Pickled Onions, infamously called “Sirke Wale Pyaz” are a quintessential accompaniment to a North Indian meal. They pair extremely well with a creamy luscious Curry or Dal Makhani. The delicious tang of the pickled Onions alongside a rich Curry tastes absolutely magical.

When I was young I looked forward to eating these Pickled Onions at restaurants. Little did I know then that one day I will be making my own version of this delicious side dish. My recipe of Pickled Onions is ridiculously simple and effortless. Not to forget that I’m in awe of the drop dead gorgeous Fuchsia color every time I make these.

I now make these almost every week and have a jar of Pickled Onions always stored in my refrigerator.



1) Add washed and peeled baby Onions, sliced Beetroot, Salt, White Vinegar and lukewarm Water to a mixing bowl and mix well

2) Cover the bowl and refrigerate overnight

3) After 8-10 hours, the Onions would have pickled and obtained a delicious tang and a vibrant Fuchsia colour.

4) You can store these in a glass jar and keep them refrigerated for upto a week.


You can pair these Pickled Onions with your favorite Curries, Lentils, add them to Salads, Wraps, Sandwiches etc.

Do tag me @supaintsonplates #supaintsonplates on Instagram if you make my Pickled Onions. I would love to hear from you.



Delicious tangy Pickled Onions. The perfect accompaniment to a North Indian meal.
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Course Sides
Cuisine Arabic Cuisine, Indian Cuisine
Servings 6 People


  • 20-25 Small Onions peeled
  • 1 large Beetroot sliced
  • 1 tsp Salt
  • 1 tsp Sugar optional
  • 1 Cup Water lukewarm
  • 4 tbsp White Vinegar


  • Add all the ingredients to a bowl and mix well
  • Cover the bowl and refrigerate overnight
  • After 8-10 hours, the Onions would have picked and obtained a delicious tang and vibrant fuchsia colour.
  • You can store the Pickled Onions in a glass jar and store in the refrigerator overnight.
  • You can pair these with your favorite Curries, or add them to Salads, Wraps, Sandwiches etc.


PS: please note that you must use lukewarm (mildly warm) water to make Pickled Onions. If you use hot water, it will cook the onions and they will turn mushy.
Adding Sugar is completely optional, however it does enhance the flavor of the Pickled Onions, therefore if you do not have any dietary restrictions, do add the Sugar.
You can also add some whole spices like Cloves, Bay Leaf, Cinnamon etc while pickling the Onions. Although whole spices add depth of flavor, I usually avoid them as I personally feel that these Pickled Onions taste best with only Salt and Vinegar.
If you don’t have small Onions, you can use regular Onions in this recipe too. You can slice or cube the Onions. The recipe remains the same. 
Keyword Pickled Onions, Sirke Wale Pyaz

About the Author