Ingredients:

• 15 – 20 – pearl onions/shallots, peeled ( about 4-5 per person)
• 2 – beetroots, one inch pieces, optional – for colour
• 1/4 cup – Vinegar
• 3/4 cup – water
• Peppercorns – optional

Method:

1. Peel and wash the onions. Keep them aside.
2. Boil the water with beetroot and peppercorns. Skip this step if not using the beets and pepper.
3. Cool the water completely and discard the beetroot pieces. The beetroot pieces impart a nice pink shade to the onions.
4. Mix the cooled water and vinegar.
5. In a glass or ceramic jar, add the onions and pour the vinegar-water mix on top. The liquid should be at least a centimetre or two above the onions. Keep aside for 3-4 hours.
6. Drain at the time of serving. This stays good for 4-5 days when refrigerated.
7. Recipe courtesy: My Kitchen Trials

Recipe courtesy of Rajani