Quick Pickled Red Pearl Onions is the recipe you didn’t know you needed, but will wind up making all the time so you never run out! Pickled onions take on an incredible texture, juicy from soaking up the tangy spiced brine while retaining a super satisfying crunch. They add a burst of flavor and gorgeous magenta color to SO MANY dishes!
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Indian Vinegar Onions AKA “Sirke wale Pyaz”
My Pickled Pearl Onions recipe is inspired by the vinegar onions (Sirke wale Pyaz), ever-popular in Indian restaurants, at roadside stands, and enjoyed alongside countless wonderful homemade meals. Sirka Pyaz, pickled with green chili and coriander, pairs so well with North Indian foods like curries, daals, and biryanis. Their bright acidity, a hint of spice, and subtle sweetness complement rich or spicy dishes perfectly–and can perk up any dish that needs a little zing!
Quick Pickles: Yes! You can do it!
Quick pickles require very few ingredients, need no specialized equipment, and couldn't be easier. You’ll wonder why you haven't been making these for years. All you need is brine, glass jars, and the refrigerator. So don’t be intimidated by the thought of pickling vegetables because you are imagining the complicated canning process. This is very different! Quick pickles are not shelf stable and there is no canning involved. But they will last for 3-4 weeks in the fridge (if they don’t get eaten long before that!)
Ingredients
- Pearl Onions - Love red pearl onions as they add a beautiful magenta color to the pickles. Make sure to prep ahead the onions by trimming the ends and peeling the outer layer.
- Green Chili - Adds a hint of spice to the pickles, add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
- Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like
- Spices - coriander seeds and black peppercorn add a hint of warm flavors to the pickles without overpowering the taste.
- Salt and Sugar - I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors
Why we love Quick Pickles
- The simple and clean recipe. We like knowing what's in our food and what isn’t–there are no chemical preservatives, additives, or dyes
- The added benefit of vinegar in the diet: vinegar is known to help regulate blood sugar and curb cravings
- A healthy and delicious way to add more veggies to your diet
- So quick and easy to make, unlike the traditional canning method which requires specific techniques and equipment
- Brighten up any dish with a burst of flavor and stunning pink color
- Take toppings to the next level
- They make a great snack
- Impress your guests with these homemade pickles and they look so fancy stocked in your fridge
Step by Step Instructions
- Boil the pearl onions in water and kosher salt for 5 to 6 minutes. Drain the onions and rinse. Place the drained onions in a jar or glass bowl.
- Add green chilies
- In a small saucepan add vinegar, water, black peppercorns, coriander seeds, and salt and sugar. Mix and simmer just until the sugar dissolves
- Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving
How to Serve Pickled Pearl Onions
Matches Made in Heaven! Here are some classic north Indian recipes to serve Picked Red Pearl Onions with:
- Curries - Butter Chicken, Paneer Butter Masala, or Dal Makhani
- Tandoori Roasts - Tandoori Chicken, Whole Roasted Tandoori Cauliflower, or Tandoori Salmon
- Biryanis - Shrimp Biryani, Vegetable Biryani, or Egg Biryani
Use Quick Picked Red Pearl Onion to top
- Tacos: Chicken Tinga Tacos, Turmeric Roasted Cauliflower Tacos, or Blackened Fish Tacos
- Burgers: Masala Chickpea Burgers, Salmon Burgers, Black Bean Sweet Potato Burgers, or Chicken Masala Burgers
- Wraps and Sandwiches: Spicy Tofu Wraps or Tandoori Chicken Lettuce Wraps, Pulled Butter Chicken Sandwiches, Paneer Kathi Rolls or Chicken Kathi Rolls
How to Store Pickled Pearl Onions
Store the pickled onions refrigerated in an airtight glass jar for 3-4 weeks.
FAQs
Traditionally, beets are often added to amplify the pink/red color but I do not find it necessary. I used white vinegar and red pearl onions. They are a dazzling magenta color all the way through!
You can use apple cider vinegar instead of white vinegar. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of red pearl onions.
Pickle is best consumed after it has been chilled in the refrigerator for at least an hour. Overnight would be the best.
No. The process is very different for fermented foods. The pickled veggies and vinegar offer other health benefits.
I do not recommend reusing the leftover brine to make more pickled vegetables as the acidity of the brine will not be the same. You may though use up the brine to flavor up other dishes like using it to boil potatoes or add it to salad dressings.
Recipe
Pickled Pearl Onions
Equipment
Ingredients
- 8 oz bag of red pearl onions peeled (1½ cups loosely packed)
- 1 green chili sliced
- 2 cups water
- 1 teaspoon kosher salt
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt
- 2 teaspoons sugar optional
Instructions
- Boil the pearl onions in water and salt for 5 to 6 minutes. Drain the onions and rinse once.
- In a small saucepan add vinegar, water, black peppercorns, coriander seeds, and kosher salt and sugar. Mix and simmer just until the sugar dissolves.
- Place the drained onions in a jar or glass bowl. Add green chili and pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving.
- Store the pickled onions refrigerated in an airtight glass jar for 3-4 weeks.
Video
Notes
- Pearl Onions - Love red pearl onions as they add a beautiful magenta color to the pickles. Make sure to prep ahead the onions by trimming the ends and peeling the outer layer.
- Green Chili - Adds a hint of spice to the pickles, add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
- Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like
- Spices - coriander seeds and black peppercorn add a hint of warm flavors to the pickles without overpowering the taste.
- Salt and Sugar - I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors
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