Sirke Waale Pyaaz / Quick Pickled Onion Salad

Sirke wale pyaaz or Quick pickled onion salad is a staple in Punjabi cuisine with little variations. It is so simple to make that I never thought to share with you. As grilling season is in full gear right now so I thought to do a quick post. A plateful of this garnet pickled salad on the table is a perfect companion to grilled and spicy food, so try it!



This salad is sweet, tangy and savory at the same time. It is most commonly made with pearl onions but thinly sliced regular red onion works great too. Red onions have deep purple skin which is great for raw salads. Soaking them in white vinegar mellows the pungent odor and brings out the prettiest pink color. When you add beet it lends a beautiful garnet color and deep earthy sweetness. Though beetroot is optional I add because I love eating it raw, and with some fresh mint, this salad is not just beautiful but also tastes delicious!

This is a really nice salad to serve alongside various dishes like tandoori chicken, fish or kebabs. It is vegan, low fat and is often served complimentary with Punjabi meal at every restaurant in the Northern region of  India (may be in other regions too but I am not familiar). I also enjoy this in sandwiches and burgers.



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Sirke Wale Pyaaz / Quick Pickled Onion Salad

Prep Time: 35 minutes

Total Time: 35 minutes

Sweet, tangy and savory. A plateful of this quick pickled onion salad is a perfect companion to grilled and spicy food, simple enough to brighten up an everyday meal.


  • 1 ( 160 g) red onion
  • 1 (120 g) beet
  • 1/3 cup white vinegar ( apple cider or rice vinegar are good too)
  • Salt to taste
  • Black pepper optional
  • Few mint leave


  1. Peel and cut the onion in half. Rinse,slice thinly, lengthwise or crosswise (If you want onion rings don't cut the onion in half.
  2. Peel and slice beet root into thin batons.
  3. Place onion in a Ziploc bag.
  4. Add vinegar and salt.
  5. Lock the bag and mix the contents well.
  6. Leave in the fridge for a minimum of 30 minutes. After 20 minutes add beet and lock the bag again.
  7. Right before serving, squeeze the salad gently so all the moisture is left out (wear gloves to prevent your hands from getting stained).
  8. You can discard the vinegar solution or keep in fridge to add it to your bowl of cooked lentils for tangy taste.
  9. Sprinkle fresh mint around, serve and eat.
  10. If you have leftover salad, tightly wrap and refrigerate to be used within 2 days


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  • comment-avatar
    Angie@Angie's Recipes August 8, 2017 (10:22 am)

    I made pickled onions before, but without beet. Yours looks so beautiful with beet! I can’t wait to try this.

  • comment-avatar
    cheri August 8, 2017 (4:50 pm)

    What a perfect combination onions and beets make, really love this!!!

  • comment-avatar
    Easyfoodsmith August 8, 2017 (10:05 pm)

    It has been ages since I made sirke wale pyaaz. These days I slice them, sprinkle some kala namak and nimbu and we are good to go. But I enjoy eating sirke wala pyaaz when we visit an Indian restaurant that invariably serve it (on the house). Seeing yours, I am tempted to make it.

  • comment-avatar
    natalia20041989 August 8, 2017 (10:42 pm)

    Must be amazing, love the color!☺

  • comment-avatar
    Monika August 9, 2017 (8:25 am)

    I love this idea! Anything beetroot gets my vote, especially in simple fuss free recipes such as this one.

  • comment-avatar
    marcie August 9, 2017 (9:47 am)

    Pickled onions add such a nice pop of flavor, and I love that you added beets! These would be delicious on so many things!

  • comment-avatar
    Adina August 9, 2017 (11:31 pm)

    What a simple and beautiful recipe, something I would like.

  • comment-avatar
    Shubha August 10, 2017 (5:52 am)

    Love it… I am sure they might taste awesome too with Paratha and achar:)

  • comment-avatar
    Blackswan August 10, 2017 (5:24 pm)

    It’s simplicity at its best, dear! xoxo

  • comment-avatar
    Emma - Bake Then Eat August 12, 2017 (11:57 am)

    So pretty and I bet delicious!

  • comment-avatar
    Gloria Roa August 14, 2017 (12:03 pm)

    this salad looks beautiful !!

  • comment-avatar
    Evi @ greenevi August 16, 2017 (7:14 am)

    Love pickled onions! I’ve never made them with fresh mint before, but I can totally see that they taste amazing together. I’ll try this version next time for sure, thanks for the inspo 🙂

  • comment-avatar
    sof January 13, 2018 (5:02 am)

    is spirit vinager gluten free?

    • comment-avatar
      Balvinder January 13, 2018 (8:39 am)

      Hello Sof, you already asked this question yesterday on “Traveling with a gluten allergy in India” and I answered that it is.
      Have you tried making any recipes from my blog?