1/2 Kg button Onions (Pyaj) (very small onions)
2 cups white Vinegar (Sirka)
1” Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)

How to make spicy onion pickle:

Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chilli to boiling.
Cool and put in ajar; cork it tightly.
Keep for 4 days before using.

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