Peel fifteen to twenty small red onions or shallots. Put them in a glass jar. Add white vinegar (or apple cider or balsamic), water, and salt. Shake. Wait two to three days, shaking two or three times a day. Refrigerate.
That is it. No cooking, no heating, no special equipment. The vinegar and salt do all the work. After three days, the onions are pink, crunchy, and sharp. Serve them alongside any Indian main course. They also go on tacos, burgers, and anything braised. Once you have a jar in the fridge, you will find excuses to use them.
Tips for Making Pickled Onions
Use small onions or shallots
Small red onions or shallots pickle more evenly than large ones because the vinegar can penetrate to the centre. If you only have large onions, quarter them.
Peel them completely and rinse. Any papery skin left on creates a barrier the vinegar cannot reach.
Shake the jar regularly
Two to three times a day for two to three days. Shaking redistributes the vinegar and salt so every onion gets equal exposure.
Use a glass, ceramic, or other non-reactive jar. Metal reacts with vinegar and can taint the flavour.
Sirke Wale Pyaaz: Pickled Onions
- Total Time: 5 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Quick-pickled red onions add a vibrant zing to any Indian meal.
Perfect with rich curries or tandoori snacks.
Ingredients
- 15-20 small red onions or shallots
- 1 tsp white vinegar or apple cider or balsamic vinegar
- 1/4 cup water
- 1/4 tsp salt or as required
Instructions
- Peel and rinse the onions.
- Place all the onions in a glass, ceramic, or other non-reactive jar.
- Add vinegar, water, and salt to the onions.
- Shake the jar.
- Let the onions sit in the vinegar-salt solution for 2-3 days, shaking the jar 2-3 times per day.
- Refrigerate the pickled onions after 2-3 days.
- Serve the pickled onions with any Indian main course.
Notes
- For a milder flavor, use less vinegar or a sweeter vinegar like apple cider vinegar.
- Thinly slicing the onions will reduce pickling time and result in a more tender texture.
- Store pickled onions in the refrigerator for up to 2 weeks for optimal flavor and crispness.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1
- Sodium: 100
- Carbohydrates: 4
- Fiber: 1
Frequently Asked Questions
Which vinegar works best?
White vinegar is the sharpest. Apple cider vinegar is milder and slightly fruity. Balsamic is sweetest and turns the onions dark. All three work. Choose based on your preference.
How long do pickled onions last?
Up to two weeks in the refrigerator. They are best between day three and day ten, when they are crunchy and tangy. After two weeks, they start to soften.
Can I add spices?
The recipe is intentionally simple. But you can add a dried red chili, a few black peppercorns, or a teaspoon of cumin seeds to the jar for extra flavour. They infuse during the three-day wait.
Can i pickle big onions in vinegar