---
title: "Sirke Wale Pyaaz (Restaurant-Style Indian Pickled Onions)"
url: https://www.whiskaffair.com/sirke-wali-pyaz/
date: 2025-07-02
modified: 2026-04-07
lang: en
author: "Neha Mathur"
description: "Sirka Pyaz (Indian Pickled Vinegar Onions) is an Indian condiment that is a great accompaniment to any North Indian-style meal. Here is how to make it at home."
categories:
  - "Indian"
  - "Indian Gluten Free"
  - "Indian Vegan"
  - "Pickle Recipes"
image: https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-2-3.jpg
word_count: 1451
---

# Sirke Wale Pyaaz (Restaurant-Style Indian Pickled Onions)

Tangy, crunchy pearl onions pickled in a spiced vinegar brine, the one condiment every North Indian meal is incomplete without. Make **sirke wale pyaaz **at home using my easy recipe.

Here are some more Indian condiments you might like: [Green Chutney](https://www.whiskaffair.com/coriander-mint-chutney/), [Dahi Chutney](https://www.whiskaffair.com/dahi-chutney-recipe/), [Green Chili Pickle](https://www.whiskaffair.com/hari-mirch-ka-achar-recipe-green-chilli-pickle-recipe/), and [Mirch Ke Tipore](https://www.whiskaffair.com/mirchi-ke-tipore-recipe/).

![A white bowl filled with bright pink Sirke wale Pyaaz, a cinnamon stick, and a dark spice sits on burlap. In the background, a jar of pickling liquid and fresh herbs add to the rustic appeal.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-2-1-1200x1800.jpg)

## Table of Contents
- What Are Sirke Wale Pyaaz?- Ingredients- How To Make Sirka Pyaz- Pro Tips By Neha- Sirke Wale Pyaaz FAQs- Variations- Serving Suggestions- Other Indian Condiment Recipes We Recommend- Sirke Wale Pyaaz (Restaurant-Style Indian Pickled Onions) Recipe

You sit down at your favorite North Indian restaurant. Before the [dal makhani](https://www.whiskaffair.com/restaurant-style-dal-makhani-recipe/) arrives, a small bowl lands on the table. Pink, glistening, impossibly crunchy onions in a tangy vinegar brine. You reach for one, then another, until the bowl is half-empty before the [butter naan](https://www.whiskaffair.com/naan/) even shows up.

Sound familiar? Those are **sirke wale pyaz**, and they are embarrassingly easy to make at home.

I've been making this recipe for a long time, and my version nails the restaurant-style flavor in just 15 minutes of hands-on time. The secret lies in two things: a spiced brine with whole aromatic spices, and the patience to wait 24 hours before diving in.

## What Are Sirke Wale Pyaaz?

Sirka (सिरका) means vinegar, and pyaz (प्याज़) means onions in Hindi. Small red onions, or pearl onions, are pickled in a spiced white vinegar brine, often with beetroot for color.

They are served as a condiment at restaurants and dhabas across North India alongside meals. Sirka pyaj has a nice red color and a salty, tangy, sour taste that perfectly pairs with Indian cuisine.

There is another version of Indian onion salad, [Laccha Pyaaz](https://www.whiskaffair.com/laccha-onion-recipe/), you must try it too!

## Ingredients

- **Pearl Onions** (Sirkaa Wale Pyaz) are usually made with small pearl onions (baby onions), but if you can't find them, cut regular onions into small chunks and use them in the recipe.

- **Beetroot** is optional, but it gives the vinegar onions a lovely pink hue.

- **Vinegar** - Use regular white vinegar to pickle the onions. You can replace white vinegar with apple cider vinegar, white wine vinegar, or rice vinegar to change the taste. Sherry vinegar or champagne vinegar can also be used.

- **Whole spices** such as green cardamom (hari elaichi), black cardamom (badi elaichi), cinnamon (dalchini), and cloves (laung) are used to flavor the brine.

- **Others** - You will also need granulated white sugar and salt to make the sirke wale pyaaz recipe.

## How To Make Sirka Pyaz

### Prep The Onions

Peel the pearl onions and use a paring knife to make a shallow cross-cut on the shoot end, the side opposite the root. Cut only halfway through; you want the onion to stay whole. This slit allows brine to penetrate all the way to the center. Rinse the peeled onions with water and set aside.

### Build The Spiced Brine

**Step 1:** Add the following ingredients to a saucepan.

- 1/2 cup water

- 1-2 tsp finely cubed beetroot

- 1 tsp granulated white sugar

- 2-3 cloves

- 1-2 green cardamoms

- 1-inch piece of cinnamon stick

- 1 black cardamom

![Water, sugar, beetroot and whole spices added to a saucepan.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-Step-2.jpg)

**Step 2:** Bring the mixture to a boil over high heat. Reduce the heat to low and simmer the mixture for 2-3 minutes. The water will turn a deep, jewel-red from the beetroot. Remove the pan from the heat and let the mixture cool.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

Never pour hot brine over the onions; it cooks them and destroys the crunch.

![Mixture simmering.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-Step-3.jpg)

### Pickle The Onions

**Step 3:** Add 1 cup of peeled and washed pearl onions to a jar.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

Use a non-reactive jar (referable glass). Avoid plastic, copper, and aluminum; vinegar reacts with these metals and can affect both taste and safety.

![Peeled pearl onions added to a glass jar.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-Step-4.jpg)

**Step 4:** Pour 1 cup of white vinegar, 2 tsp of salt, and the water mixture you made earlier over the onions and stir gently. Make sure every onion is fully submerged. If not, top up with a little extra vinegar. Cover the jar with its lid and refrigerate. Use the onions after 24 hours for up to 10 days. At the 24-hour mark, the onions will be pink, tangy, and crunchy. They keep tasting better as the days go on.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

Once the batch of vinegar onions is over, you can add more onions to the same liquid 2-3 times.

![Vinegar, salt and wate rmixture poured over onions to make sirka pyaz.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-Step-5.jpg)

## Pro Tips By Neha

**Try to use red onions** - Red onions contain anthocyanins that react with acid to create the signature pink color. White or yellow onions won't give you the same result.

**Make the cross-cut** - Skipping the ✕ cut means the brine only flavors the outside layers. The cut is the difference between surface-level pickling and deep flavor throughout.

**Cool before pouring** - Hot or even warm brine softens the onion cell walls. Room-temperature brine preserves the crunch that makes sirke wale pyaz so addictive.

**Reuse the brine** - Once the first batch is done, add fresh peeled onions to the same brine. Reuse it 2–3 times; you may need to top up with a little extra salt on subsequent batches.

**Double or triple the batch** - This recipe scales perfectly. Make a large batch for parties or meal prep; the onions only get better over the first 3–4 days.

## Sirke Wale Pyaaz FAQs

**Can I make sirke wale pyaz without sugar?** Yes. The sugar (1 tsp) simply balances the vinegar's sharpness. You can omit it or replace it with a pinch of jaggery. Without sugar, the onions will taste more acidic and pungent, which some people prefer.

**Why are my sirke wale pyaz not pink?** The pink color develops in two ways: the natural anthocyanin pigments in red onions react with acid over time, and beetroot in the brine adds an instant, deeper pink. If you used white or yellow onions or omitted beetroot, the color will be pale. Always use **red pearl onions** and add at least a small piece of beetroot for that vibrant restaurant-style pink.

## Variations

**Spicy sirka pyaz** - Add 2 slit green chilies to the jar.

**Ginger-garlic** - Add 2 garlic cloves + a thumb of ginger (julienned).

**Quick-sliced version** - Use thinly sliced red onions instead of whole pearl onions. This version gets ready in 4–6 hours; great for tacos & wraps.

**Others **- You can also add red pepper flakes, black peppercorns, yellow mustard seeds, etc., to the pickling liquid.

## Serving Suggestions

Serve sirke wale pyaz chilled or at room temperature with any Indian meal.

I like to serve crunchy, pickled onions with rich curry dishes like [Punjabi Yellow Dal Tadka](https://www.whiskaffair.com/punjabi-dal-tadka-recipe/), [Butter Chicken](https://www.whiskaffair.com/butter-chicken/), [Chicken Tikka Masala](https://www.whiskaffair.com/best-chicken-tikka-masala-recipe/), [Dal Makhani](https://www.whiskaffair.com/restaurant-style-dal-makhani-recipe/), [and Paneer Butter Masala](https://www.whiskaffair.com/easy-restaurant-style-paneer-butter-masala-recipe/).

You can add vinegar onions to your cheese boards.

You can also use the leftover pickling brine as a tangy salad dressing; it's brilliant drizzled over a simple cucumber-and-tomato salad.

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## Other Indian Condiment Recipes We Recommend

[![Crispy, spicy, and super easy to make, Spicy Pickled Radishes come together in under 10 minutes of hands-on time. Put them in tacos, toast, sandwiches, or wraps; these give a zingy bite to them.](https://www.whiskaffair.com/wp-content/uploads/2021/01/Pickled-Radish-2-3-600x800.jpg)](https://www.whiskaffair.com/spicy-pickled-radishes-recipe/)Pickle Recipes

### Pickled Radishes Recipe
[![Bharwa Lal Mirch Ka Achar (Stuffed Red Chilli Pickle) is a traditional hot, spicy, tangy North Indian pickle made using thick red chilies and Indian pickling spices. I am sharing my mom's signature foolproof recipe to make this lal mirch ka bharwa achar (vegan).](https://www.whiskaffair.com/wp-content/uploads/2021/04/Lal-Mirch-Ka-Achar-2-3-1-600x800.jpg)](https://www.whiskaffair.com/lal-mirch-ka-achar-recipe/)Pickle Recipes

VIndian Vegan
### Bharwa Lal Mirch Ka Achar (Stuffed Red Chilli Pickle)
[![A bowl of vibrant Kerala mango pickle placed on a rustic wooden board with burlap, curry leaves, and a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Kerala-Style-Mango-Pickle-2-3-600x800.jpg)](https://www.whiskaffair.com/kerala-style-instant-mango-pickle-onam-sadya-recipe/)Pickle Recipes

VIndian Vegan
### Kerala Style Mango Pickle (Kadumanga Achar)
[![A white bowl filled with Starfruit Pickle sits on a rustic brown mat, with a jar of extra Starfruit Pickle visible in the background.](https://www.whiskaffair.com/wp-content/uploads/2021/05/Starfruit-Pickle-2-3-600x800.jpg)](https://www.whiskaffair.com/starfruit-pickle-recipe/)Pickle Recipes

VIndian Vegan
### Starfruit Pickle Recipe (Kamrak Ka Achar)

![A white bowl filled with bright pink Sirke wale Pyaaz, a cinnamon stick, and a dark spice sits on burlap. In the background, a jar of pickling liquid and fresh herbs add to the rustic appeal.](https://www.whiskaffair.com/wp-content/uploads/2021/09/Sirka-Pyaz-2-3-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/sirke-wale-pyaaz-restaurant-style-indian-pickled-onions)

- 4.67 from 30 votes

## Sirke Wale Pyaaz (Restaurant-Style Indian Pickled Onions)

**Sirke Wale Pyaaz (Indian Pickled Onions)** is an Indian condiment that is a great accompaniment to any North Indian-style meal. Here is how to make it at home.

Prep Time5 minutes minsCook Time5 minutes minsResting Time1 day dTotal Time1 day d 10 minutes mins

Course: condiment, PickleCuisine: Indian, North IndianDiet: Gluten Free, Vegan, Vegetarian
Servings: 10 people
Calories: 9kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### Ingredients
½ cup water - 1-2 teaspoon finely cubed beetroot- 1 teaspoon granulated white sugar- 2-3 cloves (laung)- 1-2 whole green cardamoms (hari elaichi)- 1 inch piece of cinnamon stick (dalchini)- 1 whole black cardamom (badi elaichi)- 1 cup peeled pearl onions (baby onions)- 1 cup white vinegar- 2 teaspoons saltUS Customary - Metric

### Instructions
- Use a paring knife to make a shallow cross-cut on the shoot end of the peeled pearl onions, the side opposite the root. Cut only halfway through; you want the onion to stay whole. This slit allows brine to penetrate all the way to the center. Rinse the peeled onions with water and set aside.- Add water, beetroot, sugar, cloves, green cardamoms, cinnamon stick, and black cardamom to a saucepan.- Bring the mixture to a boil over high heat. Reduce the heat to low and simmer the mixture for 2-3 minutes. The water will turn a deep, jewel-red from the beetroot. Remove the pan from the heat and let the mixture cool. - Never pour hot brine over the onions; it cooks them and destroys the crunch.Add 1 cup of peeled and washed pearl onions to a jar. - Use a non-reactive jar (referable glass). Avoid plastic, copper, and aluminum; vinegar reacts with these metals and can affect both taste and safety.Pour the white vinegar, salt, and the water mixture you made earlier over the onions and stir gently. Make sure every onion is fully submerged. If not, top up with a little extra vinegar. - Cover the jar with its lid and refrigerate. Use the onions after 24 hours for up to 10 days. At the 24-hour mark, the onions will be pink, tangy, and crunchy. They keep tasting better as the days go on.

### Video

### Notes
Once one batch of  vinegar onions is over, you can add more onions to the same liquid 2-3 times.

### Nutrition
Calories: 9kcal | Carbohydrates: 1g | Sodium: 466mg | Potassium: 4mg | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg