Making Pickled Onion, also known as Sirke Wale Pyaaz or Vinegar Onion, is so easy – It only takes ten minutes, with all pantry available ingredients. This condiment recipe makes a great accompaniment for any North Indian style meal.

Do you love Pickled Onions?

Pickling onions transform raw onions from crunchy to the irresistibly tangy and crisp onion.

I add some beet to give nice and red color just like you get in Indian restaurants.

These Vinegar Onions also are known as Sirke wale Pyaaz is must with any Punjabi curries.

Take regular onions, slice them up and use in any Mexican dish (best in tacos!), burgers, sandwiches, salad and many more.

I have been making this recipe for years now.

I love having a batch of these quick pickled onions on hand for eating with curries, Dal-chaawal or many other dishes.

Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any North Indian dish or any Mexican recipes.

Ingredients required to make Pickled Onion | Sirkewale Pyaaz

Onions

I have used Pearl onions. But you can use any red or white onions. Cut them into paper-thin rings. And be sure to use firm onions that are free of soft spots and blemishes.

Beetroot

Beetroot is used to give nice and deep red color. You can use beetroot powder, shredded beet or slices of beet. You can discard the beetroot after 24 hours or eat them. It tastes amazing too.

Vinegar

I use regular vinegar. You may use red wine vinegar, white wine vinegar or rice wine vinegar.

Sugar

I like to use a little bit of sugar. It provides nice balance to the salty vinegar. But its completely fine to skip the sugar if you are on a strict diet or avoiding sugar. Honey and Maple syrup are two good substitutes for sugar. Use in less quantity first to be safe.

Water and Salt

How to make Sirke wale Pyaaz | Pickled Onion?

Peel onions and wash them underwater.
Turn on the stove. In a pan add water, sugar, and beetroot.
Let it boil for 2 to 3 minutes.
Let them cool down.
Once it cools down, strain the mixture. (You can discard the beet or use it in making soups)
Add vinegar, salt, and pearl onions.
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 container.
Onions can be stored in the refrigerator for up to 2 weeks.

Notes and Pro-tips –

Making pickled onions to use in Mexican Recipes? Then I would recommend you to use Regular big red or white onions. Slice them up and follow the recipe.
This pearl pickled onion tastes best with North India Curries or Dal-rice.
You can avoid sugar.
Make a cross slit on top of the onion. I skipped this step as my onions were too small.
Don’t have beetroot or don’t prefer to use beet, no worries, it’s completely ok to skip the beetroot.

Quick FAQS

How to store Pickled onions?

Store your Vinegar Onions in a glass or ceramic container in refrigerator up to a month. Don’t use Metals or plastics.

Can we add flavorings to the Pickled onions?

Yes! You can add spices or any herbs to this vinegar onion recipe, which includes herbs like, rosemary, oregano, orange peel or cloves and spices like cinnamon, ginger, garlic, peppers, cloves, etc.

What to do with remaining pickling liquid?

When your onions are gone, don’t throw that amazing pickling liquid. you can use in salad dressing, in marinating paneer or tofu or in any curries.

Take this Vinegar Onion in party or gatherings, it will surely elevate the taste of ordinary meal!

You can have this Sirkewale Pyaaz with curries like –

Or you can also have this Vinegar Onion with One pot meal like –

Vegetable Punchmel khichdi

Chapdi Undhiyu

Quinoa Khichdi

Mushroom Rice

4.67 from 3 votes

Pickled Onion | Sirke Wale Pyaaz

Making Pickled Onion, also known as Sirke Wale Pyaaz or Vinegar Onion is so easy - It only takes five minutes, with all pantry available ingredients. This condiment recipe makes a great accompaniment for any North Indian style meal.

Course Condiment, Kitchen Basic

Cuisine American, Indian

Keyword Pickled Onion, Sirke Wale Pyaaz, Vinegar Onion

Prep Time 10

Cook Time 3

Total Time 13

Servings cup

Calories 268kcal

Author Dhwani

Ingredients

Instructions

Peel onions and wash them underwater.
Turn on the stove. In a pan add water, sugar, and beetroot.
Let it boil for 2 to 3 minutes.
Let them cool down.
Once it cools down, strain the mixture. (You can discard the beet or use it in making soups)
Add vinegar, salt, and pearl onions.
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 container.
Onions can be stored in the refrigerator for up to 2 weeks.

Video

Notes

Making pickled onions to use in Mexican Recipes, sandwiches, salads or wrap? Then I would recommend you to use Regular big red or white onions. Slice them up and follow the recipe.
This pearl pickled onion tastes best with North India Curries or Dal-rice.
You can avoid sugar.
Make a cross slit on top of the onion. I skipped this step as my onions were too small.
Don't have beetroot or don't prefer to use beet, no worries, it's completely ok to skip the beetroot.

Nutrition

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Warm Regards,

Dhwani

Pickled Onion (Vinegar Onion | Sirke Wale Pyaaz)