Pickled Onions or Sirkewalli Pyaz

Name: How to cook Pickled Onions or Sirkewalli Pyaz - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Pickled Onions or Sirkewalli Pyaz

This is, I believe the most commonest & quickest, easiest condiment, pickled dish in our Indian Cuisines & is very well expected in our favourite Restaurants as well as it’s that very simple to include in our homely get togethers or parties since, preparing this takes only a very few ingredients which’s commonly available in all our pantries & gets ready just like that in a jiffy…!!!

Ingredient

Food ration :

5-6 servings

Cooking time :

NIL. Prep Time: 10 mins. Rest: 4-6 hrs.

1 Cup

White Vinegar

200-250 gms

Shallots/Small Onions

To Taste

Salt

1/4

Beetroot: Thinly Sliced

4-5

Fresh Red Chillies: Optional

1-1.5 Cups

Water: RT

1 Pinch

Sugar

1 tsp

Fresh Lemon Juice: Optional (I’ve used for that lemon smelled tartness besides the vinegary one)

Airtight Container: Preferably made of Glass

Cooking instructions

* Step 1

In one mixing bowl: Add in all the aforementioned ingredients and mix everything well together until nicely combined and well blended & gradually incorporated- Cover it & set aside for at least 3-4 hrs time on the kitchen platform or in the fridge itself- Best is overnight, always 👍🏻

* Step 2

Next day or after resting it for the minimum time given: Strain the dark pink liquid first into a separate Jar or an airtight container- In which gradually we need to place the vinegary shallots/onions (that’s what’s usually done, in the Restaurants)- The beetroot is used to incorporate the gorgeous pink colour to it, green chillies for that spicy flavours & essence & not exactly the spiciness

* Step 3

None of these are displayed in the jar/container it’s been finally put on our Dining Table- This can be prepared well beforehand & stored in the fridge & it goes a long way upto more than a couple of weeks time thus- Use it, generously as & when it’s required with your choicest food platters/snacks/main meal courses, etc.

* Step 4

It doesn’t call for any garnish at all & is usually presented, as is on the Dining Tables and Enjoyed with our favourite food items… It’s become an integral part of our Indian Food Culture & Habits & is overly expected in mostly all the standard Restaurants we do actually step into