Onion Pickle
Crisp pearl onions are transformed into a tangy, aromatic condiment in this traditional Gujarati-style pickle. Fresh ginger, green chilies, and mace infuse the vinegar brine with warming spice, while a salt-curing step ensures the onions remain crunchy and absorb the flavors perfectly. This savory preserve makes an excellent accompaniment to curries, rice dishes, or simple dal-bhat, maturing in flavor as it sits.
Ingredients
- 1 pound White pearl onions (Originally '1 Ratal'. Use small white onions suitable for pickling.)
- 4 ounces Fresh ginger (Originally '0.25 Sher'. Peeled.)
- 4 ounces Green chilies (Originally '0.25 Sher'.)
- 1 1/2 tablespoons Salt (Originally '2 Tola' (approx 23g).)
- 1 piece Mace (whole blade) (Originally 'Javantri 1 Jayfalni' (Mace of 1 Nutmeg).)
- 3 cups Strong vinegar (white or malt) (Quantity estimated to cover ingredients. Originally 'as needed'.)
Instructions
- 1Peel the onions. Toss them with the salt and place them in a basket or colander with a weight on top. Let them stand for 12 hours to drain excess moisture and stay crisp.
- 2After the onions have cured, remove them from the basket. Peel the ginger and cut it into thin slices or strips. Slice the green chilies.
- 3Pack the cured onions, sliced ginger, green chilies, and mace into clean, wide-mouthed glass jars or bottles.
- 4Pour enough vinegar to cover the ingredients (plus a little extra) into a non-reactive pot (stainless steel or enamel). Bring it to a boil over medium heat. Once it begins to bubble vigorously, remove it from the heat immediately.
- 5Allow the vinegar to cool completely. Pour the cooled vinegar into the jars, ensuring the onions and spices are fully submerged with the liquid level slightly above the solids. Seal the jars tightly with a cork or lid.