Vinegar Onion recipe or Sirke wala pyaaz recipe

Vinegar Onion recipe or Sirke wala pyaaz recipeEnjoy rich garnet colored pickled onions when you visit your favorite restaurant. Then here is a simple recipe to make these onions at home. Taste exactly the same and can be enjoyed for a week if stored in a airtight container.

Pearl onions are pickled in the solution of vinegar and water – beets are added to give them a rich red color. I prefer to add beets to color my pearl onions because not only they are nutritious; they also have a tendency to color everything they come across. But if you don’t have a liking for beets you may skip this part and add red food coloring to the onions.

No pearl onions on hand – use regular onions – cut onion in circles (onion rings) and dip it in the same liquid to color them. Since the onions are cut in circles – reduce the amount of time it needs to be dipped – otherwise they will loose their crunch and become soggy. 

TIP – Handle vinegar and beets carefully. You may end up coloring the kitchen counter if you touch vinegar and beets together. Hands should be washed and wiped before and after handling the two ingredients.

YOU CAN PRESERVE AND STORE PEARL ONIONS FOR 2 WEEKS IN YOUR REFRIGERATOR.  SEE METHOD BELOW.

A great accompaniment to – all the Indian dishes. Chicken keema, Keema kofta curry, Dhaba style chicken, Saag chicken, Chicken chaap, Butter chicken, Tandoori Chicken, Chicken kebab, Kalmi Kebab.

Vinegar Onion recipe or Sirke wala pyaaz recipe

Vinegar Onion recipe or Sirke wala pyaaz recipe
Votes: 18
Rating: 4.17
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Rate this recipe!
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A great accompaniment to Indian curries.
Servings Prep Time
30-40 ONIONS 10 MINUTES
Cook Time
2-3 HOURS
Servings Prep Time
30-40 ONIONS 10 MINUTES
Cook Time
2-3 HOURS
Vinegar Onion recipe or Sirke wala pyaaz recipe
Votes: 18
Rating: 4.17
You:
Rate this recipe!
Print Recipe
A great accompaniment to Indian curries.
Servings Prep Time
30-40 ONIONS 10 MINUTES
Cook Time
2-3 HOURS
Servings Prep Time
30-40 ONIONS 10 MINUTES
Cook Time
2-3 HOURS
INGREDIENTS
  • 30 -40 pieces of Pearl Onions (500 gms or 1 LB )
  • 1 cup Vinegar
  • 3/4 - 1 cup Water
  • 1 big Beets, peeled, washed and sliced
  • 3 teaspoon Sugar
  • 2 drops of Red food coloring
CHANGE SERVING SIZE: ONIONS
CHANGE UNITS:
METHOD
  1. Wash, peel and slice beetroots. Peel the onions and wash them under water.
  2. Using a knife make a cross on the onions.
  3. In a bowl combine vinegar with sliced beets and water. If you prefer add food color at this point and mix. Finally add pearl onions and sugar to this solution.
    How to make pickled onions. Easy to follow vinegar onion recipe . Sirke wala pyaaz
  4. If using pearl onions- allow it to sit in this solution for 2-3 hours. But if using onion rings (onion cut in circle) then soak them for an 30-40 minutes.
  5. I prefer onions too have a strong taste of vinegar - so I add just 3/4 cup of water to onions. Also I like rich garnet red color on my onions so I added 2 drops of red food color to the solution.
  6. Once marinated for the desired amount of time, remove the onions from the solution and serve. Discard the liquid.
STORING ONIONS FOR 2 WEEKS
  1. Make Brine Solution by mixing - 1 cup water 1/2 cup vinegar 1 tablespoon sugar 1-2 teaspoon Salt
  2. METHOD 1. Peel, wash and pat dry the onions. 2. In a pan combine all the ingredients mentioned under Brine solution, and heat till sugar is completely dissolved. Allow it to cool down and then add color or beets. 3. Place pearl onions in a jar, pour this cooled solution on top, discard the beets. Close the lid tightly and give it a shake. 4. It can be stored in the refrigerator for up to 2 weeks. The longer they sit the more pickled they are.
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34 Responses

  1. amit says:

    How to make orange colour in sirka pyaj

  2. Deepam says:

    Hi Ruchi,
    Which vinegar I should use? What about Red vinegar?
    Thanks,
    Deepam

  3. Teresa says:

    Prepared these at the last minute for a get together and with onion slices. Doubled the amount of vinegar and little bit of red color and kept for 30 minutes and I had my onions ready. They had the perfect red color and nice vinegar-y taste. thanks for sharing.

  4. latika says:

    Have tried it many times and all time its just like yours. Have tried many of your other vegetarian recipes and just love them. So far your vinegar onion, khaman is my favorite recipe. Being a die hard vinegar onion fan, I make this recipe of your pretty often. Thanks Ruchi!

    • RK says:

      Me too, Latika. I am too very fond of vinegar onions. Thanks for trying out the recipe. Glad you liked them. 🙂

  5. Jaskaran says:

    Made these and perfect restaurant style onions.Have saved some in my fridge. Thanks Ruchi for sharing.

  6. Simmi says:

    Tried this and I got a lovely color in my onions and they look amazing!Perfect with any dish. YUM! What a great way of enjoying pearl onions! Thanks for sharing!

  7. Admire your work says:

    Great tasting onions. Kept it for long and vinegar gave a nice tangy taste to my pearl onions. Always had dreaded to make these and your website gave me a perfect recipe. Thanks Ruchi. Lovely blog and impressive pics.

  8. Abhi says:

    Love your site. Beautifully crafted and presented. Tried this recipe and the onions have a perfect balance of sweetness and tartiness. Very happy with the results. New to your site but will be exploring it a lot.Thanks.

  9. Kiran says:

    A nice touch to a simple recipe. Made these last week and are still fresh and crunchy (I used pearl onions). Thanks for sharing and these will taste great on tonight’s dinner meal – BURGERS!

  10. Esha says:

    Made these last weekend and still have stored in my fridge. After 2 days these onions had a rich red color and a nice not to strong vinegar taste. Will be making it more often and 5 stars from me.

  11. Gyan says:

    I have no idea why so less reviews but this is the far best pickled onions I have eaten. Followed your steps and stored in the fridge and they are still going strong and crunchy after 7 days. Thanks Ruchi I will give it 10 star recipe.

  12. Whitney says:

    These are a great condiment for dal and chicken gravies, and so easy. Adds a beautiful color. I had sliced my onions and the onions retained their crunch and suck up the all the lovely rich red color and tangy vinegar flavor. Next time will try with pearl onions. Thanks Ruchi!

    • RK says:

      Sure Whitney,pearl onions can stay longer in Vinegar and have a nice crunch.Thanks for sharing your experience with me !!

  13. Dimpy says:

    I always wanted to make this. Tried these last weekend and came out really good. Love your site I always visit you when I am in need of recipes. This site is amazing and above all it really works. I try lots of recipe n get good taste. Thanks Ruchi

  14. Saini says:

    This is do simple and so nicely stated. These onions were colored so nicely and tasted equally good. Found pearl onions in Big bazaar and was very happy. Have some left will try out your baked bhindi with pearl onions. Follow your blog all the time and different collection of recipes.

  15. Puja says:

    My onions were bang on. Not to sour and bitter,perfectly colored and taste wise. Thanks Ruchi, your recipes are amazing. You assemble ingredients and from there on its like you tale over my kitchen. Kudos to all your hard work.

  16. Dipika says:

    hi, Thanks for the recipe. I just wanted to ask , how preserve this onions for 10 to 15 days ? Thanks in advance.

    • RK says:

      Thanks for stopping by Dipika! Yes, you can preserve pearl onions for 15 days for that you have to prepare a brine solution and have a clean tight- lid dry jar.
      For Brine Solution
      1 cup water
      1/2 cup vinegar
      1 tablespoon sugar
      1-2 teaspoon Salt

      METHOD
      1. Peel, wash and pat dry the onions.
      2. In a pan combine all the ingredients mentioned under Brine solution, and heat till sugar is completely dissolved.Allow it to cool down and then add color or beets.
      3. Place pearl onions in a jar, pour this cooled solution on top, discard the beets. Close the lid tightly and give it a shake.
      4. It can be stored in the refrigerator for up to 2 weeks. The longer they sit the more pickled they are.

      Hope this helps !Thanks!
      Ruchi

  17. aseem gauba says:

    Looks tempting with bright vibrant color tried really tastes good with tangy flavour and goes very well with salad.

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