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