Cold marinade for onions. Pickled onions with dill. What vinegar to use in onion marinade

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 making it 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 to mustard, 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 onions pickled in balsamic vinegar, I recommend, if possible, using 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, lower the whole heads for 60 minutes in cold water.

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 financially expensive.

Good luck and all the best!

There are so many people, so many opinions, but regarding fresh onions there is a clear division into two camps: those who love them and those who can’t stand them. If you belong to the second type of people, then pickled onions will become a real find. There are many options to get rid of bitterness.

How to cook pickled onions

Marinating is very simple, fast process, but there are a few simple tricks. Main secret– the right variety. Sweet ones can simply be washed under running cold water, but spicy and bitter ones will have to be pre-soaked and then scalded with boiling water. If you want to pickle onions perfectly, consider a few more simple recommendations.

1. If you plan to cook onions in rings or half rings, choose large onions; they are easier to chop. Small fruits are suitable for whole pickling.
2. To prevent your eyes from watering, before peeling, place the vegetable in the freezer for 10-15 minutes or soak it in cold water.
3. There are many marinades for every dish. Choose the one that best suits your needs culinary ideas. How to pickle onions for different dishes?

Pickled onion recipes

This vegetable is mainly used in dishes as an aromatic spice, but sometimes it can be an independent snack, because after processing it loses its bitterness and acquires a pleasant softness. All you have to do is choose a marinade that can be made without sterilization a quick fix, be patient, and at the same time show a little skill in the kitchen.

How to pickle onions in vinegar

• Cooking time: 45 minutes;
• Number of servings: for 4 persons;
• Calorie content of the dish: 59 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;

Pickled onions in vinegar have been the most popular snack since ancient times. It can be used as a decoration for meat dishes or eaten separately. Great option save time before festive feast– prepare the onions in advance and then use them before serving the salad. How to prepare such an appetizer for meat quickly to please your family? The main thing is not to confuse acetic acid with table vinegar, because it contains 70% percent!

Ingredients:

• onion- 3 pcs.;
• vinegar 9% - 7 tbsp. l.;
• cold boiled water– 250 ml;
• sugar – 50 g;
• salt – ½ tsp;
• greens to taste.

Cooking method:

1. Mix water, salt, sugar, acid.
2. Cut the onions into thin rings.
3. Place it at the bottom of the jar and fill it with marinade.
4. Place everything in a cool place for half an hour.
5. Place the pieces on a plate, sprinkle with finely chopped herbs. Serve to the table.

Pickled onions for barbecue

• Cooking time: 60 minutes;
• Calorie content of the dish: 55 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

For outdoor recreation, meat with onions is marinated, so it acquires original taste. If you buy ready-made kebab, which does not contain additives, you should prepare pickled onions separately for the kebab. It will help make the dish softer and more flavorful, especially since it is not difficult to prepare. Can be used balsamic vinegar Instead of wine, barbecue will be no less tasty with it.

Ingredients:

• bulbs – 2 pcs.;
• vinegar– 8 tbsp. l.;
• boiled water – 350 ml;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• fresh dill - to taste.

Cooking method:

1. Cut the onions into feathers and place them in the bottom of a jar with a tight lid.
2. Prepare the marinade. Acid can be replaced with lemon juice.
3. Pour the onion marinade into a jar, add dill.
4. Cover the snack tightly with a lid. It will be ready in an hour.

Pickled onions for the winter

• Cooking time: 80 minutes;
• Number of servings: for 5 persons;
• Calorie content of the dish: 75 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

Pickled onions for the winter are not the best quick way preparations, but the dish turns out very tasty, a little sour, juicy. It is suitable both as a stand-alone snack and as a crunchy addition to a salad. You can add a spoonful of soy sauce and citric acid instead of vinegar to make the marinade softer. How to cook onions so that their color in the photo is natural? Experiment and find yours perfect recipe pickled onions.

Ingredients:

• sets or small onions– 1.5 kg;
• Apple vinegar– 300 ml;
• water – 2 l;
• granulated sugar– 2 tbsp. l.;
• salt – 80 g;
• ground cinnamon – 1 tsp;
• hot red pepper – ½ tsp;
• spicy cloves - several pieces;
• Bay leaf– 5-6 sheets.

Cooking method:

1. Remove the husks and carefully cut off the root part.
2. Heat half the water without bringing it to a boil, add 40 grams of salt to it.
3. Soak the heads in hot water and leave to marinate for 5 minutes in the microwave on low power.
4. While the solution is cooling, rinse thoroughly and properly sterilize the jars and lids.
5. Place the spices on the bottom and place the onions on top.
6. Boil the remaining water, add spices, bring to a boil, then pour in vinegar and wait for the second boil.
7. Fill in ready-made composition into a jar, roll up the jars. Leave to cool upside down.

Pickled onions for herring

• Cooking time: 30 minutes;
• Number of servings: for 3 persons;
• Calorie content of the dish: 85 cal/100 g;
• Purpose: snack;
• Cuisine: Russian;
• Difficulty of preparation: easy.

Every housewife should be able to prepare pickled onions for herring. You can store it in the refrigerator along with the fish. It will give the vegetable an original taste. To make the dish more spicy, you can add dill to the marinade, dried parsley and basil. The main thing is not to overdo it, otherwise the greens will overwhelm the taste. Another universal additive is peas; it looks impressive in the photo.

Ingredients:

• herring – 1 pc.;
• bulbs – 2-3 pcs.;
• water – 150 ml;
• vinegar – 70 ml;
• sugar – 40 g.

Cooking method:

1. Mix water, acid and sugar.
2. Cut the onions into half rings and pour the marinade over them for 20 minutes.
3. Cut the herring into pieces and place on top ready-made snack And green pea For decoration.

Pickled onions for salad

You can prepare pickled onions for salad according to the recipe for shish kebab. The only difference is the cooking time and the vinegar for the marinade. In terms of time, such onions cook a little faster; they can be kept in the marinade for 20-25 minutes, and instead of wine vinegar, it is recommended to use soy sauce or lemon juice. This way you don't have to salt yours holiday salad.

Check out other recipes, too.

How to pickle red onions

The red variety is rarely pickled due to its specific taste and harshness, but it looks very impressive in the photo. To get soft rings, you need to keep the onions in the marinade in a cold place for 1-2 days. Then it will be more juicy, soft, spicy and sour. You can pickle red onions according to the first recipe, which is considered classic in Russian cuisine.

How to pickle onions without vinegar

Vinegar has a specific smell and taste. If you don't like it, you can make pickled onions without vinegar. To do this, use regular soy sauce and citric acid. It has the same functions as vinegar, but it doesn't smell as strong, but it's delicious. In addition, lemon contains a lot of vitamin C, which is beneficial for the body. Pickled onions are especially useful during the cold season if they are properly prepared for the winter.

Video: Instant pickled onions

Calories: Not specified
Cooking time: Not indicated

I suggest a simple and quick recipe, from which you will learn how to pickle onions in vinegar. Pickled onions taste much more pleasant: sweet and sour, soft, slightly spicy. It is enjoyed in salads even by those who do not recognize onions in any form: neither fried, nor stewed, and especially fresh. So the recipe for pickled onions in vinegar will certainly come in handy, especially if your family’s tastes do not match, and everyone has neither the time nor the desire to cook separately.
Pickled onions are most often used as a component vegetable salads. But it also makes a good appetizer or addition to fish or baked chicken. And barbecue without it is completely unthinkable. So write down the recipe and cook for your health!

Ingredients:

- onions – 4 medium heads;
- sugar – 2 tsp;
- coarse table salt – 1 tsp;
- table vinegar 9% - 1 tbsp. l (or 6% if you like not spicy onions);
- water – 2/3 cup.

How to cook with photos step by step

We peel the bulbs and cut off the bottoms so that there are no dense areas. Cut in half and chop into thin half-rings.

Place the chopped onion in a deep bowl suitable for pickling.

Now it's time to prepare the marinade. Pour salt and sugar into cold water. It is better to take coarse rock salt for marinade. Heat to a boil. If the salt was grayish in color or interspersed with impurities, strain the marinade base through a fine strainer.

Cook the marinade for one or two minutes at low boil until the salt and sugar are completely dissolved. Add vinegar. You can take any - table, wine, apple or berry. The strength is at your discretion - if you like the onion to be spicy, use 9% vinegar. If you want the taste to be softer, 5-6% strength is suitable.

After adding the vinegar, immediately remove the marinade from the heat. Let cool slightly and pour into a bowl with chopped onions.

Stir the onions periodically so that they are evenly saturated with the marinade. In 20-30 minutes the onion will be ready.

Drain the marinade, place the onion in a sieve and lightly squeeze out the marinade. If it’s still warm, let it cool; if it’s already cooled down, you can add it to salads or other dishes.

Pickled onions in vinegar are suitable to accompany many dishes. It can be served as an appetizer, seasoned with vegetable oil and dill, or served with fried meat,

Do you know how to pickle onions so that they turn out juicy, soft, ideal for salad or barbecue? If not, then read on. We will teach you how to pickle onions with vinegar, lemon, for salad and for barbecue.

How to pickle onions - simple recipes

Many housewives are interested in how to pickle onions.

Bow in fresh Not everyone likes it, but what to do if it is present in the salad recipe?!

The answer is simple - marinate! Pickled onions are: simple, quick, tasty.

In this article we will look at several of the most popular and easy marinade sauces that every cook can prepare.

Basic methods of pickling onions

Most current recipes The pickles are as follows:

• Onion marinade with vinegar

So, how to pickle onions with vinegar:

• To prepare, you need to take red or white vegetable(whatever you like best) - 2 onions, greens, 200 ml of water, 4 tbsp. l. 9 percent acetic acid.
• You will also need a 1 tbsp spoon. l granulated sugar and 1 teaspoon salt.
• You need to take a container with a plastic lid. Chop the onion into thin half rings. Chop the greens.
• Combine ingredients in a plastic container.
• Next we prepare delicious marinade– combine water, vinegar, spices. Then pour the marinade brine over the onion-dill mixture.
• Seal the container tightly and refrigerate for half an hour.

The next step is to drain the sauce, and the onion marinade can be added to salads or eaten separately.

• Quick marinade for onions with lemon

How to pickle onions with lemon:

• To prepare you will need 1 small lemon, medium sized onion, 50 ml hot water, 1 teaspoon each of granulated sugar, salt, sunflower oil, black pepper to taste.
• Making this marinade is very simple.
• The onion should be chopped into half rings or quarter rings. You need to squeeze the juice out of the citrus. Pour 50 ml of hot water, granulated sugar, salt, pepper into the juice, vegetable oil and mix everything well.
• Next, you need to pour the chopped onion with this mixture so that it is completely covered with the marinade.
• You need to marinate the onions for about half an hour.

These pickled onions can be used in salads or as a snack.

• Pickled onions for salads

How to pickle onions for salads:

• For marinade for 250 grams of onions you will need 250.0 water, 9% vinegar 60.0, 3 tbsp sugar and 0.5 tbsp salt.
• Onions need to be cut into rings/half rings
  Mix: water, sugar, salt, bring to a boil, add vinegar, as soon as it starts to boil, pour the marinade over the onions.
• Close the lid. After 1.5 hours, the onion is ready and can be used.

Store prepared pickled onions in the refrigerator.

• Onion marinade for barbecue

A very popular recipe for dry pickled onions and meat on the grill.

This onion can also be used as a component for salads, toast, shawarma, etc.

• To prepare pickled onions, you need to take 5 onions, 2 tbsp. l. apple cider vinegar, 1 tbsp. l. Sahara. Salt to taste.
• Chop the onion as you like and sprinkle with vinegar. Add salt, add sugar and let stand for a quarter of an hour.

How to pickle onions - video recipe

What dishes can you add pickled onions to?

Pickled vegetables - very light, delicious food, rings and half rings are good to add:

• for salads;
• to pilaf;
• to fish;
• to meat.

Many dishes are much more interesting and appetizing when served with such a spicy onion, and the presentation looks more beautiful.

It’s not for nothing that they say, “pickled onions are good for barbecue.”

Also, onion marinade goes well with herring and mushrooms.

Pickled onions are often added to vinaigrette; it becomes richer and brighter.

Marinated onions can be preserved for the winter by storing them in sterilized glass jars. It turns out very tasty.

As it became clear from all of the above, pickling onions will not be difficult.

Prepare pickled onions according to our recipes and bon appetit!!!

Delicious meat kebab can not live without savory snack in the form of pickled onions. There are many variations of its preparation with the addition various additives and spices. Let's consider popular recipes pickled onions for barbecue.

Pickled onions for barbecue: a classic of the genre

• table vinegar 9% - 80 ml.
• table salt - 15 gr.
• onion - 3 pcs.
• purified water - 230 ml.
• granulated sugar - 65 gr.

1. Select medium-sized bulbs and visually inspect for external damage. Next, remove the husks and rinse the product with running water. Chop the onion into thin rings.
2. Place the product in a suitable bowl and place the pan on the stove at the same time. Add purified water, salt and granulated sugar to it.
3. Turn on the burner and bring the ingredients to a boil. When the first bubbles appear, you need to pour in vinegar and turn off the stove.
4. Stir the ingredients, then pour the prepared marinade over the chopped onion. Cover the container with the product with a lid or a suitable sized plate.
5. The soaking time for pickled onions depends on personal time and preference. Allow the product to brew for 1 hour to 24 hours. After this, drain the vegetable in a colander and consume.

Pickled onions for barbecue: dry method

• apple cider vinegar - 50 ml.
• onions - 3 heads
• salt - to taste
• sugar - 20 gr.

1. Peel the onion and chop it using the usual method. Lightly squeeze the product and place it in a suitable container.
2. Sprinkle the onion with vinegar, add salt and granulated sugar. Mix the ingredients thoroughly and wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

• onion “Red Baron” - 3 pcs.
• olive oil - 110 ml.
• oregano - 15 gr.
• vinegar 6% - 80 ml.

1. Remove the skins from the onion and rinse the product with running water. The vegetable should be chopped into rings and placed in a sealed bag.
2. Next you need to add oil, oregano and vinegar. Zip the bag and shake it thoroughly. Wait about 1.5 hours, serve fresh leaves salad

Onions marinated with lemon juice

• onions - 4 pcs.
• spices - to taste
• table salt - 30 gr.
• sunflower oil - 60 ml.
• lemon - 1 pc.

1. Peel the onions in the usual way, chop into half rings. Place the product in a deep bowl.
2. Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour and consume.

Small onions in sugar marinade

• chopped pepper - 5 gr.
• cane sugar - 140 gr.
• French mustard - 15 gr.
• small onions - 650 gr.
• bay leaves - in fact
• table salt - 75 gr.
• ground cloves - 7 gr.
• filtered water - 2 l.
• apple cider vinegar - 1.8 l.
• chili pepper - in fact

1. Sort the bulbs, get rid of the husks. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour brine over the bulbs and leave the product overnight.
2. With the coming next day Place the bulbs in a colander and begin sterilizing the glass jars. Choose the container volume at your discretion. Combine vinegar, pepper, spices and sugar in a separate container.
3. Pack the bulbs according to glass jars, add a little cloves, bay leaf, chili pepper to each. Pour in the prepared marinade, not reaching 1 cm from the edges. Screw the lids tightly and place in the refrigerator.
4. The above method is not fast. The infusion period is 3-4 weeks. Only after a specified period can pickled onions be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

• onions - 5 pcs.
• vinegar 6% - 500 ml.
• cloves - 2 buds
• bay leaves - 6 pcs.
• peppercorns - 7 pcs.
• vegetable oil - 40 gr.
• sugar - 35 gr.
• salt - 20 gr.

1. Take a suitable pan, add vinegar, sugar and salt to it. Place the container on the stove and bring the liquid to a boil. Reduce heat to minimum, simmer for 3-4 minutes.
2. Peel the onions and chop into small rings. Place the product in a heat-resistant bowl, pour in hot marinade. After 1 hour the product will be ready. Before use, the onion should be drained in a colander.

Quick pickled onions

• table vinegar - 25 ml.
• onions - 4 pcs.
• rock salt - 12 gr.

1. Remove the skins from the bulbs and rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
2. Close the container with a tight lid and shake the contents of the container thoroughly. Wait 40-60 minutes, use as directed.

Pickled onions in beet juice

• beets - 1 fruit
• wine vinegar - 110 ml.
• table salt - 25 gr.
• onions - 4 pcs.
• pepper mixture - 8 gr.

1. Peel and wash the onions, chop into thin rings. Do similar manipulations with beets, cut the root vegetable into small strips.
2. Mix onions and beets, prepare the marinade in a separate container. Mix wine vinegar with water in a 1:1 ratio. Add salt and pepper mixture.
3. Pour the mixture over the vegetables and place the container with the contents in a cool, dark place. The exposure period varies between 20-24 hours.

Pickled onions in oil

• onions - 5 pcs.
• fresh herbs - 40 gr.
• various spices - to taste
• lemon - 1 pc.
• olive oil - 70 ml.
• salt - to taste

1. Clean the bulbs as usual. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
2. Add finely chopped herbs and butter to the total mass. Sprinkle freshly squeezed onions lemon juice. Marinate the product for at least 1 hour.

Onions in spicy marinade

• 6% vinegar - 40 gr.
• sumac (seasoning) - 15 gr.
• onions - 3 pcs.
• ground red pepper - 3 gr.
• crushed Bell pepper- 4 gr.
• greens - 35 gr.

1. Select suitable onions, peel and chop into rings in the usual way. Add a little salt and squeeze the vegetable.
2. Place the onion in a glass container, add spices to taste, and pour in vinegar. Chop the greens and pour into a common container. Marinating time is 40 minutes.

Wine marinade for onions

• filtered water - 450 ml.
• onions - 4-5 pcs.
• white wine - 500 ml.
• table salt - 10 gr.
• ground pepper - 5 gr.
• granulated sugar - 20 gr.

1. Chop the onion in the classic way, chop into thin rings. Use a deep cup and place the chopped product in it. Pour boiling water into the container and wait 6-8 minutes.
2. After the time has passed, drain the onion in a colander, place the product in a clean container, add pepper, salt and granulated sugar to the vegetable. At the end of the procedure, pour in the wine and mix the ingredients. The holding time is 3 hours.

Pickled onions with herbs

• boiled water - 220 ml.
• onion - 2 pcs.
• vinegar 9% - 65 ml.
• granulated sugar - 25 gr.
• table salt - 7 gr.
• greens - 45 gr.

1. Peel the onions and rinse. Chop the vegetable into half rings and place in a cup. Chop the greens and add to a common bowl.
2. Heat the water to 50 degrees, add the remaining ingredients to it. Pour the resulting mixture into the onion. The vegetable should be marinated at room temperature about 3 o'clock.
3. After this, drain the pickled onions into a fine sieve and leave in a clean container until used.

Onions in pomegranate marinade

• onions - 4 pcs.
• pomegranate juice - 450 ml.

1. Peel the vegetable and chop into rings. Place the product in a suitable container and pour in the pomegranate juice.
2. Place the bowl in refrigerator, wait 4 hours. After this, serve the onions to the kebab.

Caucasian-style pickled onions

• granulated sugar - 50 gr.
• onions - 4 pcs.
• salt - to taste
• apple cider vinegar - 55 ml.

1. Peel the onions, rinse and cut into half rings. Lightly squeeze the vegetable to extract the juice. Next, add sugar and table salt.
2. Pour apple cider vinegar into a common container. Leave the product to marinate for half an hour. After the specified time, the onion is ready for use.

Pickled onions with adjika

• drinking water - 150 ml.
• onions - 3 pcs.
• vinegar 6% - 120 ml.
• dry adjika - 75 gr.

1. Peel the onion in the usual way; no need to chop it. Beat the vegetable a little with a kitchen hammer. Place water on the stove and wait until bubbles appear.
2. Pour hot liquid over the onion and wait 15 minutes. Decant the water into a separate container. Add adjika and vinegar to the broth. Pour the liquid back into the onion, wait 3 hours.

Easy to prepare pickled onions different ways, if you stick to practical advice. Vary the number of ingredients and find the perfect recipe for yourself. Serve pickled onions with ready-made kebab or as a single snack.

Video: how to marinate onions for shish kebab and pilaf