Ingredients

1 1/2 cups pearl onions, peeled
1/2 cup cloves garlic
whole dry kashmiri red chillies
1 tsp nigella seeds (kalonji)
1 cup white vinegar
1/2 cup (100 grams) sugar
1 tbsp salt

Method 

1. Combine the vinegar, sugar, salt and 1 cup of water and bring to a boil, stirring occasionally till the sugar has dissolved. Allow to cool completely.

2. Add the onions, garlic, red chillies and nigella seeds to the vinegar-sugar solution and mix well.

3. Pour into a sterilised glass jar and allow the pickle to mature for 3 to 4 days at room temperature.
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