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    Home » Condiments

    Published: Sep 12, 2022 · Modified: Jul 8, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Pickled Pearl Onions | Sirke Waale Pyaaz

    Jump to Recipe Jump to Video Print Recipe

    A vibrant colored condiment these Pickled Pearl Onions are perfect for salads, bowls or to serve with Indian dishes!

    They come together in under 30 minutes and are perfectly tangy, sweet and super flavorful.

    Pickled Onions in beetroot brine in a gray bowl placed on a board with green napkin below it.

    Condiments are such an integral part of any Indian meal. From cilantro chutney, papaya sambharo, pickles, sweet dates tamarind chutney, kachumbar and papad; these all appear so often.

    Another condiment popular in Indian cuisine are quick pickles. Something to jazz up salads, bowls or to serve with an Indian meal.

    Moreover, onions are so good to enjoy in so many ways. Whether it is thin sliced large onions or the tiny pearl onions or the finely chopped onions to top dishes with.

    And once you are hooked to the taste of onions you would want them in one form or another. Raw, sautéed or pickled, onions do taste great in every way!

    Jump to:
    • What are Quick Pickles
    • These Pickled Onions
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • Pairings
    • More Indian Condiments
    • Pickled Pearl Onions | Sirke Waale Pyaaz

    What are Quick Pickles

    Quick pickles are an instant version of fermented recipes. They are easy to put together; last a few weeks in the refrigerator and can be consumed immediately after making.

    These are generally made in a brine using salt, water and vinegar. They are often made with spices and other add-ins.

    From carrots, jalapeños, onions, cauliflower, beans and cabbage; we can use them all to make quick pickles. Either by themselves or together; these are perfect!

    These Pickled Onions

    The Indian version of pickled onions, sirke waale pyaaz is a popular condiment served in Indian restaurants.

    Either served individually or with different curries, these mini onions are mellow in spice as they are pickled and have a perfect balance of sweet, tang and salt.

    The otherwise strong onions change from spicy to a flavorful blend of spice, sweet and tangy in the ingredients.

    They make a great addition to salads, bowls or with Indian curries and rice. And chop them up and add to yogurt or sandwiches.

    Why this recipe works

    • Sirke waale pyaaz are naturally Vegan and gluten-free.
    • These pickled onions come together in under 30 minutes.
    • Easy to make, all we need to do is to prepare the brine and transfer to a clean jar.
    • We do not use any special equipment or devices for making or canning these.
    • As we are not canning, this recipe is not for shelf stable onions.
    • I like to use a mix of whole spices or green chili with the the pickled onions.
    • This recipe yields a jar full of pickled pearl onions in minutes.
    • The recipe is easy to scale up or down. However, I would recommend making a big batch.
    • While the recipe calls for pearl onions, we can use the same recipe for larger onions and other vegetables.

    Ingredients and Substitutions

    Pickled Pearl Onions Ingredients; onions, water, vinegar, spices and beetroot on a black surface.
    • Pearl Onions: these work the best with the recipe. Remember to remove the tough top and bottom of the onions and the outer layer before starting.
    • Spices: Whole spices make the Sirke Waale Pyaaz perfect. I like to add cloves, star anise, cinnamon and black pepper. They add warmth to the onions without overpowering them. Add more or less spices as you like. Also, adding some bay leaves or even curry leaves is a great idea.
    • Water and Vinegar: In order to marinate the onions, we need water and vinegar. Using just vinegar will make the onions super tangy. So we use water to dilute the tang. Plus, it is needed to get all the flavors of the spices to get to the onions.
    • Beetroot: Store bought or the ones at restaurants tend to vary from pale pink to a bright pink color. The ingredient proportion makes all the difference. In order to get the color without using any artificial colors, we use beetroot. Plus, it adds a little sweetness to the recipe too. However skip them if you do not want the onions to be pink or sweetish.
    • Sugar and Salt: In order to make the onions flavorful we add salt and sugar. These are required for a balance in flavors and I would not recommend skipping them. However, maple syrup or honey can be used instead of sugar.

    How to make this recipe

    1- In a pan add water. Place on a stove and start boiling it. Add the whole spices; i.e. cloves, cinnamon, black pepper and star anise.

    2- Add salt and sugar. Mix well.

    Collage steps to make Pickles Onions; boil water with spices, sugar and salt.

    3- Then add the peeled and chopped beetroot.

    4- Bring the brine to a boil.

    Collage steps to make Pickles Onions; add beetroot and boil.

    5- Remove from flame and cool. Then pour it into a mason jar.

    6- Add the onions till the jar fills up. Top with vinegar. Then close the lid and set in the refrigerator for a day or two. Enjoy the marinated onions.

    Collage steps to make Pickles Onions; Transfer onions to mason jar.

    Expert Tips and Notes

    • Pick onions that look fresh and not wilted and dry. These give the best results in terms of freshness.
    • As we use a mix of spices, onions and vinegar; make these in a ventilated room to avoid the rom getting smelly. Alternatively, switch on the stove fan to circulate the air.
    • As we do not can these onions or use preservatives, refrigerate once cool. These are definitely not shelf stable.
    • Mix and match spices as you like! Use white vinegar instead of any other to get a clear brine. Also, add some green chili if you like them spicy.
    • The same recipe can be extended to include carrots, beans and cauliflower too. It does not work particularly well with jalapeños as they need some cooking as in this pickled jalapeño recipe.
    • We can also pickle large onions. Simply slice them and use them to make the pickles.

    Recipe FAQs

    Are beets always required while pickling onions?

    No not at all. They are added for a bright pink color, but can be left out too. The resultant onions might be slightly light in color.

    Are quick pickles shelf stable?

    No certainly not. They are not canned and neither do they have any preservative. So refrigerate them once made and cooled.

    How do you get a clear brine for pickling onions?

    Using white vinegar gives a clear brine. If using apple cider vinegar instead; it will not be a clear brine. And so the color of the onions will not shine through.

    Where are pickled onions used?

    Pickled onions are great to serve as a side for Indian meals. Moreover, they are perfect to add to sandwiches, over salads or even on pizzas.

    Mason Jar filled with pearl onions placed on a green towel on a black board.

    Pairings

    These pickled onions are perfect to serve with so many Indian mains. Here are some of my favorites to serve with them:

    • A bowl filled with spinach dal served along with steamed rice and onions on the side.
      Instant Pot Spinach Dal with Rice
    • Litchi Kofta served in a white bowl with roti and salad on the side on a gray plate with a spoon and napkin around it.
      Litchi Kofta
    • Malai Paneer in baking tray
      Air Fried Malai Paneer
    • Top view of Vegan tofu Tikka served with chutney, onions and lemon slice on a blue plate on a brown gunny bag.
      Vegan Tandoori Tofu Tikka

    More Indian Condiments

    • Cilantro Chutney
    • Beetroot Raita in a bowl with tadka
      Beetroot Raita
    • Side view of instant pot meethi chutney in a black bowl with puri on the side and more chutney in the background.
      Instant Pot Dates Tamarind Chutney
    • Papaya no Sambharo in plate
      Raw Papaya Chutney (Sambharo)
    Top view of pickled onions in a mason jar arranged on a green towel.

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    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Pickled Pearl Onions in brine in a gray bowl with spices in the background on a green surface.

    Pickled Pearl Onions | Sirke Waale Pyaaz

    Smruti
    A vibrant colored condiment these pickled pearl onions are perfect for salads, bowls or to serve with Indian dishes!
    They come together in minutes and are perfectly tangy, sweet and super flavorful.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Condiments, Side Dish
    Cuisine Indian
    Servings 6
    Calories 39 kcal

    Ingredients
      

    • 8 oz pearl onions (1 ¼ cups loosely packed)
    • 1 cup water
    • 1 cup vinegar
    • 8-10 whole peppers
    • 1-2 sticks cinnamon
    • 1-2 star anise
    • 5-6 cloves
    • ½ medium beet (peeled and chopped)
    • 2 teaspoon salt
    • 3 teaspoon sugar

    Instructions
     

    • In a pan add water. Place on a stove and start boiling it.
    • Add the whole spices; i.e. cloves, cinnamon, black pepper and star anise.
    • Next, add salt and sugar. Mix well.
    • Add the peeled and chopped beetroot.
    • Bring the brine to a boil.
    • Remove from flame and cool. Pour it into a mason jar.
    • Add the onions till the jar fills up.
    • Top with vinegar. Close the lid and set in the refrigerator for a day or two. Enjoy the marinated onions.

    Video

    Notes

    • Pick onions that look fresh and not wilted and dry. These give the best results in terms of freshness.
    • As we use a mix of spices, onions and vinegar; make these in a ventilated room to avoid the rom getting smelly. Or switch on the stove fan.
    • As we do not can these onions or use preservatives, refrigerate once cool. These are not shelf stable.
    • Mix and match spices as you like! Use white vinegar instead of any other to get a clear brine.
    • The same recipe can be extended to include carrots, beans and cauliflower too. It does not work particularly well with jalapeños as they need some cooking as in this pickled jalapeño recipe.
    • We can also pickle large onions. Simply slice them and use them to make the pickles.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 39kcalCarbohydrates: 8gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 791mgPotassium: 111mgFiber: 1gSugar: 5gVitamin A: 9IUVitamin C: 4mgCalcium: 24mgIron: 0.4mg
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