👨‍🍳 作り方

1. 1

   Make a small slit on each onion, ensuring not to cut all the way through. This helps the brine penetrate.

   💡 プロのコツ: Soaking onions in cold water for 10-15 minutes can help reduce their pungency.
2. 2

   In a clean glass jar, combine the slit onions, green chilies, ginger slices, and garlic cloves.

3. 3

   In a separate bowl, mix the cooled boiled water, salt, vinegar, and lightly heated and cooled mustard oil.

4. 4

   Add turmeric powder, red chili powder (if using), and roasted cumin seeds to the brine mixture. Stir well.

5. 5

   Pour the brine mixture over the onions in the jar, ensuring the onions are fully submerged. If needed, add a little more cooled boiled water.

6. 6

   Close the jar tightly and let it sit at room temperature for 2-3 days for the initial fermentation and flavor development. Then, transfer to the refrigerator.

   💡 プロのコツ: The pickle will be ready to eat after a few days, but the flavor continues to develop over time.
7. 7

   The Pani Pyaaj ko Achaar can be served as a condiment with rice, dal, or other Nepali dishes. It has a shelf life of several weeks in the refrigerator.