Marinated onion rings - classic and modern recipes for the winter. Pickled onions: recipes for the winter without bitterness and tears

08.09.2019 Bakery products

Pickled onions for the winter are used as seasonings for the first and hot dishes. It is added to salads, served with meat. The onion gives the dish aroma and a light taste of marinade. The product has a disinfecting property, which allows it to be useful during winter epidemics.

Classic with sterilization

Winter onion pickling is a popular type of harvest. Most often, it is made according to the classic recipe. It provides for the preparation of whole onions. For a recipe for a blank on a 1 liter jar, we need:

3 heads of onions or red onions (the second is sweet)
2 bunches of dill or green onions
1/2 tbsp vinegar
50 g of salt
as much sugar

Cooking:

According to this recipe, you can cook onion and chopped in rings. In this case, it does not need to be boiled beforehand.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - an easy recipe. The product can be cut into rings, half rings or cubes. Small onions can be marinated whole. This preparation for the winter will add piquancy to any hot dish. The recipe for its preparation includes the following ingredients:

500 g small onions (or regular size, but in this case cut the onion into rings)
1 liter water,
150 g of salt
2 peppercorns,
1 bay leaf
1 clove
14 drops of vinegar.

The ingredients are calculated per liter jar.

Cooking:

What else is put when cooking

Bulbs can be pickled with other vegetables: tomatoes, cabbage, carrots, garlic, chili peppers. Cinnamon mustard, dried garlic, basil, thyme, coriander are suitable as spices.

Pickled onions are harvested for the winter in various ways. It is used as seasoning for barbecue, tasty and juicy salads, for cooking first and second courses. Properly salted onions retain useful and crisp properties, are stored for a long time and have a unique taste and aroma. When cooking, it goes well with popular spices, fresh, aromatic herbs, tomatoes, cucumbers and other vegetables.

Pickled onions in jars - a classic recipe for cooking

Vegetables prepared in this way are used as an addition to fried meat or barbecue, additives to herring and other fish, or as an ingredient for juicy and vitamin salads.

To quickly prepare such a preservation, take the following products:

fresh onions - 5-6 small heads;
ordinary vinegar, salt (1-2 tsp), sugar to taste.
lavrushka, cloves, allspice and mustard seeds (optional).

First, peel the onion from the husk, then gently cut into thin rings.

After preparing all the necessary spices, peas of allspice and cloves can be crushed a little with a rolling pin so that it gives more properties.

Onion rings are laid in sterile and well-washed glass jars in layers, interspersed with dried spices.

All this is poured with hot marinade, which is prepared from water in combination with salt, sugar and bay leaf. After 5-7 minutes of boiling the liquid, fresh table vinegar is added to it and boiled for a few more minutes.

Such an appetizer is stored in jars with closed lids for 1-2 months, but if desired, after 2-3 days, streaks in the refrigerator can be used in a barbecue marinade or served with fresh herring.

Whole pickling in jars - a recipe for a juicy and savory snack

According to this recipe, pickled onions are juicy and crispy.

To prepare canned onions you will need:

small, fresh bulbs - 10-15 pcs.;
sugar, salt and apple cider vinegar;
allspice, cloves, bay leaf;
currant or oak leaves, dill and garlic.

The bulbs are carefully selected, then peeled off the peels and placed in boiling water for 3 to 4 minutes, and then immediately cooled.

Blanching will remove excess bitterness from vegetables and make them softer.

In another pan, water, salt, a little sugar and allspice are mixed. Boil everything for about 5-7 minutes, add chopped garlic, dill, cherry leaves and dried cloves. After 2-3 minutes, pour a tablespoon of wine or apple cider vinegar.

The dried and blanched bulbs are laid out on clean and pre-sterilized jars in the oven or microwave.

Hot marinade is poured from above and immediately screwed or rolled up iron caps and sent for storage until winter.

Polish pickled red vegetable - juicy and healthy sunset

Such pickled onions are used to prepare various homemade burgers, salads, sandwiches, hot meat dishes, etc.

To properly prepare onions according to such a recipe, the following set of products is needed:

red onion, perfect - 1 kilogram;
garlic and allspice;
sugar, salt, wine or apple cider vinegar.

The onions are peeled and gently cut into small half rings. In a bowl with chopped vegetable add 1 tbsp. teaspoon of salt, mix and leave for 30-40 minutes until juice appears.

The cans are rolled sterilized in the microwave or under steam, let them dry, and then put one lavrushka, several peas of pepper, dried cloves or mustard seeds at the bottom of each jar.

Then put salted onion rings in each container, pour boiling marinade on top, to prepare which they dissolve a little salt and sugar in water, bring to a boil, add 1-2 tbsp. tablespoons of wine or ordinary vinegar.

Now the jars are further sterilized. To do this, they are immersed in boiling water for 10-15 minutes with the lids closed, then removed and cooled.

Red onions, unlike ordinary ones, are stored a little less, so the finished selections are sent to the refrigerator or a cold cellar or eaten with meat or other dishes 5-7 days after pickling.

Green stems for the winter in the marinade - the perfect ingredient for salads

The beam is used for salads and hot dishes. A young vegetable, unlike the usual version, has a lot of vitamins, it turns out not so bitter and tasty.

To marinate this preform, use the following ingredients:

green onions in pods - 2-3 fresh bunches;
table salt, sugar, vinegar essence;
dill, bay leaf and sweet peas.

The bundles are washed thoroughly, ponytails are removed and the cans that will be used for seaming are cut along the length. When water drains from vegetables, it is packed in a dense layer in clean and sterile jars, after which they begin to prepare the marinade.

A pot of water is placed on the stove, in which salt and sugar are dissolved, and do not forget to add dry lavrushka. After 5-7 minutes of boiling and complete dissolution of sugar, the recommended amount of vinegar is poured into the container.

Without letting the marinade cool, immediately pour green vegetables in the jars, tightly roll them up or tighten with metal lids, and send them to a suitable place for storage. After a week, vegetables can be used to prepare a delicious salad or as an independent, juicy snack.

Onions in tomato juice for the winter - dressing for soups and hot dishes

This method of cooking a vegetable makes it softer and tastier, with a minimum amount of bitterness. It is good to use it for cooking various soups and borsch, as well as a sauce for hot side dishes, meat dishes or baked fish.

To get a few jars, take the ingredients:

onions - 1 - 1.5 kilograms;
fresh parsley - 1 bunch;
vegetable oil, vinegar;
salt, sugar and spices to taste.

The first step is to prepare all the necessary products for pickling. Onions are completely peeled, cut into small, toast circles or half rings or chopped on a special grater.

Parsley is chopped with a sharp knife and added to the bowl to the chopped onion. Mix everything together, add a little salt and leave to salt in its natural form for 40-50 minutes.

At this time, prepare tomato filling. Sunflower or olive oil is poured into the frying pan, it is heated and tomato juice is gradually added.

It is either prepared independently, grinding the tomatoes in a blender or meat grinder, or using ready-made options, you can also use fresh tomato paste, but it is better to give preference to freshly squeezed juice or puree.

As soon as the juice begins to boil along with the butter, salt and sugar are added to it to taste, pepper with ground spices and, stirring, simmer all the ingredients for 5-7 minutes, so that the liquid boils a little. Hot pouring is poured into a bowl with onions and herbs, mixed with a spoon and gently sort the resulting snack into sterile jars, tightly corking them with suitable lids.

Billets are stored in a dark, cool place for no more than 2-3 months, they serve a ready-made snack for meat and other hot dishes or they are used to make tomato soup or beetroot soup.

Preservation of fried onions in oil - a delicious winter harvest

According to classical technology, many people like fried onions. It is indispensable in the preparation of frying, various dressings and other dishes of meat, vegetables or fish for baking.

To make several cans of such seaming, only fresh vegetable oil, white onions and various spices to taste are taken. The onions are peeled, slightly rinsed in cool water. Then cut into rings, small pieces or cubes.

Refined oil is poured into the pan, put it on the fire and heated to the desired temperature. Pour finely chopped onions inside and first, over high heat for 3-4 minutes, fry it to a crust, then reduce the flame and add spices - salt, sugar, ground pepper, cloves and other options.

All carefully stir and simmer the vegetables on low heat for about 20 minutes, until the onion gets a caramel color. Now put the resulting frying in clean glass jars of small capacity, if necessary add fresh sunflower oil to completely cover the vegetables.

All are covered with plastic or metal screw caps. Store containers in a place protected from light and moisture at an optimum temperature of 12-15 degrees or in the refrigerator in a special compartment.

Pickling a vegetable - a quick and easy recipe

For cooking, take small, juicy onions and pickle them whole in a classic pickle. The result is a versatile snack that is served to the table in almost any combination with fresh or canned vegetables, hot dishes and popular side dishes.

Of the ingredients you will need:

onions - 2 kg;
fresh parsley and dill;
bay leaf and allspice;
vinegar essence, salt and granulated sugar.

Peel the peel from the onion, then rinse it slightly with water and put it in a metal bowl to dry. Simultaneously boil 500 ml of water, to which add 1 tbsp. tablespoon of salt.

In order to make the vegetable less bitter, it is additionally blanched, first dipping for 2 minutes in boiling water, and then in cold, icy water.

In pre-prepared, sterile jars of small volume (0.5 or 1 liter), finely chopped parsley and dill, bay leaves and a few sweet peas are poured.

They put onion heads in a dense layer and fill all vegetables and herbs with boiling marinade from water with salt and sugar.

After 5 minutes, the liquid is again poured into the pan, a little more salt, table or apple vinegar are added, mixed and the marinade is again poured over the banks, immediately rolling them tightly with metal lids. Such onions are perfectly stored all winter in a dark and fairly cool cellar.

Hello dear readers.

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

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

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

Try to knit according to the scheme shown in the figure. To each part superimposed on the top of the braid weave, add the tail of one bulb.

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

If it turns out that the ponytails are already cut off or fallen off, then I use old nylon tights or stockings, which I fill with a beam, knit it on top and hang these original bags in a dry place. In such tricks.

Pickled onion. Recipe

But in the garden grow not only large turnips, but also small ones, which are simply cleaned with flour, and especially if we are in a hurry. In this case, I suggest you pickle the 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 the husk easier to peel, you need to lower it for several 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 immediately.

Pickled onions, spicy with garlic, herbs, pepper

For 3 400 gram jars you need:

1 kilogram of small onions or seeders;
3 cloves, 6 peas of black and allspice, 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 should be washed well. Cut sweet pepper along the strips, and hot pepper into rings, chop the greens coarsely, and parsley root into strips. At the bottom of the prepared cans lay, fill with a beam, shifting pepper and herbs.

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

Pickled onions - a recipe from grandma

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

For 3 cans of 330 ml:

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

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

For acid souring: for 1 liter of water - 2/3 cup vinegar. You can use part of beet juice instead of water.

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

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 cider vinegar 6%.

I chop the purple onions. Traditionally shinny half rings. Such onions are juicy, tasty and slightly sweet. It tastes good both fresh and pickled.

Now proceed to the marinade. I boil water and pour granulated sugar and salt there. These additives will give the onion the right taste.

I put spices: peas and dried cloves. Spices will make onions even better.

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

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

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

Pickled onions for the winter without sterilization, recipe with photo

And again, I have prepared for you a delicious recipe with a photo of winter harvesting. Today we will prepare pickled onions for the winter without sterilization.

Pickled onions: the simplest and most delicious recipes

Pickled onions are a simple preparation that 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 a universal blank, the range of application of which is quite wide.

Pickled onions: winter recipe

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

1.5 kg small onions;
1 liter water;
200 gr. apple cider vinegar;
50 gr salts;
50 gr Sahara.

The beam must be cleaned, cut off the lower and upper parts.
Once cleaned, put it in a pot of boiling water and boil for 5 minutes, then remove it with a slotted spoon and dry it.
Dried it needs to be put in prepared jars.
Pour water and vinegar into the pan, add sugar and salt, boil the marinade for a couple of minutes.
With a hot marinade you need to fill all the cans, and then cover them with lids.
Each jar should be further sterilized for 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 will not be 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 leaves of laurel;
10 gr. salts;
30 gr vinegar.

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

Onion heads must be cleaned, rinsed and cut into rings.
Pour water into the pan, add salt, sugar, spices and vinegar, bring to a boil.
In a boiling marinade, put onions and boil for 5 minutes.
In sterile jars, you need to put the hot onion 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 of cans is not required. Marinade is not quite ordinary. Due to which, the root crop acquires an amazing taste. It can be safely used even as an independent snack, in a variety of salads it is simply impeccable.

You will need such products:

1 kg. beam;
600 gr vinegar
250 gr water;
50 gr salts;
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 cans is not required

Cooking is carried out in several stages:

Bulbs must be rinsed with boiling water, kept for several minutes in cold water and only then cleaned.
Once cleaned, put it in a bowl and sprinkle with plenty of salt, leave for 5 hours.
Wash tarragon, raisins and onions and put in a pan, add all other products, mix and bring to a boil, boil for 2 minutes.
Bulbs should be removed from the pan with a slotted spoon and distributed over prepared cans.

The marinade must once again be brought to a boil and immediately pour over all the banks, roll up.

Red onion marinated in vinegar

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

The following products must be prepared:

400 gr. red onion;
200 gr. water;
40 gr vinegar
40 gr vegetable oil;
10 gr. salts;
10 gr. Sahara;
10 gr. peppercorns;
2 leaves of laurel;
3 gr. carnations.

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

It is necessary to do the preparation in several stages:

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

Delicious fried onions for the winter: recipe

Yes, and the products need the very minimum:

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

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

Bulbs should be washed and peeled, chopped as finely as possible.
The pan must be put on the stove, heated and pour oil into it.
Already in a hot oil, put a little onion, fry it until it gets a golden hue.
After this, the fire should be reduced, salt and continue to fry the onion for another 40 minutes, not forgetting to stir.
Ready onions must be put in sterilized jars, pour oil to the very top and close the lid.

Cooled cans should be refrigerated.

Onion Preservation: Onion Coffee

Among the abundance of recipes that allow you to prepare a workpiece for the winter, special attention should be paid to onion confiture. It is very easy to preserve it, the onion is unusual, tasty. You can safely take a jar with such a beam with you as a present. Such a gift will certainly be appreciated.

Products will need the very minimum:

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

Cooking involves just a few steps:

Onions need to be cleaned and cut into half rings.
The stewpan must be put on the stove, pour oil into it and heat it up.
Add onion and fry for 5 minutes, stirring surely.
After this, the stewpan cover should be closed and the onions stewed for another 10 minutes.
After these 10 minutes, add wine, sugar, salt, honey and thyme, simmer another half hour.
Already at the very end, you need to add vinegar, mix and arrange the onion confiture in sterile jars.

Banks must be closed and refrigerated after cooling.

Despite the fact that onions can be bought at a store or in a market at any time of the year, they do not stop harvesting them for the winter. The reason is simple - it is tasty not only fresh. You can even make jam out of it, which will be a delicious addition to meat. Fried onions are also preserved. Thanks to him, the process of making 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 be sure to stand on the shelves.

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

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

Pickled onions for the winter without sterilization

Onion lovers with meat and barbecue, do not pass by! I prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Watching the recipe!

INGREDIENTS

Onions 1 Piece
Vinegar 10 Milliliters
Water 10 Milliliters
Salt 1 Pinch

Peel the onion and then rinse it.

Thinly chop the onion into rings or half rings.

Dry it a little and then salt.

Pour vinegar and water into it. Shuffle.

Put everything in a clean jar. Shake well and tightly close the lid.

After 15 minutes, you can try the onion. Have a nice tasting!

Pickled onions for the winter without sterilization - a step by step recipe with photos on

Onion lovers with meat and barbecue, do not pass by! I prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Watching the recipe!

Pickled onions for winter recipe with photo

Onion is not the easiest vegetable, it is well known. Many people do not like its sharp and pungent taste. At the same time, it is the pungent taste of the onion that gives rich and vibrant shades to many dishes. Without it, it is difficult to imagine a vegetable salad, and even for barbecue and herring this is absolutely the best company.

Which onion is suitable for marinade?

Any onion can be marinated 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 marinating it will retain its shape. Small onion sets do not need to be cut, these onions, pickled for the winter, look delicious in jars. To quickly clean small onions, you can dip them in boiling water for a few seconds, and then - in cold water. The husk is easily removed.

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

Pickled onions without sterilization

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

Recipe 1. Onion garnish for herring with potatoes

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

A slightly more complicated, but also very quick option for cooking onion snacks is microwave hot marinade. Onions are peeled and finely chopped, placed in a microwave container, and poured with water so that it covers the vegetables from above. 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 cook an appetizer of herring with hot potatoes.

Recipe 2. Onion garnish for barbecue

For a barbecue garnish is best suited red pickled onions.

For a pound of onion, you need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the appetizer more spicy, take apple or wine vinegar). Scald the onions with boiling water, but do not drain the water immediately - to get rid of excess bitterness, hold the onion in hot water for at least 20 minutes. Then prepare a pouring of salt, sugar and vinegar and pour onion on it. 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: peel the onions, chop (or just peel if we take small onions), scald with boiling water, put them in jars and pour boiling marinade, and then cover them with lids. Marie 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 of black pepper and 3-4 bay leaves.

Recipe 4. Weak Acid 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 in the main recipe add hot red pepper (2 g), ground cinnamon (5 g), cloves and star anise (3 inflorescences). And also in the marinade, you need to add 2 tablespoons of sugar.

Recipe 6. Marinade with dill and pepper

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

Recipe 7. Bulgarian marinade

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

Recipe 8. Onions marinated for the winter with lemon

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

Marinade is prepared like that.

Lemon is cut into 2 halves, zest is carefully removed from one of them (white pulp should not be removed).

Juice is squeezed out of both halves.

Sugar and salt are dissolved in boiling water (one 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 cans.

Recipe 9. Marinade with Orange Juice

For 1 kg of small onions (it is better to take sevoc), you will need a liter with a quarter of water, a quarter 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 peeled onions. After 6 hours, the water is drained.

Separately boil vinegar 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 onion you will need:

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

Marinade in this recipe is made on the basis of beetroot decoction. Beets are rubbed on a coarse grater, poured with water and boiled. The broth is filtered through a large sieve. Then it is again boiled with salt and sugar, citric acid is added. Hot liquid juicy dark red color is poured into cans.

Recipe 11. Redcurrant marinade

In this marinade, redcurrant puree is used as a preservative. 2 kilograms of fresh berries are boiled in 1 liter of water, then the broth is filtered, and the berries are rubbed through a sieve or mashed with a blender. The mashed potatoes are again mixed with the decoction, and this marinade is poured into cans.

Winter pickled green onion recipe

This recipe will especially please those who have slightly overgrown green onions with thick feathers on the beds. It is not so tasty in the salad, but it’s perfect for pickling.

Greens for this winter harvest can be finely chopped, or you can leave long stems. Greens should be washed and sorted, tightly packed in sterilized jars. Pour with hot marinade (for this recipe you will need 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 branches
Salt - 0.5 teaspoon

For this recipe, it is important to boil 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 stems of leek take the following proportions of ingredients for the marinade:

300 milliliters of water
2 tablespoons of granulated sugar
Teaspoon of salt
2 tablespoons of vinegar
Bay leaf and black peas

Leek is cut into circles 2 cm thick and placed together with spices in sterilized jars. For marinade, boil water with vinegar, sugar and salt. Marinade is poured into cans, topped with vegetable oil and covered with lids.

Onion Confection Recipe

This is a very original recipe for pickled red onions. In restaurants, onion confit is often served with steaks, but it is also suitable for baked potatoes, chicken or stewed mushrooms.

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

Onions, sliced \u200b\u200bin half rings, fry in hot vegetable oil for 5 minutes, then cover and simmer for another 15-20 minutes over low heat. Do not forget to stir, so as not to burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture is viscous, slightly resembling jam. Ready confiture is placed in a sterilized jar, cover with a lid and hide in the refrigerator.

Recipes for pickled onions for the winter with hot pickle, pickled onions without sterilization

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

Pickled green onions for the winter can be both onion and green. And any variety can be used in salads, soups, main dishes. On the basis of such a marinade, you can cook different sauces, and chop the flesh or grate. Further use can be quite diverse, for example, for the preparation of pickled oils or cauliflower.

Pickled small onions for the winter

Marinating onions for the winter with this recipe involves the use of the smallest fruits, which are not very sharp and, as a rule, are difficult to use fresh. But they are suitable for marinating very well and it will not take long to cook them. Finished blanks have a beautiful appearance and can serve as a table decoration.

Essential Ingredients:

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

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 several minutes under a closed lid. Rinse the pulp with cold water, it will relieve the juice and cool faster;
While the pulp cools, you can prepare jars, it is convenient to use small glass jars so that their contents can be consumed at a time. The container is washed, sterilized over boiling water and cooled to dry completely;
Lower the spices at the bottom of the prepared container, then lower the prepared vegetables, and pour the chopped greens on top;
While the workpiece is infused, it is necessary to prepare the marinade. For him, dip salt, sugar into acetic acid, put on a stove, boil;
Ready marinade immediately fill the workpiece and cover;
Move the spins into boiling water so that they sterilize correctly for about 5 minutes;
Then you can roll up the lids and set aside for cooling. When the spin is completely cooled, you can mix the mass in the refrigerator.

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

Essential Ingredients:

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

The heads are well cleaned. If a large fruit is used, then it must be cut in a convenient way, you can chop it with rings, half rings or a cube. The cutting method can be chosen as it will be more convenient to use it later;
For the time being, lay the prepared vegetables aside and prepare the marinade. It is prepared from water, with the addition of all 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 the banks. For longer storage, it is necessary to prepare the cans in a special way, wash them, you can use baking soda, rinse well, put over steam for sterilization. To do this, you can hold the cans over the steam for about 15-20 minutes, then they are removed and put upside down, so they will wait for the next cooking stage;
When the mass is laid out in jars, they are immediately covered 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.

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

Essential Ingredients:

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

The fruits are well washed, peeled, cut with 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 fill it with boiling water, cover and set aside for 5 minutes;
When the pulp is infused, the water is drained, then again it is poured with boiling water, so it is necessary to fill the vegetables with water three times;
After that, the vegetables gave away all the bitterness and pungency, the mass became tender, it would not need to be fried further;
After the pulp is soaked, it is necessary to put water on the stove, add spices there, boil for 5 minutes;
The pulp should be transferred to a container that has previously been sterilized and washed; it is necessary to lay the ram thoroughly so that there is less free space;
Prepared containers with vegetables pour boiling marinade, close the lids and put in a warm blanket. For reliability, you can turn the cans over to check the tightness of seals with lids. After cooling down completely, the spins will be completely ready for transportation to the cellar.

Green onions can not be marinated alone, but together with other herbs, this preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use for pickling young herbs or already quite mature branches. Of course, such plants require different preliminary preparation, but the final taste will turn out to be very interesting.

Essential Ingredients:

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

First prepare the greens, rinse it, remove the yellow and wilted elements, cut. You can cut in many ways, as it is convenient to 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, rinse them using baking soda, it cleans the banks well, then sterilize. To quickly sterilize a large number of cans, you need to put them in a cold oven, turn it on, heat to 100 degrees and keep the cans 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 can not be heated to 100 degrees, so boiling can not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
Arrange prepared greens on prepared jars, and then pour it all with marinade. The marinade should be hot, the pulp a little tamped and again add the marinade, thus filling completely the entire jar;
Ready blanks must be hot covered with covers and put to cool under the covers. But you can use not iron covers, but kapron, but only very tight. Such twists are stored for a long time only at a cold temperature, in a refrigerator or cellar.

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

Essential 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.

The first step is to cook the marinade, it is boiled over low heat, it should not boil. It is necessary to add honey, water to the vinegar solution and season it all with salt. Now it’s worth constantly stirring. You can use any honey, but it is recommended to use liquid varieties of 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 fire and cool it a little;
While the mass is cooling, you can put greens in jars. They are pre-cleaned with soda or other detergent, sterilized and set aside;
Tightly laid pulp is poured with hot marinade, add the remaining spices;
Next, you need to prepare the lids, boil them for 10 minutes and cover them with blanks;
The blanks are put in boiling water, the blanks should be hot, and a towel is put at 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 cans can be closed with lids;
Then you need to wrap the jars well, wait until they cool and put them in a cold place. An ideal storage location would be a cellar or refrigerator. You can eat a similar spin in a few weeks, but during the pickling 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 onion over the summer, which can be used in a variety of ways. And anyone can just crunch with a pickled onion.

You can also cook salted watermelon according to one of our recipes.

Source: http://receptynazimu.com/marinovanya/luka.html

Marinated onion rings - recipes for crispy snacks for the winter + video

Foreword

Do you like crispy appetizers with a light speck and a sweet taste? Then what 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 excellent in conservation. Preparing winter preparations with it is quite simple. Available ingredients and a minimum of effort, and in the end - a great result.

Since ancient times, onions were famous for their bactericidal and wound healing properties. In addition, it also acts as an anti-inflammatory, expectorant and diaphoretic.

This vegetable helps patients with gastrointestinal tract problems to combat excessive fermentation and inflammatory processes in the intestines, as well as the absorption of essential nutrients.

The onion also shows its effectiveness in the prevention of early atherosclerosis, helps fight malignant tumors and enhances the work of the gallbladder.

Healthy bow

What determines such a wide spectrum of onion action? The high content of vitamins and minerals necessary for the body. Among this huge list, one can distinguish a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils.

Onions are simply indispensable 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 spicy addition to salads, side dishes and meat dishes, and as the main ingredient in the form of snacks and canned food for the winter.

The classic version of winter conservation

Marinade in this recipe is familiar to many housewives. Surely many use it for preserving tomatoes, cucumbers and cabbage salads for the winter. However, in combination with chopped onion rings, it will sound in a new way and will become a pleasant addition to the shelves of your pantries.

Write down the required list of ingredients:

onions - 0.4 kg;
water - 1 cup;
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 pan and add to it all the loose ingredients and spices indicated in the list of ingredients, and then the required amount of vegetable oil and table vinegar.

We wait until the mixture heats up to a boiling point, after which we leave it for another couple of minutes to boil over low heat.

The prepared marinade is set aside for now, and in the meantime, we will prepare onions (you can take purple or white). We clean it from the husk and cut into large rings.

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion preparation get saturated with the aromas of spices, this will take about 1 minute.

We put the onions in sterilized jars and roll them tightly with lids, also, without forgetting the lids, first sterilize for four minutes in boiling water.

That's all, the pickled onions for the winter are ready, we send the jars to the cellar or pantry and wait for the frost.

Pickled Onions with Spicy Chili, Ginger and Dry Wine

Variety of spices and spices, as well as a small amount of wine, will help to diversify the taste of onions pickled for the winter.

Perhaps the mixture of ingredients in this recipe will seem to someone too congested, but this is only the first impression.

In fact, all spices and spices are in perfect harmony with onions, adding at the same time a light speck, freshness and slightly tart taste.

For four 0.5 liter jars, you will need:

onions - 400 g;
garlic - three cloves;
chili pepper - 1 pc;
ginger root - 15 g;
water - 2.5 glasses;
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. l

Spicy Chilli Pickled Onions

The onion heads are cleaned and cut into rings (half rings). We also peel ginger root and garlic, remove seeds from hot chili peppers to get rid of excessive sharpness and cut prepared ingredients into medium slices.

We spread the chopped onion, garlic, ginger root and chili in jars, and then proceed to the preparation of the marinade. Pour the right amount of water, vinegar, wine into a deep pan and add all the listed spices in the list of ingredients.

Bring the mixture to a boil and leave it on minimum heat for another 10 minutes.

Pour the finished marinade into clean jars with onion billets, cover them loosely and place them on a baking sheet, then send everything to the oven, heated to 120 degrees. Thus, we sterilize the jars for fifteen minutes, after which we roll them tightly.

Citrus note - spin with lemon

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

Chopped 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;
ground white pepper to taste

Take the onions of your favorite variety (bulb, white, red) and peel it.

Then choose for yourself a convenient way of slicing - in rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use ordinary black and mix everything thoroughly. Cut the lemon across into two equal parts.

Gently remove the zest from one half, without affecting the bitter white part of the citrus, and leave the second untouched. Then squeeze the maximum amount of lemon juice from both halves and set aside everything temporarily.

Meanwhile, we send a container of water to the fire and bring it to the temperature we need, about seventy degrees. We add salt and sugar to such water, wait until these ingredients completely dissolve.

In a practically finished marinade, add vegetable oil, freshly squeezed juice and zest of half a lemon.

Prepare the onion prepared in advance tightly in a sterilized container, completely cover it with the finished marinade and roll it up.

Onion confiture - an unusual alternative to a sweet dessert

The recipes we are accustomed to for the winter can always be varied, and here's an example.

What about onion confiture? This delicious appetizer will go well with fried meat, cheese and just perfect in harmony with soft homemade bread. We start cooking, as always, with the preparation of onions (1 kg).

In this variation, use red onion. We give preference to this particular variety, due to its extraordinary sweetness and unsurpassed crisp structure.

Onion Confiture

It must be cleaned, cut into half rings and then darkened in well-heated oil (50 ml) for 5 minutes, not forgetting to stir constantly. Then we cover the stewpan with a lid and continue to simmer the onion for another fifteen minutes over low heat, also stirring it periodically.

After that, we begin to flavor our red onions by adding half a glass of dry red wine, four tablespoons of 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.

In this mixture, we continue to stew the onions for another half hour, covering the stewpan with a lid.

At the end of this time, open the stewing container and boil the mixture over medium heat until the mass becomes viscous. However, in this case it is important not to digest the jam, checking the consistency with a spoon.

If the confiture slowly flows down a spoon and stretches slightly, then it is ready. Thyme sprigs at the end of the cooking process we throw out. Now it remains only to shift the finished mass into a half-liter sterilized container and close it tightly with a lid.

Keep such preservation in the refrigerator or cellar.

Pabler Ksenia L
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Source: https://nasotke.ru/marinovannyj-luk-kolcami-na-zimu.html

Pickling is a very simple, quick process, but there are a few simple tricks. The main secret is the right variety. Sweet can simply be washed under a stream of cold water, but sharp and bitter will have to be pre-soaked, then scalded with boiling water. If you want to marinate the onion perfectly, consider a few more simple recommendations.

If you plan to cook onions in rings or half rings, choose large onions, it is more convenient to chop them. For the marina, small fruits are entirely suitable.
So as not to watery eyes, before cleaning, send the vegetable to the freezer for 10-15 minutes or soak in cold water.
There are many pickles for each dish. Choose the one that best suits your culinary ideas. How to pickle onions for different dishes?

Pickled Onion Recipes

Basically, this vegetable is used in a dish as a fragrant spice, but sometimes it can be an independent snack, because after processing it loses its bitterness and acquires a pleasant softness. You just have to choose the marinade, which can be whipped up without sterilization, be patient, and at the same time show a little skill in the kitchen.

How to marinate onions - the best ideas for making a savory snack

If you still do not know how to pickle onions, this article will help you fully master the subtleties of technology and, through experiments, from the suggested recipes in the selection of recipes, choose the option that is most suitable for individual needs. Being impregnated with the components of the marinade, the vegetable loses its “evil spirit” and acquires a special piquancy.

Pickled onion. Basic principles of pickling onions at home

Bulbs of any size and grade are suitable for pickling at home.

Onions can be pickled whole, chopped into rings or half rings, it all depends on the method of pickling.

The highlight of pickling onions is that they do not have characteristic bitterness. To get rid of it, before pickling, they pour onion over with boiling water or blanch the time indicated in the recipe and only then pour the marinade. The main thing is not to overexpose it in hot water, the “overheated” onion becomes soft.

There are a lot of varieties of marinades, but they are united by the main requirement - all soluble components must be really dissolved, otherwise the result may be unpredictable.

With pickled onions, you can cook more than one original dish, from salads to pies.

Typically, each dish has its own pickling recipe, but you can also experiment within reasonable limits.

How to pickle onions at home for salads and hot snacks with and without vinegar

How to pickle onions?

To get the most delicious pickled onions, you must observe the proportions of the components of the marinade and correctly follow the recommendations of the selected technology. Each of them has its own unique feature, as well as common defining points.

The peeled onions are cut into rings, half rings or slices, placed in a suitable container (glass or enameled).
For marinade use salt, sugar, all kinds of vinegar or lemon juice.
Depending on the recipe, the marinade mixture is supplemented with pepper, seasonings, spicy additives or chopped herbs, and mixed with hot or cold water.
Pour onion slices with prepared marinade and leave for a short time for impregnation.
When ready, delicious pickled onions are poured into a colander, allowed to drain and used as intended.

How to pickle onions in vinegar?

Pickled onions in vinegar is the most popular snack since ancient times. It can be used as a decoration for a meat dish or eat separately.

A great option to save time before the festive feast is to prepare the onions in advance, and then use them before serving the salad on the table.

How to cook such an appetizer for meat quickly to please home? The main thing is not to confuse acetic acid with table vinegar, because it contains 70%!

This recipe will help you figure out how to marinate onions in a marinade with the addition of regular table vinegar (9%). In just 30 minutes, an addition to salads, meat or other dishes will be ready. If there is a need to speed up the pickling process up to 5 minutes, you need to use water heated to 50-70 degrees as a liquid base.

Ingredients:

onions - 250 g;
water - 250 ml;
vinegar - 4 tbsp. spoons;
granulated sugar - 1 tbsp. a spoon with a slide;
salt - 1 tbsp. spoon without a slide.

Cooking

They peel and chop onions, put in a bowl.
Chilled boiled water with vinegar is mixed in a separate container, salt and sugar are dissolved in a liquid, and poured into onion slices.
After 30 minutes, the pickled onions in vinegar will be ready for use.

Pickled onions in apple cider vinegar - recipe

More useful will be pickled onions in apple cider vinegar. In this case, water is not used, and the pickling process occurs due to the juice separation of the vegetable when interacting with salt and sugar. This recipe is especially good when using salad sweet bulbs, and sharper varieties can be scalded with boiling water after cutting and allowed to drain.

Ingredients:

salad onions - 400-500 g;
apple cider vinegar - 2 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
salt - 0.5-1 teaspoon or to taste.

Cooking

Peeled lettuce onions are cut into thin slices or half rings, slightly knead with hands.
Salt onion slices, add granulated sugar and apple cider vinegar, mix the mass thoroughly.
After 15-20 minutes, pickled onions can be tasted.

Pickled Onions in Wine Vinegar

Pickled onions - a recipe that can be implemented with wine vinegar. In this case, the resulting appetizer will turn out to be especially piquant, and due to the addition of flakes of red pepper with a pleasant speck. If desired, you can use less hot black pepper, and add a couple of sweet peas and bay leaf for flavor.

Ingredients:

onions - 300-400 g;
red wine vinegar - 0.5 cups;
water - 0.5 cups;
granulated sugar - 2 tbsp. spoons;
salt - 0.5 tsp or to taste;
red pepper in cereal - a pinch.

Cooking

Chopped peeled bulbs and put in a jar.
Heated water, dissolved in it granulated sugar, salt.
Throw flakes of pepper and, optionally, spicy additives, pour vinegar.
Pour onion slices with the obtained marinade, leave to cool.
You can store such pickled onions in a jar in the refrigerator for 2-3 days.

Kebab marinated onions - recipe

Pickled onions prepared according to this recipe are moderately spicy and especially aromatic due to the addition of cilantro, basil and dill with parsley. It is especially tasty to serve such an appetizer to a barbecue. Black pepper, which can be added to the onion along with the marinade, will not be superfluous in the recipe.

Ingredients:

onions - 500 g;
table vinegar (9%) - 70 ml;
water - 1 cup;
granulated sugar - 50 g;
salt - 1 teaspoon;
dill, basil, parsley and cilantro - 1 branch each.

Cooking

Chop onion and herbs, mix in a suitable container and transfer to a jar or container.
Dissolve salt and sugar in water, mix vinegar, add onion for 30-40 minutes with the resulting marinade.

How to pickle onion for salad?

Next, you will learn how to quickly pickle onions to add to the salad. In this case, it is necessary that the bitterness as much as possible leaves the vegetable. This can be achieved using boiling marinade, in which vinegar is added only before pouring the vegetable slices. The amount of salt and sugar can be adjusted to your liking.

Ingredients:

large onion - 1 pc.;
table vinegar (9%) - 2 tbsp. spoons;
water - 0.5 cups;
granulated sugar - 2 tbsp. spoons;
salt - 5 g.

Cooking

Chop onions in half rings or thin slices.
Bring the water to a boil, dissolve sugar and salt in it, remove the marinade from the heat, mix vinegar into it and pour the onion slices obtained with the mixture.
After cooling, the quick pickled onions are ready to be added to the salad.

Pickled onions in lemon juice

The following recipe is on how to marinate onions without vinegar with lemon juice. Ground pepper will give a special taste to the appetizer, while remaining invisible. The resulting appetizer is suitable for serving with barbecue, other meat dishes, herring or for adding to vegetable or multi-component salads.

Ingredients:

large onion - 1 pc.;
lemon - 1 pc.;
vegetable oil - 1 tbsp. a spoon;
granulated sugar - 1 teaspoon;
salt - 0.5 tsp;
water - 50 ml;
ground white pepper - a pinch.

Cooking

Season the onion with white pepper and mix.
Dissolve salt, granulated sugar in warm water, add vegetable oil, lemon juice and a little zest.
Pour slices of vegetable into the mixture.
After 30 minutes, the pickled onions in lemon will be ready for tasting.

Pickled Red Onions - Recipe

Pickled red onions, in addition to great taste, also have a surprisingly beautiful appearance. Soaking in vinegar, the vegetable slices acquire a violet-blue hue that will complement the salad or decorate the feast, filling it with paints. Apple cider vinegar in the recipe can be replaced with table vinegar, reducing its amount by one and a half times.

Ingredients:

red onion - 2 pcs.;
apple cider vinegar - 2 tbsp. spoons;
granulated sugar - 1 teaspoon;
salt - 0.5 tsp;
water - 2 tbsp. spoons;
ground pepper to taste.

Cooking

Red onions are chopped thinly, scalded with boiling water and immediately poured with cold water.
Salt and sugar are dissolved in water, vinegar and pepper are added.
Marinate the onion, stir, leave for 30 minutes.

Pickled Onion Arrows

The following recommendations will help you figure out how to pickle green onions. In this case, vegetable arrows are used, which, if desired, can be replaced simply with onion feathers. The blank can be used to decorate salads, add to sauces, or simply serve with meat or other dishes.

Ingredients:

onion arrows - 500 g;
dill (greens) - 100 g;
dill (seeds) - a pinch;
apple vinegar - 40 ml;
granulated sugar - ¼ teaspoon;
salt - 60 g;
water - 0.5 l;
allspice - 3 pcs.

Cooking

The arrows are cut into fragments of 4-5 cm, poured with brine prepared from water and salt, left for 2 days.
The brine is drained, allowed to drain.
At the bottom of a sterile jar lay dill greens blanched for 2-3 minutes, peppercorns and arrows.
Vinegar, granulated sugar are mixed, poured into a jar, cover the container with a lid.
Pickled chives stored in the refrigerator

Pickled onions for the winter - recipe

If desired, you can prepare pickled onions for the winter. This appetizer will be a great addition to many dishes. Having spent a little time in the summer, in the cold season, you can enjoy the magnificent piquant taste of goodies at no extra cost. To implement the idea, both white and red onions are suitable.

Ingredients:

onions - 500 g;
vegetable oil - 2 tbsp. spoons;
vinegar 9% - 2 tbsp. spoons;
granulated sugar - 1 tbsp. a spoon;
salt - 1 teaspoon;
water - 200 ml;
laurel - 2 pcs.;
clove bud - 1 pc.;
black pepper - 5 pcs.

Cooking

Cut the onion rings.
Heated water to a boil, add sugar, salt, pepper, laurel, cloves, pour oil.
After a minute, vinegar is introduced, the onions are put in the marinade and after a minute they are transferred to a sterile jar.
Cork the container and wrap it upside down until it cools completely.

Ingredients:

One kilogram of small onions;

Big beets;

Half a liter of water;

150 ml of vinegar, table;

One hundred grams of honey;

Two bay leaves and a sprig of thyme;

1 tsp without a hill of salt of a cage or coarse grinding;

Peppercorns.

Cooking method:

1. Pour boiling water onions, then dip in cold water and peel.

2. Pour sugar, salt, a teaspoon of black pepper into boiling water, add honey, vinegar and mix thoroughly.

3. In a boiling marinade, put the onion, bring to a boil and simmer it for three minutes over low heat.

4. At the bottom of dry, pre-sterilized, cans, put a piece of peeled beets.

5. Fill the cans with onions, laying between the onions thyme and lavrushka.

6. Pour marinade and cover with a lid and refrigerate.

Cooking with pickled onions. How to Pickle Onions at Home - Tips and Tips

When adding mayonnaise to a salad with chicken liver and pickled onions, do not put a lot, the salad is already quite sleepy and fat.

When frying in batter, it is possible after dipping in the batter, roll the rings in breading from finely crushed chips. The onion will not only look original, but will also acquire a peculiar, unusual taste.

When preserving, do not cut the onion too thinly, otherwise it will boil and will not be crispy.

Jars with canned pickled onions after rolling are turned upside down and covered with warm clothes. Only after waiting for the cans to cool completely, they are taken away to the storage place.

When added to dishes, pickled onions should be discarded in a colander to remove excess marinade, since its presence can distort the expected taste.

Vinegar can be replaced with natural lemon juice, or an appropriate concentration of citric acid solution to rid your dishes of a characteristic vinegar flavor.

If you want to get crispy onions as a result, dip it after blanching for some time in cold water.

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