Sirke de Pyaaz

Raw onions or sirke de pyaaz are part of nearly every Punjabi meal. They aid with digestion and add an amazing flavor to all you eat…just keep breath mints handy.

Sometimes it’s nice to get a slight change in the routine and go for pickled onions over raw onions…just to mix it up. They’re tangy, sour, and still have the sharp onion flavor. The great part about sirke de pyaaz is that they’re considered a “fast consumption” side – so inevitably you can use the same vinegar and add to it – i.e. mix it up by adding ginger one week, chili peppers and garlic the next. It’s a fun time..I think. Clearly, I’ve been stuck indoors too long and simply, eat too much.

There’s no magic way you have to make sirke de pyaaz. It’s entirely up to you and what you’re going for. Like I said, I mix it up a lot by adding in spices, ginger, chili peppers and garlic. Most Punjabi dishes are arduous and exact, so I really appreciate a recipe that’s a “throw it all together and see what happens” sort of deal. All of that said, the only caution is to never put in a dirty utensil and let your veggies dry before putting them in. If you don’t you’ll get mold, every time. Oh and also store this in an air tight container.

If you are up for a more intensive but authentic Punjabi pickle, I suggest either aamb, gobi shalgam or nimbu. All pickle is good pickle, but I think Punjabi pickles are the best. I know, big shocker. They’re tart, spicy, and incredibly flavorful. I’m not a fan of massively oily or sweet pickles. So luckily for me, Punjabi pickles are neither of those things.

Looking for more condiments? Try these:

Sirke de Pyaaz

Course: Condiments, Side DishesCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

0

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 20 pearl onions

• 5 inches of ginger, peeled and cut into pieces (optional)

• 10 cloves garlic (optional)

• 2 green chilies, sliced into quarters (optional)

• 2 cups white vinegar

• 5 whole black peppercorns

• 1/2 tsp whole cumin seeds

Directions

• Peel and wash onion. Then dry completely – approximately 2-3 hrs.
• Using a non reactive jar, place in onions, vinegar, ginger, garlic, chilies, cloves, peppercorns, and cumin.
• Seal the jar and shake it.
• Set aside and consume based on desired intensity over the next 7-10 days. Normally it takes 2 days or so for the vinegar to saturate the veggies.

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