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Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
For 8 servings
Prepare the Onions
Make the Pickling Brine
Assemble the Pickle
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Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
This indian recipe takes 20 minutes to prepare and yields 8 servings. At 32.42 calories per serving with 0.45g of protein, it's a beginner-friendly recipe perfect for condiment.
Cool, Store, and Serve
Add 1/2 teaspoon of red chili flakes or a few dried red chilies to the brine for extra heat.
Add a sprig of fresh mint or a few cilantro stems to the jar for a fresh, herbaceous note.
Replace white vinegar with apple cider vinegar for a slightly sweeter, fruitier tang.
Add other whole spices like 1-2 cloves or a small piece of cinnamon stick to the brine for a more complex flavor profile.
Onions are a potent source of antioxidants, particularly quercetin, which helps fight inflammation and protect cells from damage caused by free radicals.
The acetic acid in vinegar can help improve digestion. Pickled foods can also introduce beneficial bacteria to the gut, promoting a healthy microbiome.
This condiment adds a burst of tangy, sweet, and spicy flavor to meals with very few calories, making it an excellent choice for weight management.
A single serving of Sirke Wale Pyaaz (about 1/4 cup or 50g) contains approximately 25-35 calories, making it a very low-calorie condiment.
Yes, it can be a healthy addition to your meal. Onions are rich in antioxidants, and the vinegar used in pickling can support gut health. It's low in fat and calories. However, it contains some sugar and salt, so it should be consumed in moderation.
When stored in a sterilized, airtight glass jar in the refrigerator, Sirke Wale Pyaaz can last for up to 3-4 weeks. Ensure you always use a clean spoon to take them out to avoid contamination.
The vibrant pink color comes from the small slice of beetroot. If your onions are not pink, you may have omitted the beetroot or used a very small piece. For a deeper color, you can add a slightly larger slice.
Yes, you can. Slice a large red or white onion into thin rings or petals and follow the same process. The texture will be slightly different, but the taste will be just as delicious.
White vinegar provides the classic clean, sharp taste. However, you can experiment with other vinegars like apple cider vinegar for a fruitier flavor or rice vinegar for a milder tang.