Peel and wash onion give crossed cut to them not very deep so onion should not separate
In a jar put all the onion and mix all ingredients close the lid and shake well it
Leave the jar for 5-6 hours
After that pour the water into the jar approximately 3 glasses or till the neck of jar
Close the lid shake the jar keep it under the sun for at least 4-5 days until the water (kanji) mature to check it taste it with spoon if it is tangy pickle is ready take it inside
You can enjoy it with khichdi rice or as a side a compliment same way you can make with carrot also just cut carrots length wise in finger size it has tangy ànd spicy taste crushed mustard gives it
