Ingredients
8-10 small onions
8-10 spring onion bulbs
¼ medium beetroot, boiled and peeled (optional)
1 cup vinegar Salt to taste
Method
1. Slit onions and spring onion bulbs without cutting through and put them in a sterilized glass jar.
2. Squeeze beetroot in between, add salt and pour over vinegar.
3. Keep in the refrigerator for a day and serve as required.