Culinary Experiments : Restaurant Style Sirke Wale Pyaaz Recipe

SIRKE WALE PYAAZ - PICKLED ONIONS

How many of you have devoured on the sirke wale pyaaz on restaurant tables - I am guilty of having done it every restaurant it is offered in. But sadly, nowadays, not many restaurants serve you this. 🙈

The best I remember having was from a restaurant in Ranchi - Kaveri a pure veg restaurant. Too many fond memories from the place.

It is best savoured with most of the North Indian dishes - a mix of meetha and khatta taste.

INGREDIENTS:

• Pearl shaped onions - 6 (as per your requirement)
• Sugar - 1 to 1.5 tablespoon
• Chilies - 2
• Beetroot - quarter 
• Vinegar - 3 tablespoon
• Water - 3 to 4 tablespoon
• Salt - 2 teaspoon

RECIPE WITH STEP BY STEP PICTURES:

Cut, peel , wash the onions. Once the onions dry - they must be slit into four - this will allow the juices to flow through.🧅

Repeat the same with the chilies - instead they must be slit from the centre into two.🌶

Now in a mixing bowl - add all the dry ingredients. I was making a first trial batch so I used only 6 to 7 pearl shaped onions, 2-3 chilies , and a quarter of beetroot.

The beetroot is mainly for the colour. 😁

Then add the vinegar about 3 tablespoon and about same amount of tablespoon of water - you could add more if required. 

Next add about 1 to 1.5 tablespoon of sugar and 2 teaspoon of salt. The proportion might vary as per quantity of the onions.

Mix it and make sure the sugar has dissolved completely.

Store in an air tight container. 

Leave it for 12 hours before consuming for best results. 

The colour after 4 hours.

I left it in the fridge for longer shelf life.

And after the final wait of 12 hours. 😁

~Bon Appetite !!

P.S All pictures have been photographed by moi. 😊