Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian style meal and is super easy to make at home. Here is how to make these at home.
All of us have heard of pickled chilies 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 take the meal with Pickled Onion to a next level.
Restaurants often serve sirke wali pyaz 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 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 savor them with your loved ones.
Step by Step Recipe
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
- Water - ½ 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
- 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.