Pickled Pearl Onions | Sirke Waale Pyaaz

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.

Have you tried quick pickles? Something to jazz up salads, bowls or to serve with an Indian meal? This recipe of pickled pearl onions is just that and more!

Onions are so good to enjoy with any Indian meal. Whether it is thin sliced large onions or the tiny pearl onions or the chopped onions to top dishes with. All of these are amazing with various Indian dishes.

Super popular in Indian restaurants and households, onions are probably everyone's favorite condiment!

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!

What is Sirke Waale Pyaaz

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

Either served as 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.

This Recipe of Pickled Pearl Onions

• Comes together super quick. All we need to do is prepare the brine and transfer to a clean jar.
• We do not use any special equipment or devices. As we are not canning, this recipe is not for shelf stable onions.
• I like to use a mix of whole spices. Add some green chili if you want the pickled onions to be spicy.
• Yields a jar full of pickled pearl onions. The recipe is easy to scale up or down. However, I would recommend making a big batch. The time required is the same irrespective of batch size. However, remember to refrigerate them once cool.

While the recipe calls for pearl onions, we can use the same recipe for larger onions and other vegetables. If using large onions; slice them thin and use them in the pickle recipe.

Video Recipe

Ingredients

Pearl Onions: these work the best with the recipe. However, using sliced large onions is great too. I like to use this recipe with the tiny ones and make Laccha Pyaaz with the larger ones.

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 Sirke Waale Pyaaz 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, 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.

Step by Step Instructions to make Pickled Pearl Onions

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.

3- Then add the peeled and chopped beetroot.

4- Bring the brine to a 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.

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.

Love Indian food? You must try these delicious recipes:

• Dhokli Khandvi: An easy and delicious take on Gujarati Khandvi; this plate version is easy and yet just as yummy.
• Air Fryer Malai Paneer: Modify your traditional malai paneer to make this super easy version in the air fryer!
• Instant Pot Gajar Halwa: Looking for a quick Indian sweet? Then this instant pot version of gajar halwa is definitely a keeper!