jar until ready to serve.
4. Seal the jar tightly and let it sit at room temperature for at least 24 hours to allow the flavors to develop and the onions to turn pink.
5. Store in the refrigerator for up to 2 weeks, ensuring the onions remain submerged in the brine until ready to serve.