These lovely looking pink onions are found in almost all Indian restaurants and most Indian households. It’s extremely easy to make and lasts long when refrigerated.
The restaurants use food colour to get the pink colour but a lot of people, including my son, are allergic to food colours. So, I use beet root for colour.
About onions: it’s ok if you can’t find small ones. Just peel and cut the big ones in cubes and use.
Take half of a small beet root and cut in in pieces.
Boil the beet root pieces in half cup of water. Once done, add half cup of white vinegar, some salt and pepper and give it a boil. (Plz don’t throw away the beet root pieces. They are equally tasty once put in vinegar)
Put the onions in the water and vinegar mix. All the onions should be submerged. If you feel the vinegar mix is less then make some more and add in the onions. Once it cools, transfer it in a bottle, cover and keep at room temperature for 2 days. After two days it can be consumed.
In summers its preferable to refrigerate the onions after they have pickled.
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