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    Home » Indian

    Pickled Pearl Onions

    Published: Aug 16, 2022 · Modified: Jan 27, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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    Jump to Recipe

    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!

    pickled pearl onions in a white plate and in a glass jar
    Jump to:
    • Indian Vinegar Onions AKA “Sirke wale Pyaz” 
    • Quick Pickles: Yes! You can do it!
    • Ingredients
    • Why we love Quick Pickles
    • How to Make Pickled Pearl Onions
    • How to Serve Pickled Pearl Onions
    • Use Quick Picked Red Pearl Onion to top
    • How to Store Pickled Pearl Onions
    • More Quick Pickling Recipes
    • FAQs
    • Recipe

    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 a 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
    ingredients to make pickled pearl onions

    Why we love Quick Pickles

    1. 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
    2. The added benefit of vinegar in the diet: vinegar is known to help regulate blood sugar and curb cravings
    3. A healthy and delicious way to add more veggies to your diet
    4. So quick and easy to make, unlike the traditional canning method which requires specific techniques and equipment
    5. Brighten up any dish with a burst of flavor and stunning pink color
    6. Take toppings to the next level
    7. They make a great snack
    8. Impress your guests with these homemade pickles and they look so fancy stocked in your fridge
    pickled pearl onions in a glass jar with a gold spoon

    How to Make Pickled Pearl Onions

    • 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, 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
    photos one though four showing how to make pickled pearl onions

    How to Serve Pickled Pearl Onions

    Matches Made in Heaven! Here are some classic north Indian recipes to serve Picked Red Pearl Onions:

    • 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
    pickled pearl onions served on top of roasted cauliflower

    How to Store Pickled Pearl Onions

    Store the pickled onions refrigerated in an airtight glass jar for 3-4 weeks.

    More Quick Pickling Recipes

    • Pickled onions
    • Quick Pickled Jalapenos
    • Pickled Cauliflower
    • Pickled Carrots

    FAQs

    Don’t you add beets to the quick pickled pearl onions for color?

    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!

    Can I use apple cider vinegar?

    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.

    When is the pickle ready to consume?

    Pickle is best consumed after it has been chilled in the refrigerator for at least an hour. Overnight would be the best.

    Are Quick Pickles Fermented?

    No. The process is very different for fermented foods. The pickled veggies and vinegar offer other health benefits.

    Can the leftover brine from pickled onions be reused?

    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

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    pickled pearl onions in a glass jar and a small white dish
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    5 from 3 votes

    Pickled Pearl Onions

    Quick Pickled Red Pearl Onions with 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!
    Prep Time20 mins
    Cook Time10 mins
    Cooling Time1 hr
    Total Time1 hr 30 mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 8
    Calories: 22kcal
    Author: Archana Mundhe

    Equipment

    • 1 Glass Jar

    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

    Notes on 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

    Nutrition

    Calories: 22kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 605mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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