Pickled Shallots ‘Sirke vale pyaaz’ – Indian Style

Pickled Shallots ‘Sirke vale pyaaz’

Who doesn’t remember those tangy orange-y pickled baby onions that came along with restaurant food? I used to love them, the zesty flavor imparted by the white vinegar and the mildly sweet taste for  the sugar and natural onion juices was an accompaniment delight!


They are a perfect pairing with tandoori food and dal makhani and naan, it makes an easy accompaniment to pimp up my otherwise everyday humble meal.

I make my pickled onions with beet root to render a natural beautiful ruby red color which also enhances the vitamin quotient. A double win! Sliced up onions are good for sandwich fillers along with protein. 

Give it a try, and you will be addicted, I promise! 

Prep Time: 10 Mins

Cooking Time: 0 mins
Recipe Level: Easy
Spice Level: Medium
Serves: 4 People
Shelf Life: Store in the fridge for 2 days for it to be ready to eat
Serving Suggestion: With Indian food, sandwiches

Dietary: Gluten free, Nut free, Vegan, Vegetarian, Lactose free, Soy free


Colander, knife, peeler, chopping board, bowl, tongs, wooden spoon and mason jar


  • 30-40 shallots/ baby onions/ pearl onions
  • 1 beetroot
  • 4 cloves
  • 4 pepper whole
  • 5 red chilli
  • 3 tbsp castor sugar
  • 2 tsp salt
  • 2 C + 2 C white vinegar
  • 1 C water


  1. Peel, rinse and drain the shallots and red chilli.
  2. Peel and cut the beetroot
  3. In a bowl, mix 2 C vinegar, water, whole spices, salt, sugar. Stir well to dissolve salt and sugar.
  4. Add onions and chopped beetroot. Mix well. Let it sit for 10 minutes.
  5. Strain/ remove the vinegar-water mixture and load the onions in the mason jar.
  6. Add 2 C of white vinegar. Close the lid and store in the fridge for 2 days.  
  7. Spoon out onions when they are ready to eat.

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