May 05, 2024 During my childhood, we didn’t eat out much. But whenever we did, we only ate Indian food (how ironic!). And most Indian restaurants would always serve mint chutney and a bowl of sirke wale pyaaz along with the meal. I remember we would sometimes finish the onions with chutney even before the food was served! I always loved eating those round pink onions dipped in vinegar. And now I love making them at home too. The fact is that Indian pickled onions are really easy to make. The peeling takes a little time because they are tiny but other than that you can make these in 15 minutes. My husband cannot eat his dal makhani & naan without these onions! They make a perfect accompaniment to any Indian meal honestly and help elevate the flavors of that meal. And the best part? They are so easy to make. I have added cinnamon, cloves & peppercorn but if you want to flavor these more, you can also add some fresh ginger to the pickling liquid.
How To Make Sirke Wale Pyaaz
Serving Suggestions
Sirke wale pyaaz is a great accompaniment for any Indian meal (mostly north Indian meals) but here are my favorite combo meals: Peel all the pearl onions. This step is actually the most time consuming part of this recipe. Now, take each onion and make a slit/cut in the center lengthwise without cutting all the way through using a paring knife. So, we are actually not cutting the onion in half here but just making a slit without going all the way through. This helps in the flavors seeping inside the onion. Transfer these onions to a 8 oz mason jar. Let this mixture come to a light boil and then let it boil for 3 to 4 minutes until the sugar and salt dissolves. You will also notice the color of the water will change to red because of the beetroot. If you are not using beetroot then there will be no color change. Now, remove this pan from the stove-top and let it cool down for around 10 minutes. Then add the white vinegar to it and stir. Give it a shake and keep the jar in the refrigerator for 24 hours. Then they are ready to be enjoyed!
dal tadka and jeera rice garlic naan & dal makhani chole & bhatura spinach puri & aloo rasedar
Can I Use Regular Onion?
You can definitely use regular onions if you don’t have pearl onions. I will suggest to use a mandoline slicer to get nice even thin slices though. Sometimes when I don’t have pearl onions, I just use regular onions and it works very well.
Can I Use White Pearl Onions?
In the market you can find white pearl onions and also gold/yellow ones. For this recipe, I highly recommend that you use red pearl onions because that’s what goes best with Indian food. However if you just can’t find them, then yeah you can use the yellow or white ones.
title: “Sirke Wale Pyaaz Indian Pickled Onions " ShowToc: true date: “2024-10-12” author: “Joseph Mccurry”
May 05, 2024 During my childhood, we didn’t eat out much. But whenever we did, we only ate Indian food (how ironic!). And most Indian restaurants would always serve mint chutney and a bowl of sirke wale pyaaz along with the meal. I remember we would sometimes finish the onions with chutney even before the food was served! I always loved eating those round pink onions dipped in vinegar. And now I love making them at home too. The fact is that Indian pickled onions are really easy to make. The peeling takes a little time because they are tiny but other than that you can make these in 15 minutes. My husband cannot eat his dal makhani & naan without these onions! They make a perfect accompaniment to any Indian meal honestly and help elevate the flavors of that meal. And the best part? They are so easy to make. I have added cinnamon, cloves & peppercorn but if you want to flavor these more, you can also add some fresh ginger to the pickling liquid.
How To Make Sirke Wale Pyaaz
Serving Suggestions
Sirke wale pyaaz is a great accompaniment for any Indian meal (mostly north Indian meals) but here are my favorite combo meals: Peel all the pearl onions. This step is actually the most time consuming part of this recipe. Now, take each onion and make a slit/cut in the center lengthwise without cutting all the way through using a paring knife. So, we are actually not cutting the onion in half here but just making a slit without going all the way through. This helps in the flavors seeping inside the onion. Transfer these onions to a 8 oz mason jar. Let this mixture come to a light boil and then let it boil for 3 to 4 minutes until the sugar and salt dissolves. You will also notice the color of the water will change to red because of the beetroot. If you are not using beetroot then there will be no color change. Now, remove this pan from the stove-top and let it cool down for around 10 minutes. Then add the white vinegar to it and stir. Give it a shake and keep the jar in the refrigerator for 24 hours. Then they are ready to be enjoyed!
dal tadka and jeera rice garlic naan & dal makhani chole & bhatura spinach puri & aloo rasedar
Can I Use Regular Onion?
You can definitely use regular onions if you don’t have pearl onions. I will suggest to use a mandoline slicer to get nice even thin slices though. Sometimes when I don’t have pearl onions, I just use regular onions and it works very well.
Can I Use White Pearl Onions?
In the market you can find white pearl onions and also gold/yellow ones. For this recipe, I highly recommend that you use red pearl onions because that’s what goes best with Indian food. However if you just can’t find them, then yeah you can use the yellow or white ones.
