Sirka Pyaz (Indian Pickled Vinegar Onions)

4.67 from 30 votes

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.

Sirka pyaz served in a white bowl.
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About Indian Vinegar Onions

Sirka Pyaz (Indian Pickled Vinegar Onions) is a popular Indian condiment served with North Indian meals. It is crunchy pearl onions dipped in a mixture of vinegar, water, salt, and sugar.

Sirka pyaj has a nice red color and a salty, tangy, sour taste that perfectly matches Indian cuisine.

If you go to any North Indian restaurant, you will be served these sirke wala pyaaz and other condiments like pickles and chutneys.

Making a restaurant-style sirka pyaz recipe at home is easy and comes together in just 10 minutes of active working time using simple ingredients.

This Indian vinegar onion recipe can be easily doubled or tripled if you are making it for a crowd.

Here are some more Indian condiments that you might like

Ingredients

Sirka pyaz ingredients 1
Sirka pyaz ingredients 2

Pearl Onions – Sirkaa Wale Pyaz are usually made using small pearl onions (baby onions) but if you don’t get them easily, then cut regular onions into small chunks and use them in the recipe.

Beetroot – Beetroot is optional but it gives a lovely pink hue to the onions.

Vinegar – Use regular white vinegar to pickle the onions. You can replace white vinegar with apple cider vinegar, white wine vinegar, or rice vinegar for a taste change.

Sherry vinegar or champagne vinegar can also be used.

Others – You will also need granulated white sugar, salt, and whole spices like green cardamoms (hari elaichi), black cardamons (badi elaichi), cinnamon (dalchini), and cloves (laung) to make sirke wale pyaaz recipe.

You can also add peeled garlic cloves, red pepper flakes, black peppercorns, yellow mustard seeds, etc to the pickling liquid.

How To Make Sirka Pyaz

Add

  • ½ cup water
  • 1-2 teaspoon finely cubed beetroot
  • 1 teaspoon granulated white sugar
  • 2-3 cloves
  • 1-2 green cardamoms
  • 1-inch piece of cinnamon stick
  • 1 black cardamom

to a saucepan.

Water, sugar, beetroot and whole spices added 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.

Remove the pan from the heat and cool the mixture.

Mixture simmering.

Add 1 cup peeled and washed pearl onions to a non-reactive jar (a glass jar is preferable).

Peeled pearl onions added to a glass jar.

Pour 1 cup white vinegar, 2 teaspoon salt, and the water mixture you made earlier over the onions and stir gently.

Cover the jar with a lid and refrigerate it. Use the onions after 24 hours for up to 10 days.

Tip – Once the vinegar onions are over, add more onions to the same liquid 2-3 times before discarding it.

Vinegar, salt and wate rmixture poured over onions to make sirka pyaz.

Serving Suggestions

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

I like to serve pickled crunchy onions with rich curry dishes like Punjabi Yellow Dal Tadka, Butter Chicken, Chicken Tikka Masala, Dal Makhani, Paneer Butter Masala, etc.

You can add vinegar onions to your cheese boards.

The leftover pickling liquid can be used as a salad dressing.

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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.
4.67 from 30 votes

Sirka Pyaz Recipe (Indian Pickled Vinegar Onions)

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.
Prep: 5 minutes
Cook: 5 minutes
Resting Time: 1 day
Total: 1 day 10 minutes
Servings: 10 people

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 salt
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Instructions 

  • Add water, beetroot, sugar, cloves, green cardamoms, cinnamon stick, and black cardamom to a saucepan.
  • Bring the mixture to boil over high heat.
  • Reduce the heat to low and simmer the mixture for 2-3 minutes.
  • Add pearl onions to a non-reactive jar (a glass jar is preferable). Pour white vinegar, salt, and the water mixture that you made earlier over the onions and stir gently.
  • Cover the jar and refrigerate it. Use the onions after 24 hours for up to 10 days.

Video

YouTube video

Notes

Once the onions are over, you can add more onions to the same liquid 2-3 times before discarding it.

Nutrition

Calories: 9kcal, Carbohydrates: 1g, Sodium: 466mg, Potassium: 4mg, Vitamin C: 0.2mg, Calcium: 2mg, Iron: 0.1mg
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12 Comments

      1. When you say water mixture needs to be added. Do we sieve the water or add boiled water along with all the Cloves, Cardamom etc.