Chef's tips for crisp, tangy restaurant-style sirke wale pyaaz

Sirke wale pyaaz, or vinegar-pickled onions, cut through the richness of kebabs, tandoori dishes and creamy gravies in North Indian meals. Chef Ishijyot Surri of Mulk & SJI Hospitality says the secret is a balanced pickling liquid, the right onions and enough resting time. They should be crisp, slightly pink and tangy; make small batches and keep them refrigerated.