Heat water in a medium Sauce Pan along with the Salt & Sugar.
Turn the heat off when it comes to a rolling boil. Drop 2 quarters of the Beetroot.
Let the water cool down. Discard the Beetroot OR add to your salad.
Top & tail and peel the onions.
Make deep gashes on top with an x OR + signs with the help of a sharp knife.
Place into your pickling jars.
Pour the Vinegar followed by the water.
Add the remaining Beetroot quarters in each jar. Cover tightly.
Refrigerate after 1-2 hours. Use as required.
*These taste the best after 2-3 days as the Onions mature & the vinegar seeps into each & every petal.
Delicious.
Note:
1.Stays good in the refrigerator for up to 2 weeks. Over time, the onions will lose more of their colour and the pickling liquid will become brighter in colour, but that's normal.
2.Regular Onions can also be used in case small ones are not available.
In that case, cut the Onions into very thick slices & follow the same method.
3.You may keep replenishing until the liquid is over.
