These Indian pickled onions or sirke wale pyaar is a tasty side or salad served along with Indian meals. They are really delicious with a sweet, tart taste that enhances any meal.
These are Indian restaurant style pickled onion commonly served in dhabas or Indian restaurants. You will find them served in a jar with your meal or with tandoori chicken.
It is also common in Indian homes along with meals. These also are great in wraps, tacos or sandwiches.
I always make them with red onions. They acquire a beautiful pink hue after getting pickled.
This the best pickled red onion recipe. It is super easy too.
The recipe is super simple and only requires slicing the onions and immersing them in a simple pickling solution.
Then leave them in the fridge and they are ready to eat in a few hours.
You may also like: pickled beets, North Indian mango pickle, No oil lemon pickle.
Ingredients
1. Onion: Red onions work the best in these due to their gorgeous colour. They lose their sharp bite after pickling.
2. Vinegar: Plain white vinegar is mostly commonly used in this recipe. I also love the taste of apple cider vinegar so I’ve ended up using that.
3. Salt and sugar: Both are important for pickling solution balance. You may also use brown sugar instead of regular sugar.
4. Spices: I have used whole peppercorns here. Feel free to skip that or you can also use coriander seeds.
5. Chillies: chillies add a bit of punch. I have used two slit chillies. You may use Serrano chillies or even skip them.
Variations
This is a vegan recipe that is also gluten free. You can add more whole spices here.
Even other vegetables like sliced cucumber and beetroot could be added here.
This recipe can also be made with pearl onions or shallots that are left whole.
Serving suggestions
These North Indian pickled onions are deliciously crunchy with a tart taste that is balanced by sweetness.
1. Side: They are served as a small salad or side along with dal, rotis, sabzi and rice. They complement any Indian meal well.
2. In sandwiches, tacos, nachos or wraps: They provide a burst of fresh tart flavour and crunch to your wraps, sandwiches or tacos.
3. In hot dogs and burgers: Pickled onions add a nice acidic touch in hot dogs and burgers.
4. In salad: Brighten any salad by adding them generously both for their lovely colour and their flavour.
5. With kebabs and tikkas: These pickled onions pair beautifully with chicken tikkas, tandoori chicken, tandoori shrimp.
6. With chole: Indian chickpea curry or chole tastes great with a side of pickled onions.
7. With deviled eggs: They pair very well with deviled eggs.
8. In rice bowls: They pair so well in rice bowls with curry, rice and sautéed veggies for a pickled element.
Tips
1. Red onions are the best for making pickled onions, as their lovely pink color is enhanced after pickling.
2. Slicing onions makes them pickle evenly and they look pretty too. You may also use whole shallots here.
3. They are ready to consume in just 2 hours. Their flavour deepens as they sit longer in the pickling solution.
4. They should be stored in the refrigerator and can last for weeks that way.
5. You can prepare more batches of pickled onions with the same pickling solution. Just add more sliced onion once you finish off the current batch.
6. I prefer storing them in air tight glass mason jars. Always ensure that these jars are clean and sterilised.
7. The picking solution always uses vinegar and water with salt and sugar for balance.
Whole spices and herbs like bay leaves, peppercorns and garlic along with chillies enhance flavour.
Instructions
Using a sharp knife or mandolin, finely slice a large onion or two medium red onions.
If using a chilli slice it.
Prepare pickling solution
Heat 1 cup water in a pan. Add 1 teaspoon salt and sugar each. Heat till they dissolve. Now turn off the heat.
Add 1 cup white vinegar or apple cider vinegar to the salt and sugar solution.
This is your pickling liquid.
Take a clean mason jar or glass jar.
Add sliced onions and green chillies or garlic (if using). Add any herbs or whole spices if using.
Now add the prepared warm pickling solution till the top of the jar.
That’s it. Screw on a cap and put in the refrigerator.
The pickle gets pinkish in color which deepens with more pickling time.
Your crunchy tart and tasty pickled onions are ready to eat. Enjoy.
Here's the recipe card:
Indian Pickled Onions | Sirke wale Pyaaz
Equipment
Ingredients
- 1 large red onion sliced or shallots
- 2 green chillies slit
- 1 tsp. Peppercorns
Pickling solution
- 1 cup water
- 1 cup apple cider vinegar or white vinegar
- 1 tsp. Salt
- 1 tsp. Sugar
Instructions
- Using a sharp knife or mandolin, finely slice a large onion or two medium red onions.
- If using a chilli slice it.
Prepare pickling solution
- Heat 1 cup water in a pan. Add 1 teaspoon salt and sugar each. Heat till they dissolve. Now turn off the heat.
- Add 1 cup white vinegar or apple cider vinegar to the salt and sugar solution.
- This is your pickling liquid.
- Take a clean mason jar or glass jar.
- Add sliced onions and green chillies or garlic (if using). Add any herbs or whole spices if using.
- Now add the warm pickling solution till the top.
- That’s it. Screw on a cap and put in the refrigerator.
- The pickle gets pinkish in color which deepens with more pickling time.
- Your crunchy tart and tasty pickled onions are ready to eat. Enjoy.
Video
Notes
2. Slicing onions makes them pickle evenly and they look pretty too. You may also use whole shallots here.
3. They are ready to consume in just 2 hours. Their flavour deepens as they sit longer in the pickling solution.
4. They should be stored in the refrigerator and can last for weeks that way.
5. You can prepare more batches of pickled onions with the same pickling solution. Just add more sliced onion once you finish off the current batch.
6. I prefer storing them in air tight glass mason jars. Always ensure that these jars are clean and sterilised.
7. The picking solution always uses vinegar and water with salt and sugar for balance. Whole spices and herbs like bay leaves, peppercorns and garlic along with chillies enhance flavour. 8. Traditionally white vinegar is used, but I have used apple cider vinegar, as I like its flavour more.
Nutrition
If you liked this recipe, I request you to leave a star * rating. Thanks.
Healing Tomato says
We grew up eating this pickled onions, but I haven't had it in years. When I saw your recipe, it was a trip down memory lane. I ran into the kitchen and made it immediately. These onions are EXACTLY like I had in my childhood. So easy and so delicious!
Ksenia says
I’ve had my share of Mexican pickled onions, but this was my first time making pickled onions with an Indian flare, and I loved it! They were really fragrant, and the colour was beautiful
Gen says
These were truly delicious. I’m a big pickle fan and the addition of something spicy made these really wonderful. I need to make more ASAP!
Shilpa says
I have always loved sirke wale pyaz in dhabas back in India but never attempted to make them at home. This recipe was absolutely perfect and gave the exact same taste and texture. Thank you.
Kris says
The chiles were delicious in this! I will be making another batch tomorrow...gotta have these on hand now! 🙂
Rachna says
So glad to hear that! Thanks Kris.