Peel the baby onions, remove their root side and mark a cut × on the opposite side of root, which is called shoot. The cut should not complete separate the onion in 4 parts.

Put the onions in a bowl of water and keep aside.

Take a non stick pan and add 1 tbsp sugar in it.

Let sugar caramelize on low heat.

When sugar caramelized, add 1 cup of water and mix well.

Add 1 bay leaf, 1 tsp cumin seeds, 10-12 black pepper corns and 1/2 tsp salt.

Let water boil for 5 minutes.

Switch off the heat and let water cool down completely.

Take a clean sterilized glass jar and add onions in it.

Also add 5-6 green chilies after removing their crown.

Peel and cut the beetroot in small pieces and add to the glass jar.

Now the water must have turned completely cool. Add this water to the jar by passing through a sieve.

Add 1/2 cup of white vinegar.

As the onions are not completely sunk in liquid, so add more water upto the level so that onions get completely sunk.

Put a lid and place the jar in refrigerator and rest for 24 hours.

Sirke wala pyaz is ready.