Pickled Pearl Onions

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Boil water in a saucepan, add the pearl onions and salt, and blanch for one minute. Drain and rinse under cold water.
2. In a small saucepan, combine the vinegar, water, peppercorns, coriander seeds, salt and sugar. Simmer just until the sugar dissolves.
3. Put the drained onions in a jar or glass bowl, add the green chili and pour the vinegar liquid over them. Let it come to room temperature, then refrigerate for at least 1 hour before serving.
4. Store in an airtight glass jar in the refrigerator for 3–4 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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