Pickled onions are tasty and healthy. It can be used as separate snack, and as an addition to the main dish. It is used in salads, meat filling pies, hamburgers and sandwiches are prepared with pickled onions. Shish kebab or herring with pickled onions is a finger-licking treat!
There are many options for pickling onions. The article contains the fastest recipes for pickling onions in vinegar.
Quick recipes for pickled onions in vinegar - general cooking principles
Onions of any variety and size are suitable for pickling with vinegar. It is important that the onion is meaty and juicy; it is better to exclude onions with thin slices.
To marinate the onion quickly, you need to chop it finely. Usually the method of cutting into half rings or rings is used. Sometimes the bulbs are cut into slices, but only very small ones.
There are many marinades that use vinegar, they can be hot or cold. It is important that all proportions when preparing them are observed exactly and that all bulk ingredients are well dissolved.
Not only table vinegar can be added to the marinade. Very often it is prepared with wine, balsamic, apple or rice vinegar. If ordinary food vinegar has a rather sharp acidity and smell, others are not only more tender, but also impart their specific taste to the onion.
Marinate in a fast way Onions can be used not only for the purpose of immediately using them. Special marinades allow you to store the snack for up to two months.
Quick recipe for pickled onions with table vinegar
Such pickled onions will serve as an excellent addition to barbecue, herring, fried meat, grilled chicken. For the holiday table, in order to beautifully decorate the dish, it is advisable to pickle purple onions and cut them into rings.
Ingredients:
Three medium onions;
Glass of water;
Seven tablespoons of 9% vinegar;
Refined sugar – 25 grams;
Bay leaf;
spoon fine salt;
Allspice - three peas.
Cooking method:
1. Cut the peeled onions and thinly chop the halves crosswise. You can cut the onions into rings.
2. Place the onions in a small Plastic container with a tight-fitting lid, add bay leaf and allspice.
3. Dissolve salt and then sugar in cool water. Add vinegar and stir thoroughly.
4. Pour the marinade over the onions, close the container and shake well.
5. Place the onions in the refrigerator for a day.
6. You can add a little finely chopped greens to the pickled onions, this will improve its taste.
Recipe for quick pickled onions in wine vinegar
It is not advisable to store onions pickled in table vinegar for more than a day. Wine vinegar allows you to prepare a snack that will last for more than a month without loss of quality. If you plan to pickle onions using this recipe for... long-term storage, first of all, take care of the containers in which you will put it - the jars need to be treated with steam.
Ingredients:
Half a kilo of onion;
320 ml red wine vinegar;
Sugar – 170 gr.
Cooking method:
1. After peeling the onions, rinse the heads with cool water.
2. Cut the onions into rings or half rings and place them in prepared jars. We lay it tightly, trying not to leave any voids, but you shouldn’t compact it too much.
3. Pour wine vinegar into a saucepan, add sugar and stir well. The sugar should dissolve completely.
4. Place the saucepan with the marinade over medium heat, stirring, and bring to a boil.
5. As soon as the marinade begins to boil, pour it into jars with onions. Cover the containers with lids, cool and put them in the refrigerator. The onion will be completely ready after about a day.
6. This onion goes well not only with meat, it can be added to sandwiches, burgers, or served with fried liver or fish.
Onions pickled in vinegar: a quick recipe with hot marinade
In terms of marinade components, the recipe is similar to the first one, but in this option The onions are poured with hot marinade, so the marinating process takes noticeably less time. If in the first case the onion is ready the next day, prepared according to this recipe can be used within an hour and a half. This way they marinate quickly. Bell pepper, beets or cucumbers, but they need to be kept in the marinade for longer, six or more hours.
Ingredients:
Five large onions;
Glass of water;
Three spoons of sugar;
Table vinegar 9% – 70 ml;
0.5 spoons of evaporated salt.
Cooking method:
1. Cut the onion into rings or half rings, the method of cutting does not matter, it is important to chop it thinly. Place the onion in glass jar.
2. Dissolve salt and sugar in water and bring to a boil. Pour vinegar into the boiling solution and immediately remove the container from the stove. Pour hot liquid over onions.
3. Close the jar with a nylon lid, cool at room temperature. This may take from one to one and a half hours.
4. After cooling, the pickled onions can be used, but they will taste better if they sit in the refrigerator for some time.
5. If you plan to add this onion to a salad, you should squeeze it a little.
Onions pickled in vinegar: a quick recipe with cold marinade (in 10 minutes)
The simplest way quick marinating– It will take a maximum of a quarter of an hour to prepare. The perfect complement for herring, fried meat, shish kebab. Rice vinegar is used for pickling, thanks to which the onions do not sour.
Ingredients:
Large onion;
Small salt– a teaspoon;
8 grams of sugar;
Two sprigs of dill;
A spoonful of rice vinegar.
Cooking method:
1. Cut the peeled onion into thin rings. Transfer the slices to a deep plate.
2. Sprinkle with sugar and salt. Pour in the rice vinegar, mix thoroughly and leave for about ten minutes.
3. Rice vinegar Let's replace it with nine percent, table water, it needs to be diluted in a 1:1 ratio with water. If this is not done, the onion will have a sharp sourness.
4. While the onions are pickling, finely chop the dill. Mix dill with pickled onions.
5. Greens in this version are used only for more beautiful presentation. Therefore, if you don’t like dill, you don’t have to add it.
Spicy onions marinated in vinegar: a quick recipe with vegetable oil
According to the recipe, the onion does not need to be chopped; you can simply cut it into slices. To make it marinate faster, it is advisable to select small heads. Very small ones can be marinated whole without cutting, but then they should lie in the marinade not for a day, but for at least three days.
Ingredients:
Small heads of bitter onions – 250 gr.;
A bunch of fresh parsley;
Unrefined oil– three spoons;
Cup drinking water;
One large Bay leaf OK;
Ten black peas and four allspice;
One umbrella of carnation;
Four cardamom seeds;
Half a glass table vinegar, nine percent;
Sugar and salt - half a teaspoon each;
Two sprigs of basil, fresh.
Cooking method:
1. Dry the washed parsley and basil thoroughly. We tear off the leaves from the stems, cut the basil into strips, and leave the parsley leaves whole.
2. Peel the onions, cut the onions into two or four parts. The cutting method depends on the size of the onions; the smallest ones can be left whole.
3. Place some parsley on the bottom of a clean, steamed jar and fill the container with onions. Do not compact it, lay it out loosely so that there is room for the marinade.
4. Crush the garlic, we need about dessert spoon, place on top of the onion.
5. After pouring vegetable oil into a container, cover the onion with the remaining parsley and basil. If you don’t have fresh, you can add half a spoon of dry basil.
6. Pour a glass of water into the pan, add bay leaf, all the herbs, spices and sugar. Mix well and bring to a boil.
7. As soon as the marinade begins to boil, add vinegar, slightly reduce the heat and let it simmer for a minute.
8. After removing the marinade from the stove, pour it over the onions. We close the jar with a lid and leave to cool, first slowly, on the table, then place it in the refrigerator.
9. The onions for this recipe are ready for next day, but is especially tasty after three days.
Onions pickled in vinegar: a quick recipe with beets
Beautiful snack from pickled onions with beets, thanks to which it acquires a bright color. Beets give the appetizer, in addition to color, also taste, so try to take dark Bordeaux beets, they are sweeter.
Ingredients:
Six medium-sized onions;
Burgundy beets – 1 pc.;
A glass of light wine vinegar;
250 ml water;
Black pepper;
Half a spoonful of salt, “Extra” grade.
Cooking method:
1. Peel the onions and beets. We cut the onions into rings, the beets into thin circles and cut them into four parts again.
2. Place the onions in a colander, scald with boiling water and immediately rinse with running water. Leave the rings in a colander to dry.
3. Rinse thoroughly hot water half liter jars. Fill the containers with boiling water and drain it after a minute.
4. Place several pieces of beets at the bottom of glass containers and fill them with onions.
5. Place the remaining beet slices on top of it and sprinkle with ground pepper.
6. Mix vinegar with water and add salt. Bring the marinade to a boil and immediately pour it over the onions.
7. Seal the jars tightly nylon covers and leave it on the table for three hours. Place the cooled appetizer in the refrigerator to ripen for 6 hours.
Tricks for quick recipes for pickled onions with vinegar and useful tips for cooks
Homemade pickled onions will be more tender if you first scald them with boiling water or soak them in it for at least 30 seconds. But if you want a vigorous snack, don’t do it.
After hot water The onion may not be crunchy. After scalding, rinse immediately cold water, this will help maintain crispness.
If the onion pickled in vinegar is too sour, pour boiling water over it, the acid will go away.
If the recipe calls for the marinade to be cold, it can still be reheated. The onion will marinate faster, although it may not turn out as crispy.
Pickled onions are great snack to the barbecue. The bitter-sweet taste of this vegetable emphasizes and gives its zest to absolutely any meat dish, be it pork, chicken or lamb kebabs, grilled meat or steak. Good, pickled onions are not only for meat, their characteristic, spicy taste will give any salad a special uniqueness. And of course, sandwiches with pickled onions are unusual.
Anyone can prepare pickled onions on their own, but everything here will depend on personal taste preferences. I offer several recipes on how to pickle onions, for different dishes and also with the ability to put it in jars for the winter.
Pickled onion. What you should pay attention to when pickling onions at home
- Onions for barbecue or any other type of meat are marinated separately from the meat itself. You can serve the pickled vegetable with the kebab either on a separate plate or by sprinkling it on the main dish.
- The thickness of the chopped onion ring should be about 0.5 cm -0.8 cm.
- Description recipe goes for a certain amount of product, if you take more onions, accordingly, do not forget to increase the proportion of other ingredients.
- Keep in mind that if there is not enough vinegar or salt or sugar, the onions will not acquire the proper taste.
- Shelf life of marinated tomato juice onions in containers for no more than five days, in rolled containers - one year.
Try to make at least once, according to one of the presented recipes, and you will no longer be able to refuse this addition to meat, and you will only fill your salads with pickled onions.
Pickled onions for shish kebab with vinegar - a classic, very tasty recipe
Prepare:
- Onion - 5-6 medium-sized heads, must be strong, you can take absolutely any variety of onion, for example, white;
- Sugar – 5 tablespoons;
- Salt – 1 tablespoon;
- Vinegar essence (9%, classic is better, but can be replaced with wine or grape) – 150 ml;
- Water – 300-350 ml.
Recipe step by step
Take a jar, a plastic container or any other container - a basin, a plate, the main thing is that they can be closed with a lid.
Peel the cooked onions, cut them into rings and place them in a prepared container.
Take a saucepan, pour water into it, boil it, remove from the stove, add salt and sugar according to the recipe. Thoroughly dilute the powder in this boiling water.
Put the brine on the fire again, and after boiling, pour vinegar into it, stir, remove from the stove.
Fill the onion with this solution directly from the heat, that is, hot, close the container with a lid, leave until it cools, and then put it in a cool place.
You need to take:
- two - three large and strong onions;
- two large spoons of mustard (you can use strong, classic, or take the French style - grain);
- balsamic vinegar - two teaspoons;
- a couple of pinches of salt;
- a little - crushed black pepper (possibly allspice);
- four tablespoons tbsp. sunflower oil.
Preparation:
Peel the onion from all the top husks, cut off the tails, and cut into half rings. If you take small heads, you can cut them into rings.
Place the half rings in a container prepared for marinating. This could be a deep plate, a jar, a saucepan, a food container, etc.
Add mustard to the onion, stir with a wooden spatula.
TO specified products add salt, pepper, season refined oil(you can use olive oil), stir again;
Pour vinegar in a thin stream, spreading throughout the onion. Again, mix everything well with a wooden spatula. Try to stir the onion, which is being cooked, carefully, without breaking it or turning it into porridge.
On a note! If you are making pickled onions in balsamic vinegar, I recommend, if possible, to take yellow balsamic. In this case, our product will not darken, but will have its usual color.
Cover the container with onions cling film or a plate, place in the refrigerator for a couple of hours. If time allows, keep the cooked vegetable in the cold longer, the richer its flavor will be.
Pickled onions in tomato juice, believe me, it’s very tasty. It combines the aroma and pungency of the onion itself, and takes away the sourness of tomatoes, which also go well with any type of meat. A special advantage of this marinade is that such onions can be rolled into jars for the winter. And if some kind of Sabantuy is planned, you don’t need to bother, but simply take out the already marinated product as needed and all that remains is to fry the meat.
What do you need:
- Onions - 5 medium-sized pieces, only strong onions are taken;
- Fresh greens - one small bunch of dill and parsley;
- Tomato paste – 3 large spoons (can be replaced with 300 ml of tomato juice);
- Refined oil (odorless) – 2-2.5 l.;
- Vinegar (exclusively 9%) - a small spoon;
- Tsukar and sil - at your discretion (about a teaspoon... in the Ukrainian manner).
How to make onions marinated in tomato juice - step by step
Remove the husks from the bulbs and immerse the whole heads in cold water for 60 minutes.
After an hour, take the onions out of the water and cut them into rings about half a centimeter thick.
Finely chop the greens with a knife and mix with chopped onions.
Let's take it high frying pan, add oil, heat until a characteristic sound appears. Add tomato paste, water, sugar and salt to the hot vegetable oil. Cover it all with a lid and simmer for about ten minutes.
Note! Instead of water and tomato paste can be applied in in this case natural tomato juice. If this liquid is store-bought, check for salt and sugar; you may not need to add these ingredients to the dish as they will already be contained in the juice.
After removing the frying pan from the stove, open the lid, pour vinegar into the marinade mass, and cover for five minutes.
While the solution is being completed, place the onions in a bowl or in jars, if you plan to roll them up for the winter, fill them with hot solution and cover with lids.
On a note! If you want to store onions pickled in tomato juice for the winter, the jars will need to be sterilized for 10 minutes before laying out the onions and then rolled up. Screw options and lids are not suitable in this case.
When the onion has cooled completely, it can be served; if this is an option for storage, put it in the refrigerator.
Pickled onions with lemon are very appropriate to serve with hot meat - it’s simply gorgeous!
We take:
- 2 large or 4 medium-sized onions;
- lemon or small lime – 1 piece (you will need zest and juice);
- sugar and salt (usually one spoon is enough);
- Refined sunflower oil – a couple of spoons;
- a pinch of white ground pepper or a mixture of peppers (to your taste);
- water - 100 ml.
Preparation:
Peel the onions. Cut it.
Place the slices in a saucepan and add ground white pepper.
Rub the citrus peel onto fine grater, put the lemon itself aside. We need one teaspoon of zest.
Squeeze the juice from one half of the citrus into a separate bowl. In this process, it is important that the lemon seeds do not fall into the dish; be careful.
Add water to the citrus juice, heat it up, add salt and sugar, pour in the oil and add a level teaspoon of lemon zest.
Dissolve the bulk ingredients without bringing the water to a boil.
Pour the marinade into the onion and mix well with your hands or a spatula. Cover with a lid and leave for an hour.
When serving, pickled onions should be prepared by draining off excess liquid. To do this, post onion rings into a colander, the marinade will drain, then squeeze the onion with your hands, being careful not to damage the contents.
That's all the wisdom of cooking. As always, there are no particular difficulties, and it’s not particularly costly.
Good luck and all the best!
Hi all!
Most salads are prepared with onions. This is useful, but unfortunately - very pungent vegetable, the taste of which not everyone likes (and the smell after it is not at all “romantic”). Meanwhile, if you don’t like onions, you can quickly and deliciously marinate them for salad; I’ll tell you exactly how. Such rings will turn out to be almost not spicy (unless you yourself want to strengthen the onion with vinegar), and if you wish, they will also have a funny color. Without it you can’t cook “Russian Beauty”, “ Male whim", it will fit perfectly into homemade shawarma. And, importantly, these rings in pure form Can also serve as an excellent “solo” snack. With barbecue or just fried chicken - it's just the bomb!
Quick recipes with vinegar
How to pickle onions for salad even faster if not in vinegar! Cut the rings, mix the marinade, and by the time you have time to deal with the rest of the ingredients of the dish and put the rest of the appetizers and pickles on the table, these rings will become crispy and fragrant.
NB! To ensure that onions do not become bitter, pour boiling water over them before marinating, just for about 10 seconds.
Basic ingredients for a quick recipe with hot marinade
- 3 large onions (traditionally white, but you can also use red - however, I will write about this in more detail below),
- 250 ml water (cold),
- ¼ cup vinegar (9%),
- 3 dining rooms spoons of sugar,
- ½ tablespoon salt.
The onion is cut into rings, half rings, cubes, or “feathers”, and placed in a jar with a lid. The marinade is mixed and heated until boiling. Pour it over the vegetable, cover the jar, and leave for about 1.5 hours. Ready! Before serving or adding to the salad, it would be a good idea to drain it in a colander to drain off excess vinegar.
NB! This snack can be stored in the refrigerator for 1-2 weeks. The main thing is to screw the jar tightly.
Recipe with wine vinegar and soy sauce
How to pickle onions for salad not only quickly and tasty, but also beautifully? Fill it with reddish, aromatic vinegar! Firstly, the appetizer will not be as spicy as with the table one (9%), and secondly, it will have an interesting “smoked” color. For 3 onions you need to take 4 tablespoons of wine vinegar, 3 tablespoons of soy sauce, 0.5 teaspoon of salt (the latter is not necessary, because the sauce is already salty). The marinade is mixed, poured into the chopped onion... The vegetable is ready in 15 minutes!
Apple Cider Vinegar Recipe
For the same amount of onion, take: 2 tablespoons apple cider vinegar(it is not too strong, as it has 6% spiciness), 50 g of sugar (about 3 tablespoons without a heap), a pinch of salt. Stir the marinade well and pour over the onion for the same 15 minutes.
NB! A little trick: to ensure that it marinates exactly as it should, when pouring, “massage” the vegetable rings a little with your hands - like cabbage before pickling.
Spicy onions marinated with vegetable oil
There are quite a lot of ingredients in this recipe: juice from 1 lemon, 50 ml of boiling water, a teaspoon (small heap) of sugar, a teaspoon of salt (preferably sea salt), the same amount vegetable oil(preferably refined), a pinch of fresh herbs, black pepper (preferably freshly ground). Pour the marinade over the onions for 30 minutes (covered). When the liquid has cooled, you can taste the snack.
Recipe with dill
Ideal addition to boiled potatoes, and even with herring (and also... shh... with a glass, if your spouse likes that...). So! For 1 hefty onion you need: 4 tablespoons of table (9%) vinegar, 1 tablespoon of sugar, the same amount of salt, a glass boiled water, a tablespoon of chopped dill (preferably fresh, but if not, take frozen, or even dried). The marinade is mixed and poured into the onion. The jar is placed in the cold (refrigerator, on the balcony) for 30 minutes - and it’s ready. Fast and hassle-free!
NB! What salad goes best with quick pickled onions in vinegar? Personally, I think it should be something like Greek. That is: lettuce leaves, fresh cucumbers, tomatoes, bell pepper, a pair of olives, olive oil+ balsamic (but very little of the latter, because the onion will also give a lot of its “vinegarity” to the vegetables).
Is it possible to pickle red onions?
And how! You can use any of the recipes described above, except add a little less sugar, because this vegetable itself has a slightly sweet taste. By the way, there are recipes that will make your onions turn red, even if they turned out completely white in the garden.
False red onion (with beets), quick recipe
You will need boiled beets. Place the onions in a wide glass bowl, alternating balls onion rings with balls of thinly chopped beets (you can also add garlic). Pour boiling marinade: 50 ml of 6% vinegar (say, apple cider vinegar), 250 ml of water, 2 teaspoons of sugar, a spoonful of salt, spices - say, thyme, allspice, chili pepper, dill. Press down with a press. It is advisable to marinate this appetizer longer (even for a day), but what a beauty it will turn out!
Korean method (kimchi)
An option for those who are not lazy and are ready to bother for the sake of something interesting. culinary experiment. So! From 200 ml water and 1 spoon rice flour cook the “paste” (it’s not difficult - the water is heated over low heat, without reaching a boil). Grate a couple of cloves of garlic here, a small piece fresh ginger, sprinkle a little pepper (Koreans use kochukaru), sugar, sesame seeds. Finishing touch- 100 ml soy sauce. Mix the sauce with chopped onions (you will need about 4 pieces), keep in the refrigerator for about a day.
Recipe without vinegar No. 1, with soy sauce
For 4 onion “carcasses” you need: ½ cup of vegetable oil, ¼ cup of soy sauce, a little red pepper. This recipe is interesting because it is prepared in several steps. Yes, the onions are poured first soy sauce for 10 minutes, then put on fire, and when the sauce foams, add oil.
NB! By the way, if you have very small onions (gardeners call them “pumpkins” and use them mainly for planting), you can pickle them whole. The taste will be the same, but the jar will look very elegant. And how convenient it is to take it with you into nature when going to your first barbecue in the spring!
Onions pickled for the winter
Do you have a lot of small onions left, and they are simply disappearing? Marinate them in jars! More specifically: place the peeled onions in sterile jars. You can enrich the recipe with pieces of sweet or hot pepper, carrots, garlic cloves. Bring the marinade to a boil: 1 liter of water, 125 ml of vinegar (9%), 2 tablespoons of sugar with a pea, a tablespoon of salt (all with the same peas), 2-4 peppercorns, bay leaf. The jars are filled, a little vegetable oil is poured into each. Tara rolls up metal lids. As a result, you will get a nice appetizer - however, such onions will also go into salads. Moreover, you don’t have to specially marinate anything: open the jar, cut it, and you’re done! No one has ever prepared a salad with pickled onions so quickly!
Like these ones interesting ways! There's only a couple of weeks left until the New Year. Hurry up to try out the recipes that interest you so that you can prepare guaranteed successful, tested, and most liked ones for your holiday tables (and we have several of them - Christmas, New Year's, Epiphany, Old New Year's...)! An important advantage of onions is considered to be the acceleration of the gastrointestinal tract, which will be a lifesaver during the season of fatty, meat, and mayonnaise dishes. So don’t give up on recipes with pickled onions; it was not in vain that our wise ancestors came up with the idea of serving them for the holidays!
At a picnic it is customary to grill kebabs, and pickled onions in vinegar will be the best salad option for delicious meat. The main thing is to find a recipe that takes less time to prepare. Let's discuss how to pickle onions in vinegar quickly at home.
Housewives pickle onions, add them to stir-fries, salads, and toppings, but few people like them raw because of the bitterness. The optimal solution for this is after cutting, rinse in cold water 3 times, kneading thoroughly.
Quick pickled onions in vinegar
Before you start cooking, decide on the type of onion you are going to pickle. There are sweet and spicy ones, but red is considered the best option, as it does not have an unpleasant taste or smell.
Ingredients:
- Vinegar.
- Spices.
- Greenery.
- Water.
How to cook:
- We start with the marinade. Mix 250 ml of water with salt, sugar and vinegar. There is no need to boil anything.
- Peeling the onion, rinsing with water, chopping into rings or half rings.
- Packaging the resulting marinade into jars. Take the onion and place it at the bottom of the jar, and then pour in the marinade. Close the lid carefully and put it in the refrigerator for half an hour. For that a short time the appetizer will marinate.
To add a spicy note, add black pepper and lemon juice.
Video recipe
The best onion salad recipe
There are many salad recipes where the main ingredient is pickled onions. Let's consider two of the most best options. Excellent option for a delicious and nutritious dinner.
Recipe No. 1
Salad will do for those who are on a diet, as it is low in calories and quite filling.
Ingredients:
- Meat.
- Pickled onion.
- Eggs.
- Mayonnaise.
Preparation:
- First cook the meat, it should not be too fatty.
- Boil eggs hard.
- Once the meat is cooked, start cutting it into thin strips and place it at the very bottom of the bowl.
- Place the onion on top of the meat, squeezing it a little first.
- Take mayonnaise and spread well over the salad.
- Chop the eggs and sprinkle on top of the salad.
Recipe No. 2
The salad is also dietary and filling, so it is suitable for those watching their weight.
Ingredients:
- Pickled onion.
- Chicken breast.
- Smoked cheese.
- Eggs.
- Mayonnaise.
Preparation:
- Weld chicken breast and eggs. Grate the cheese and eggs. Cut the breast into strips.
- Lay everything out in layers and cover each layer with mayonnaise.
- The principle of the layer is as follows: meat-cheese-eggs.
Now the salad is ready, but it is better to leave it for 2-3 hours in the refrigerator for even soaking.
The most delicious recipe for barbecue
What's a picnic without barbecue and pickled onions? Therefore, it is necessary to find the most delicious recipe, which will surprise all your friends. The best recipe will become classic, with minimum quantity ingredients:
Ingredients:
- Two types of onions (red and white).
- Water.
- Vinegar.
- Spices.
- Greenery.
There is nothing special in the recipe, but it is the most delicious of all.
Preparation:
- Prepare a container with a tight-fitting lid in which place onion, chopped into half rings and herbs (dill, parsley).
- Take a glass of warm water and add a level tablespoon of sugar, salt, and 3-4 tablespoons of vinegar. Stir until the spices are completely dissolved.
- Pour the marinade into a container. Shake slightly and put in the refrigerator. There is no need to boil the water.
How to pickle green onions in a jar and in a bag
Summer is time delicious fruits and vegetables. At this time, preparations are made for the winter. In addition to fruits and vegetables, they also stock up on herbs for the winter, for example, pickled green onions.
Ingredients:
- Salt.
- Green onions.
Preparation:
- In the package. Take plastic bag. Put onion and salt in it, put it in the refrigerator for 20 minutes. Remove from the refrigerator, tie the bag tightly and place back in the refrigerator for long term.
- In the bank. Take a kilogram of green onions, chop, salt using 200 grams of salt and place in jars. Cover with a lid and place in the refrigerator until winter. The preparation will be ready in two weeks.
It is better to put the preparation in special containers for vegetables, so they will retain their freshness longer.
In addition to salting, you can dry the onion in the oven or in the sun. In the oven you need to dry the greens with the door open at a temperature of 40-50 degrees. Don't be distracted and constantly monitor the cooking, otherwise the onions will burn. If you prefer natural drying, take a baking sheet, cover the sliced onions with gauze and leave in the sun for two days.
How to pickle red onions correctly
There is nothing special about preparing red onions, but it is better to follow the recipe to avoid making mistakes.
Ingredients:
- Red onion.
- Spices.
- Vinegar.
Preparation:
The recipe is slightly different from the others, since the marinade must be boiled (for those who do not like the taste of boiled onions, warm water).
- Mix water with spices and send to the fire.
- When it boils, add vinegar and wait about 10 minutes (you can add allspice or bay leaf optional).
- Place pre-chopped onions in jars and fill with marinade.
- For the marinade, it is preferable to use white and red onions.
- It is better to cut into thin half rings, this will make the taste much brighter.
- Winter preparations are made exclusively from fresh green onions.
- To prevent the vegetable from turning into one big lump when frozen, it is pre-cut and placed in the refrigerator for 3-4 hours.
- To avoid shedding tears when cutting, you need to hold the knife in cold water.
- To make cleaning easier, soak the vegetable in cold water for a while.
- To remove bitterness, rinse with cold water.
Follow the simple directions in the recipes and everything will work out. The main thing is to be attentive and diligent. Pay attention to the tips presented in the article to make the taste better and brighter. There is nothing complicated in preparation, but remember: under no circumstances boil the water, warm water is enough, and even cold water for preparing the marinade. Try adding something new to the marinade, improving the taste and making the dishes much more interesting. The main thing is more practice and creativity.
Why is onion pickled in vinegar so good, if not for its fresh crunch and at the same time excellent taste without unnecessary bitterness. This onion will be a wonderful appetizer for or with herring. You can add it to salads and not be afraid that they will become too bitter or hot. Pickled onions, depending on the recipe, can be sweetish, which only emphasizes their natural taste. Onions are not always bitter and tearful, onions are very tasty.
If desired, such onions can be preserved for the winter in jars and taken out as needed. Or you can make it in a shorter time and submit it to festive table as a snack or to season hot meat dishes. There are countless uses for pickled onions.
Another good property What sets pickled onions apart from fresh onions is that they lose most of their bitterness. But this is so important for some people who do not like onions precisely for their taste and pungency. This kinder onion is much more pleasant to eat with kebabs in nature.
If you add a variety of seasonings to pickled onions, it will turn out even more delicious. interesting snack. But we will consider the most simple recipes pickled onions, which are suitable for any purpose and for any taste.
Onions marinated in vinegar for kebabs and salads in an hour
This recipe is best when you have enough time to marinate it in the refrigerator. In an hour, the onion will have time to marinate well and become softer, but will not stop crunching.
To prepare onions you will need:
- red or white onions - 2-3 onions,
- table vinegar 9%, apple or wine vinegar - 2 tablespoons,
- sugar - 1 tablespoon,
- salt - 1 teaspoon,
- hot water - 1 glass.
1. Cut the onion into thin rings or half rings. The thinner they are, the more they marinate. If you are preparing onions for a salad, you can immediately cut them into the shape needed in the salad, for example, into small cubes.
2. Place the onions in a bowl and prepare the marinade. To do this, pour hot water, but not boiling water, into a separate container, and then add salt and sugar to it. Stir until everything dissolves and add vinegar.
3. Pour the resulting marinade over the onion so that it is completely covered. If the marinade is not enough for this, then add hot water. Stir and leave to marinate on the counter for about an hour.
4. After an hour, check the degree of doneness to your taste. Remember, the longer the onion sits, the more pungent and pickled it will be. If after an hour it suits your taste, then drain the marinade and you can serve the onion on the table with the kebab or add it to the salad.
This product keeps well in the refrigerator, but do not forget to cover it with a lid so that it does not spread its smell to other products.
Bon appetit!
Pickled onions with dill
When you prepare onions pickled in vinegar as a separate appetizer for kebabs or other meat or fish dishes, then its taste can be wonderfully complemented with fresh herbs. The most ideal option Dill will be used for this, because it combines well in taste with both onions and vinegar, which is used in the marinade. After all, we all know very well about delicious marinades for cucumbers using dill.
- fresh dill - a small bunch,
- sugar - 2 tablespoons,
- salt - 1 teaspoon,
- the water is hot.
Preparation:
1. Cut the onion into rings, half rings or large strips.
2. Prepare the marinade by adding salt, sugar and vinegar to a glass of hot water. Stir everything until completely dissolved.
3. Finely chop the dill. If you don’t have fresh dill, you can use dried or frozen. You will need about 2 teaspoons of dried dill. But the taste will be slightly different from the marinade with fresh herbs.
4. Mix onion and dill.
5. Pour the marinade over the onion and dill until it covers it completely. Stir, cover and place in the refrigerator to marinate for 30-60 minutes. Check the readiness of the pickled onions to suit your taste.
In a recipe like this, you can vary the amount of sugar and salt depending on whether you like your onions saltier or sweeter. The main thing is that the marinade must contain both salt and sugar.
This video shows how to prepare pickled onions with dill according to a similar recipe.
Onions pickled in vinegar and mustard
Pickled onions with mustard can be prepared with or without herbs. Such an onion will be very tender and aromatic and will get rid of bitterness. It can be used in salads, for decorating dishes, and in separate form as a snack.
To prepare onions with dill you will need:
- red or white onions - 2-3 onions,
- table vinegar 9% - 2 tablespoons,
- dry mustard - 1 teaspoon,
- sugar - 2 tablespoons,
- salt - 1 teaspoon,
- warm drinking water.
Preparation:
1. Cut the onion into rings or strips.
2. Dissolve salt and sugar in water, then add mustard and stir thoroughly. Add vinegar at the end.
3. Pour the marinade over the chopped onions. Close the lid well and marinate for 20-30 minutes. There is no need to leave the mustard marinade for too long.
4. When ready, drain off the remaining marinade and serve the onions as an appetizer.
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