Sirka Pyaz (pickled onions) are the ultimate topping, garnish, and secret ingredient in Indian cuisine. “Sirka” means vinegar in Hindi and “Pyaz” means onions.

The pickled onions give any dish a tangy finish, just like a favorite accessory can instantly elevate an outfit. This is a 1-2-3 recipe that you can prepare the week before, the night before, or an hour in advance.

Sirka Pyaz take on an incredible texture. By soaking up the spicy brine, they become juicy but still keep a super crunch. They add an incomparable flavor and a beautiful magenta color to so many dishes!

Sirka Pyaz, pickled with black peppercorns and coriander seeds, go very well with North Indian dishes like curries, dals and biryanis. Their acidity, a hint of spice, and subtle sweetness perfectly complement rich or spicy dishes, and they can jazz up any dish that needs a little zing!

Sirka Pyaz - Texture, Flavor, and Color

Pickled red onion slices have an addictive texture. They are tender, with a fresh, crisp bite. They are juicy with brine and give every dish a certain acidity, subtle sweetness, and a brilliant pop of color. Sirka Pyaz add a special flavor to everything from burgers to biryanis, dals, tacos, sandwiches, wraps, and salads. This deep magenta-pink looks so pretty on the plate!

Why do we Indians love Sirka Pyaz?

• A healthy and delicious way to get more vegetables into your diet.
• Super simple and natural recipe. We like to know what's in our food and what isn't. It contains no chemical preservatives, additives, or colorings.
• The added benefit of vinegar in the diet: Vinegar is known to help regulate blood sugar and curb cravings.
• So quick and easy to prepare, unlike traditional preservation methods that require special techniques and equipment.
• Beautifies any dish with a touch of flavor and a stunning pink color.
• Guests are always impressed by homemade Sirka Pyaz.
   

Pantry-Friendly Recipe

This recipe only requires a few staple ingredients to make several batches, and the ingredients themselves are inexpensive. Once you've tried these pickled onions, you'll never want to go without them again! While I wouldn't recommend using leftover brine to make a new batch, you can use it wherever you would use regular vinegar. Store the brine chilled and use it next time you make a vinaigrette for salad!

FAQs

Do I have to use a mandoline?

Using a mandoline helps ensure that the onion slices are thin and evenly sized. I find it makes slicing very quick and easy. Remember to always use the cutting guard that comes with the mandoline to protect your fingers. If you don't have a mandoline, just cut the peeled red onion in half and slice it lengthwise into thin half-moons. This is a very forgiving recipe, so no worries😉.

Do I have to use a jar?

Jars are highly recommended because they can withstand the hot brine well and don't leave stains. They also don't permanently absorb the flavors or smells of the contents.

Can I reuse leftover brine?

Although I wouldn't recommend using leftover brine to make a new batch, as it doesn't have the same acidity, you can use it wherever you would use regular vinegar. Try it next time you make a vinaigrette for salad 😄.

Can I use sea salt for pickling?

Pickling salt is often used for canning and pickling recipes. I like to use sea salt because I always have it in my kitchen. Just like pickling salt, sea salt contains no additives or anti-caking agents, which helps keep the brine clear.

Serving Suggestions

These crispy-spicy pickled onions can be paired with so many dishes. Here are a few ideas:

Indian dishes: Butter Chicken, Paneer Tikka, Tandoori Chicken, roasted Tandoori cauliflower, Tandoori salmon, Dal Makhani or Biryani.

Burgers: Masala chickpea burger, chicken masala burger

Wraps and sandwiches: Paneer Kathi rolls, Chicken Kathi rolls or Bombay sandwich.

Storage Suggestions

Store the pickled onions chilled in an airtight glass jar for 2 to 3 weeks.

This is a super easy “quick and ready” recipe. Just prepare the brine, slice the onions, put them in a jar, let them cool, seal, and store in the fridge. Using a mandoline to slice the onions makes this process even faster! The onions do not need to be pre-cooked and no canning is required. Sirka Pyaz are ready to enjoy in an hour and can be kept in the fridge for up to 3 weeks.

Ingredients for 4 people

• 1 large red onion

For the brine: 

• ½ cup table vinegar
• ½ cup water
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp sea salt
• 1 tsp sugar (optional)
   

Instructions

Put the ingredients for the brine in a small pot and boil until the sugar has dissolved.

Slice the red onions into thin slices using a mandoline. Place the sliced onions in a glass container.

Pour the brine over the sliced onions.

Let cool to room temperature. Then close the jar and refrigerate for at least one hour before serving.

Drain before serving. Store the leftover pickled onions chilled in an airtight glass container for 2 to 3 weeks.

Tips

• With this recipe, you can also pickle carrots and beets.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened.

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