A light spring salad with young greens, or a fragrant barbecue in nature, and one cannot imagine without onions. He is the head of everything, many vegetable lovers would say. Indeed, it is impossible to imagine a significant number of dishes in modern cuisine without its piquant taste. Those who do not eat fresh onions will certainly like pickled onions. Recipes for its instant preparation, with or without vinegar, are presented in this article.

For cooking, pickled onions are a universal product that has a huge number of advantages. First, there is no specific bad breath after consuming it. Agree, this is its great advantage. Secondly, the bitterness inherent in a fresh vegetable disappears when pickling.

Substances with a high acid content will help get rid of the specific bitter onion taste: a solution of citric acid or ordinary table vinegar. They are usually diluted with water at the desired concentration.

Attention! Hot water helps to remove bitterness better, however, it will take longer to marinate. In cold liquid, onions are cooked faster, but the specific taste remains.

The pickling method depends on the type of onion. This means that when cooking hot onions, it is best to use hot water, and for sweets, cold water.

The classic recipe for pickled onions in vinegar

You will need the following products:

• 5 onions;
• half st. l. salt;
• 70 ml of vinegar 9%;
• 30 g (or 3 tbsp. L.) Sugar;
• 2.5 tbsp. water.

Preparation:

1. Remove the husks from the heads and chop the onions into rings. Put in a jar or any other container.
2. Prepare the marinade by mixing sugar, salt and water and bringing the liquid to a simmer. Then add the vinegar, boil again and pour into the jar of chopped onions.
3. Cover and cool for 1.5-2 hours. Then use immediately for cooking or refrigerate.

Express recipe for pickled onions

The main difference between this recipe is that it only takes 15 minutes to cook.

For the dish, take the following ingredients:

• 3 small-diameter onions;
• 2 tbsp. l. wine vinegar (white varieties - they are more saturated);
• 1 tbsp. l. Sahara;
• 50 g of water (pre-boiled and cooled);
• 200 g boiling water for onion preparation.

Preparation:

1. After peeling and chopping the onion in half rings, pour boiling water over it and keep it for 2-3 minutes. Then drain the water and lower the workpiece into cold water.
2. While the onion is cooling, prepare the marinade: mix sugar and water, add vinegar. This will create a thick, saturated solution.
3. Strain the onion rings and season with marinade.

Advice. In this recipe, wine vinegar is interchangeable with apple or balsamic vinegar.

Onion appetizer for barbecue

This green onion is a great addition to any baked meat.

Ingredients:

• 2 onions;
• finely chopped fresh dill - amount to taste;
• 2 tbsp. l. wine white vinegar;
• 2 tsp Sahara;
• half tsp salt;
• 200 g of hot boiled water;
• 2 tbsp. l. refined oil.

1. Peel and cut the onion into half rings or rings. If you wish, you can only cut one side of the rings. After cooking, the onion will soften and look like long stripes.
2. Mix salt, sugar, water, vinegar and vegetable. butter.
3. Pour the prepared marinade on the onion and let it brew for 1-2 hours or until it cools completely. The dish will have a sharp taste if you pour cold water on the onion blank.
4. When serving with a kebab, the marinade should be drained, and the onion should be mixed with dill.

Spicy pickled onions in red wine vinegar

A unique taste is obtained by adding cloves and cinnamon to the marinade.

For the dish, take:

• 4 medium onions;
• 1 tsp salt;
• 3 black peppercorns;
• 1 carnation bud;
• a pinch of cinnamon;
• 1 tbsp. l. wine vinegar;
• 1 leaf of lavrushka.

Preparation:

1. First, prepare the marinade: pour vinegar into 100 g of water, add salt, put pepper, cloves and cinnamon. Bring to a boil and simmer for 5 minutes.
2. Peel and chop the onion. Put in a glass container, put bay leaf and cover with slightly cooled marinade. It should be hot. Cover and marinate for 2-3 hours in the refrigerator.

This onion has a longer shelf life - you can safely keep it in the refrigerator for about a week.

You can enhance the taste of each presented recipe by adding various spices and seasonings at your discretion. Even crushed garlic will be appropriate for such a snack.

Onion pickling recipes - photo

17.11.2018

Pickled onions are onions (usually red) cut into rings or half rings that have been pickled in a sweet and sour mixture, most often vinegar with a little salt, sugar, and some spices and spices. Read further on the site for simple and quick ways of how to deliciously pickle onions for salad, kebabs and other dishes.

Pickled onions are very popular as a side dish for kebabs, as an ingredient for hamburgers, salads, sandwiches, pizza and other dishes.

It's easy to make and can then be stored in the refrigerator for several weeks and used as needed.

The pickling process will make the onions easy to digest, which is beneficial for those with problems with raw onions or garlic.

What vinegar to use in onion marinade

You can experiment with different vinegars, the only thing to avoid is regular synthetic vinegar made from diluted essence.

• Apple Cider - Made from fermented apple cider, soft on the palate with a subtle hint of apple flavor. It is the most versatile of the vinegars and makes a good substitute for just about anything else.
• White Vinegar - Made from distilled grain alcohol, it tastes sour and strong and can overwhelm other food ingredients.
• Rice is the sweetest and most delicate vinegar made from rice wine or sake.
• Wine vinegars - available in both white and red - rich and fruity. They are most common for pickling onions.
• Balsamic vinegar is made from white grape juice. It has a characteristic brown color, syrupy texture and slight sweetness in taste. This is a specialty vinegar that is best used if specifically indicated in the recipe.

A good combination for onion marinade is a mixture of red wine vinegar (for flavor and color) and rice vinegar (for sweetness).

Which onion is better and faster to pickle

Red onions are what is traditionally used for pickling. It is a gorgeous hot pink shade and adds not only a savory flavor to everyday meals, but also a beautiful color!

But any other type of onion is great.

If onions are pickled, then only hot, or pre-scalded with boiling water to remove the bitterness, and cooled.

The secret to making really quick pickled onions is to cut them into very thin rings or half rings (about 3 mm). You can do this with a shredder. These onions soften faster and absorb the vinegar.

When you cut the rings thicker (about 6 mm), they will crunch better, but it will take several hours to marinate well.

How to Pickle Onions in Salad Vinegar in Cold Water - Quick Recipe (10 Minutes)

This is an easy and quick recipe for onions marinated in apple cider vinegar and takes 10 minutes or less! Ideal for salad when there is no time.

Ingredients:

• 1 large red onion (or 2 small ones);
• 1 cup apple cider vinegar
• ¼ Art. cold water;
• 1 tablespoon sugar (or more, to taste)

Additionally (optional):

• 1 large clove of garlic, chopped in half or in thirds
• sprig of rosemary.

Instructions:

1. Peel the onion and cut into thin slices or half rings. Set aside.
2. Mix the vinegar, water, and sugar until the sugar dissolves. Add additional ingredients if desired.
3. Combine with onions and leave to marinate for at least 10 minutes. Store in refrigerator for up to two weeks.

How to deliciously pickle onions in vinegar - a popular recipe for cooking in 30 minutes

Onions marinated with apple and rice vinegar go well with all dishes. This is a versatile option.

Ingredients

• 1 medium red onion, weighing about 140 grams;
• ½ teaspoon sugar;
• ½ tsp table salt;
• ¾ cups of rice or apple cider vinegar.

Seasonings (optional):

• 1 small clove of garlic
• 5 black peppercorns;
• 5 allspice berries;
• 3 small sprigs of thyme;
• 1 small dried chili

Cooking instructions:

1. Bring 2 or 3 cups of water to a boil in a kettle. Peel and thinly slice the onion into rings about 5 mm wide. Peel and cut the garlic clove in half.
2. Add sugar, salt, vinegar, and seasonings to the glass container or jar you will use to store the onions. Stir until dissolved.
3. Place the onion in a strainer and, holding it over the sink, slowly pour the boiling water over the onion and let it drain.
4. Place the onions in a jar and stir gently to distribute the spices evenly.

The onions will be ready in about 30 minutes, but they are best marinated after a few hours. Store in refrigerator for several weeks, but best used in the first week and made fresh.

A simple delicious recipe for instant pickled onions - in 10 minutes!

This recipe only takes 10 minutes. Use this quick sweet and sour pickled onion for burgers, salad sandwiches, or kebabs.

Ingredients:

• ½ red onion, very thinly sliced;
• ½ cup red wine vinegar
• ½ glass of water;
• ¾ teaspoon of sea salt;
• 1 ½ -2 tablespoons of sugar (honey or other substitute);
• 1-2 tsp whole spices (optional - a mixture of fennel seeds, cumin, coriander, pepper, cumin, star anise).

How to cook:

1. Place the onions, along with red wine vinegar, water, salt, sugar, and whole spices, in a small saucepan. Place on the stove and bring to a boil. Simmer for 2-3 minutes, stirring occasionally.
2. Remove the pan from the stove and cool.
3. Place the onion and the liquid in a jar and store in the refrigerator for up to 2 months.

After cooling, you can add additional spices and herbs to the liquid:

• Mexican variant- cumin and coriander seeds plus chopped sage or oregano. A couple of jalapenos are good too!
• Scandinavian - fresh dill and peppercorns.
• Indian - Seeds of fennel, coriander and fenugreek.

Onions marinated in lemon juice - microwave recipe

This microwave pickle method is quick and easy. Prepares in just 10 minutes. Onions marinated in lemon juice are served with any kind of kebab, put in herring, sprinkled with vegetable oil, add to any salad.

Ingredients:

• 2 medium red onions, peeled and cut into small cubes;
• ¼ glasses of white wine vinegar;
• 2 tablespoons of sugar;
• ½ teaspoon of sea salt;
• ¼ Art. freshly squeezed lemon juice;
• 2-3 thin slices of lemon;
• ¼ glass of water.

Instructions:

1. Heat 4 cups of water in a glass saucepan to a simmer in the microwave on high power, this will take about 5-6 minutes. Gently add the onion to the hot water. After 15 seconds, drain it through a fine colander.
2. Place the onion and lemon slices in a suitable jar. Fill it to the brim, but do not tamp it.
3. Combine the vinegar, sugar, and salt in a medium microwave-safe bowl.
4. Then cook on high power for three minutes.
5. Remove from microwave, add fresh lemon juice and stir to dissolve all sugar and salt.
6. Pour the hot marinade over the onion. Add enough water to top up the jar.

Cover the jar and let it cool for 30 minutes, then refrigerate in the refrigerator for at least 2-3 hours before serving. Onions marinated in lemon juice will keep well in the refrigerator for 5-7 days.

Step-by-step recipe for pickled onions for the winter

Pickled onions for the winter can be made when you have received a very large harvest and do not know where to put them. Use the preparation as an independent snack or for salads.

Ingredients for brine:

• 2 glasses of water;
• 1 tbsp. vinegar;
• 1/3 tbsp. Sahara;
• 3 ½ tbsp sea ​​salt.

Main Ingredients:

• 1 kg of red onions;
• 1 ½ tsp black peppercorns;
• 1 ¾ tsp sea ​​salt;
• 3 bay leaves.

In addition, you will need 3 glass jars with a volume of 0.5 liters each and lids for them.

Instructions:

1. Sterilize all jars and lids in boiling water before starting work. Use tongs to remove the jars and place them upside down on a clean towel. Leave the lids in boiling water until you are ready to use them.
2. To make brine: Combine water, vinegar, sugar, and 3 and a half tablespoons. salt in a saucepan and simmer, stirring frequently, until salt and sugar are dissolved. Set aside until ready to use.
3. Peel the onion and cut into thin strips.
4. Fill in the onion with 1 ¾ tsp. sea ​​salt, stir and let sit for about 30 minutes, then rinse with running water.
5. Divide the pepper and bay leaves evenly into the jars.
6. Place chopped onions in each jar. Tamp it down gently with cooking tongs or a spoon.
7. Pour in hot brine, leaving about 1 cm of free space. Wipe the rims of the jars with a paper towel or clean kitchenette. Place the lids on the jars and screw them tight.
8. Sterilize the jars for 10 minutes in boiling water. Then, quickly and carefully remove the cans using the special gripper. Place them on clean towels and let cool for 24 hours.

Prepare such pickled onions for the winter and store in a cool, dark place until the next harvest. If the jars are not sterilized or are not tightly closed, the product must be used within 2 weeks.

3 types of pickled onions for barbecue - video

How to make pickled green onions

This is a recipe for pickling scallions in vinegar, which is perfect as a seasoning for main dishes, which are usually fresh.

You will need:

• 3 glasses of water;
• 1.5 cups white distilled vinegar
• 1.5 tablespoons of salt;
• 20-30 stems of green onions;
• ½ teaspoon black peppercorns;
• ½ tsp mustard seeds;
• ½ - 1 tsp dried dill;
• ½ tsp ground red pepper (optional).

Preparation:

1. Heat water, vinegar, and salt in a medium saucepan over low heat until the salt is completely dissolved.
   Remove from heat and cool.
2. While the water, vinegar, and salt are boiling, cut off the roots of the green onions.
3. Cut off the top where the onion begins to branch. Save the herbs for other fresh herbs.
4. Add peppercorns, mustard seeds, dried dill, and red pepper (optional) to a quart jar.
5. Place the onion stalks tightly in the jar.
6. Pour the liquid from the saucepan over the onion. Leave about 2 cm of free space. The liquid should be warm.
7. Let cool to room temperature.
8. Close the jar with a lid and refrigerate.

Pickled green onions will be ready in 12 hours, but taste better in 3-7 days. In the refrigerator, it can be stored for up to one month.

How and how much to store pickled onions

Store pickled onions in a tightly closed glass or ceramic container. Most metals will react with vinegar, and plastic will absorb odors.

Pickled onions can be stored in the refrigerator from two weeks to a month, depending on the method of preparation.

Often in recipes for salads, meat dishes, you have to deal with the need to pickle onions. And recently, our readers have not stopped asking us questions about how to correctly perform this procedure. Therefore, the time has probably already come when it is necessary to write a guide on this issue "how to pickle onions." Immediately, I will make a reservation that there is no single recipe for pickling onions.

It will be different for each of you, and as soon as you master the basics, you will work out your most acceptable recipe. So, let's start choosing onions for pickling. Onions come in sweet, spicy, and moderately spicy varieties. And the method of pickling it also depends on which type of onion you use. And in order to remove the unpleasant bitterness from the onion, it is either brought to a boil in a marinade, or poured over with boiling water. Onions of sweet varieties do not need such a procedure, since they have no unpleasant bitterness.

Pickled onion recipe # 1.

For 1kg of pickled onions:

• onions 12 pcs.,
• 9% vinegar 100g,
• vegetable oil 3 tbsp. spoons,
• bay leaf 1 pc.,
• salt and black pepper to taste.

For pickling, take hot onions. Add vegetable oil to vinegar and mix. Put chopped onions, salt, peppercorns, bay leaves in a saucepan and pour water to cover the onions. Bring on fire to 75-80 ° C, and then quickly cool. Pickled onions can be stored for 5-6 days in a glass jar in the refrigerator.

Pickled onion recipe # 2

Cut the onion into half rings, rinse with boiling water, rinse with cold water. Then add sugar, vinegar to taste. Marinate onions for 10-15 minutes

Recipe for pickled onions with lemon juice No. 3

Cut the onion into rings and place in a saucepan. Prepare the marinade. For 1 liter of water 0.5 pcs of lemon and 50g of sugar. Pour onion and bring to a boil. Then rinse under running water.

Pickled sweet onion recipe. # 4

A feature of this onion variety is the almost absence of bitterness in its taste. Therefore, when pickling it, it is enough to add a little vinegar and salt to the uncut onion. Let stand in a cold place for an hour or two.

The recipe for pickled onions in mustard. # 5

It turned out quite by accident as a result of my culinary experiments. Cut the onion into rings. Mix hot mustard with onions (preferably sweet onions). For 2-3 medium onions 2-3 tbsp. tablespoons of mustard. Add some salt, pepper and marjoram. Add a couple of Art. tablespoons of refined sunflower oil. Add 50-70gr of mayonnaise. Put in the refrigerator for a couple of hours.

Some cooks also add dry wine to pickled onions. You can also tint the onion with beet juice. As an option for onion marinade: pour a teaspoon of acetic acid (70%) into the sharp, cut onion rings. Pour boiling water over and cool. Then completely drain the vinegar, squeeze the onion. Then salt, add sugar and a couple of tbsp. tablespoons of unrefined sunflower oil. Leave in the refrigerator for an hour and you're done.

Bon Appetit!

Delicious pickled onions can decorate a large number of dishes, in the main composition of which it is included. Agree: after all, very often, improperly marinated onion spoils the original taste of a delicacy. I learned this cooking method by chance: from my friend. She shared the secret of how to make a win-win pickled onion for barbecue. Then I realized that this recipe is ideal for salads and lean pastries. So let's cook.

Ingredients:

• several bulbs (approximately 4 medium heads);
• table vinegar - 70 milliliters;
• 200 milliliters of water (approximately 1 cup);
• 3 tablespoons of sugar;
• a teaspoon of salt (with a slide).

Delicious pickled onions. Step by step recipe

Pickled onions are prepared very quickly and easily. To prepare it, you should perform the following sequential steps.

1. We take the plank and cut the onion into rings or half rings. We send it to the container.
2. We turn on the stove on low heat, put the pan. Pour water into it: salt and add sugar.
3. Note that you cannot add vinegar right away. When the water warms up, pour out the vinegar, mix and remove the marinade after half a minute.
4. Fill the chopped onion with marinade: the liquid should completely cover the rings so that they are thoroughly saturated.
5. Cover the onion with a lid and leave for a couple of hours. Then it can be used in salads. You can store pickled onions in vinegar in any glass container at sub-zero temperatures. Therefore, if you still have rings or plan to use them later, then you should know: you can store them in the refrigerator for several days. In order for the recipe to succeed, and to get a very tasty pickled onion, it is necessary to adhere to some rules that culinary technology requires. With their help, you will get a very pleasant taste, while preserving the vitamin complex of the vegetable. So, pay attention to the following guidelines.
6. You can get an ideal, holistic onion head if you put it in boiled water for 2 minutes before peeling it off. Then immediately immerse in cold water. Thus, the skin from the bulb is removed very quickly and easily.
7. Many people do not like peeling onions, as the phytoncides released cause tears. Experienced chefs know what needs to be done to painlessly cope with the onion. I will tell you some of the most effective methods. The first technology is scalding the head: or it is enough to hold it in cool water for 10 minutes. When you start slicing onions, chew gum or pinch a slice of black bread with your teeth. The easiest way is to periodically rinse the knife blade with running water. By using these methods, you can avoid crying while harvesting onions.
8. Before pouring the onion rings with marinade, squeeze them out: this way, the spices will better penetrate the middle of the rings.
9. For those who don’t know how to marinate whole onions in vinegar: choose small onions so that they are completely soaked so that the center does not remain soggy.
10. Give preference to quick pickling techniques: the longer the vegetable is in the spices, the softer it becomes - and this does not always have a positive effect on the taste of the dish.

So you learned how to marinate deliciously onions. Using these recommendations, you can add onion flavor to your favorite dishes. And, believe me: such pickled onions will be to everyone's taste. In addition to this recipe, you can find other useful tips and interesting culinary techniques on the I Love Cooking website.

Many people dislike onions because of their bitter taste and specific aroma. Therefore, few people consume it raw. And a completely different taste arises when it is pickled, since in this case it does not taste bitter, it crunches pleasantly, and there is no unpleasant smell. It is used as a side dish with meat or added to salads.

The secret to the pleasant taste of pickled onions lies in the marinade, the main ingredient of which is vinegar essence or table vinegar. Let's take a closer look at how to pickle onions in vinegar is simple and quick.

Properties of onions

This vegetable very rich in vitamins, minerals (potassium, sodium, iron, calcium, phosphorus), pectins, phytoncides, enzymes, organic acids, amino acids and organic sugars. But it contains an essential oil that is not harmful, but has a pungent taste and smell. Onion aroma is the evaporation of ether. To get rid of bitterness, heat treatment is carried out, but under the influence of high temperature, vitamins and organic compounds begin to break down. That is why it is advisable to marinate the vegetable hot or cold.

Why is vinegar used for the marinade? it natural preservative which keeps food fresh for a long time. Natural vinegar contains vitamins and organic acids, so wine or apple cider vinegar is used for pickling. However, ordinary table vinegar 3% is able to preserve the medicinal properties of the product, as well as improve its taste. If the onions are small, then it is best to soak them whole with the marinade, but large vegetables must be cut into rings.

Using a cold marinade

Onions in vinegar pickle any: ordinary onion, white or salad red. You can stock up on them for future use if you marinate in jars, or cook it in portions. To marinate a vegetable in a cold marinade, you will need:

To pickle onions, cut them into rings, half rings, or cut them in half and put them in a jar. Salt and sugar is poured into water, add vinegar and mix everything. The onion rings are poured with the resulting marinade and the jar is closed with a lid. To marinate them as best as possible, the jar should be placed in the refrigerator for 40 minutes.

Using a hot marinade

This method is suitable for all vegetables. The marinade cooks quickly, but it takes longer for the onions to marinate. Red onions are usually not suitable for such a recipe, since they can lose their color due to exposure to high temperatures.

For hot pickling requires three onions, a glass of water, one and a half tablespoons of sugar, half a teaspoon of salt and three tablespoons of vinegar (9%).

The vegetable is cut and put in a jar. Water is poured into a saucepan, put on fire and wait until it boils. After that, it is removed, vinegar, sugar, salt are added to the water and everything is mixed. The hot marinade is poured into jars with onion rings and covered with a lid. Once the jars have cooled down at room temperature, they are placed in the refrigerator.

Quick marinade

This recipe is necessary when onions need to be pickled very quickly. For this hot marinade used, so you have to sacrifice some vitamins and phytoncides. But time is saved significantly.

To quickly pickle onions, you need to take one glass of water, a tablespoon of sugar, one and a half tablespoons of vinegar and one teaspoon of salt for every 200 g of onion. The vegetable is peeled and cut into wide rings. For such a recipe, a whole onion or cut in half will not work, since it will not have enough time to soak in the brine.

Onion rings are folded in deep non-metallic cookware, for example, in a ceramic container, glass jar, etc. Dissolve salt and sugar in boiling water, pour the rings into the resulting brine so that they are completely covered with liquid and leave them to marinate until the brine has completely cooled down. It usually becomes ready in two hours.

Pickled onions for salad

Thanks to onions the body is saturated with various vitamins which is why it is often added to salads. Many people do not tolerate this fresh vegetable, so you can make a salad without it, but the dish will not taste the same. To get rid of the bitterness, it should be pre-marinated. This is done as follows:

• Take three onions, half a teaspoon of salt, one tablespoon of apple cider vinegar and one and a half tablespoons of sugar. Thanks to these proportions, the onion tastes sweeter.
• Cut the vegetable for the salad into thin half rings.
• Place the chopped onions in a cooked dish with high walls. To soften the rings and give a little juice, you can wrinkle them with your hands.
• Add sugar, apple cider vinegar, salt and mix everything. Leave for some time at room temperature.

Such onions are used not only for salads, but also for meat dishes.

Onions marinated in 70 percent vinegar

This recipe is easy to prepare. It will require:

• onions - 1 kg;
• cold boiled water - 1 liter;
• salt - 2 tbsp. l .;
• glass jar with a volume of 2 liters;
• 70 percent vinegar - 1 tbsp l .;
• sugar - 1 tbsp. l.

The peeled vegetable is cut into rings and put into a jar, tamping slightly. Prepare the brine and fill the jar with it. The container is put to marinate in a cool place. After three hours, the onions are ready for salad, kebabs and other dishes.

Thus, you can pickle onions in various ways... This is usually required when a person categorically cannot stand the taste of a fresh vegetable. Onions prepared in this way are recommended to be used for salads, kebabs and other various dishes. It is especially useful in the season of colds, since all vitamins are stored in it.