Instant Oil-free Onion Pickle | Quick & Easy Vegetable Pickle

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Onion Pickle Written Recipe With Directions:
Ingredients:
-Red Onions (piyaz) small size 500g
-Beetroot small size ¼ part
-Garlic (lehsan) cloves 5
-Ginger (adrak) julienne 1 inch
-Lemon zest (nimbu ka chilka) chopped 1 tsp
-Cinnamon stick (dar Cheeni) 1
-Black peppercorns (sabut kali mirch) 20
-Cloves (laung) 8-10
-Salt (namak) 1 tbs
-Sugar (Cheeni) ½ cup
-Water (pani) 2 cups
-Green chilies (hari mirch) without seeds (cut them into two equal halves)
-Vinegar (sirka) 2 cups
Directions:
-Peel off the red onions.
-Rinse the peeled onions in water and drain them very well.
-Use a sharp knife to make a vertical cut from the top (stem end) towards the root end, but stop about halfway through the onion. The goal is to create a partial cut that leaves the onion connected at the root end.
-Peel off the beetroot and cut it into pieces.
-In a pan, add beetroot, garlic, ginger, lemon zest, cinnamon stick, black peppercorns, cloves, salt, sugar, and water. Cook it for 3-4 mins.
-Bring it out in a bowl and let it cool.
-Place all the onions and green chilies in a dry glass jar.
-Pour the prepared mixture and vinegar into the jar containing the onions.
-Keep it at room temperature for 48 hours.
-Once the onions are pickled, keep the jar in the refrigerator covered and sealed with its lid.
-The expiry date for this onion pickle is 1 month.
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