Pickled Pearl Onions or Sirke Wale Pyaz has been our got to side when enjoying home cooked meals. The tangy, spicy and sweet onions enhances our meals. It is common to see these pickled onions in Punjabi restaurants. The enzymes in the onions help absorb food better. The tangy taste balances all the flavors in the mouth. Enjoy them Bajra no Rotlo, Parathas, Rice dish and many more things. 



5 minutes Pickled Pearl Onions | Sirke Wala Pyaz | Vinegar Onion | Sirke Wale Pyaaz

Sirke Wale Pyaz reminds me of Punjabi restaurants in India. Most restaurants in Mumbai would serve a full bowl of these delicious and pretty looking pearl onions. It can be enjoyed along with Naan, Sabji, Dal and Rice as a condiment. We like to pickle them and keep a jar in our fridge and enjoy them with paneer or Bajri na Rotla. Checkout the quick and easy recipe below that will only take 5 minutes. 
Prep Time 5 minutes
Course condiment, sides
Cuisine American, Indian
Servings 1 jar


  • 1 cup pearl onions peels removed
  • 1 and 1/2 tsp sugar
  • 3 slit green chilies
  • Salt as needed
  • 1 cup water
  • 10-12 black peppercorns
  • 1/2 cup sliced beetroot peels removed
  • 1 cup White vinegar


  • Take the Pearl Onions and remove the peel
  • Score the Pearl onions with a knife in a criss and cross pattern
  • In a glass Jar, add 1 cup vinegar and 1 cup water
  • Place the pearl onions in the glass jar
  • Add the black peppercorns and slit green chilies
  • Add sliced beetroots, peels removed
  • Add salt and sugar
  • Close the lid of the jar and shake the bottle and store it in a refrigerator
  • You can start enjoying them after 24 hours and they can be used upto 3 weeks in winter and 10 days in summer
Keyword indian onons, pickeld onions, pickled indian onions, pickled pearl onions, restaurant style pickled onions, sirka wala pyaaz, sirke wala pyaaz, sirke wale pyaaz, sirke wale pyaj, sirke wale pyaz

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