Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian style meal and are super easy to make at home. Here is how to make vinegar onion at home.
All of us have heard of pickled chillies or pickled tomatoes, but pickled onions, not so much! Pickled onion or Vinegar Onion are very commonly enjoyed in India.
In India, they are called Sirke Wale Pyaaz and makes for a great accompaniment to any Indian meal. Crunchy, tangy onions dipped in vinegar and salt for a day or two takes the meal with Pickled Onion to a next level.
Rural areas of North and South India enjoy these onions with rustic millet based rotis such as Masala Jowar Roti or Bakarkhani Roti, chillies and vegetables on the side.
Restaurants often serve vinegar onion on the side, but now you don’t have to wait to go to your favorite restaurant to enjoy these. These are very easy to make at home and give that same result.
After making Sirke Wale Pyaaz at home, I have stopped liking the ones that they serve at restaurants. If you mark my words, then once you make this vinegar onion recipe, you would feel the same.
Having said that, it is super easy to make, do note down its simple recipe and definitely try making them at home and savour them with your loved ones.
How to make Vinegar Onion Step by Step
Heat water in a pan. Add beetroot, sugar, cloves, cardamom, cinnamon and black cardamom in the water and let it boil for a minute.
Strain the water.
Add the onions in a jar. Pour the water over the onions. Top with vinegar and salt. Cover the jar and keep it in the refrigerator.
Vinegar Onion Recipe
Vinegar Onion
Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian style meal and are super easy to make at home.
Ingredients
- Water - 1/2 cup
- 1 tsp Beetroot Cubed
- 1 tsp Sugar
- 2-3 Clove
- 1-2 Cardamom
- 1 inch Cinnamon
- 1 Black Cardamom
- 1 cup Pearl onions Peeled and washed
- 1 cup White vinegar
- 2 tsp Salt
Instructions
Heat water in a pan.
Add beetroot, sugar, cloves, cardamom, cinnamon and black cardamom in the water and let it boil for a minute.
Strain the water.
Add the onions in a jar.
Pour the water over the onions.
Top with vinegar and salt.
Cover the jar and keep it in the refrigerator.
Use the onions after 24 hours.
It can be stored for up to 10 days in refrigerator.
Recipe Notes
The vinegar mixture can be used again to pickle the onions.
Just add more onions after the previous ones are finished.
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