Sirke wala pyaaz (Indian style pickled onions)
These Indian style pickled onions or sirke wala pyaaz are an accompaniment to many North Indian style meals. They are particularly common alongside meat or tandoori food, but they also go well alongside paneer based dishes. They have a sweet-sour flavour and cut through the richness very well! I also find that having these alongside helps with digestion - especially with meat dishes. They are very easy to make and only require basic ingredients - vinegar, sugar, onions and beetroots for a pink colour. You can also add spices like peppercorns, cinnamon and cardamom in the vinegar solution, but I haven't!
Ingredients
10-12 small round shallots / pearl onions I used sambar onions (I found these at the Indian supermarket). You can also use silverskin onions, or even red onions (if using red onions you will need to slice them and probably only need around 4-5 instead).
1 small cooked beetroot cut into cubes. I just buy the precooked ones from the supermarket.
100g white sugar
200ml white vinegar
1 tsp salt
2 green chillies
Boiling water if required
10-12 small round shallots / pearl onions I used sambar onions (I found these at the Indian supermarket). You can also use silverskin onions, or even red onions (if using red onions you will need to slice them and probably only need around 4-5 instead).
1 small cooked beetroot cut into cubes. I just buy the precooked ones from the supermarket.
100g white sugar
200ml white vinegar
1 tsp salt
2 green chillies
Boiling water if required
Optional
Small piece of cinnamon
3 green cardamom pods
Few peppercorns
Small piece of cinnamon
3 green cardamom pods
Few peppercorns
Time - 15 minutes
- Peel the onions, leaving them whole. Cut the onions into quarters leaving the ends in tact (cut around 3/4 of the way down). The slits are just to help the vinegar work its magic and it will give deliciously soft onions.
- Add the onions, chopped beetroot and green chillies to the glass jar.
- In a small pan, add the vinegar, salt and white sugar. Let the sugar dissolve on medium heat. Don't let the mixture boil - just heat it long enough to heat it and dissolve the sugar. This takes around 7-10 minutes. If you want and if using, you can also add the whole spices at this stage.
- Pour the vinegar & sugar mixture over the onions, beetroots and chillies. Ensure that the vinegar solution completely covers the onions. If not, then top up with a little freshly boiled water.
- Seal the jar when the mixture is still hot.
- Leave to cool and store in a cool dry place! It will be ready to eat after 1-2 weeks, but the longer the better really. Once opened, it will keep for a 5-7 days in the fridge.
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