We are sure that you all must have noticed that bowl of pink pearl-like onions lying on the table of any north Indian restaurant. These onions are paired with almost all north Indian dishes, be it tandoori chicken tikka or chhole bhature, and known to double the taste of the dishes. The mere sight of these onions takes me back to my childhood and brings a smile on my face. It was the time when we used to dine out at a restaurant, out of all the dishes, these little ruby-coloured pickled onions, or sirke wali pyaz, used to catch my attention the most. Perhaps this is one of the reasons that this little accompanier has a special place in our hearts. There is no denying the fact that sirke wali pyaz has acquired a special place on our dining tables. Even today, while flipping over a restaurant's menu, our hand automatically reaches out to the bowl of pickled onions and before we realise, we are chomping on these sour delights. And, the best part is that there will be refills when you are done with a bowl. The process of making this pickled onion at home is remarkably very easy. You just need a few ingredients like onion, salt, sugar, water and vinegar and that's it, you are ready for your sirke wali pyaz. And, to do away with the strong smell of onion and vinegar, you can also cook it for a little time. Follow the step-by-step guide below and make your own DIY sirke wali pyaz at home.
It is important to know that the onions can only be kept in the refrigerator for 2 days after they have been drained.
So, now you have the easiest recipe of your favourite pickled onions. Make your own sirke wali pyaz at home without having to wait for your food delivery boy to get you its extra packets.