Vinegar Onion recipe or Sirke wala pyaaz recipe

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Sirke wala pyaaz recipe

Vinegar Onion recipe: Free and easy Vinegar Onion recipe or Sirke wala pyaaz recipe. These onions get their beautiful color from red beets. A tangy and yummy accompaniment to any meal!

Almost every Indian restaurant in the Northern part of India serve these sweet onions along with food. These onions are sweet and sour at the same time. Preparing pickled onions at home is remarkably easy. Follow the step by step guide below and learn an easy way of making Vinegar Onion recipe or Sirke wala pyaaz recipe at home.

If you are not aware of what  Sirke wala pyaaz means then let me give you a heads up. “Sirka” in Hindi means vinegar and “pyaz” is referred to as onions. Together it means pickled onions.

I have used pearl onions for this recipe but this recipe can be made with regular onions too. Peel and slice regular onions and follow the step by step guide below. The only difference is that unlike whole onions, sliced or cut onions cannot stay in vinegar for long as it will loose its crunchiness.

Homemade pickled onions tastes exactly the same as restaurant ones. In fact, pickled onions transforms the regular onion into the most wonderful thing. It erases that raw taste and adds a sweet and sour flavor to these onions. You have to taste it to believe it.

Hope you like this recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Vinegar Onion recipe or Sirke wala pyaaz recipe

INGREDIENTS

  • 30 -40 pieces of Pearl Onions (500 gms or 1 LB )
  • 1/2 cup Vinegar
  • 1 cup Water
  • 3 teaspoon Sugar
  • 1-2 teaspoon Salt
  • 1-2 teaspoon Beets powder (see notes)

METHOD

Vinegar Onion

  1. Peel onions and wash them under water. Combine vinegar and water in measuring jar. Set it aside.
  2. Using a knife make a cross on the onions.
  3. I prefer to use beets as my food coloring. You can use beets in any form – freshly sliced, dried beets or powdered beets powdered.
  4. My favorite is beets powder. I make it at home by drying beets in a warm oven (200 degree F) for 8 hours, then ground it to its powdered form.
  5. Add beets powder to vinegar + water. For a deep garnet color I have added 1.5 teaspoon of beets powder to vinegar.
  6. Whisk until well combined. Add sugar and salt. Get your onions ready.
  7. Storing for longer time – add onions to a bowl. Pour vinegar and allow the onions to sit in this solution for 1-2 hours. But if using onion rings (onion cut in circles) then soak them for not more than 30-40 minutes.
  8. After the desired soaking time, onions will have a light red color.
  9. For a rich garnet red color – add onions to a jar. Pour vinegar and beets mix to the jar until onions are fully drenched in this solution.  Close the lid and store onions in the refrigerator overnight. Whole onions stay crispy for long.
  10. Once marinated for the desired amount of time, remove onions from the solution, discard the liquid and store onions an airtight glass container. Onions can be stored in the refrigerator for up to 2 weeks.

 

Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.

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