Sirke De Pyaaz
Condiments,  Side Dishes

Sirke de Pyaaz

Raw onions are part of nearly every Punjabi meal. They aid with digestion and add an amazing flavor to all you eat..just keep breath mints handy.

Sometimes it’s nice to get a slight change in the routine and go for pickled onions…just to mix it up. They’re tangy, sour, and still have the sharp onion flavor. The great part about pickled onions is that they’re considered a “fast consumption” side – so inevitably you can use the same vinegar and add to it – i.e. mix it up by adding ginger one week, chili peppers and garlic the next.

Sirke de Pyaaz

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Difficulty: Easy


Prep time


Cooking time




  • 20 pearl onions

  • 5 inches of ginger, peeled and cut into pieces (optional)

  • 10 cloves garlic (optional)

  • 2 green chilies, sliced into quarters (optional)

  • 2 cups white vinegar

  • 5 whole black peppercorns

  • 1/2 tsp whole cumin seeds


  • Peel and wash onion. Then dry completely – approximately 2-3 hrs.
  • Using a non reactive jar, place in onions, vinegar, ginger, garlic, chilies, cloves, peppercorns, and cumin.
  • Seal the jar and shake it.
  • Set aside and consume based on desired intensity over the next 7-10 days. Normally it takes 2 days or so for the vinegar to saturate the veggies.

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