How To Make Onion Pickle (Pyaaz Ka Achar): A Complete Recipe

Onion pickle, or Pyaaz Ka Achar, is a tangy and flavorful Indian condiment that adds a burst of spice to any meal. Made with thinly sliced onions, aromatic spices, and a touch of vinegar, this pickle is easy to make and can be prepared in no time. It’s a great accompaniment to curries, rice, parathas, or even as a side to sandwiches and burgers. Here's a simple, step-by-step recipe to make your own homemade onion pickle.

Ingredients for Onion Pickle

Onions: 4 medium-sized (thinly sliced)
Mustard Oil: 2 tablespoons (adds a rich flavor)
Vinegar: 2 tablespoons (for tanginess)
Salt: 1 tablespoon (adjust to taste)
Turmeric Powder: 1/2 teaspoon (for color and flavor)
Red Chili Powder: 1 teaspoon (adjust for spice level)
Mustard Seeds: 1 teaspoon (for a slight crunch and flavor)
Cumin Seeds: 1 teaspoon (optional, for added aroma)
Asafoetida (Hing): 1/4 teaspoon (optional, for extra depth)
Fennel Seeds: 1 teaspoon (optional, for a sweet flavor)
Sugar: 1 teaspoon (optional, to balance the tanginess)

How to Make Onion Pickle

To make onion pickle, start by peeling and thinly slicing 4 medium-sized onions. Sprinkle the slices with 1 tablespoon of salt, mix well, and let them sit for 15-20 minutes to release moisture. Afterward, lightly squeeze the onions to remove any excess water. In a small pan, heat 2 tablespoons of mustard oil over medium heat.

Once hot, add 1 teaspoon of mustard seeds and let them splutter for a few seconds. Then, add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1/4 teaspoon of asafoetida (optional), stirring for a minute. If you like, you can also add 1 teaspoon each of cumin seeds and fennel seeds for added flavor. Stir the spices and oil to combine, then add the sliced onions to the pan. Toss the onions to ensure they are evenly coated with the tempered spices. Pour in 2 tablespoons of vinegar and mix everything together. Let the pickle cool down to room temperature before transferring it to a clean, dry glass jar.

Seal the jar and store it in a cool, dry place for 2-3 days, shaking the jar occasionally to mix the flavors. Once ready, the pickle can be served with meals such as rice, parathas, or sandwiches, and it will continue to develop its flavors over time.

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