Onion Pickle
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Onion Pickle, commonly known as 'Sirke wali Pyaaz,' is a popular and crunchy condiment found in almost every Indian restaurant. This recipe features small whole shallots or pearl onions submerged in a vibrant pink pickling liquid made of vinegar, salt, and beetroot. Known for its refreshing tang and beautiful color, it acts as the perfect palate cleanser for heavy Mughlai or North Indian meals. Its texture remains crunchy and juicy, offering a delightful acidic contrast to spicy curries. This pickle is incredibly easy to prepare and can be stored for weeks. Best enjoyed with kebabs, biryanis, or tandoori snacks.
Ingredients
Cooking Instructions
Tips & Secrets
- Using small shallots or pearl onions is the absolute secret to achieving the traditional restaurant-style appearance.
- Adding a few slices of beetroot is the professional way to achieve that vibrant pink color without artificial dyes.
- Cutting an 'X' on the top of each onion is crucial for the vinegar to penetrate to the center rapidly.
- Store the onions in the fridge after one day; warm vinegar can eventually make the onions lose their crunch.
Nutritional Information(Per 20g)
20 kcal
0.2g
0.1g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.