Patna or Bombay Onion Pickle

Ingredients

• 2 pounds Button onions (small pickling onions), outer coat removed (Also called pearl onions or pickling onions)
• 2 cups White vinegar, for parboiling (Can be saved for salads or mustard preparation after use)
• 3 cups White vinegar, for filling bottles (Amount depends on bottle size; enough to cover onions completely)
• 8 whole Fresh red chilies (Adjust quantity based on heat preference)
• 2 tablespoons Black peppercorns
• 3 tablespoons Fresh ginger, finely sliced (Young green ginger preferred for authentic flavor)
• 1 tablespoon Salt

Instructions

1. 1Remove the outer coat from the button onions. Wash them thoroughly under cold running water and pat completely dry with clean kitchen towels.
2. 2Place the dried onions in a large pan and add enough vinegar to cover them. Bring to a boil over medium-high heat, then reduce heat and simmer for 3-4 minutes until onions are just tender but still firm.
3. 3Drain the onions, reserving the vinegar for other uses such as salad dressings or mustard preparation. Allow the onions to cool completely to room temperature.
4. 4While onions cool, finely slice the fresh ginger. Prepare the fresh red chilies by leaving them whole or slitting them lengthwise if desired for more heat.
5. 5In clean, sterilized wide-mouthed bottles or jars, create layers by alternating cooled onions with fresh red chilies, black peppercorns, sliced ginger, and a sprinkling of salt. Distribute the spices evenly throughout each bottle.
6. 6Pour fresh white vinegar into each bottle, filling to the top to completely cover all the onions and spices. Leave about 1/4 inch headspace. Cork or seal the bottles tightly with non-reactive lids.
7. 7Store the sealed bottles in a cool, dark place. Allow the pickle to mature for at least 1 week before using, though flavor improves with age. The pickle will keep for several months when properly sealed and stored.