Restaurant-style Vinegar Onion (Sirke wala pyaz)
Pickled Onion, also known as Vinegar Onion or Sirke Wale Pyaaz, hardly takes 10 minutes to prepare. This recipe makes a great accompaniment for any North Indian style meal. Rural parts of North/ South India enjoy the sirka pyaz with traditional millet-based chapatis such as Masala Jowar Roti or Bajra Roti, chillies and vegetables on the side. Restaurants often serve sirke wali pyaz on the side, but now you don’t have to wait to go to your favorite restaurant to enjoy these. Let's look at the ingredients and process of making vinegar onions.
Pickled Onion, also known as Vinegar Onion or Sirke Wale Pyaaz, hardly takes 10 minutes to prepare. This recipe makes a great accompaniment for any North Indian style meal. Rural parts of North/ South India enjoy the sirka pyaz with traditional millet-based chapatis such as Masala Jowar Roti or Bajra Roti, chillies and vegetables on the side. Restaurants often serve sirke wali pyaz on the side, but now you don’t have to wait to go to your favorite restaurant to enjoy these. Let's look at the ingredients and process of making vinegar onions.
- 6-8 Small size onion (Chote pyaz)
- 0.5 cup Vinegar (Sirka)
- 0.5 cup Water
- A pinch of Food color (You can use beetroot for color)
- A pinch of Salt
- 1 tsp Sugar
- 1 inch Cinnamon (Dalchini)
- 1 Black Cardamom (Badi ilaichi)
- 2 Green cardamom (Ilaichi)
- 2 Cloves Laung
- Peel the small onions and make a plus-shaped '+' slit in the onions. Remember, do not cut the onion, only make a mark.
- Put a pan on the stove and pour half a glass of water in it. Start the heating.
- Add cinnamon, cardamoms, cloves, a pinch of salt and 1 tsp sugar in it. Boil the water well.
- If you want to use beetroot instead of food color, then add beetroot in the boiling water for 1 minute. If you are using food color, then ignore this step.
- While things are boiling in the pan, let us quickly grab a glass jar and put the slit onions in it.
- Add half a cup of vinegar in the jar followed by adding food color.
- Back to the pan now, the water must have boiled and extracted the flavours of raw spices.
- Strain the spices and add the water in the glass jar on top of vingar and onions.
- Now cover this glass jar and put it to rest for about 12 hours so that the onions soak all the flavours.
- Vola! Now enjoy the restaurant like sirka wala pyaz, vinegar onion or pickled onion with your food.
- Amount Per Serving
- Calories 23kcal
- % Daily Value *
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.9g4%
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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The vinegar should be trasparent. The synthetic vingar would work.
