SIRKE WALE PYAAZ / VINEGAR ONIONS / INDIAN COCKTAIL ONIONS

SIRKE WALE PYAAZ / VINEGAR ONIONS / INDIAN COCKTAIL ONIONS

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Pickled onions or as we Indians call it “Sirke wale pyaaz” are very much enjoyed in India, it makes a great accompaniment to any Indian meal. In Northern India you will see that every Indian restaurant serves these crunchy, tangy, ruby red or orange in colour baby onions dipped in vinegar, salt and sugar solution. They look so attractive and as a child I was always amazed to how they color these onions and used to enjoy these little beauties with our rich Indian curries dals or biryanis.
Now as we all know how food coloring is harmful to our health, so I make these lovely looking red vinegar onions using the natural food color which we get from the lovely and healthy beetroots, and believe me those who think that the taste of the onions would be changed due to beetroot it’s not so, the beetroots gives the onions the lovely color & not changing the taste of the onions a bit, you have to try it to believe me.

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This is such an easy recipe with so less ingredients, and your restaurant style Sirke wala pyaaz / Vinegar onions / pickled onions are ready in no time in the comfort of your own home, no need to wait for next restaurant visit to enjoy these crunchy, tangy Indian cocktail onions.
So don’t wait anymore and try this recipe and make your favorite Sirke wale Pyaaz and take your meals to a next level. If you do try my recipe please do give me a feedback if possible would be happy to hear your experience.
Have shared more pickles and condiments in my blog do click on the names of the recipe given below to check their recipes too.. Hope you will enjoy them too…

QUICK PICKLED RED HOT PEPPERS,

LAL MIRCH KA BHARWA ACHAR U.P. STYLE,

GUD AAM,

TOK MISHTI JHAAL KULER ACHAR,

TOMATO CHILLY GARLIC PICKLE.

Till then happy cooking.

FullSizeRender_4RECIPE FOR SIRKE WALE PYAAZ
Ingredients:

  • 20 to 25 nos – Baby onions or sambhar onions peeled & washed
  • 1 small – Beetroot peeled and cut into thick slices
  • 1/4th cup – White Vinegar
  • 1 cup – Water
  • 1” – Cinnamon stick
  • 7 to 8 nos – Black peppercorns whole
  • 1 nos- Big black cardamom
  • 2 to 3 nos – Cloves
  • 1 tbsp – Sugar
  • Salt to taste

FullSizeRenderMETHOD:

  1. In a saucepan add water, add to it all the whole spices, salt and sugar and boil till the sugar is dissolved.
  2. Add the beetroot slices in the above boiling water and simmer for 5 minutes then switch off the flame and let the water cool down to room temperature.
  3. After the water has cooled enough strain the water and discard the whole spices. (do not throw away the beetroots slices you can either have it as a salad or use in your veggies or else dip in the same vinegar water and enjoy as a pickle with your food)
  4. Wash and pat dry the peeled baby onions with a kitchen towel or absorbent paper and put them in a glass jar, add the vinegar over the onions.
  5. Now add the beetroot colored and spice infused water in this jar, close the lid tightly.
  6. Let the jar rest in the refrigerator for overnight or at least 12 hrs.
  7. After 12 hours, your pickled onions are ready to be enjoyed with any meal you like.
  8. After they are rested in the vinegar water for 12 hours, take them out of the water and transfer them to another jar to be consumed, in the same remaining water you can add any veggies like cauliflower, carrots, peas, turnips, green chilies, ginger sticks etc. and enjoy them like pickles with your meal, they too taste awesome. Or else pickle another batch of onions again in the same solution.

FullSizeRender_5

 

5.0 from 1 reviews
SIRKE WALE PYAAZ / VINEGAR ONIONS / INDIAN COCKTAIL ONIONS
 
Author:
Recipe type: Pickles & Condiments
Cuisine: Indian
Ingredients
  • 20 to 25 nos – Baby onions or sambhar onions peeled & washed
  • 1 small – Beetroot peeled and cut into thick slices
  • ¼th cup – White Vinegar
  • 1 cup – Water
  • 1” – Cinnamon stick
  • 7 to 8 nos – Black peppercorns whole
  • 1 nos- Big black cardamom
  • 2 to 3 nos – Cloves
  • 1 tbsp – Sugar
  • Salt to taste
Instructions
  1. In a saucepan add water, add to it all the whole spices, salt and sugar and boil till the sugar is dissolved.
  2. Add the beetroot slices in the above boiling water and simmer for 5 minutes then switch off the flame and let the water cool down to room temperature.
  3. After the water has cooled enough strain the water and discard the whole spices. (do not throw away the beetroots slices you can either have it as a salad or use in your veggies or else dip in the same vinegar water and enjoy as a pickle with your food)
  4. Wash and pat dry the peeled baby onions with a kitchen towel or absorbent paper and put them in a glass jar, add the vinegar over the onions.
  5. Now add the beetroot colored and spice infused water in this jar, close the lid tightly.
  6. Let the jar rest in the refrigerator for overnight or at least 12 hrs.
  7. After 12 hours, your pickled onions are ready to be enjoyed with any meal you like.
  8. After they are rested in the vinegar water for 12 hours, take them out of the water and transfer them to another jar to be consumed, in the same remaining water you can add any veggies like cauliflower, carrots, peas, turnips, green chilies, ginger sticks etc. and enjoy them like pickles with your meal, they too taste awesome. Or else pickle another batch of onions again in the same solution.

20 Comments

  1. This is one my favourites…I’ve made a few times at home….you just refreshed my memory sweetie 😘😍

     
  2. Wow I love this sirke wale pyaaz, prefect with any meal.

     
  3. Lovely share these are tasty

     
  4. I love these onions with spicy Indian meal, your pictures are gorgeous!

     
  5. Using beets as coloring agent is a great idea. Great share. I am gonna try this for sure.

     
  6. Perfect with any meal. Lovely share

     
  7. Never tried this..but looks delicious 😊

     
  8. Interesting recipe. I will make this soon and let you know:)

     
  9. Jahangir Yar Khan

    Very nice and simply put Soma.
    Cheers !
    Best wishes.

     
  10. Sukanya dasgupta

    Thanks for the recipe!I used to love it in restaurants in kolkata. ..will try it for sure…

     

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