Whole pickled onions for the winter. How to pickle onions - the best ideas for making a savory snack

02.08.2019 Pancakes, pancakes, pancakes, cheesecakes

Pickled green onions for the winter can be either onion or green. And any variety can be used in salads, soups, main courses. On the basis of such a marinade, you can cook different sauces, and cut or grate the pulp. Further use can be quite diverse, for example, for cooking or.

Pickling onions for the winter with this recipe involves using the smallest fruits that do not have much pungency and, as a rule, they are difficult to use in fresh. But for marinating, they are very suitable and it will not take long to cook them. Finished blanks have a wonderful appearance and can serve as a table decoration.

Required Ingredients:

Onion - 2-3 kilograms;
Dill - 1-2 bunches;
Vinegar - half a glass;
Salt - 55 gr.;
Sugar - 55 gr.

Pickled onions for the winter:

Rinse small heads, peel, dip in boiling water and boil for 2 minutes, you can’t cook for a long time, very young fruits can simply be dipped in boiling water and left for a few minutes under closed lid. Then rinse the pulp cold water, it will get rid of the juice and cool faster;
While the pulp is cooling, jars can be prepared, it is convenient to use small glass jars so that their contents can be consumed at a time. The containers are washed, sterilized over boiling water and cooled until completely dry;
Lower the spices to the bottom of the prepared container, then lower the prepared vegetables, and pour chopped greens on top;
While the workpiece is infused, it is necessary to prepare the marinade. For him in acetic acid lower the salt, sugar, put on the stove, boil;
Ready marinade immediately pour the blanks and cover with lids;
Transfer the twists to boiling water so that they are properly sterilized for about 5 minutes;
Then you can roll up the twists with lids and set aside to cool. When the twist is completely cooled, you can mix the mass in the refrigerator.

Pickled onion rings for the winter recipe

Onions have a sharp taste and smell, but when pickled, they get different flavors and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available from the hostess.

Required Ingredients:

Onion - 400 gr.;
Carnation - 1 umbrella;
Pepper - 2 sweet peas;
Sugar - 1 table. false;
Water - 200 milliliters;
Pepper - 5 peas;
Laurel - 2 leaves;
Salt - 1 tea. the spoon;
Vinegar - 2 table. spoons.

Onion pickled for the winter rings:

Clean heads well. If a large-sized fruit is used, then it must be cut in a convenient way, you can chop it into rings, half rings or a cube. The cutting method can be chosen in such a way that it will be more convenient to use it later;
Put the prepared vegetables aside for now and start preparing the marinade. It is prepared from water, with the addition of all the spices, you do not need to cook the marinade for a long time, just bring it to a temperature of 100 degrees;
When the temperature is normal, you can add vegetables and cook for 5-6 minutes. The fire should not be made too large, so that the mass does not boil, but languishes a little;
The hot mass is immediately transferred to jars. For more long-term storage it is necessary to prepare the jars in a special way, wash them, you can use soda, rinse well, put over steam for sterilization. To do this, you can hold the jars over the steam for about 15-20 minutes, then they are removed and placed upside down, so they will wait for the next stage of preparation;
When the mass is laid out in jars, they are immediately closed with lids. It is better to store the twist in a cold room, and the tightness of the workpiece is checked by turning it upside down.

Pickled onions for the winter in half rings

This recipe can be recommended to those who cannot devote time to daily cleaning and slicing vegetables. In the workpiece, it is already completely cleaned and prepared, it remains only to get the jar, open it and use the pulp for its intended purpose. This is especially convenient when there is not enough time for cooking.

Required Ingredients:

Onion - 1 kilogram;
Sugar - 2 tbsp. l.;
Pepper - 5-6 peas;
Laurel - 2-3 leaves;
Vinegar 9% - 1 cup.

Chopped pickled onion for the winter:

The fruits are well washed, cleaned, cut into the necessary elements. You can chop rings or half rings, or you can use special electric shredders and speed up the cutting process;
When the pulp is prepared, it is necessary to pour it with boiling water, cover with a lid and set aside for 5 minutes;
When the pulp is infused, the water is drained, then again poured with boiling water, so it is necessary to pour the vegetables with water three times;
After that, the vegetables gave up all the bitterness and sharpness, the mass became tender, it will not need to be additionally fried;
After the pulp is soaked, it is necessary to put water on the stove, add spices there, boil for 5 minutes;
Transfer the pulp to a container that is pre-sterilized and washed, it is necessary to carefully tamp down so that there is less free space;
Pour the prepared containers with vegetables with boiling marinade, close the lids and put in a warm blanket. For reliability, you can turn the jars over to check the tightness of the seaming with the lids. After complete cooling, the spins will be completely ready for transportation to the cellar.

How to pickle onions for the winter in jars

Green onions can be pickled not alone, but together with other herbs, such a preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or already quite mature branches for pickling. Of course, such plants require different pre-training, but the final taste will be very interesting.

Required Ingredients:

Green onions - 1 kg .;
Dill - 0.2 kg;
Vinegar 6% - 80 ml.;
Salt - 120 gr.;
Sugar - 60 gr.;
Boiled water - 1 liter;
Pepper - 3 peas.

How to pickle onions for the winter in jars:

First, prepare the greens, rinse it, remove the yellow and withered elements, cut it. You can cut different ways how convenient the hostess. In general, you can simply cut the stems into several pieces so that they fit completely into the jar;
Now you can do the banks, wash them using baking soda, it cleans the jars well, then sterilizes. To quickly sterilize a large number of cans must be placed in cold oven, turn it on, heat up to 100 degrees and keep the jars there for 15-20 minutes;
Separately boil the marinade, it consists of pure water seasoned with spices, salt and sugar. At the very end of cooking, you need to add a small amount of vinegar, it cannot be heated to 100 degrees, which means that boiling should not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
Arrange prepared greens in prepared jars, and then pour all this with marinade. The marinade should be hot, tamp the pulp a little and add the marinade again, thus completely filling the entire jar;
Finished blanks must be closed hot with lids and put to cool under a blanket. But you can not use iron lids, and kapron, but only very tight. Such twists are stored for a long time only at a cold temperature, in a refrigerator or cellar.

Pickled onions for the winter in jars

The recipe suggests preparing greens in dry wine or champagne vinegar, this is quite unusual, but has its own positive traits. Such a preparation will be well suited as a marinade for meat dishes, salads. The recipe also contains honey, which adds sweetness and makes the onion more tender and unusual.

Required Ingredients:

Green onion feathers - 1.5 kg .;
Water - 300 ml;
Champagne vinegar - 300 ml;
Liquid honey - 50 grams;
Thyme - 6 branches;
Salt - 0.5 teaspoons.

Recipe for pickled onions for the winter in jars:

First of all, prepare the marinade, it is boiled over low heat, it should not boil. AT vinegar solution you need to add honey, water and season it all with salt. Now it's worth stirring constantly. Any honey can be used, but it is recommended to use it liquid varieties honey, they dissolve well in the marinade and give the mixture a more piquant taste;
When the mass boils for 2 minutes, it will be possible to remove it from the heat and cool slightly;
While the mass is cooling, you can put the greens in jars. They are pre-cleaned with soda or another detergent, sterilized and set aside;
The densely packed pulp is poured with hot marinade, the remaining spices are added;
Next, you need to prepare the lids, boil them for 10 minutes and cover the blanks with them;
The blanks are placed in boiling water, the blanks must be hot, and a towel is placed on the bottom of the pan, then the jars will not burst;
The mass is sterilized for about 10 minutes, if the jars are large, then the sterilization time is increased and only then the jars can be closed with lids;
Then the jars need to be well wrapped, wait until cool and put in a cold place. The ideal place for storage would be a cellar or refrigerator. You can eat such a spin after a few weeks, but during the marinating period, the mixture will become more tender and piquant.

You can pickle onions throughout the entire fruiting period of the plant, so you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And everyone can just crunch on a pickled onion.

You can also cook according to one of our recipes.

Time for preparing: Not specified

- 2-3 bay leaves,

- 4-5 pcs. peppercorns,

- 3-4 pcs. dried cloves,

- 20 grams of granulated sugar,

- 20 grams of vegetable oil,

- 3 tables. l. apple cider vinegar 6%.

I'm chopping a purple onion. Traditionally, I shred in semi-rings. Such onions are juicy, tasty and slightly sweet. He has pleasant taste both fresh and pickled.

Now on to the marinade. I boil water and pour it in granulated sugar, salt. These additives will give the onion the right taste.

I add spices: peppercorns and dried cloves. Spices will make the onion even better.

pouring in vegetable oil, vinegar and again bring to a boil. Then after a minute I take it off the stove.

I put the onion in a jar, pour hot marinade over it and leave it for 5 minutes. Then I pour the marinade back into the bowl and boil again. The second time I pour the onion with hot marinade.

I roll up jars of pickled onions. It turns out the process without sterilization and it is very convenient. I hope that such simple recipe useful to you and you can use it. Bon Appetite!

Pickled onions for the winter without sterilization, recipe with photo

And again I have prepared for you delicious recipe with photo winter harvest. Today we will cook pickled onions for the winter without sterilization.

Pickled onions: the simplest and most delicious recipes

Pickled onion is simple blank, which can be used all year round. It can be served with herring or barbecue, even just make a sandwich out of it. Often it is added to soups or main dishes, included in salads. This is universal blank, the range of application of which is quite wide.

Pickled onions: a recipe for onions for the winter

For this preparation, you need to take a small onion. It will not need to be cut, it will marinate whole. This is very convenient, later it can be used anywhere, if necessary, grind.

1.5 kg. small onion;
1 l. water;
200 gr. apple cider vinegar;
50 gr. salt;
50 gr. Sahara.

The onion must be cleaned, cut off the lower and upper parts from it.
Cleaned, put it in a pot of boiling water and boil for 5 minutes, then remove with a slotted spoon and dry.
Dried it must be put in prepared jars.
Pour water and vinegar into the pan, add sugar and salt, boil the marinade for a couple of minutes.
Fill all jars with hot marinade, then cover them with lids.
Each jar should be sterilized for an additional 10 minutes. Then immediately roll up.

Rolled blanks must be turned over and wrapped, transferred to a cool place already cold.

Delicious pickled onion rings in jars

Pickled onion rings in a spicy marinade will definitely be added to various dishes. It is not difficult to make such a preparation for the winter, a simple recipe is painted in stages.

The main thing is that all products are at hand:

400 gr. Luke;
2 gr. cloves;
5 gr. peppercorns;
15 gr. Sahara;
200 gr. water;
4 gr. allspice;
2 bay leaves;
10 gr. salt;
30 gr. vinegar.

Pickled onion rings in a spicy marinade will definitely be added to various dishes

Onion heads must be peeled, washed and cut into rings.
Pour water into the pan, add salt, sugar, spices and vinegar, bring to a boil.
Put the onion into the boiling marinade and boil for 5 minutes.
Place in sterile jars hot bow and pour it with marinade, then immediately roll up.

How to cook pickled onions for the winter without sterilization

Pickling onions according to this recipe is very simple, because even additional sterilization jars are not required. The marinade is not quite normal. Due to which the root crop acquires amazing taste. It can be safely used even as an independent snack, in variety of salads he is just perfect.

You will need the following products:

1 kg. beam;
600 gr. vinegar;
250 gr. water;
50 gr. salt;
15 gr. tarragon;
250 gr. orange juice;
100 gr. raisins;
100 gr. Sahara;
10 gr. cloves;
5 gr. cinnamon.

Pickling onions according to this recipe is very simple, because even additional sterilization of jars is not required.

Preparation is carried out in several stages:

Bulbs must be doused with boiling water, kept in cold water for several minutes and only then cleaned.
Cleaned, put it in a bowl and sprinkle generously with salt, leave for 5 hours.
Tarragon, raisins and onions should be washed and put in a saucepan, add all other products, mix and bring to a boil, boil for 2 minutes.
The bulbs need to be removed from the pan with a slotted spoon and distributed among the prepared jars.

The marinade must be brought to a boil again and immediately poured into all jars, rolled up.

Red onion marinated in vinegar

Unlike onions, red does not have such a sharp aroma and bitter aftertaste, but it is pickling that allows you to achieve even more delicate taste. The onion looks very nice, and gives an amazing flavor shade any salad.

You need to prepare the following products:

400 gr. red onion;
200 gr. water;
40 gr. vinegar;
40 gr. vegetable oil;
10 gr. salt;
10 gr. Sahara;
10 gr. peppercorns;
2 bay leaves;
3 gr. carnations.

Unlike onions, red onions do not have such a sharp aroma and bitter taste.

It is necessary to make the preparation in several stages:

You need to pour water into the pan, add sugar and salt, all the spices, oil and vinegar, put it on the stove and, after boiling, keep it on fire for several minutes.
The onions should be peeled and cut into thick half rings, put it in a boiling marinade and leave for just a minute.
The entire contents of the pan must be distributed in sterile jars and rolled up.
Now you need to turn over all the jars and wrap, after cooling, transfer to a cool place.

Delicious fried onions for the winter: recipe

And the bare minimum is required:

500 gr. beam;
700 gr. oils;
2 gr. salt.

You can save until winter not only pickled onions, but also fried

Bulbs need to be washed and peeled, cut into as small as possible.
The pan must be put on the stove, heated and pour oil into it.
Already in hot oil, lay the onion, fry it until it acquires a golden hue.
After that, the fire should be reduced, salted and continue to fry the onion for another 40 minutes, not forgetting to stir.
Put the finished onion in sterilized jars, pour oil to the very top and close the lid.

Cooled jars should be refrigerated.

Preservation of onions: onion jam

Among the abundance of recipes that allow you to prepare a blank for the winter, special attention should be paid to onion confiture. It is very easy to preserve it, the onion turns out to be unusual, tasty. A jar with such a bow can be safely taken with you as a gift. Such a gift is sure to be appreciated.

Products will need the bare minimum:

45 gr. honey;
1 gr. onion;
100 gr. red wine;
70 gr. Sahara;
20 gr. vegetable oil;
10 gr. salt;
5 gr. thyme;
50 gr. wine vinegar.

Preparation includes only a few steps:

Onions need to be peeled and cut into half rings.
The saucepan must be put on the stove, pour oil into it and heat it.
Add the onion and fry for 5 minutes, stirring constantly.
After that, close the lid of the saucepan and simmer the onion for another 10 minutes.
After these 10 minutes, add wine, sugar, salt, honey and thyme, simmer for another half an hour.
Already at the very end, you need to add vinegar, mix and decompose onion confiture in sterile jars.

Banks must be closed and after cooling, put in the refrigerator.

Despite the fact that onions can be bought in a store or on the market at any time of the year, they do not stop harvesting them for the winter. This is explained simply - it is tasty not only fresh. You can even make confiture from it, which will be a delicious addition to meat. Fried onions are also canned. Thanks to him, the process of preparing soups and borscht becomes easier, because one of the components is already ready. All blanks are very simple, do not take much time and effort, so they must be on the shelves.

Pickled onions: recipe, for the winter, onion, delicious, in jars, rings, without sterilization, canning, red in vinegar, fried

Pickled onions: step by step cooking recipes. How to make fried or without sterilization. Recipe in vinegar. Onion confiture.

Pickled onions for the winter without sterilization

Lovers of onions with meat and barbecue, do not pass by! I have prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Let's see the recipe!

INGREDIENTS

Onion 1 piece
Vinegar 10 ml
Water 10 milliliters
Salt 1 Pinch

Peel the onion from the husk, and then rinse it.

Thinly slice the onion into rings or half rings.

Dry it a little and then salt it.

Pour vinegar and water into it. Stir.

Transfer everything to a clean jar. Shake well and close the lid tightly.

After 15 minutes, the onion can be tasted. Happy tasting!

Pickled onions for the winter without sterilization - step by step recipe from photo to

Pickled onions for the winter recipe with photo

Onions are not the easiest vegetable, it is well known. Many people do not like its sharp and pungent taste. At the same time exactly spicy taste onions add rich and vibrant colors to many dishes. It's hard to imagine without it vegetable salad, and for barbecue and herring, this is the best company at all.

Which onion is suitable for marinade?

You can pickle any bulbs for the winter - both large and small. Large cut into rings or half rings. The main thing is not to cut too thinly - then when pickling it will retain its shape. Small onion sets do not need to be cut, these onions, pickled for the winter, look amazing in jars. To quickly peel small onions, you can dip them in boiling water for a few seconds, and then in cold water. The husk can be easily removed.

For pickling for the winter, both white and red onion are suitable. You can also make pickled green onions or leeks.

Pickled onions without sterilization

This the snack will not keep for a long time but takes a little time to prepare. So if you still keep a supply of onions for the winter at home or in the cellar, then these snacks can simply be made from time to time, according to your mood or to the appropriate dish.

Recipe 1. Onion garnish for herring with potatoes

The easiest way to cook pickled onions in the winter without sterilization is to use cold brine from a can of pickled cucumbers or other winter preparations. To do this, simply pour the bulbs with brine and leave for several hours in the refrigerator.

A little more complex, but still very fast option cooking onion snack – hot marinade in microwave oven . The onions are peeled and finely chopped, placed in a microwave-safe container, poured with water so that it covers the vegetables on top. For a pound of onions, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power, leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare a herring appetizer with hot potatoes.

Recipe 2. Onion garnish for barbecue

Best garnish for barbecue pickled red onion.

For a pound of onions, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the snack more spicy, use apple or wine vinegar). Scald the onions with boiling water, but do not immediately drain the water - to get rid of excess bitterness, hold the onion in hot water for at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onion. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with hot marinade is always the same: the onions are peeled, chopped (or simply peeled if we take small onions), scalded with boiling water, laid out in jars and poured with boiling marinade, and then closed with lids. Mari Recipes

Recipe 3. Basic Pickled Onion Recipe

For 1 kilogram of onion you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 peas black pepper and 3-4 bay leaves.

Recipe 4. Slightly acidic marinade

For 1 kilogram of onion you will need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

For spicy marinade add hot red pepper (2g) to the main recipe, ground cinnamon(5 g), cloves and star anise (3 inflorescences each). And also in the marinade you need to add 2 tablespoons of sugar.

Recipe 6. Marinade with dill and pepper

We use basic recipe marinade, but for 1 kilogram of onion we also take 2 large sweet peppers and a bunch of dill. The pepper is cut into large rings and placed in jars alternately with onion rings, sprinkled with finely chopped dill.

Recipe 7. Marinade in Bulgarian

For this recipe, a small pod of hot pepper is added to each jar.

Recipe 8. Onion pickled for the winter with lemon

This recipe uses freshly squeezed lemon juice instead of vinegar, which is also an excellent preservative.

The marinade is prepared like this.

The lemon is cut into 2 halves, the zest is carefully removed from one of them ( white pulp do not remove).

Juice is squeezed out of both halves.

Sugar and salt are dissolved in boiling water (a teaspoon per half liter of water), a tablespoon of vegetable oil, squeezed lemon juice and zest are added there.

The marinade is boiled for another 2-3 minutes, and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (here it is better to take sets) you will need a liter and a quarter of water, a quarter of a liter of orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Salted hot water(1 liter is enough) pour the peeled bulbs. After 6 hours, the water is drained.

Vinegar is boiled separately with a glass of water and a glass of orange juice - this is our marinade. Onion is transferred to this marinade, blanched for 3-4 minutes.

Onions are laid out in jars and poured with boiling marinade.

Recipe 10. Marinade with beetroot juice

For 2 kilograms of onions you will need:

1 kg beets
100 grams of sugar
Tablespoon of salt
10 grams of citric acid
1 liter water for marinade

The marinade in this recipe is made on the basis of beetroot broth. The beets are rubbed on coarse grater, pour water and boil. The broth is filtered through a large sieve. Then it is boiled again with salt and sugar, added citric acid. Banks are poured with hot liquid of juicy dark red color.

Recipe 11. Marinade with red currant

This marinade uses redcurrant puree as a preservative. 2 kilograms fresh berries boil in 1 liter of water, then filter the broth, and rub the berries through a sieve or puree with a blender. The puree is again mixed with the broth, and this marinade is poured into jars.

pickled recipe green onion for the winter

This recipe will especially please those who have slightly overgrown green onions with thick feathers left in the beds. It is no longer so tasty in a salad, but it is perfect for marinating.

Greens for this winter preparation can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly laid in sterilized jars. Pour hot marinade (this recipe will require 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

1.5 kilograms of green onions
champagne vinegar or dry wine- 300 milliliters
Honey - 50 grams
Thyme - 3-4 sprigs
Salt - 0.5 teaspoon

For this recipe, it is important to cook the marinade correctly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

pickled leek recipe

For 4 large leek stalks, take the following proportions of the ingredients for the marinade:

300 milliliters of water
2 tablespoons of granulated sugar
a teaspoon of salt
2 tablespoons of vinegar
Bay leaf and black peppercorns

Leek is cut into slices 2 cm thick and placed together with spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and closed with lids.

onion jam recipe

This is very original recipe pickled red onion. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken, or stewed mushrooms.

1 kilo red sweet onion
½ cup dry red wine
4 tablespoons wine vinegar
50 grams of honey
75 grams of sugar
A pinch of salt
Dry sprigs of thyme or rosemary

Onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmered for another 15-20 minutes over low heat. Don't forget to stir so it doesn't burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly reminiscent of jam. We put the finished confiture in a sterilized jar, close the lid and hide it in the refrigerator.

Pickled onion recipes for the winter with hot marinade, pickled onions without sterilization

Recipes for pickled onions for the winter. Varieties of hot marinade. Pickled onions without sterilization. Pickled onion garnish. Onion confiture.

Pickled baby onions for the winter according to this recipe were closed by my grandmother. A small pickled onion, closed in this way, is both an excellent independent snack with a glass of something appropriate, and great addition to salads or used to decorate dishes.

The taste of this small onion is spicy, sweet and sour, moderately spicy. And if you follow the technology, they will be translucent, and, at the same time, crispy. About how to pickle small pickled onions for the winter in jars, I describe in detail and simply in a recipe with step-by-step photos taken.

To preserve baby onions for the winter, we need the following products:

onion sowing 1 kg;
salt - incomplete 1 tbsp;
sugar - 1.5 tbsp;
vinegar 9% - 70 ml;
hot chili pepper - 1 pod;
black peppercorns;
dill umbrellas;
Bay leaf.

Inventory:

a jar with a lid (I have a lot of small ones);
a bowl;
saucepan with a volume of 3-5 liters.

How to pickle small onions for the winter

We sort out the onion and clean it.

Remember, the smaller the onion, the tastier the preparation will be. Therefore, I chose the onions as small as possible. I have one already assembled in my country house.

Separately in large saucepan we boil water. As soon as it boils, throw the onion into it and boil for exactly 3 minutes over high heat!

Do not exceed this time, since our task is to get not boiled, but pickled onions.

The next secret is contrasting soul. Put a bowl of cold water in the sink. For best result ice can be added to the water. This will help keep the onions crisp.

As soon as the onions were sent to cold water, we prepare the marinade.

Pour vinegar into half a liter of water, add sugar and salt, add dill, bay leaf, pepper and boil until the sugar and salt dissolve. After boiling, boil for 1-2 minutes. Pepper, if you want to sharpen the onion, cut into pieces. I don’t like my small pickled onions to have a too strong aroma of dill and lavrushka, therefore, I take out all the “greenery” after boiling the marinade.

in a way that suits you and cold bow put it in a bank.

The final contrast procedure is to fill the cold onion with hot marinade. Make sure that the jar does not burst from the temperature difference. Therefore, it is better to pour hot marinade after placing the jar on a wide knife.

Put the jar in a pot of water and let it sit for no more than 5 minutes. Then, take out the jar and screw on the sterilized lid. In this state, small pickled onions can be stored for a very long time. Baby onions canned for the winter are ready!

Be sure to try this wonderful recipe preservation of pickled baby onions for the winter, which will become a spectacular and piquant addition to your feast.

Hello dear readers.

The owners of summer cottages have a hot time - it's time to harvest. I also fall into this category of the population and already also begin to collect vegetables in the beds. Therefore, I offer you several recipes for pickled onions, because garlic and onions are removed first in line.

In order for the entire crop to be preserved without loss, let's look at some secrets of summer residents.

Most fast way harvesting this vegetable is to braid it (of course, if it has tops left). To help, you can use a piece of fabric divided into three parts or three pieces of twine, which must be knitted at the beginning.

Try to knit according to the pattern shown in the figure. For each part that is applied to the top of the braid, add the tail of one onion.

For better preservation, hang the onion braids to dry in a ventilated place. I have this canopy.

If it turned out that the ponytails have already been cut off or fallen off, then I use old nylon tights or stockings, which I fill with a bow, tie on top and hang these original bags in a dry place. Such tricks.

Pickled onion. Recipe

But not only large turnips grow in the garden, but also small ones, which are just flour to clean, and especially if we are in a hurry. In this case, I suggest you pickle onions for the winter. True, you still have to clean, but it can be free time, and not in a hurry when you need to cook.

Attention! The secret of peeling bulbs: to make it easier to peel the husk, you need to lower it for a few minutes in hot water. True, after such a procedure, the question of storage does not arise, the only option is its immediate use.

To pickle onions, it is better to use small dishes of 300, 400 grams, since it is better not to keep this product open for a long time, but to eat it right away.

Pickled onion, spicy with garlic, herbs, pepper

For 3 400-gram jars you will need:

1 kilogram of small onions or seedlings;
3 cloves, 6 peas of black and allspice, 1-3 bay leaves;
12 cloves of garlic;
root and parsley;
3 pods of bright sweet pepper and one bitter pod;

Pouring (1 liter): 500 ml of vinegar, 400 ml of water, 8 teaspoons of sugar.

All vegetables must be washed well. Bell pepper cut lengthwise into strips, and spicy into rings, cut greens coarsely, and parsley root into strips. Lay on the bottom of the prepared jars, fill with onion, shifting with pepper and herbs.

Boil the filling and pour boiling water to the very top of the jars. Roll up jars, turn over, wrap well and let cool.

Pickled Onions - Grandma's Recipe

We will marinate according to this recipe without greens, the recipe is perfect for those who do not like her.

For 3 cans of 330 ml:

1 kg of small onions;
(6-9 peas each), bay leaf.

For the weak acid pouring : for 1 liter of water - 40 grams of salt and sugar, 3 tablespoons of vinegar. Instead of water, you can use part of the blackcurrant juice.

For sour filling: for 1 liter of water - 2/3 cup of vinegar. You can use some beetroot juice instead of water.

I also suggest you look at the recipe for pickled onions for salads.

A big harvest is always good. Even if it's an onion crop. And even if this harvest is very small onion! What can be done with small change? Select the most suitable for landing in next year(or even before winter, for an earlier harvest), and pickle the rest. Pickled onions for the winter is the easiest thing to cook from this burning handsome man.

Pickled onions for the winter are perfect as a side dish for meat. And if you pickle onions in half rings, then it’s good to add it to vinaigrettes and other winter salads (from boiled vegetables), or sprinkle herring - it will give them the right sourness.

It is better to store pickled onions for the winter in a cool place, in the dark. In principle, a dark place under the bed is also suitable, the main thing is that there are no radiators nearby.

Pickled onions for the winter in half rings

Ingredients:

800 g onions,
2 stack water,
2 tbsp. l. 9% vinegar,
4 tbsp. l. vegetable oil,
2 tbsp. l. salt,
2 tbsp. l. Sahara,
10 black peppercorns,
4 bay leaves,
2-3 cloves.

Cooking:
Clean, wash the onion. Cut it into half rings and leave for a while, while you yourself prepare the marinade. Pour water into the pan, add sugar, salt, spices, vegetable oil and vinegar, bring the marinade over medium heat to a boil and cook for a couple of minutes. Then put the onion sliced in half rings into the boiling marinade, turn off the heat and let stand. Transfer the onions to sterilized jars, roll up with pre-prepared boiled lids, turn upside down, wrap, and after completely cooling, store in a cool place.

Whole pickled onions for the winter

Ingredients (per 1 liter jar):

onion (how much will go in),
3 black peppercorns,
3 peas of allspice,
1 tsp mustard seeds,
2 bay leaves.
For marinade:
800 ml of water
200 ml 9% vinegar,
1 st. l. Sahara,
1 tsp salt.

Cooking:
Select a medium-sized onion, without damage, wash it without peeling it. Then dip for 2-3 minutes in boiling water, then cool in cold water. Now peel the bulbs and fill or sterilized liter cans, pre-filling them with spices. Prepare a marinade from the above ingredients, pour the contents of the jars into it, cover the jars with lids and sterilize them in boiling water for 25 minutes. After the sterilization process, roll up the jars, let them cool and store.

Pickled onions for the winter without sterilization

Ingredients:

1 kg onion,
120 g salt
1 liter of water
fresh herbs(parsley dill),
3 art. l. table vinegar (9%),
3 bay leaves,
1 tsp Sahara,
6 black peppercorns,
6 peas of allspice.

Cooking:
Select medium-sized bulbs, peel them, wash and dip for three minutes in boiling water. salt water. After that, place the onion for 5 minutes in cold water. Fill the prepared sterilized jars with onions, add a sprig of dill and parsley, 3 bay leaves, 6 peas of black and allspice to the jars. Pour the contents of the jars with a hot marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over, wrap and leave to cool completely. When cool, store in a cool place.

Pickled small onions

Ingredients:

2 kg of small (ideally red) onions.
For marinade:
1 liter apple cider vinegar
500 ml lemon juice,
50 g sugar
50 g salt
black ground pepper peas,
carnation.

Cooking:
Select a good, high-quality onion for harvesting, peel it, wash it, let it dry a little and put it in pre-washed and sterilized jars and fill it with cooked boiling filling. Let stand for 10 minutes, then drain the marinade and repeat this procedure 2 more times. Then roll up the jars with boiled lids, turn over, wrap, let cool and store in a cool place.

Pickled small onion with garlic and sweet pepper

Ingredients:

1 kg of small onion (sevka),
1 sweet pepper
3-4 garlic cloves,
1 liter of water
3 g citric acid,
black peppercorns,
4 tbsp. l. Sahara,
1 st. l. salt,
1 stack table vinegar,
5 bay leaves.

Cooking:
Prepare the onion, peel it, wash it. Stir citric acid in a liter of water. Pour this water over the peeled onion, placed in a saucepan, and bring to a boil over low heat. Sweet pepper, thoroughly washed and peeled, cut into strips, chop the peeled garlic cloves. Remove the onion from the water, place it in dry sterilized jars along with pepper and garlic. In each jar, also put a pea of black pepper. In the water where the onion boiled, add the indicated amount of sugar, table vinegar, bay leaves, salt. Mix thoroughly, bring the marinade to a boil. Pour the marinade into jars, roll them up with sterilized lids, let them cool and put them in the cellar for storage.

Long lasting pickled onions

Ingredients:

onion,
red hot pepper - to taste,
3 g citric acid,
1 liter of water
1 st. l. salt,
4 tbsp. l. Sahara,
200 ml of table vinegar,
2-3 garlic cloves per jar
Bay leaf,
allspice,
dill umbrellas,
basil.

Cooking:
Onions clean, wash and mark in enamel pan. Fill it with water, add citric acid, bring to a boil and immediately remove from heat. Drain the onion in a colander and rinse with cold water. In prepared dry sterilized jars, put peeled garlic cloves, bay leaf, allspice, dill umbrellas, 2 sprigs of basil per jar, a little chopped red hot pepper into each jar and fill them with onions. To prepare the marinade, bring water to a boil, add sugar, salt, table vinegar and mix. Pour the contents of the jars with hot marinade, roll up the jars with lids, wrap them up and leave to cool completely. Store your workpiece in a cool place.

Fried onion for the winter

Ingredients:

large onion (quantity - at your discretion),
ground black pepper,
red ground pepper,
sugar,
vegetable oil,
a little butter.

Cooking:
Select large bulbs without damaged or rotten areas. Pour vegetable oil into the pan, add a little butter and heat well. Put the onion into the pan, cut into thin half rings or just small pieces. Fry for 30-35 minutes, stirring occasionally so that the onion does not burn. Do not forget to add vegetable oil from time to time, as the onion absorbs it into huge number. You can cover the pan with a lid, then the onion will turn out more stewed than fried, but palatability obviously won't lose. Add spices 5 minutes before the end of frying. Transfer the fried onions to sterilized jars, seal tightly and store when cool in the refrigerator or any other cool place.

Good luck preparing!

Larisa Shuftaykina