North Indian Sirke Wale Pyaaz
Sirke wale pyaaz pickles small onions in vinegar until they turn pink, the standard tandoori accompaniment.
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48 hr 5 mintotal
24 hr 5 min hands-on24 hr hands-off
Prep 24 hr · Cook 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Peel the pearl onions. Make a small cross-shaped slit at the top of each onion, ensuring not to cut all the way through. This helps the brine seep in.
In a saucepan, heat the water. Add the sugar, salt, and beetroot slices. Boil for 2-3 minutes until the water turns a deep red color. Turn off the heat and let it cool completely.
2–3 min
Once the beetroot water is at room temperature, stir in the white vinegar.
Place the prepared pearl onions in a clean glass jar. Pour the pink vinegar liquid over the onions, ensuring they are completely submerged.
Seal the jar tightly and leave it in the refrigerator for at least 24 hours before serving.
How to tell it's done
Sharp, intensely tangy, sweet, and crisp little onions that pop in your mouth.
Getting it right
Tip
You can reuse the brine batch once more by simply adding fresh slit pearl onions to the remaining pink liquid.
What to serve it with
An excellent accompaniment to chole bhature, dal makhani, or any rich North Indian curry.
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