How to Make Indian-Style Vinegar Pickled Onions with Beetroot

This Indian-inspired vinegar pickle combines crunchy pearl onions and sweet, earthy beetroot bathed in a tangy, slightly sweet vinegar solution. Often called Sirke Wale Pyaaz in Hindi, this pickle is a versatile condiment loved for its balance of sour, sweet, and savory notes. Perfect alongside curries, snacks, or sandwiches, it’s simple to prepare and keeps well refrigerated.

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Ingredients

• 150–200 grams pearl onions (small red onions or small regular onions peeled)

• 500 grams beetroot (peeled and cut into thin sticks or small cubes)

• 300 ml white vinegar (preferably brewed white vinegar for milder acidity)

• ¾ cup water (filtered, room temperature)

• 2 teaspoons salt (preferably pink or sea salt)

• 2–4 tablespoons brown sugar (adjust to taste)

• Optional aromatics: 1 bay leaf, 2 cloves, 3–4 black peppercorns, 1–2 green chilies (optional for heat)

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Equipment

• Large bowl for soaking and mixing

• Sharp knife or mandoline for slicing

• Clean, sterilized glass jars with lids

• Saucepan (for heating pickling liquid, optional)

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Step-by-Step Instructions

Step 1: Prepare the Vegetables

• Peel and wash pearl onions thoroughly. You may slit them lengthwise if desired to help absorb flavors.

• Peel beetroot and slice into thin sticks or small cubes, similar to French fries thickness.

Step 2: Make the Pickling Liquid

• In a large bowl or saucepan, combine water, vinegar, salt, and brown sugar.

• Stir or gently heat the mixture until the sugar and salt fully dissolve. Allow to cool if heated.

• If using, add bay leaf, cloves, peppercorns, or green chilies in this step for infused flavor.

Step 3: Combine & Soak

• Place the prepared onions and beetroot into the pickling liquid, ensuring they are fully submerged.

• Let them soak in the mixture for a minimum of 2 hours at room temperature or refrigerate overnight for deeper flavor.

Step 4: Jar and Store

• Transfer the vegetables and pickling liquid into clean, sterilized glass jars.

• Seal tightly and refrigerate.

• Flavor improves after 24 hours. The pickle can be eaten fresh or after a few days and stays good for up to 10 days refrigerated.

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Tips for Authentic Flavor & Freshness

• Use brewed or naturally fermented white vinegar for milder acidity and better taste compared to synthetic white vinegar.

• Adjust sugar based on preference — it softens the sharp vinegar tang and balances flavors.

• Keep the onions and beets submerged to preserve crunch and prevent spoilage.

• Add green chilies for a spicy kick or whole spices like cloves and bay leaf for aromatic depth.

• Small pearl onions work best for authentic texture; regular onions can be used but may be sliced larger.

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Serving Suggestions

• Serve vinegar pickled onions and beetroot alongside Indian curries, grilled meats, or snacks.

• Use as a tangy topper for sandwiches, wraps, burgers, or salads.

• Their bright pink color and crunch brighten any plate and add a burst of flavor.

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Why This Pickle Stands Out

• The beetroot imparts a lovely natural sweetness and vibrant color to the onions.

• Vinegar’s tanginess balances the earthiness of beets and sharpness of onions for a harmonious condiment.

• It’s quick, fridge-stable, and requires no long fermentation—ideal for busy kitchens craving traditional tastes.

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With just a few steps and everyday ingredients, you can create your own tangy, colorful Indian vinegar pickle that complements a world of dishes. This Sirke Wale Pyaaz Aur Chukandar is a staple that adds a refreshing crunch and zing to meals, embodying the simple joy and depth of Indian pickling traditions.