Sirka Pyaz
Tangy pickled onions with a crisp bite and bright pink color, often served at North Indian restaurants. They come together quickly and add a sharp, refreshing contrast to rich curries, kebabs, and biryani.
For 8 servings
- prep · ~4 min
Peel the onions.
Peel the small onions and trim the root ends lightly so they stay whole. If using larger onions, cut them into thick petals.
- boil · ~5 min
Make the pickling liquid.
1.Add water, white vinegar, beetroot, sugar, and salt to a small pan.2.Bring it to a gentle boil over medium heat.3.Cook for 2 to 3 minutes until the sugar dissolves and the beetroot lightly colors the liquid.TIPDo not boil for too long or the vinegar taste turns harsh. - mix · ~2 min
Combine the onions and warm brine.
Place the onions in a clean bowl or jar and pour the warm pickling liquid over them, along with the beetroot slices. Make sure the onions are mostly submerged.
- rest · ~30 min
Rest the onions until lightly pickled.
Let the onions sit for at least 30 minutes for a quick pickle. For deeper flavor and a brighter pink color, chill them for 4 to 6 hours before serving.
TIPA longer rest gives the onions their classic restaurant-style color and sharp tang. - serve
Serve the Sirka Pyaz chilled or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly trim the root end only; cutting too much makes the small onions fall apart in the brine.
- 2If using larger onions, keep the petals thick so they stay crisp after pickling.
- 3Pour the brine over the onions while it is warm, not boiling hot, to pickle them quickly without softening them too much.
- 4Keep the beetroot slices in the jar while chilling; they deepen the classic bright pink restaurant-style color.
- 5For the best balance of crunch and tang, refrigerate the onions for 4 to 6 hours before serving.
- 6Use a glass jar or non-reactive bowl, since vinegar can react with some metal containers.
- 7Store the onions submerged in the pickling liquid so they color evenly and do not dry out.
Adapt it for your goals.
Spiced
Add a few black peppercorns or mustard seeds to the brine for a more robust pickle that pairs especially well with kebabs.
low sugarLow-sugar
Skip the sugar or reduce it slightly if you prefer a sharper, more austere pickle alongside rich curries.
mixed onionMixed-onion
Use a mix of pearl onions and thick red onion petals for varied texture and a fuller, more restaurant-style serving bowl.
Why this is on our healthy list.
Crunchy Vegetable Side
Onions add a fresh, crisp vegetable element that brightens heavy meals like biryani, curries, and kebabs.
Lighter Flavor Booster
Vinegar, salt, and a little sugar create strong flavor with very few ingredients, making this a punchy accompaniment rather than a heavy side.
Contains Beetroot
The beetroot adds natural color and brings another vegetable into the pickle without overpowering the onion's sharp bite.
Frequently asked questions
It can be eaten after about 30 minutes for a quick pickle, but 4 to 6 hours in the fridge gives better color and deeper tang.
