pickled onions recipe
Sirke wale pyaaz is a sour & faintly sweet accompaniment that you will get to see in North Indian restaurants
Prep Time15 mins
Total Time15 mins
Servings: 3 to 4
- 15 to 20 small red onions or shallots (chote pyaaz)
- 1 teaspoon white vinegar or apple cider or balsamic vinegar
- ¼ cup water
- ¾ teaspoon salt or add as required
Peel 15 to 20 small red onions or shallots (chote pyaaz).
Rinse the peeled onions in water and then drain them very well.
Place all the onions in a glass jar or ceramic jar or any non reactive jar.
Add the vinegar, water and salt to the onions. Alternatively you can mix vinegar, water and salt in a bowl, then add this mixture to the onions.
Shake the bottle.
Let the onion sit in the vinegar+water+salt solution for 2 to 3 days.
Shake the bottle 2 to 3 times in a day.
Refrigerate after the onions are pickled.
Serve the pickled onions with any north indian main course.