Pickled Onion Recipe | Easy Tangy Recipe for Sirke Wale Pyaaz
No Indian meal is complete without crunchy pickled onions. This tangy sirke wale pyaaz recipe is religiously served at most Indian cuisine restaurants. And, the best part is that they can be easily made in minutes at home.
Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian meal. They are usually make the first appearance with some delicious green chutney while you are still ordering your butter chicken.
You’ll remember sirke walk pyaaz while eating in an Indian restaurant. These pickled onion or sirke wale pyaaz are served usually before your food lands up on your table. These are so addictive, I bet even you get to them before your food is served.
These are mostly served in North Indian restaurant with the meal. Let’s have a look at how to make pickled onion at home so you are never left without them.
For this recipe, I have used beetroot slices to give it a nice red tinge. You can use any onion to make this recipe but I recommend using pearl onion or small baby onion. These are really is easy to make and store well in a refrigerator for a couple of weeks.
Pickled Onion Recipe – Super Easy Recipe for Sirke Wale Pyaaz
The small red onions or shallots are preserved and pickled in vinegar sauce and served as a condiment for lunch or dinner. If you can’t find small or pearl onions, simply slice your regular onions into quarters and use them instead.
How to Make Pickled Onion | Easy Tangy Recipe for Sirke Wale Pyaaz
Peel onions and wash them underwater.
Peel onions and wash them under water.
Make a cross with a knife on top of the onion.
Make a cross with a knife on top of the onion.
Soak the washed onion in vinegar in a bowl. While, I have used regular vinegar. Feel free to use red wine vinegar, white wine vinegar or even rice wine vinegar.
Soak washed onion in vinegar in a bowl.
Heat water in a saucepan.
Heat water in a saucepan.
Boil this for 3-4 minutes. Switch off the flame and let the mixture cool down.
Boil this for 3-4 min. Switch off the flame and let it cool down.
Strain the water directly into the onion-vinegar bowl and mix it well.
Immerse the onions into the water
Bottle & store in a glass or ceramic jar and enjoy up to a couple of weeks.
Bottle the vinegar onions & store
Pickled Onion Recipe | Easy Tangy Recipe for Sirke Wale Pyaaz
Ingredients
- 300 gram Pearl onion सफेद छोटे प्याज़ ( peeled & washed)
- 0.5 piece Beetroot चुकंदर (Sliced half a beetroot)
- 0.5 inch Cinnamon stick दाल चीनी
- 6 piece Black peppercorns खड़ी काली मिर्च
- 4 piece Clove लौंग
- 0.25 cup Vinegar सिरका
- 1 cup Water पानी
- 1 teaspoon Salt नमक
- 2 teaspoon Sugar चीनी
Instructions
- Get your ingredients ready.
- Peel onions and wash them underwater.
- Make a cross shape incision on the top of each onion.
- Immerse the onions into the vinegar and set aside.
- Turn on the stove. In a pan add water, salt, sugar, cinnamon, cloves, black peppercorns and beetroot.
- Let it boil for 3 to 4 minutes.
- Let them cool down. Once it cools down, strain the mixture. (You can discard the beet or use it in making soups or even eat it)
- Cover the bowl and let it rest for overnight in the refrigerator.
- Once marinated, remove onions from the solution, discard the liquid and store onions an airtight glass or ceramic container.
- Onions can be stored in the refrigerator for up to 2 weeks.
Additions & Variations - Sirka Pyaaz Recipe
Add Some Glamour to Sirka Pyaaz: You can spike up the flavour quotient by adding some green chillies and sliced ginger to the pickling liquid to enhance the flavour of sirke wale pyaaz.
Serving Suggestions - Pickled Onion or Sirka Pyaaz Recipe
These onions are paired with almost all north Indian dishes, be it tandoori chicken tikka or chole bhature. The pickled onion is known to double the taste of the already popular dishes.
Recipe Notes - Pickled Onion or Vinegar Onion Recipe
- Pickled onion tastes best with North India Curries.
- You can avoid sugar or replace it with some maple syrup or honey. Sugar provides a nice balance to the salty vinegar.
- Make a cross slit on top of the onion. If your onions are too small, skip this.
- Beetroot is used for the pink tinge in the onions. You can discard it after 24 hours or eat them or even add it to your soups.
- You can enhance the flavour of pickled onions by adding some chilli and ginger.
FINALLY, TO SUM IT UP
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