Sirkewale Pyaaz, learn how to prepare restaurant style pickled onions at home. Vinegar soaked shallots / pearl onions are a famous accompaniment usually served in north indian restaurants or specially Punjabi restaurants.
The first time I tasted this pickled onion at Babal da Punjabi Dhaba in Chennai. Since then I have tried this recipe at home many times. I usually make small batch which last for a week. We serve this with roti or chapati along with curry. This is a very simple and easy to prepare pickle recipe. The two main ingredients are shallots / sambar vengayam and vengayam. You need not cook shallots. Let it soak in vinegar and water combination and then you can store in refrigerator. Since we are soaking it in vinegar, the pungent smell of onion will vanish and the pickle will taste tangy due to the addition of vinegar.
Some of the other pickle varieties shared in my blog, Green Apple Pickle, Garlic Pickle, Bitter Gourd Pickle, Manjal Inji Oorugai and Nellikai Urugai. If you try any of my recipes, then do share your feedback with us.
Sirkewale Pyaaz / Pickled Onions
- 300 gm shallots / sambar vengayam
- ½ tsp sugar
- ¼ tsp red chili powder
- ½ tsp salt
- ½ cup vinegar
- 1 and ½ cup water
- Peel off the skin of shallots and wash them. Pat dry using clean towel. Take a jar or mixing bowl. Add sugar, salt, chili powder and mix well.
- Now, add vinegar and water. Mix well everything and let sugar and salt dissolve. Now, add shallots and mix well. Keep the jar closed and let it be at room temperature for 3-4 hours, then you can keep it inside refrigerator and serve when needed.