If you’ve ever visited a restaurant, you’ve likely seen the onion pickle bowl which serves as a delightful taste booster to the main dish. Have you ever wondered how this tangy and spicy condiment, known as vinegar onion or ‘sirka pyaz’ in Hindi, is made? It’s quite simple, and with just three ingredients, you can easily make it at home.
Known for its bold flavors and pungent taste, restaurant-style vinegar onions are a staple condiment in many Indian restaurants. These pickled onions, also known as sirke wala pyaz, can be found on the tables of nearly every establishment serving up spicy and flavorful dishes.
But what sets these onions apart from the rest, and how can you recreate this delicious condiment at home? Let’s dive in and explore the world of sirke wala pyaz.
If you were to peek into my fridge on any given day of the week, you would undoubtedly find a jar of pickled red onions. This bright, jewel-colored condiment gives a refreshing twist to countless dishes and adds a nice pop of color too. The assembly takes roughly ten minutes and lasts for weeks in the refrigerator. What more could you ask for than pickled perfection?
Origin
There is no specific information available about the origin of vinegar onions, but they have become a popular condiment in India and are often used as a topping for chaat, sandwiches, and other dishes. They are made by soaking sliced onions in vinegar and adding spices such as mustard seeds, fennel seeds, and red chili powder. The onions are then left to marinate for a few hours or days before being served. It is likely that vinegar onions have been enjoyed in India for centuries, as vinegar has been used as a food preservative and flavor enhancer for centuries.
When visiting South Indian restaurants, we often ask for sirke wale pyaz if we do not see them served with the main course. Unfortunately, most of the time, we are disappointed because the red or orange sliced onions with lime slices are what they serve. Although they do serve pickled onions often, their flavor is miles away from perfection and balance. However, worry not, as we have a simple yet delicious recipe for vinegar onion that will complement your food perfectly. But before we start, let’s look at some crucial points to remember for the perfect recipe.
Vinegar onions are a common condiment in many cuisines around the world. They are simply onions that have been pickled in vinegar, often with additional spices and herbs added to give them extra flavor. These onions are typically served as a side dish or topping for sandwiches and burgers and are known for their tangy, pungent flavor. They can be made with any type of onion, but red onions are often used due to their natural sweetness and vibrant color. To make vinegar onions, simply slice the onions thin and marinate them in a mixture of vinegar, water, and spices for at least 24 hours before serving.
Overview of ingredients
- Small size onions (Chote pyaz): Small-sized onions that are commonly used in Indian cuisine
- Vinegar (Sirka): A sour-tasting liquid made from the fermentation of ethanol, often used in pickling and preserving food
- Food color (or beetroot): A coloring agent used to add visual appeal to the dish; beetroot can also be used to give a natural red color to the onions
- Salt: Any kind of salt
- Sugar: Adds to taste and preserves longer
- Cinnamon (Dalchini): A sweet and warm spice commonly used in Indian cuisine
- Black Cardamom (Badi ilaichi): A spice with a smoky and earthy flavor, often used in Indian and Middle Eastern cuisine
- Green Cardamom (Ilaichi): A spice with a sweet and floral scent, often used in Indian cuisine
- Cloves (Laung): A pungent and slightly bitter spice commonly used in Indian and Middle Eastern cuisine.
Nutrition
Vinegar onions or sirke wala pyaz, are a type of pickled onion that is commonly used as a condiment in Indian cuisine. They are made by soaking onions in vinegar and spices for an extended period of time. Vinegar onions are low in calories and fat and are a good source of vitamin C and folate. However, they are high in sodium due to the vinegar pickling process, so it is important to consume them in moderation.
To start, thinly slice your red onions and place them in a jar or container with a tight-fitting lid. In a small saucepan, bring the vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. If you’re a fan of a little heat, you can also add in some red chili flakes to give your vinegar onions a little kick. Once the mixture has come to a boil, pour it over the onions in the jar, making sure to cover all of the slices. Let the onions sit in the mixture for at least an hour, or even overnight if you have the time. The longer the onions sit, the more flavorful they will become.
Once the onions have pickled to your desired level of tanginess, you can serve them up as a condiment with your favorite dishes. They’re particularly delicious when paired with spicy curries, grilled meats, or as a topping on sandwiches and burgers. One of the best things about restaurant-style vinegar onions is how versatile they are. You can easily adjust the ratio of vinegar, sugar, and salt to your liking, so if you prefer a sweeter or more savory condiment, it’s easy to tailor the recipe to your taste.
Not only are vinegar onions delicious, but they’re also incredibly easy to make at home. In just a few simple steps, you can have a batch of tangy, flavorful pickled onions that will add a touch of pizzazz to any dish. So why not give restaurant-style vinegar onions a try? Whether you’re a fan of spicy Indian cuisine or just love adding a little bit of tang to your meals, these pickled onions are sure to become a staple in your kitchen.
Frequently Asked questions
What are vinegar onions and how are they used?
Vinegar onions, also known as sirke wala pyaz, are a type of pickled onion commonly used as a condiment in Indian cuisine. They are made by soaking sliced onions in vinegar and spices for an extended period of time. Vinegar onions are typically served as a side dish or topping for sandwiches, burgers, and spicy curries.
What are the nutritional benefits of vinegar onions?
Vinegar onions are low in calories and fat and are a good source of vitamin C and folate. However, they are high in sodium due to the vinegar pickling process, so it is important to consume them in moderation.
How do you make vinegar onions at home?
To make vinegar onions, thinly slice red onions and place them in a jar or container with a tight-fitting lid. In a small saucepan, bring vinegar, sugar, and salt to a boil, stirring until the sugar has dissolved. Pour the mixture over the onions in the jar, making sure to cover all of the slices. Let the onions sit in the mixture for at least an hour, or even overnight if you have the time. The longer the onions sit, the more flavorful they will become.
What are some tips for making perfect vinegar onions?
When making vinegar onions, it is best to use small-sized onions if possible. If you cannot find small onions, you can use a big or normal onion and remove some layers until you have the small onion ball. The vinegar used should be transparent, and synthetic vinegar works well for this recipe. Remember to adjust the ratio of vinegar, sugar and salt to your liking, and experiment with different spices and herbs to make it your own.
Things to remember
Although the thumbnail image may show sliced pickled onion, in this recipe, we will only focus on small onions with vinegar. However, if you prefer sliced onions, a separate recipe will be provided, and I will provide a link here if I remember.
It is best to use small-sized onions, but if you cannot find them, you can take a big or normal onion and remove some layers until you have the small onion ball. You can use the peeled layers in your vegetable by chopping or grinding to make the gravy.
The vinegar used should be transparent, and synthetic vinegar works well for this recipe.
Recipe Card
Restaurant-style Vinegar Onion (Sirke wala pyaz)
Description
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.
Ingredients
Instructions
- 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.
Note
Do not forget to share your recipe with your friends and family, if you liked it. If you have any feedback about this recipe, write me a comment here. I read every comment and try my best to reply.
The vinegar should be trasparent. The synthetic vingar would work.
In conclusion, restaurant-style vinegar onions are a simple and versatile condiment that can elevate any dish. With just a few ingredients and some patience, you can easily make this tangy and spicy condiment at home. Remember to adjust the ratio of vinegar, sugar, and salt to your liking, and experiment with different spices and herbs to make it your own. So why not add a jar of sirke wala pyaz to your fridge today and take your meals to the next level?
