The article tells how to pickle onions without vinegar. We will give useful tips on how to prepare snacks at home. Following our recommendations, you will learn to pickle onions with lemon, garlic, pepper and grapes.

Pickled Onion Recipes without Vinegar

Marinated onions are added to salads, fish and meat dishes. This snack can be used as an independent dish. To make it safer for the stomach, prepare pickled onions without vinegar. The basis for the marinade in such recipes is lemon juice, which can be combined with the juice of other citrus fruits, for example, orange juice.

Without vinegar, onions marinate with lemon

Before tasty pickling onions, it is necessary to rinse, peel, chop and pour over boiling water to remove excess bitterness. The exceptions are sweet varieties of onions, for example, Yalta or salad. We will tell you how to marinate onions without vinegar, and consider the popular recipes for cooking snacks.

With lemon

To prepare the marinade using lemon juice, and sometimes citrus peel. Lemon juice can be combined with orange, it will give the finished dish a sweetish aroma. Let us tell you how to pickle the onions correctly according to the classic recipe without vinegar on lemon juice.

You will need:

• onions - 100 gr .;
• salt - 1 tsp;
• granulated sugar - 1 tsp;
• lemon - 1 pc .;
• water - 50 ml.

How to cook:

1. Wash the lemon and squeeze the juice out of it in any convenient way.
2. Peel the onion, chop into thin half-rings.
3. Heat the water, dissolve the salt and sugar in it, add lemon juice and pour onion with the resulting liquid.
4. Cover the container with a lid and put it in the fridge. Marinate the onions for an hour.

Calorie content:

Calorie 100 grams. marinated onions with lemon 43 Kcal.

With garlic

To make the snack more savory, you can add garlic. Such a dish will be not only tasty, but also useful, especially in the autumn and spring periods of increasing incidence of viral infections.

  Onions can be pickled with garlic

You will need:

• onions - 4 pcs .;
• garlic - 1 head;
• lemon - 1 pc .;
• vegetable oil - 3 tablespoons;
• salt - ½ tsp;
• granulated sugar - 1 tsp.

How to cook:

1. Rinse and peel the onion from the husk, chop into thin half-rings.
2. Peel the garlic, cut the cloves in half.
3. Put the onion and garlic in a glass jar in layers.
4. Squeeze the juice of 1 lemon, heat it in a water bath and dissolve the sugar and salt in it, add vegetable oil.
5. Pour onion with garlic marinade and refrigerate overnight.

Calorie content:

Calorie 100 grams. pickled onions with garlic 102 Kcal.

With pepper

Marinated onion with pepper is a savory snack that can be served at the table as a fast food dish or prepared for the winter. We tell you how to pickle onions properly for harvesting for the winter.

You will need:

• onions (small) - 500 gr.;
• peppercorns - 2 tablespoons;
• ground black pepper - 5 gr .;
• salt - 10 g;
• granulated sugar - 2 tablespoons;
• lemon - 2 pcs .;
• water - 100 ml;
• vegetable oil - 4 tablespoons.

How to cook:

1. Rinse the lemons, squeeze the juice out of them, and grate the zest.
2. Heat water in a water bath, dissolve sugar, salt and pepper in it.
3. Add lemon zest to the liquid and cook for 5 minutes.
4. Remove the broth from the heat, cool, add vegetable oil and mix.
5. Rinse and peel the onion, cut off the tails and spread out the bulbs in banks.
6. Pour marinade, add peas and roll the banks.
7. Turn them upside down and leave in this position until the liquid is completely cooled. After that, turn and store for storage in a cool place.

Calorie content:

Calorie 100 grams. marinated onion with pepper 91 Kcal.

With grapes

According to Georgian tradition, onions are pickled with grape leaves and berries. Consider the recipe for tasty pickled onions with grapes.

You will need:

• onions - 2 pcs .;
• grapes - 6 pcs .;
• lemon juice - 100 ml;
• water - 50 ml;
• granulated sugar - 1 tablespoon;
• salt - ½ tsp;
• vegetable oil - 2 tablespoons.

How to cook:

1. Chop onions with thin rings.
2. Cut grapes in half.
3. Heat water, add granulated sugar and salt, stir until the crystals are completely dissolved.
4. Remove the liquid from the stove, add lemon juice and vegetable oil.
5. Pour onion with marinade, add grapes and mix.
6. Cover the container with a lid, put it in the fridge for 2-3 hours.

Calorie content:

Calorie 100 grams. marinated onions with grapes 43 Kcal.

To kebab

You can also pickle onions with shashlyk without vinegar. At the same time, greens and spices are added to the recipe that set off the taste of the meat. Parsley, dill, basil or cilantro are chosen from greens to taste. Consider a recipe for marinating onions with dill shashlik.

You will need:

• onions - 2 pcs .;
• lemon juice - 50 ml;
• black pepper - 1 pinch;
• paprika - 1 whisper;
• salt - 1 tsp;
• coriander - 1 pinch;
• dill - ½ bunch.

How to cook:

1. Rinse, peel the onion, and chop the rings.
2. Fill with lemon juice, add salt, sugar, spices, mix.
3. Wash and finely chop the dill.
4. Add the herbs to the onion and mix.
5. Close the container with the onion lid and refrigerate for a couple of hours.

Calorie content:

Calorie 100 grams. marinated onions to skewers 25 Kcal.

You have learned how to properly marinate onions without the addition of vinegar. Here are some useful tips for making snacks at home.

If you want to pickle onions with vinegar, watch the video:

Tips for cooking pickled onions without vinegar:

1. To marinate the onion faster, it should be chopped into thin rings.
2. Before pouring onions with marinade, heat it to 40-50 degrees. So onions faster and deeper marinated.
3. To cook the whole bulbs, they must be pickled for at least 3 days.
4. If the finished snack turned out too sour, pour boiling water over the onions. This will soften the taste of onion and remove excess acid.

What to remember

1. Before pickling onions for salad without vinegar, they wash it, chop it and pour boiling water over it to remove excess bitterness.
2. Substitute vinegar for pickling onions can lemon and orange juices.
3. To improve the taste of the appetizer, garlic, greens and even berries, such as grapes, are added to the onion.

How to pickle meat for kebab without vinegar.

“Skewers in white wine”
Pork (neck) - 1.5 g
Dry white wine - 1 bottle.
Onion - 5 pcs
Salt
Pepper
Recipe "Shashlik in white wine"
Barbecue female hands does not tolerate ...
Who would resist! So barbecue feeds us husband.
Meat is cut into pieces, stacked in a saucepan. There the onion is cut into rings (or as it will).
Salt, pepper, seasoned, crumpled hands (kneads).
Poured with wine and mixed, compacted.
It stands in the cool ... how much it was - just will not say. Hours 2 -3 ...
The meat is slowly fried on the coals, periodically sprinkled with wine marinade. Onions - separately on the grill. Served on skewers ... with smoke ... and red wine!
————————
“Shashlik in pork mayonnaise”
Meat - 1 kg
Luka - 2 pcs
Mayonnaise - 150 pcs
For
Bay leaf - 2 pieces
Recipe "Shashlik in pork mayonnaise"
  Meat cut into large pieces and put in a bowl.
  Onion cut into rings
  Salt the meat and add spices. Mix.
  Add bay leaf
  Put the chopped onion.
  Add mayonnaise and mix well. Marinate the skewers for at least two hours.
Skewer skewers on skewers, put on the grill and fry on charcoal until tender.
  Enjoy your meal!!! Fresh vegetables, sauces and always greens are served for garnish with shashlik. Red wine fits very well with kebabs.
———————
  “Shashlik“ From husband ””
Meat (better pork - neck, shoulder, or whatever you prefer, you can mutton and chicken)
Brisket
Goulash
Mineral water
Tomato juice
Mayonnaise (better to take the most fat)
Onions - 1 pc
The salt
Pepper
Recipe "Shashlik" From husband ""
We cut the meat into pieces, who likes what, then we like big pieces more, because the kebab turns juicier.
Fold in a deep bowl and fill with sparkling water. We rinse the meat well (during washing, the veins are gradually moving away - we throw them away) and drain the water.
Next, pour the washed meat with tomato juice so that the juice on top of a little covered meat and leave for 30-40 minutes.
after that, wash the meat again with mineral water.
Then add mayonnaise, onions, sliced \u200b\u200brings, salt and pepper to the washed meat (no other spices are needed) and let it brew for about 1 hour and a little longer.
Then, like everyone else, on a skewer and on a brazier.
Cooking is not very time consuming, as the description, but the result is good.
With carbonated water, all dense veins are removed, and tomato juice is softened meat.
On the skewer, the meat gets a reddish hue due to the tomato juice and looks like it can be eaten with the eyes. And the taste - do not drag.
Try, you will not regret.
Enjoy your meal!

So:Who marinates meat with vinegar? Buy ayran in the store and pickle it with salt, onion and pepper. And with vinegar, you can sprinkle a ready-made kebab.

Try this:Salt, pepper, coarsely chop the onion and pour over:
- dry white wine;
- mayonnaise;
- beer porter;
- fermented milk products

As an option:My recipe is very simple: you cook meat; you cut there onions, spices for meat, and mix thoroughly, squeezing pieces of meat in your palms, and so on several times a day, then add a bit of mayonnaise / that is, meat is marinated in its own juice, When you put it on the fire, pour dry white wine, bon appetit!

As an option:Fresh meat + lots of onions. Or + pomegranate juice + mineral water. Or + mayonnaise, or + rye bread-1pc, just crumb! All options with any meat are just amazing !!! Good luck!

As an option:Marinades for kebabs:
1) pomegranate juice, pepper, coriander, chopped onions;
2) dry wine, onion, salt, pepper, spices;
3) grape vinegar, salt, bay leaf, cloves, nutmeg, parsley root, onion, carrot, garlic;
4) red or white dry wine, grape vinegar, carrots, onions, cloves, bay leaf, garlic, cumin, allspice;
5) onion, sour tomato;
6) dry red wine, bay leaf, juniper, black pepper;
7) kefir, white bread, onions, salt, pepper;
8) chopped onion, lemon, bay leaf, pepper, tomato, greens. Meat and spices shift layers;
9) onion, parsley, dill, tomatoes, salt, pepper - marinade for fish.
10) 8 tablespoons of yogurt, 3 garlic cloves crushed through garlic press, a cube of 2.5 cm of grated ginger, juice of 1 lemon, 1 tablespoon ground turmeric, 1 tablespoon ground coriander, 1 tbsp. l of ground cumin, 1 tablespoon garam masala, 1/2 tablespoon of ground hot red pepper - chili, salt - to taste.
Mix well, use as a marinade.

Maybe you are right:Cut the meat, rinse and fold into the pan, add the onion, beer, mayonnaise, bay leaf and pepper to the sliced \u200b\u200brings.
Stir and leave to marinate in the cold for 3 hours.
In general, the kebab recipe allows you to pickle meat longer. You can leave on all night, and in the morning go with meat and barbecue on the nature!
Immediately before stringing on a skewer salt. Heat the remaining marinade over low heat until the onions are cooked. After cooking, add the kebabs to the pan and leave for another 15 minutes. So the meat will be very tender and juicy.
The pork kebab recipe is very simple and allows some variations in the spice set!

Try this:In a beer with mayonnaise, an excellent kebab is obtained. On 2 kg of meat, 0.5 l. mayonnaise and liter of light beer. As always cut the meat, onions. Salt, add a couple of tablespoons of sugar (so the crust will zazharistey), pepper. Add mayonnaise and beer. Stir and leave for 3 hours. While you lay out the fire and press the coals, the kebab will already be ready for it to be fried. The meat turns out the most tender. And what is the flavor, you yourself can not even imagine.
Sometimes I add liquid smoke to the marinade.

AND MORE POSSIBLE OPTIONS OF MARINADES FOR SHISH SHOES

1. Finely grated onions or even onion juice in combination with various seasonings can be an excellent marinade.

2. In Uzbekistan, mineral water is often used to prepare the marinade. In this case, you need to spare no variety of spices. Otherwise, the meat will turn fresh.

3. In the East, marinades based on fermented milk products are popular. Especially good kefir-based marinade for cooking kebabs from poultry meat. As seasonings, you can use lemon, mint, cilantro, pepper, ginger, curry.

4. Lemon juice in combination with a large number of onions and seasonings is also perfect for cooking kebabs. Lemon juice is an excellent alternative to vinegar, they can pickle even tough enough meat.

5. Extra virgin olive oil in combination with lemon juice and herbs also marinates the meat perfectly. The taste in this case depends largely on the choice of spices.

6. If you like Chinese cuisine, then try marinating the meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

7. Recipe from Greece - soak the meat in a mixture of pomegranate juice and vodka, in a 4: 1 ratio.

8. Such a mixture is also proposed: dry wine, grated apples, granulated sugar, onions, salt, pepper and some vegetable oil.

9. In the south, meat is often marinated in sour fruit compotes.

12. You can marinate the meat in tomato juice, in which ketchup is added for spice.

13. As a basis for the marinade, you can use regular kvass in combination with onions and honey.

14. The finished mustard is mixed with beer and every piece of meat falls in this mixture. To taste, you can add salt and pepper. Keeping the meat in such a marinade is necessary for several hours.

15. If there is such an opportunity - pickle the meat in sea buckthorn juice with the addition of various spices.

16. Some of our compatriots for the marinade use “Chili” sauce diluted with water.

17. Naturally, excellent marinade is obtained from grape juice, better freshly squeezed.

As an option:Try: meat (pork or turkey fillet), salt, pepper, some sugar sand, onion with rings, spices (more), finely chopped dill, mayonnaise, mix everything, pour in beer and let it stand overnight.

I want to tell you how I fry kebabs myself, not one holiday passes without my kebab, my friends just adore it.

Ingredients:

• Sunflower oil - 200 ml .;
• black and allspice; coriander;
• tarragon;
• very little dry cilantro;
• if you like, you can add hops-suneli;
• onions at the rate of 5, kg by 1.5 kg. meat.

I will tell you how to cook the marinade for kebabs, but we will not add any mayonnaise or vinegar, only real herbs and good refined vegetable oil.

We will need spices, the most important thing is hot pepper, preferably black, and a little bit for the aroma of fragrant. I do not take the powder, but I crush the piles of seeds. The same with coriander, the powder does not suit us, mash it yourself.

Pour into a bowl in which we will marinate the meat of sunflower oil, send the same spices. On this you can and finish. But it is better to make our meat spicy. To do this, finely tear a pair of tarragon with your hands, a little dry cilantro. Salt count on the amount of meat that you have. All mixed up and now we deal with meat. Oh, just a minute, a bow.

Luke take a lot! Take small onions, and do not cut off their tails and noses. Do not cut into rings, and cut them lengthwise and into quarters. If too large for 6 parts.

Cut the meat into large pieces and mix the onion with the chopped meat and marinade. Mix everything by hand. Top with a little oil and sprinkle with pepper.

When you string onions on a skewer, make it a piercing from the inside out, each piece.

Keep in mind that this shish kebab, roast faster than usual, the meat burns, warming up warming the meat from the inside. However, it does not overdry. Watch only for coal, oil dripping can ignite them, do not forget to put them out in time.

In the city, and even more so in the country, not a single weekend can do without fragrant roasted meat. We have prepared for you a selection of 15 recipes of the original marinade. So, this summer you will have at least 15 reasons to go to the barbecue.

1. Marinade for kebab on lemon juice

Ingredients:

• Meat (lamb, pork, beef or chicken) - 2 kg
• Onions - 2 pcs.
• Lemon - 1 pc.
• Bay leaf - 3 pcs.
• Black pepper peas - 15 pcs.
• Salt - 1–2 tsp.
• Dried herbs (parsley, dill, marjoram, basil) - to taste

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Squeeze juice from lemon. Mix all the prepared ingredients, the meat should marinate for 5-8 hours.

2. Marinade for shashlik with olive oil and basil

Ingredients:

• Meat (beef, pork or chicken) - 2 kg
• Onions - 2 pcs.
• Dried basil - 2 tsp.
• Ground black pepper - 2 pinches
• Red ground pepper - 1 pinch
• Salt - 1 tsp.
• Olive oil - 4 tbsp. l

Cooking method:

3. Marinade for kebab on kefir

Ingredients:

• Meat - 3-4 kg
• Kefir 3.2% fat - 1 L
• Onions - 4 pcs.
• Sugar - 2 tsp.
• Salt - 3 tsp.
• Ground black pepper - 3 pinches

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Mix all the prepared ingredients, leave to marinate in the refrigerator for at least 3 hours.

4. Marinade for shish kebab with mineral water and lemon juice

Ingredients:

• Meat - 3 kg
• Mineral water - 0.5 l
• Lemon - 1 pc.
• Spicy dried herbs (basil, dill, parsley), zira, barberry - to taste
• Black pepper peas - 20 pcs.
• Salt - 3 tsp.

Cooking method:

Cut the meat into 5x5 cm slices. Squeeze the juice out of the lemon. Mix all the prepared ingredients, leave to marinate for an hour and a half.

5. Marinade for kebabs with pomegranate or grape juice

Ingredients:

• Meat - 4 kg
• Juice - 1 l
• Onions - 3-4 pcs.
• Spices (cumin, coriander, red and black pepper) - to taste
• Salt - 4 tsp.

Cooking method:

Cut the meat into 5x5 cm pieces. Cut the onion into rings. Mix all the prepared ingredients, leave to marinate overnight.

6. Marinade for shish kebab

Ingredients:

• Meat - 2 kg
• Light beer - 650 ml
• Onions - 4 pcs.
• Garlic - 2 cloves
• Ground coriander - 1.33 tsp.
• Red ground pepper - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Salt - 2 tsp.

Cooking method:

Cut the meat into 5x5 cm pieces. Finely chop the onion. Crush garlic with spices. Mix everything, pour over the beer and let it marinate for 5–8 hours in a cold place. Add salt before frying kebab, pre-drain the liquid.

7. Marinade for kebabs on the eastern recipe

Ingredients:

• Meat - 2 kg
• Dry wine - 200 ml
• Soy Sauce - 200 ml
• Garlic - 5 cloves
• Ginger Root - 3 cm
• Honey - 3 tbsp. l
• Ground black pepper - 1.5 tsp.

Cooking method:

Cut the meat into pieces of 5x5 cm. Grate the garlic and ginger. Honey a little warm up. Mix all the ingredients, pouring in wine, soy sauce and adding pepper. Meat should be marinated for 4-6 hours in a cold place.

8. Marinade for kebabs on apple juice with mineral water

Ingredients:

• Meat - 2 kg
• Onions - 1.5 kg
• Apple juice - 0.5 l
• Mineral water - 0.5 l
• Ready-made spices for kebabs - 1 tbsp. l
• Salt to taste

Cooking method:

Cut the meat into 5x5 cm pieces. Finely chop the onion. Mix the meat, onions, spices and salt, pour all the juice, diluted with mineral water. After an hour and a half, the meat can be fried.

Tomato will give kebab a rich color. Photo: www.russianlook.com

It is better to take a pork neck, a little fat.

Ingredients

At 3 kg of pork (enough for a company of 6 people) will require:

• 5 lemons
• 200 g of tomato paste
• onion rings
• spice
• salt to taste

Cut into slices of 3 * 4 cm. Soak it in lemon and tomato paste for at least three hours, so it softens better. Add spices to taste (barbecue kits are sold on the market). Before you string on skewers, you can wash with mineral water and then salt. You can not rinse, and just salt. When roasting the meat becomes a beautiful dark red color.

Spicy Wings

Spicy chicken wings. Photo: mmenu.com

Ingredients

• 2 kg of wings
• 1 lemon
• 1 head of garlic
• A teaspoon of salt with a slide
• A pack of spicy tomato sauce or tomato paste with water (you can chili sauce)

Mix everything and leave to marinate for three hours, and better - at night. Finely chop the garlic or skip through the press, add to the marinade. You can cook in the oven 45 minutes at 190 degrees, and on the grid.

Pork (or chicken) in pomegranate sauce

Ingredients

• 1 kg of meat
• 1 cup pomegranate juice
• 2 cm ginger root
• 3 tomatoes
• Carnation
• Black pepper
• Coarse Salt
• Parsley
• Green basil

Coarsely chop the meat, grind the spices with salt and put in the meat. Mix. Finely chop the greens, chop the tomatoes, pour it the meat. Pour pomegranate juice. Leave under the yoke for 3-4 hours.