1. Take 1 cup white vinegar, 3-4 tsp sugar, salt and 1 cup of water in a pan and bring to a boil, stirring occasionally till the sugar has dissolved. Allow to cool completely.
2. Add the 20 pearl onions, 10 garlic, 3-4 red chillies to the solution and mix well.
Do not confuse pearl onions with shallots
Pearl Onions look just like normal onions but are smaller in size. Shallots are darker in shade and are pointed at both ends (more like garlic cloves)
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3. Pour into a dry glass jar and allow the pickle to mature for 3 to 4 days at room temperature and then refrigerate.
Serve with chicken starters.