Pickled Onion Recipe | Easy Tangy Recipe for Sirke Wale Pyaaz

Sumit Malhotra
by Sumit Malhotra
8 Servings
15 min

No Indian meal is complete without crunchy pickled onions. This tangy sirke wale pyaaz recipe is religiously served at most Indian cuisine restaurants. And, the best part is that they can be easily made in minutes at home.

Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian meal. They are usually make the first appearance with some delicious green chutney while you are still ordering your butter chicken.

Peel the button onions

Peel the button or pearl onions. Make a cross incision on one side and soak them in vinegar.

Boil beetroot slices, cinnamon stick, clove

Add beetroot slices, cinnamon stick, clove, peppercorns to the boiling water. Add onions to this mixture once ready and rest them for 24 hours.

Pickled Onion Recipe | Easy Tangy Recipe for Sirke Wale Pyaaz
Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Ingredients
  • Pearl Onion 1.5 Cup
  • Beetroot 0.5 Piece
  • Cinnamon stick 0.5 Piece
  • Black peppercorns 6 Piece
  • Clove 6 Piece
  • Vinegar 0.25 cup
  • Water 1 cup
  • Salt 1 teaspoon
  • Sugar 2 teaspoon
Instructions
Peel onions and wash them underwater.
Make a cross shape incision on the top of each onion.
Immerse the onions into the vinegar and set aside.
Turn on the stove. In a pan add water, salt, sugar, cinnamon, cloves, black peppercorns and beetroot.
Let it boil for 3 to 4 minutes.
Let them cool down. Once it cools down, strain the mixture. (You can discard the beet or use it in making soups or even eat it)
Cover the bowl and let it rest for overnight in the refrigerator.
Once marinated, remove onions from the solution, discard the liquid and store onions an airtight glass or ceramic container.
Tips
  • You can avoid sugar or replace it with some maple syrup or honey. Sugar provides a nice balance to the salty vinegar.
  • Beetroot is used for the pink tinge in the onions. You can discard it after 24 hours or eat them or even add it to your soups.
  • You can enhance the flavour of pickled onions by adding some chilli and ginger.
Sumit Malhotra
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