Sirke Wala Pyaaz
Crisp, tangy pickled onions just like the ones you get at your favorite Indian restaurant. This simple recipe uses vinegar, a hint of sugar, and beetroot for that classic pink hue. The perfect crunchy side for rich curries and tandoori dishes.
For 8 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Onions and Aromatics
- b.Wash and peel the pearl onions. If they are large, you can slice them in half. Make a small cross slit at the root end of each onion to help the pickling liquid penetrate.
- c.Thinly slice the peeled beetroot. Slit the green chillies lengthwise, keeping the stem intact. Julienne the ginger.
- 2
Step 2
- a.Create the Pickling Brine
- b.In a medium saucepan, combine the water, white vinegar, sugar, salt, and whole black peppercorns.
- c.Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring until the sugar and salt are completely dissolved. This should take about 3-4 minutes.
- d.Once boiling, turn off the heat.
- 3
Step 3
- a.Assemble the Pickle Jar
- b.In a clean, sterilized glass jar (at least 500ml capacity), place the prepared pearl onions, beetroot slices, slit green chillies, and ginger juliennes.
- c.Carefully pour the hot pickling brine directly over the onions in the jar, ensuring they are fully submerged. The heat from the brine helps to keep the onions crisp.
- 4
Step 4
- a.Pickle and Store
- b.Allow the jar to cool down to room temperature, which may take about 1-2 hours. Do not seal the jar while it's hot.
- c.Once cooled, secure the lid tightly and transfer the jar to the refrigerator.
- d.For best results, let the onions pickle for at least 24 hours before serving. This allows the flavors to meld and the onions to develop their signature pink color.
- e.Serve chilled as an accompaniment to your meals.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use fresh, firm pearl onions or shallots.
- 2Sterilize your glass jar by washing it with hot, soapy water and rinsing thoroughly, or by running it through a dishwasher cycle. This prevents spoilage.
- 3Pouring the brine while it's hot helps the onions stay crunchy. Do not boil the onions in the brine.
- 4The pink color from the beetroot will intensify over a day or two. For a deeper color, add a few more slices of beetroot.
- 5Feel free to adjust the sugar and chilli levels to match your preference for sweetness and heat.
- 6Always use a clean, dry spoon to take onions out of the jar to prolong their shelf life.
Adapt it for your goals.
Spicier Version
Add one or two dried red chillies along with the green chillies for an extra layer of heat.
Different VinegarDifferent Vinegar
Substitute white vinegar with apple cider vinegar for a slightly sweeter, fruitier tang.
Herb InfusionHerb Infusion
Add a few sprigs of fresh mint or cilantro stems to the jar for a refreshing, herby aroma.
Masala PyaazMasala Pyaaz
Add 1/2 teaspoon of mustard seeds and a pinch of asafoetida (hing) to the brine for a more complex flavor profile.
Why this is on our healthy list.
Rich in Antioxidants
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage.
Promotes Gut Health
The vinegar used in pickling can help maintain a healthy gut microbiome. Fermented foods are known to support digestive health.
Low-Calorie Flavor Enhancer
With very few calories per serving, these pickled onions add a burst of tangy and sweet flavor to meals without adding significant fat or calories.
Supports Immunity
Onions contain Vitamin C and other compounds that can help boost the immune system, making your body more resilient.
Frequently asked questions
When stored in an airtight glass jar in the refrigerator, these pickled onions will stay fresh and crisp for up to 3-4 weeks.