Harvesting onions for the winter: the best recipes. How to preserve all the beneficial properties and vitamins of onions? Prepare pickled onions for the winter

08.09.2019 Soups

Foreword

Do you like crunchy snacks with a light spice and sweet taste? Then how about pickled onions for the winter? Indeed, in addition to the fact that this vegetable is an integral part of almost any meat and fish dishes, it is also great in conservation. It is quite simple to prepare winter blanks with it. Ingredients available with minimal effort, resulting in great results.

Since ancient times, onions have been famous for their bactericidal and wound healing properties. Apart from this, it also acts as an anti-inflammatory, expectorant and diaphoretic. For patients with gastrointestinal problems, this vegetable helps fight excessive fermentation and inflammation in the intestines, as well as the absorption of essential nutrients. Onion also shows its effectiveness in the prevention of early atherosclerosis, helps to fight malignant tumors and enhances the work of the gallbladder.

Useful bow

What determines such a wide spectrum of onion action? A large content of vitamins and minerals necessary for the body. Among this huge list, a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils can be distinguished. Onions are simply irreplaceable in the fight against viral diseases, especially in the winter season. Every housewife has this vegetable in the kitchen. It can be found both as a savory addition to salads, side dishes and meat dishes, and as a main ingredient in the form of snacks and preserves for the winter.

The marinade in this recipe is familiar to many housewives. Surely many people use it for, cucumbers and. However, in combination with chopped onion rings, it will sound new and will be a nice addition to your pantry shelves.

Write down the required list of ingredients:

onions - 0.4 kg;
water - 1 glass;
vegetable oil - 2 tbsp. l .;
vinegar 9% - 2 tbsp. l .;
salt - 1 tbsp. l .;
sugar - 1 tbsp. l .;
bay leaf - 2 pcs;
black peppercorns - 5 pcs;
cloves - 1 pc.

Pickled onion

Pour water into a small saucepan and add all the bulk ingredients and spices indicated in the ingredient list, and then the required amount of vegetable oil and table vinegar. We are waiting for the mixture to heat up to the boiling point, after which we leave it to simmer for another couple of minutes over low heat. We set aside the prepared marinade for now, and in the meantime we will prepare the onions (you can take purple or white). We clean it from the husk and cut it into large rings.

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion blank saturate with the aromas of spices, this will take about 1 minute. We put the onions in sterilized jars and roll them up tightly with lids, also, not forgetting to sterilize the lids for four minutes in boiling water. That's all, pickled onions for the winter are ready, we send the jars to the cellar or pantry and wait for frost.

The addition of bright spices and spices, as well as a small amount of wine, will help diversify the taste of onions marinated for the winter. Perhaps the mixture of ingredients in this recipe will seem too piled up to some, but this is only a first impression. In fact, all spices and spices are in perfect harmony with onions, adding at the same time a light spice, freshness and a slightly tart taste.

For four 0.5 liter jars, you will need:

onions - 400 g;
garlic - three cloves;
chili pepper - 1pc;
ginger root - 15 g;
water - 2.5 cups;
vinegar 9% (preferably infused with herbs) - 2.5 cups;
dry white wine - 1 tbsp. l .;
bay leaf - 2 pcs;
salt - 1 tsp;
mustard seeds and ground black pepper - 1 tbsp each l.

Pickled onions with hot chili

Peel and cut the onion heads into rings (half rings). We also peel the ginger root and garlic, remove the seeds from the hot chili pepper to get rid of excessive pungency and cut the prepared ingredients into medium slices. We put the chopped onion, garlic, ginger root and chili in jars, and then proceed to the preparation of the marinade. Pour the required amount of water, vinegar, wine into a deep saucepan and add all the spices listed in the list of ingredients. Bring the mixture to a boil and leave it on low heat for another 10 minutes.

Pour the finished marinade into clean jars with onion blanks, cover with a loose lid and put them on a baking sheet, after which we send everything to the oven, preheated to 120 degrees. Thus, we sterilize the cans for fifteen minutes, after which we roll them up tightly.

Often, in conservation for the winter, to give a slight sourness, the hostess add citric acid. In this recipe, we propose to do it much easier and use fresh citruses, especially since lemon can be found on supermarket shelves at any time of the year.

Sliced onion with lemon

To cook this pickled onion for the winter, prepare:

onion - two small heads;
lemon - 1 pc.;
water - half a glass;
vegetable oil - 1 tbsp. l .;
sugar and salt - 0.5 tsp each;
ground white pepper - to taste

Take your favorite onion (onion, white, red) and peel them. Then choose a convenient way of cutting for yourself - in rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use regular black and mix everything thoroughly. Cut the lemon across into two equal parts. Gently peel off one half of the zest without touching the bitter white part of the citrus, and leave the other untouched. Then squeeze the maximum amount of lemon juice from both halves and set everything aside for a while.

In the meantime, we send a container of water to the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to such water, wait until these ingredients completely dissolve. Add vegetable oil, freshly squeezed juice and zest of half a lemon to the almost finished marinade. We put the prepared onion tightly in a sterilized container, completely cover it with the ready-made marinade and roll it up.

Onion confiture is an unusual alternative to a sweet dessert

Recipes for the preservation we are used to for the winter can always be diversified, and here's an example. How about onion jam? This delicious appetizer will go well with grilled meats, cheese and just perfectly harmonize with soft homemade bread. We begin, as always, with the preparation of the onion (1kg). In this variation, we use a red onion. We give preference to this personalized variety due to its extraordinary sweetness and unsurpassed crunchy structure.

It must be peeled, cut into half rings and soaked in well-heated oil (50 ml) for 5 minutes, remembering to stir constantly. Then cover the saucepan with a lid and continue to simmer the onion for another fifteen minutes over low heat, also stirring it occasionally. After that, we begin to flavor our red onions by adding half a glass of dry red wine, four tablespoons of wine vinegar, fifty grams of honey, seventy-five grams of sugar, salt, literally on the tip of a knife, and a couple of sprigs of fresh thyme to the container. In such a mixture, we continue to simmer the onions for another half hour, covering the saucepan with a lid.

After this time, open the stewing container and boil the mixture over medium heat until the mass becomes stringy. However, in this case, it is important not to overcook the jam, checking the consistency with a spoon. If the jam slowly trickles down the spoon and stretches slightly, then it is ready. Thyme sprigs are discarded at the end of the cooking process. Now all that remains is to transfer the finished mass into a half-liter sterilized container and close it tightly with a lid. Store such preservation in the refrigerator or cellar.

Pickled onions are one of the most unusual and interesting appetizers. It is harvested during the harvest of this vegetable. It often happens that the onion grows so much that people do not know where to put it. Harvesting pickled onions for the winter will help solve this problem. It is produced quite quickly, simply and within the power of not only experienced housewives, but also beginners in this business.

Before pickling onions in jars for the winter, you need to choose the right one, as well as study in detail the advice of experienced chefs. All this will help you prepare a truly delicious appetizer and avoid most of the mistakes. Housewives who know their business advise the following:

Pickling recipes

Chefs all over the world have come up with dozens of ways to prepare onions for the winter. All of them are simple and do not require special skills and culinary knowledge. The pickling process uses a minimal amount of inexpensive ingredients that can be easily found in any grocery store or supermarket. All this makes it possible to prepare such a snack even for people with limited financial resources.

Classic version

This cooking recipe allows you to prepare onion pickled in half rings for the winter. Most often, most housewives use this method when they want to get a fragrant and absolutely not bitter onion. The finished product can be added to various grilled meat dishes, herring, or simply served with a side dish. To prepare such a snack, you will need the following ingredients:

1 kg of onions;
250 ml of table vinegar;
at least 2 liters of purified water;
6 peas of black and allspice;
2 bay leaves;
200 g table salt.

The marinating process is simple and consists of a sequence of the following actions:

In slightly acidic marinade

This simple winter pickled onion recipe allows you to get a finished product that will not have a harsh sour taste. The whole secret lies in using not table vinegar, but also apple cider vinegar. It has a less pungent odor and softer taste, which is reflected in the finished product. ... You can prepare this dish using the following products:

1 liter of filtered water;
1.5 kg of small onions;
200 ml of apple cider vinegar;
50 g of granulated sugar and rock salt.

An appetizer is prepared using the following technology:

Spicy onion

This is the simplest and most affordable recipe without sterilizing pickled onions for the winter. It uses a large amount of aromatic spices that give the finished dish a special spicy taste.

Such an onion will ideally complement a shish kebab or any other meat dish.

You can enjoy a spicy snack by purchasing the following products:

Step-by-step recipe for preparation for the winter:

With fresh dill

Dill is a very spicy herb and added to the marinade will give it extra flavor. During the cooking process, no additional heat treatment is used, which allows the onion to retain the maximum amount of substances useful for the human body. To cook pickled onions for the winter without sterilization, you must:

900 g small onions;
3 cloves of garlic;
250 g bell pepper;
40 g fresh dill;
2 g citric acid; 6 black peppercorns;
2 liters of water;
200 ml of vinegar;
70 g granulated sugar.

You can prepare such a snack by doing the following:

Bulgarian marinating

For lovers of spicy food, this recipe for pickling onions was invented. It uses hot pepper, which gives a special taste and aroma to onions.

This dish is great for serving on a festive table. It will perfectly complement not only meat dishes, but also other snacks.

To please your guests with this mouth-watering onion, you need to buy the following ingredients:

0.3 l of table vinegar;
1 kg medium onion;
300 ml of purified water;
4 laurel leaves;
a few peas of allspice;
2 hot chili.

A hot snack is made according to the following recipe:

In orange juice

Few people believe that onions are paired with orange juice. However, do not be afraid to experiment and add an ingredient such as citrus juice to the marinade. It will not only add a characteristic aroma, but also make the onion a little sour. To try this original dish, you must:

250 ml freshly squeezed orange juice;
800 g small onions;
1.5 liters of clean water;
500 ml of apple cider vinegar.

Prepare a pickled onion in orange juice as follows:

Pickled onions are a wonderful appetizer that can not only decorate a festive meal, but also help diversify your daily diet. With proper preparation and adherence to all the intricacies of pickling, you can get a delicious and aromatic product that will appeal to all relatives and guests.

Hello dear readers.

The owners of summer cottages are entering a hot season - the time of harvesting. I, too, fall into this category of the population and am already starting to pick vegetables in the beds. Therefore, I offer you several recipes for pickled onions, because garlic and onions are removed first.

To keep the entire harvest without loss, let's take a look at some of the secrets of summer residents.

The fastest way to harvest this vegetable is to braid it in braids (of course, if it has tops left). For help, you can use a piece of fabric divided into three pieces or three pieces of twine, which should be tied at the beginning.

Try to knit according to the pattern shown in the figure. Add the tail of one onion to each piece overlaid on the top of the braid.

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 fell off, then I use old nylon tights or stockings, which I fill with an onion, tie on top and hang these original bags in a dry place. In such tricks.

Pickled onion. Recipe

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

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

It is better to marinate onions in 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 and spicy with garlic, herbs, pepper

For 3 400 gram jars you will need:

1 kilogram of small onions or seedlings;
3 cloves, 6 black and allspice peas, 1-3 bay leaves;
12 cloves of garlic;
parsley root and greens;
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. Cut the sweet pepper lengthwise into strips, and the hot peppers into rings, chop the greens coarsely, and the parsley root into strips. Lay the prepared jars at the bottom, fill with onions, shifting with pepper and herbs.

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

Pickled onions - recipe from grandmother

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

For 3 cans of 330 ml:

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

For slightly acidic filling: for 1 liter of water - 40 grams of salt and sugar, 3 tablespoons of vinegar. Instead of water, you can use some of the blackcurrant juice.

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

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

Hello my dear readers. It's so great that there are a lot of snacks that are easy to make at home. For example, common onions can be used as a standalone snack with vodka or make a variety of salads. I have just in store for you 9 of the most delicious recipes for pickling onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very simple to prepare. And the cooking process itself will not take much time. You will need the following components:

3 kg of small onions;
3.5 liters of water;
500 g of salt;
3 pieces of allspice peas and black peas;
2 pieces of lavrushka + cloves;
a pod of hot pepper;
6-7 drops of acetic acid (in each half-liter jar).

Preparing the saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. Rinse the peeled onion and fill it with hot salted water. When this solution cools down, we send the dishes in which the onions are pickled to the refrigerator. Here the workpiece must be kept for 2 days. After soaking, the onions will lose their bitterness and become "glassy".

We drain the liquid - it has already fulfilled its mission and is no longer needed. Next, lay out the onion in sterile half-liter jars. And we start preparing the marinade. Pour 1.5 liters of water into a saucepan. We add here 100 g of salt, cloves, pepper and bay leaves chopped in hand. Cut a hot pepper pod into slices with a knife and send it to the marinade.

As soon as the brine boils, we immediately pour it into jars. We also add acetic acid to each container and tighten with metal caps. After that, we turn the jars, insulate and leave until they cool completely. And then we lower the workpiece into the cellar or transfer it to the closet.

By the way, the most impatient ones can take a sample in a week. By that time, the onions are completely marinated. Only if you absorb at such a pace, there will be nothing left for the winter 🙂 Therefore, I recommend quickly pickling onions for salad. Prepare a delicious snack in 30 minutes.

Pickle the onion rings in vinegar

Juicy rings with a spicy taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. Or you can cook a soft pork kebab and open the jar of the blank. The yummy comes out unique.

To make a half-liter jar of stock, you will need:

400 g onions;
2 tbsp. tablespoons of vinegar 9%;
2 tbsp. tablespoons of vegetable oil;
1 tbsp. a spoonful of sugar;
1 teaspoon of salt;
200 ml of water;
2 pcs. lavrushka;
1 PC. carnations;
5 pieces. black peppercorns.

For the preparation of this blank, white onions will also work, but purple will look more beautiful. Or you can combine it by taking 200 g of white and 200 g of purple. In general, we give free rein to imagination.

The first step is to cook the brine. To do this, pour water into a saucepan, add salt and sugar here, as well as spices. We enrich the solution with oil and vinegar. And we put the container on the stove. As soon as the contents of the saucepan boil, reduce the heat and continue cooking for another 2-3 minutes.

We peel the onion and cut it into wide rings (about 5-7 mm). We send the rings to a boiling marinade, remove the dishes from the heat and leave to infuse for a couple of minutes.

Next, we move the rings with the marinade into the prepared jar and tighten the metal lid. By the way, to shorten the time, sterilize the jars in the microwave.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or to the closet. By the way, such onions are ready for use in a day.

Cooking pickled green leek

If leeks have pleased you with a bountiful harvest this year, some of them can be pickled.

And here is his step-by-step recipe:

leek (based on three 750-gram cans)
3 cups (faceted) water;
1.5 teaspoons of mustard seeds;
15 peas of allspice;
60 peas of black pepper;
3 pcs. lavrushka;
2 tbsp. tablespoons of salt;
4 tbsp. tablespoons of sugar;
4 tbsp. tablespoons of vinegar 9%;
3 tbsp. tablespoons of vegetable oil.

Pour water into a saucepan and put the container on fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, rinsed and carefully inspected again. Suddenly, what flaws it has - we cut them out.

Then we cut the leek into pieces so that they fit into the jars more densely and neatly. So, if it is small, it is enough to cut it into 2 parts, if it is large - into 4 parts.

Then place the pieces vertically in the jars. Alternate with spices. Add 20 black peppercorns to each jar. Also here you need to add 0.5 tsp of mustard seeds and 5 allspice peas.

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and lavrushka to it. Reduce the heat to low and let the marinade simmer for a minute. Add vinegar to the brine before removing the pot from the heat. And fill the onion with spices with hot marinade. On top of each jar, add 1 tbsp. spoonful of oil.

Next, we preserve the workpiece, turn it upside down, wrap it up and leave it to cool. When the canning has cooled, move it to the cold. If you cannot store the workpiece at a low temperature, I advise you to sterilize the pickled leek before rolling. It will take 10-12 minutes. And here is an interesting video recipe for conservation.

Pickle onions and garlic

These vegetables are not only delicious, but also incredibly healthy. By eating them, you will improve your health. Such a "medicine" will help you quickly recover from colds, coughs and other unpleasant components of ARVI. And who wants to lose weight, be sure to cook French onion soup. Because this vegetable is an excellent fat burner!

And here is the step-by-step recipe for the blank:

onions (take small ones) - 6-7 pieces;
1 PC. bay leaf;
2 pcs. carnations;
1 pod of hot pepper;
4-5 cloves of garlic;
1.5 tbsp. tablespoons of salt;
5-6 pcs. black peppercorns;
Take 9% vinegar and water in a 1: 1 ratio (100 ml each).

Peel and rinse the onions and garlic. We wash a half-liter jar, sterilize and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and put the container on fire. Next, add salt here and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by that time). And immediately fill the vegetables with brine. After that, we leave for about 1-1.5 hours.

At this time, place the vegetables in a jar, adding hot peppers. He will add piquancy to the workpiece. Then pour the vegetables with hot marinade and roll up the jar with a metal lid. Turn the container upside down and wrap it up. After 12-15 hours, you can move the workpiece to the closet.

Onion pearls - a recipe from Alla Kovalchuk

This blank will look elegant on any table. The bulbs are transparent like pearls. In order not to get sick in the cold season, it is recommended to eat half an onion a day, adding to dishes during cooking or grilling a canned vegetable.

To prepare this blank, you need the following components:

1 kg of small onions;
40 ml of vegetable oil;
45 g salt;
20 g sugar;
2 pcs. allspice peas;
2 pcs. laurel leaves;
6 pcs. black pepper;
2 pcs. carnations;
2 pcs. chili peppers;
water;
40 ml of 9% vinegar.

The first step is to prepare the jars (you will need 2 half-liter jars). Sterilize the jars well as usual.

Peel small onions. Cut hot pepper lengthwise into 2 parts and send 2 halves to each jar. Add 1 lavrushka, 3 black peas and a pea of allspice there. You also need to add 1 piece to each jar. carnations. And then we fall asleep in a glass container onions.

Next, we switch to the preparation of the brine. First, you just need to pour the onion with clean boiled water and leave for 10 minutes. After that, we pour the liquid into a saucepan and put it on the stove. We enrich the water with salt and sugar. Add oil and vinegar there. As soon as the brine boils, pour the onion with it.

And then we preserve the workpiece. Then we turn over the cans and wrap them up. When the conservation cools down, we move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this blank.

Vegetable kebab with tomatoes, peppers and cucumbers

The main requirement when preparing the workpiece: onions, tomatoes and cucumbers should be small. Yes, you also need sweet peppers (red and yellow). The number of vegetables is arbitrary.

To fill you need:

2.5 liters of water;
1.5 cups of sugar;
0.5 cups of salt;
1.5 cups 9% vinegar

Cut the cucumbers into rings, and the bell peppers into slices. We string vegetables on wooden skewers. At the bottom of each liter jar, put an inflorescence of dill, 2 black peppercorns and a sweet pea. We put 1 piece there. cloves and 2 cloves of garlic. And then we put the skewers with vegetable kebabs in the jars.

Next, cook the marinade as usual. Bring the water to a boil, add sugar and salt. And as soon as the composition is washed down, we enrich it with vinegar and pour vegetables with spices with hot marinade. After that, we sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning, we move the conservation to the closet.

How to make sweet onions with apples and cranberries

The blank prepared according to this recipe turns out to be unusually tasty. For her you need to take:

0.5 kg of onions;
150 g ripe apples;
cranberries for sourness about 50 g;
350 ml of water;
2 tbsp. tablespoons of sugar;
2 teaspoons of salt;
2 cinnamon sticks;
1 tbsp. l. sweet sauce "Kikkoman";
0.5 tsp acetic acid;
2 pcs. lavrushka;
1/3 tsp black peppercorns;
3 pcs. star anise.

Cut the apple into thin slices, and the peeled onion into half rings. Cooking the marinade. To do this, boil water, add salt and sugar, cinnamon with lavrushka, pepper and star anise. And before removing the brine from the stove, enrich the composition with acetic acid and sweet sauce. After that, pour onion with apples with hot marinade and add cranberries.

We leave the workpiece until it cools down and put it in the refrigerator. You can eat this yummy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But I think that you will hack it earlier 🙂

How to cook red pickled onions

Onions prepared according to this recipe are not only tasty, but also beautiful. It comes out so bright. Yes, you marinate yourself and see for yourself. To do this, you will need:

6 pcs. onions;
1 raw beet
5 black peppercorns;
wine vinegar with water in a 1: 1 ratio (100 ml each);
salt to taste.

Cut the peeled onion into half rings and scald with boiling water. And grind the beets into large slices. Put onion and beets in layers in a sterile jar.

Cook the marinade. To do this, mix the vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the volume of the container).

We twist the jar with a metal lid, turn it over. Leave it on the table for 2-3 hours for now, and then put it in the refrigerator. And after 6 you can feast on yummy.

Cooking Asian-style pickled onions

Connoisseurs of oriental cuisine will appreciate this appetizer. Its recipe is as follows:

500 g of small onions;
200 ml rice vinegar;
4 tbsp. tablespoons of sugar;
75 ml of vodka;
100 ml of rose or dry white wine.

Put the peeled vegetables in a jar, pour boiling water over and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition to a boil and pour it into a jar. Next, cover the dish with a nylon lid, cool the workpiece and put it in the refrigerator. After a day, you can take a sample.

If you don't like the vinegar aftertaste, this is not a reason to deny yourself the pleasure of eating pickled onions. Try substituting lemon juice for vinegar. And before marinating, I advise you to scald the onions with boiling water, keeping them in hot water for 20-30 seconds. This will make the appetizer more tender and tastier.

Want a crispy onion? Then after blanching, dip it in ice water for a minute. And don't make the rings or half rings too thin. They will disintegrate quickly when you fill them with hot marinade.

Before preparing salads with the addition of pickled onions, be sure to discard them in a colander. Let all excess liquid drain. Otherwise, the remaining marinade will distort the taste of the dish you are cooking.

I am sure that you have your own subtleties and secrets of preparing such an appetizer. Share them in the comments. And how to prepare a blank according to the recipes proposed in the article, share your feedback. Which option did you like best? And do not forget to subscribe to updates. And I have everything for today. I wish you culinary inspiration and say: see you soon.

Pickled onions are a wonderful appetizer for the winter menu. In this case, the workpiece is prepared from small onions. There is usually an incredible amount of it in the season. Therefore, it is not difficult to find this vegetable to marinate for the winter.

The pickled onion recipe along with will be a great success. After all, this appetizer goes well with any dish. The sweet and sour taste of onions will allow you to dilute the rich dishes on the table and decorate the feast with its look. It would seem like an ordinary bow. However, its transparency and extraordinary taste attract particular attention.

And when such pickled onions are on the table, they will certainly be "swept away" in a matter of minutes. After all, you rarely see this on holidays or at an ordinary family dinner. So let's prepare this snack for the winter.

Recipe Information

Cooking method: conservation.

Preparation time: 30 minutes.

Time for preparing: 10 h

Servings: 0.75 L can.

Ingredients:

small onions - 15-17 pcs.
allspice peas - 3-4 pcs.
cloves - 2 buds
salt - 1 tsp
sunflower oil - 30 ml
vinegar 9% - 30 ml
sugar - 1 tbsp. l.
water - 1 glass.

Cooking Recipe or How to Pickle Onions

Throw the onion in the husk into boiling water. Bring it to a boil. Remove from heat and fill with cold water.
We clean the onion by cutting off the bottom and making a cruciform incision on top of the head. We send it back to cold water, lie down while we prepare the marinade.
Boil water in a saucepan, adding salt, sugar and vinegar to it. We also throw allspice peas and clove buds there. After the marinade has boiled, throw the peeled onions into it.
Pour in vegetable oil, and simmer for 15 minutes over low heat for another 15 minutes. Then you need to remove the marinated onion from the heat. Leave it at room temperature to marinate until the next day. Ideally leave overnight, covered with a lid.
The next day, you need to prepare the jars and lids by steaming them thoroughly. The article about. Put the heads of pickled onions in a jar.
We put the brine on the fire and bring it to a boil. Then pour the onion with boiling brine. We immediately roll up the lids.
Here is such a simple pickled onion recipe that can be used for preparations for the winter. You will definitely like it.
On a note:
- You can adjust the flavor of the marinade yourself by adding more or less spices.
- For such a preparation, you can use beets. Then pickled onions for the winter will turn out bright and beautiful.