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:
6 servings per container
- Amount Per ServingCalories54
- % Daily Value *
- Total Fat
- Sodium 8mg 1%
- Potassium 191mg 6%
- Total Carbohydrate
- Dietary Fiber 1.6g 7%
- Sugars 3g
- Protein 1.2g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.