When we put red onions in vinegar, they change into a pretty pink color. I really like these pickled onions, also known as Sirke Wale Pyaz.
The only thing I remember from my first restaurant meal is these lovely pink onions. I wonder how many years ( I guess decades) ago that was. I always feel happy whenever I make these Sirke wala Pyaz . It makes me appreciate the saying “you eat with your eyes first.”
Making vinegar-soaked onions is really simple. The vinegar mellows the flavors and the onions are not as pungent while still retaining crunch. This yummy pickle is easy to prepare. You can use it in salads, sandwiches, wraps, or alongside kabobs.
Use small red pearl onions for the best flavor in this recipe. If you don’t have them, you can substitute with sliced red onions.
Ingredients
- 1 cup pearl onions peels removed
- 1 and 1/2 tsp sugar
- 3 slit green chilies
- Salt as needed
- 1 cup water
- 10-12 black peppercorns
- 1/2 cup sliced beetroot peels removed
- 1 cup White vinegar
Step by Step Method
- Heat the water until it boils, then let it cool down.
- Peel the onions and wash them with cold water. Dry them completely.
- Find a glass or ceramic jar and make sure it’s clean and dry.
- Put half of the salt in the jar. Place the onions on top of the salt.
- Pour vinegar over the onions. Add enough water to cover the onions.
- Close the jar with the lid and give it a gentle shake.
- Put the jar in a cool, dark place.
- You can use it the next day, but for better flavor, wait for 3 days.
- Once opened, keep it in the fridge and use it within a week.
Tips
- Use red pearl onions for the best color. If you can’t find them, use regular red onions or shallots. You can also add green chilies or garlic. If you add these, let the pickle sit without opening for 3 days.
- I like to use red onions, but if they’re not available, add a few slices of beets to white onions for a purple color.
