Onions, Pickled-Indian Restaurant Style

Sirke Wali Pyaz

if we do not have betroot then do we still add boiled water to the vinegar or could we kust add color directly to the vinegar.

Hello Manan

Yes, you still need a 50/50 mix of vinegar and water. Otherwise, it gets too vinegary. Water is to dilute the tartness of vinegar.

As for colour, it is not a must. Use red onions instead; www.pachd.com/free-images/food-images/red-onion-01.jpg . They have a nice, pink colour and they do taste nicer in salads, in my opinion.

Mamta