After the morning tea, the camera lying on the table was calling me to shoot something. I had planned to make pickled onions this weekend and since I had all the ingredients and the quietness, it was time to create.
- 20-25 small onions
- 1 tablespoon white vinegar
- 1/2 cup water
- Salt to taste
- Pinch of sugar
- 1/4th spoon soy sauce (for the added color)
- A glass or ceramic container that is non-reactive to the vinegar
The hardest part is peeling the onions! But once done, just rinse them in water and add all the ingredients in the glass jar. I added some red chillies too for the color.
And now refrigerate the onions for 2-3 days before you can enjoy them. Shaking them every few hours will help all the onions marinate evenly.
And it is a bonus if the food matches your flowers ;-)