Sirke Wala Pyaaz
Crisp onion rings soaked in a lightly sweet and tangy vinegar mix. This restaurant-style Indian side is quick to make and adds a sharp, refreshing bite next to kebabs, biryani, and rich curries.
For 8 servings
- prep · ~5 min
Slice the onions and beetroot.
1.Peel the onions and slice them into thin rings.2.Separate the onion rings gently with your fingers.3.Peel the beetroot and cut it into thin slices.4.Slit the green chili lengthwise. - mix · ~1 min
Make the pickling liquid.
In a bowl or jar, mix the white vinegar, water, sugar, and salt until the sugar dissolves.
- assemble · ~2 min
Combine the onions with the pickling liquid.
Add the onion rings, beetroot slices, and green chili to the bowl or jar. Toss well so the onions are fully coated and lightly pressed into the liquid.
- rest · ~30 min
Let the onions pickle.
Cover and rest for at least 30 minutes so the onions soften slightly and turn pink from the beetroot.
TIPFor a deeper pink color and sharper flavor, chill the onions for 2 to 4 hours before serving. - serve
Serve the sirke wala pyaaz.
Serve chilled or at room temperature alongside kebabs, biryani, paratha, or rich curries.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use small onions for naturally sweeter, more delicate rings like restaurant-style sirke wala pyaaz.
- 2Slice the onion rings thin and evenly so they pickle at the same rate and soften without turning limp.
- 3Press the onions below the vinegar liquid; exposed pieces can dry out and pickle unevenly.
- 4For the best pink color, let the beetroot slices sit directly against the onions while they rest.
- 5Chill for 2 to 4 hours if you want a sharper tang and brighter color than a quick 30-minute soak.
- 6Store in a clean glass jar rather than metal, which can react with the vinegar over time.
- 7If the onions taste too sharp, rinse the slices briefly in cold water before pickling, then drain well.
Adapt it for your goals.
Jaggery-sweetened
Swap the sugar for a little jaggery for a deeper, more rounded sweetness that pairs especially well with smoky kebabs.
spicierSpicier
Add an extra slit green chili or a pinch of red chili flakes if you want the onions to cut through rich curries more boldly.
no beetrootNo-beetroot
Skip the beetroot if color does not matter; the onions will still pickle well, just without the classic pink hue.
shallot styleShallot-style
Use small shallots instead of onion rings for a sharper, more traditional pickle-style side with biryani and kebabs.
Why this is on our healthy list.
Light, refreshing accompaniment
This side adds sharpness and crunch to heavy meals, making rich dishes like biryani or kebabs feel less heavy.
Includes antioxidant-rich vegetables
Onion, beetroot, and green chili bring plant compounds and natural color, adding more vegetable variety to the plate.
Lower-fat flavor booster
The bold tang from vinegar, chili, and onion adds lots of taste without relying on oil or creamy ingredients.
Frequently asked questions
It is good after 30 minutes, but 2 to 4 hours in the fridge gives better color, sharper tang, and a more rounded pickle flavor.
