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Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment, also known as lachha pyaz, adds a delightful crunch and zesty flavor that perfectly cuts through rich, savory meals.
Prepare the Onions: Peel the pearl onions and trim both ends. Using a small knife, make a shallow 'X' shaped slit on the root end of each onion. This helps them absorb the pickling liquid more effectively. Set aside.
Create the Pickling Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Place over medium-high heat and bring to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This should take about 3-5 minutes.
Cool the Brine: Once boiling, immediately turn off the heat. Let the brine cool down completely to room temperature. This step is crucial; pouring hot brine over the onions will cook them and make them soft instead of preserving their crispness.
Assemble the Jar: Place the prepared pearl onions, slit green chilies, and the small piece of beetroot into a clean, sterilized glass jar. The beetroot will naturally impart a beautiful pink hue.
Pickle and Store: Pour the completely cooled brine over the onions in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid. Let it sit at room temperature for 24 hours to allow the flavors to meld. After 24 hours, transfer the jar to the refrigerator. The onions are ready to eat but will taste even better after 2-3 days.
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Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment, also known as lachha pyaz, adds a delightful crunch and zesty flavor that perfectly cuts through rich, savory meals.
This north_indian recipe takes 20 minutes to prepare and yields 8 servings. At 33.9 calories per serving with 0.51g of protein, it's a beginner-friendly recipe perfect for condiment or side.
Add a few more slit green chilies or a pinch of red chili flakes to the brine for extra heat.
Infuse the brine with more whole spices like 2-3 cloves, 1 small bay leaf, or a small piece of cinnamon stick for a more complex flavor.
Substitute white vinegar with apple cider vinegar for a fruitier, slightly milder tang.
Add other crisp vegetables like thinly sliced carrots, radishes, or cauliflower florets along with the onions.
The vinegar in the brine can help stimulate the production of stomach acid, which can aid in the digestion of rich and heavy meals that these onions often accompany.
As a condiment, it adds a significant burst of flavor and texture to dishes with very few calories, making it an excellent choice for those managing their weight.
Onions are a natural source of antioxidants, particularly quercetin, which helps protect the body against damage from free radicals.
The pickling process can promote the growth of beneficial bacteria (probiotics), which are essential for maintaining a healthy gut microbiome.
A single serving of Sirke Wale Pyaz (about 1/4 cup or 50g) contains approximately 25-35 calories, making it a very low-calorie condiment.
Yes, it is a relatively healthy condiment. Onions are a good source of antioxidants, and the pickling process can introduce beneficial probiotics. It's low in fat and calories. However, it contains sugar and salt, so it should be consumed in moderation.
The most common reason for soft onions is pouring the brine over them while it was still hot. The heat cooks the onions, causing them to lose their crisp texture. Always ensure the brine has cooled completely to room temperature.
When stored in a clean, airtight glass jar in the refrigerator, Sirke Wale Pyaz can last for up to 3-4 weeks. Their flavor will continue to develop over time.
Absolutely! If you can't find pearl onions, you can use regular red or white onions. Simply peel and slice them into thick rings (about 1/4 inch thick) and follow the same recipe.
The beetroot is primarily for color and adds a very subtle earthy sweetness. If you don't have it, you can omit it. The pickled onions will still taste delicious, but they won't have the characteristic pink color.