White Onion Pickle No. 2
Crisp, tangy pearl onions are preserved in a robust vinegar brine infused with aromatic spices in this traditional Parsi pickle recipe. Whole black peppercorns, mustard seeds, and coriander seeds add depth and warmth to the sharp vinegar base, creating a perfect crunchy accompaniment for rich curries and rice dishes. This simple yet flavorful condiment matures over time, allowing the onions to absorb the complex spice blend.
Ingredients
- 2 pounds Small white onions (pearl onions) (Originally '2 ratals'. Use small pickling onions.)
- 1 ounce Whole black peppercorns (Originally '2.5 tolas'. Approx 3 tablespoons.)
- 1 1/2 tablespoons Salt (Originally '2 tolas'. Adjusted for modern measurement.)
- 1 heaping tablespoon Whole mustard seeds (Originally '1 heaping spoonful'.)
- 1 heaping tablespoon Whole coriander seeds (Originally '1 heaping spoonful'.)
- 3 cups Strong white vinegar (Quantity estimated to cover ingredients. Originally 'as needed'.)
Instructions
- 1Peel the small white onions carefully. You may leave the root ends intact to help them hold their shape, or trim them neatly.
- 2Place the peeled onions into clean, sterilized glass jars. Add the black peppercorns, salt, mustard seeds, and coriander seeds, distributing them evenly among the jars.
- 3In a saucepan, bring enough vinegar to a boil to completely submerge the ingredients in the jars. Once it reaches a rolling boil, remove from heat and let it cool down completely.
- 4Pour the cooled vinegar over the onions and spices, ensuring everything is fully submerged. Seal the bottles tightly with a cork or lid. Store in a cool, dark place to pickle.