Pickled Pearl Onions

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 the onions ahead 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 is best for pickles, but you can also use apple cider vinegar if you like. I recommend using white vinegar for a clear brine that will bring out the bright and vibrant color of red pearl onions.
• Spices - coriander seeds and black peppercorn add a hint of warm flavor to the pickles without overpowering the taste.
• Salt and Sugar - I highly recommend using Kosher salt for pickling as it 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

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. So quick and easy to make, unlike the traditional canning method, which requires specific techniques and equipment.
3. Brighten up any dish with a burst of flavor and a stunning pink color.
4. Take toppings to the next level.
5. They make a great snack.
6. Impress your guests with these homemade pickles, and they look so fancy stocked in your fridge.

How to Make Pickled Pearl Onions

• Blanch the pearl onions in boiling water and kosher salt for a minute. Drain the onions and rinse with cold water. 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.

How to Serve Pickled Pearl Onions

Pickle is best consumed after it has been chilled in the refrigerator for at least an hour. Overnight would be the best. Serve them with North Indian Recipes, Taco's and Burgers.

Notes

• 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!
• The Quick Pickles are not fermented. The process is very different for fermented foods.
• 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 use the brine to flavor up other dishes like using it to boil potatoes or add it to salad dressings.