Hello, dear readers and subscribers! Anyway, this weekend you will go to nature and to. Yes, and that's right! Why sit at home when spring has come, the birds are singing, the sun is shining brightly and temptingly.

Therefore, I decided to please you today with recipes for a cool onion snack, which is simply necessary for a picnic. We will learn how to properly and tasty pickle onion vegetables in vinegar essence. Although there are quite a few options, they can also be made without it, for example, poured with soy sauce.

It is better to take fresh and young heads, but last year’s ones are also suitable. Of course, the new harvest will make the dish juicier and more aromatic.

Did you know? And to kill the bitterness, you need to pour a glass of boiling water for 8 minutes before marinating.

Everyone immediately has the association that if it’s an onion, oh, you’ll have to cry and sob, but there are varieties that, wow, are so vigorous! But this feature is easy to deal with. And how, quite simply, read on and find out the whole cruel truth of life).

What's good about this option? That it is prepared once or twice and everything is covered in chocolate. Everyone loves these recipes. I don’t know, maybe someone else hasn’t tried such a miracle yet, so I can definitely say I’ve lost a lot.

In my family, even the kids really love this seemingly primitive salad, all because it is rich in vitamins and valuable compounds.

You can’t argue with the fact that it’s certainly better to eat this vegetable fresh than canned.

This cooking method is universal, because this ready-made version can be used anywhere, for example, or added to the rest of the ingredients in. Well, and most importantly, not a single trip to nature is complete without it, because it is always served together with

We will need:

• onions - 250 g
• drinking water - 250 ml
• salt - 0.5 tsp
• sugar - 0.5 tsp
• vinegar essence 9% - 5 tbsp

Cooking method:

1. To make the marinade work, you will need very few ingredients, all of them are in front of you. Prepare them in advance. But don’t rush, first you will need to heat the water, and it’s better to bring it straight to a boil.

2. While it is heating in the kettle, rinse the main product thoroughly under running cold water. Remove all the husks, take a sharp knife and chop into plastic pieces. Many people make this snack in the form of rings or half rings.

The onion variety can be absolutely any, be it red or white. Red is not so bitter, it costs an order of magnitude more, but it is more beautiful in appearance.

To avoid bitterness, pour boiling water over the prepared feathers, cover the plate with a lid and leave for 8 minutes. Let him swim, give him this procedure).

After time has passed, it is important to drain all the water; you can even shake it in a colander.

There is an opinion that it is not necessary to drain the water, but you can immediately add vinegar to the slightly cooled water. It's a delusion.

3. You can do this, but you still have to pour out the water, and then fill it with new cold water, because that liquid contains all the bitterness.

Or, simply mix the pieces with vinegar essence and let stand for about 20-40 minutes, depending on how acidic you want it to taste.

Before adding vinegar to the salad, you need to dissolve sugar and salt in it.

After all the manipulations, pour out all the excess moisture and consume for your health! And if there are also young potatoes boiled and fried on the table, then it’s a fairy tale.

Pickled onions for barbecue - recipe, just like in a cafe

Yes, such a name is big, but you don’t have to do almost anything. You've probably seen at least once in your life that kebab shops always give you a generous portion of this appetizer made from fresh onions. Because he is truly handsome and goes very well with any type of meat.

We will need:

• onion heads - 2 pcs.
• wine vinegar 6% – 140 ml
• salt to taste

Cooking method:

1. The first difficulty you may encounter is tears. Yes, because of him I often have to cry.

This option will not suit many people, then I can suggest another one: place the fruits directly in the husks in cold water for at least 30 minutes, this should kill the gas. After all, it is he who stands out and because of him our eyes water.

3. Then take wine vinegar and pour it to the brim into any deep bowl. The holding time is about 40 minutes. But it’s better to adapt and try a little earlier, everyone’s preferences are different.

Before serving, drain the liquid and you can season it with vegetable oil, you can even use unrefined oil, depending on who you like.

Video on how to pickle onions deliciously in 5 minutes

And then enjoy, because it can be served with any main courses, for example with or

Onion marinade with vinegar and sugar + correct proportions

Tell me, probably, there was already such a similar recipe. Each option is special, it is different in some way.

If you need a more accurate ratio, then feel free to use this easy method. Moreover, if you are in a big hurry, then this option was invented just for that. But it also tastes extraordinary with a twist, one might say awesome. Slightly sweet and moderately salty.

So, I advise you to try it, the sooner the better. And then come here again to the page and write it down in your notebook, or simply add this site to your browser bookmarks.

We will need:

• vinegar 9% - 4 tbsp or 2 tsp - if vinegar is 70%
• water at room temperature - 1 tbsp.
• onions - 2-3 pcs.
• vegetable oil - 1 tbsp
• salt - 1 tsp
• hops-suneli or other spices, ground pepper - to taste

Cooking method:

1. Grind the onion heads into slices resembling a rainbow, as shown here.

2. Then place the main components in a deep container. Combine with seasonings, pepper and salt, and then knead lightly with your hands, but mix carefully, otherwise it will turn into a rag. Season with odorless vegetable oil.

This is interesting. It is vegetable oil that will help soak in all the aromas of herbs.

3. And just now take the required amount of water and vinegar.

4. Stir with a tablespoon, cover with a lid and let stand and brew with all its delights.

You can also add any herbs here, such as dill, parsley and garlic.

In this form, it should stand for 20 minutes, and then decant the water and store in the refrigerator for 1-2 days. Bon appetit!

Marinate in apple cider vinegar

Everyone knows that there are methods for storing this dish in jars for the winter. But, often there is not enough time, then you want to take a small portion and eat it right away. Therefore, you can immediately resort to such actions.

This is the thought. If you don’t want to use vinegar at all, you can replace it with fresh lemon juice.

We will need:

• red onion - 6 pcs.
• table vinegar - 14 tbsp
• salt - optional or not
• water - 2 tbsp.

Cooking method:

The cooking process itself is approximately the same as in the first option. It is necessary to chop the vegetable fruits into thin pieces. And then pour 1 tbsp hot water, directly boiling, and let stand for about 10 minutes.

Then remove the moisture and fill with water and apple cider vinegar at normal room temperature. Add salt to your liking. Close the jar and shake it in your hands. Store in the refrigerator and only eat after 1 day. If this option does not suit you, then take a larger proportion of vinegar, or use table vinegar.

Cool appetizer for lula kebab

It seems to me that for many now there will be an opening. Scientists have long discovered that it is this glorious vegetable that helps our body cope with streptococcus and dysentery.

Of course, we can’t just eat it, but for example, with a dish like lyulya, we definitely don’t mind. Share your opinion, what dish do you usually preserve this product for?

The secret of this technology is that it uses lemon or orange. Many people claim that any citrus fruit can be suitable. Cool.

We will need:

• onions - 2 pcs.
• salt - 1 tsp
• granulated sugar - 1 tsp
• lemon - 0.5 pcs.
• vinegar essence 9% - 1 tbsp
• water - 50 ml
• fresh or dried dill - 20 g

Cooking method:

1. Grind, as usual, the most basic product, or rather a vegetable. Do this quite thinly and carefully.

2. Then immediately cut the pre-washed lemon and start squeezing the juice from it.

After this, bring and boil water, add granulated sugar and salt according to the list, stir and pour a spoonful of vinegar.

Pair with vegetable salad. Stir. Waiting time under the lid is about 1 hour. Afterwards, pour out the brine until the last drop.

3. Before feeding your loved ones, season the dish with vegetable oil and sprinkle with herbs.

4. This is such a fortified delight. Class! The saliva is already running.

Salad recipe

Of course, in such an appetizer as a salad, be it this, or take the most famous Russian one, you cannot do without this ingredient. Usually it is recommended to marinate them or at least pour boiling water over the white feathers.

Which working method do you prefer? If it’s a quick fix, then the answer is obvious, but if you have time, then by all means can it.

We will need:

• onion - 2 pcs.
• vinegar 9% - 3 tbsp
• hot water - 1 tbsp.
• salt - 1 tsp
• sugar - 0.5 tsp

Cooking method:

1. Grind the onion “tots” into square pieces. Sprinkle them with sugar and salt. Pour in vinegar and stir. And now add hot water in addition.

Stir thoroughly until all the dry ingredients are dissolved.

2. Leave it like this on the table for about 20 minutes. And then strain the solution through a strainer. The liquid should drain well to a drop.

Cook with love and pleasure. I hope there are no problems, and if there are, write below and we’ll sort it out.

Onion for herring

Although this appetizer always comes in handy with meat dishes. But it is also considered mandatory with fish. Especially when there is a piece or .

This culinary skill seems to need to be learned, don’t you think? Especially when an experienced chef shares his secrets.

Onion salad for barbecue

Well, and finally, as in the Russian song for the road, since the smoky meat season is open and in full swing. So I suggest another simple way of cooking. It will use two varieties, red and white. This combination is very interesting, it beckons and entices you to try this food of the gods.

We will need:

• Red and white onion heads - 1 head each
• Water - 1 tbsp. or 250 ml
• Sugar - 2-3 tbsp
• Salt - 1 tbsp
• Vinegar (9%) - 3 tbsp
• Ground pepper, dried dill - to taste
• Vegetable oil - to taste

Cooking method:

1. Make the right brine; to do this, pour water into a bowl at room temperature, add granulated sugar and salt. Shake the liquid until the grains dissolve.

2. Pour vinegar immediately.

3. Pepper and add dried dill. Be sure to taste it, maybe add some salt or sugar.

5. Then pour in the prepared filling, stir and cover with cling film. Place in the refrigerator for at least 1 hour.

6. When placing it on a saucer, pour vegetable oil over it. Happy discoveries!

Live healthy and don't get sick! All the best and kindness. In touch, as always, the owner of this blog. Bye, my dears!

Pickled onions are a very simple, tasty dish; they can be added to salads, pilaf, and shish kebab. It prepares quickly, the ingredients are the most affordable, and the result is gorgeous. After all, many dishes taste much better with such sharp onions, and the presentation looks more beautiful.

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

It seems to me that the smell of barbecue is, in many ways, the smell of pickled onions. Mom here cut a lot of onions in advance before the holiday and put them in a bag in the refrigerator, I opened it, and the refrigerator smelled strongly of barbecue!

If you want the pickled onions to be more tender, scald them with boiling water in advance. But if you want it to be crispier and more vigorous, then don’t do it.

This option is also good for salads. Some people do not like onions in salads, or are afraid to eat them before important meetings, so that there is no smell. And there is no smell left from the pickled one.

When serving herring, many housewives complement it with onion rings. This is where our recipe comes in handy.

Also, soaking removes the bitterness, in general, removes everything that we don’t like about this vegetable, and leaves a tasty, spicy snack that ideally complements many dishes.

Italians believe that in order not to cry while cutting onions, you need to wash the knife under cold water from time to time. I do this - it helps.

Pickled onions with dill for barbecue - step-by-step recipe with photos

This is a recipe without cooking the marinade, it is very simple to make, and it turns out delicious.

You can pickle both white and red onions in this way.

Products:

• Onions – 2 pcs.,
• Salt – 1 tbsp,
• Vinegar 9%,
• Glass of water,
• Greenery.

Greens can be frozen or dried. It is possible without it at all.

1. First we make the marinade. Pour a glass of water into a bowl, add an incomplete tablespoon of salt (not a slide).

2. Add the same amount of sugar.

3. Stir until dissolved. Only when the salt and sugar have completely dissolved, add 4 tbsp. vinegar 9%.

4. Then cut the onion as convenient for you - either into rings or half rings.

5. Immediately place the onion in a bowl with the marinade.

6. Finely chop the greens and add to the onions. All that remains is to mix, cover with a plate and leave for 20 minutes. After 20 minutes, drain the marinade and place on a plate. The onion is ready!

If the onion pickled in vinegar turns out sour, pour boiling water over it.

How to pickle onions in cucumber brine

Perhaps the easiest way to pickle onions is to simply pour cucumber brine over them. For any holiday, we usually do something with pickled cucumbers, leaving the brine. Why not use it for onions.

1. Cut the onion into rings and place in the cucumber marinade.
2. After 3-5 hours, the delicious onion is ready. Waste-free production!

Instant pickled onions – microwave (10 minutes)

Be sure to try this option if you are very short on time. Even professional chefs recommend this method; the onions turn out tender and tasty.

Products:

• Onions - three hundred g,
• Water,
• Vinegar 9% - 4 tbsp.,
• Salt – 1 tsp.

1. Cut the onion into rings.

2. Place in a microwave safe cup. Fill with water until the entire onion is covered.

3. Season with one teaspoon of salt. Pour in four tablespoons of nine percent vinegar.

4. Set the microwave to maximum. Warm the onions for ten minutes.

5. Then remove and drain the liquid using a colander. The snack is ready!

Quick recipe in vinegar (with cooking marinade)

Some people think that onions pickled in vinegar are too sour, so they pour boiling water over them. But still, making onions in a cooked marinade is tastier.

I offer you a very tasty marinade recipe, proven over the years and generations. Guests love the onion according to this recipe so much that they eat it almost as a main dish.

This marinade can be used to marinate cabbage and various chopped vegetables. It turns out very tasty!

Products:

• Medium-sized bulbs – 4 pcs.,
• Table vinegar 9% - 70 gr.,
• Water – 1 tbsp.,
• Sugar – 3 tbsp. (without slide),
• Salt – 0.5 tbsp.

1. Cut the onion into rings or half rings.

2. Pour a glass of water into a saucepan, add salt and sugar. As soon as the water boils, pour in the vinegar.

3. Immediately pour this brine over the onions so that it completely covers the chopped onions.

4. Cover with a lid. Leave to marinate for 1.5-2 hours. After this, the onion can be used for salad or served with kebabs. Or you can pour it together with the marinade in a jar and store it in the refrigerator.

Caucasian style barbecue appetizer

Sometimes we don’t know what to do with the small onions that grew in the country. Try marinating it whole for a wonderful appetizer!

This onion with garlic and herbs is very tasty and goes well with a variety of dishes. You can add it to soup, salad and, of course, to barbecue.

It is best to pickle small onions this way. A very small one can be marinated entirely. Then he must stand for five days.

Products:

• Onion – 250 g (the smaller, the tastier),
• Parsley – 1 medium bunch,
• Garlic – 4-5 cloves
• Unrefined sunflower oil – 2-3 tbsp.,
• For the marinade:
• Water 250 g,
• Bay leaf,
• Black pepper – 10 peas.,
• Allspice – 4 peas,
• Cardamom – 4 seeds,
• Cloves or star anise - 1 star,
• Vinegar 9% - 0.5 tbsp.,
• Salt – 0.5 tsp,
• Sugar – 0.5 tsp,
• Thyme, basil - a couple of sprigs each (if available)

1. Cut the parsley leaves from the stems.

2. Cut the onion as you like. Or you can marinate the whole thing.

3. Prepare the marinade. Pour two hundred and fifty grams of water into a pan, add bay leaf and all the spices mentioned above. Bring to a boil and pour in half a glass of 9% vinegar, put on low heat and let simmer for a couple of minutes.

4. Place parsley stems in a sterilized jar. You can add some aromatic herbs, for example, if you have thyme or basil (you can also sprinkle a little dry). Place the chopped onion in a jar, do not fill it completely, leave a little space. Chop the garlic cloves or simply crush them with a knife, and also put them in a jar.

5. Pour in vegetable oil. Add parsley leaves, salt to taste, add no more than half a teaspoon of sugar.

6. Remove the marinade from the stove and immediately pour it into the jar. Close the lid. Cool to room temperature and refrigerate. The onion will be ready in a day, but is most delicious after three days.

Pickled onions with beets

This appetizer will become a real decoration of the table, or the dish with which you serve it. Beets not only add vibrant color, but also an extra hint of flavor. And the marinade is easy to prepare.

Products:

• Medium size onions: 5-6 pcs.,
• Beetroot – 1 pc.,
• Salt,
• Black pepper,
• Wine vinegar (if not, you can use regular vinegar)

1. Cut the onion into half rings.

2. Beets - half a plastic.

3. To make the marinade, simply mix cold boiled water with wine vinegar in equal parts (for example, a glass of both).

4. Pour boiling water over the onion to soften it.

5. Place pieces of beetroot into the bottom of sterilized jars.

7. Place beet slices on top again.

8. Add salt and pepper to taste.

9. Pour in the marinade to fill two-thirds of the jar. Close it, put it upside down. Let it sit for three hours. Then you can put it in the refrigerator, let it marinate there for another six hours or overnight.

Red onion with lemon

Red onions are distinguished by the fact that they are not bitter and are considered almost sweet. Therefore, you can pickle it simply and easily, even without using vinegar. The desired effect is achieved simply with the help of lemon. It turns out to be a very tasty and beautiful appetizer or addition to barbecue, pilaf, or salad.

Products:

• Red onion – 3 heads,
• Lemon – 1 pc.,
• Sugar – 1 teaspoon,
• Allspice - to taste.

1. Cut the red onion into rings. Place in a container or plate with a lid.

2. Add sugar and a pinch of allspice.

3. Squeeze the juice of one lemon and add to the onion.

Stir everything. Close the lid and shake well.

Let marinate for a couple of hours. Excellent onions for barbecue are ready!

For the hamburger

Pickled hamburger onions can be made using any of the recipes here. But you can do it quickly in 20 minutes while preparing the hamburger. After all, it will be part of the filling, and it is not so important that it is very soft, it is enough to simply remove the bitterness and add the taste of the marinade.

Products:

• Onion - one hundred and fifty grams,
• Vinegar 6% - ten tablespoons,
• Water - fifteen tablespoons,
• Sugar - three tablespoons.

1. Let's make the marinade. Pour vinegar, water, and sugar into a plate.
2. Cut the onion into rings. Dip the onion into the marinade and leave in it for twenty minutes. Now ready to use for hamburger.

Onions for salad - how to pickle quickly, calculation per onion

How to quickly and easily pickle onions for salad. You can use both red and regular onion.

Products:

1 onion,

1 tbsp. Sahara,

1 tbsp. vinegar 6%,

1 tbsp. vegetable oil,

1. Cut the onion into quarter rings.

2. Place in a deep bowl. Add 1 tbsp. Sahara. And 1 tablespoon of vinegar, you can use apple or wine vinegar, 6%.

3. Pour in 1 tbsp. vegetable oil.

4. Pour boiling water over it.

Let the onion sit for a couple of minutes, and then it’s ready. Drain in a colander and can be added to the salad.

Pickled onions with adjika and apple cider vinegar (video)

Products:

onions - 5 pcs.,

apple cider vinegar - 2 tbsp,

adjika - 2 tbsp.,

sunflower oil - 1 tbsp.,

sugar - 1 tsp,

salt - 1 tsp.

1. Let's make the marinade. Mix 2 tablespoons of apple cider vinegar with 1 tbsp. vegetable oil. Add 1 tsp. sugar, 1 tsp. salt.
2. Stir everything until the salt and sugar dissolve.
3. Add 2 tbsp. adzhiki. Stir until dissolved.
4. Cut the onion into half rings. Place in a container with a lid.
5. Pour marinade over onions. It may seem like there isn't enough marinade, but it's not. There is no need to mash the onion, just mix gently.
6. Close the lid and shake. Let stand and shake some more. The onions will marinate for half an hour to several hours, shaking the container with the onions from time to time.

I hope that using my recipes you will be able to prepare delicious pickled onions. What is your favorite recipe for this dish?

Pickled onions for the winter are an excellent appetizer for a variety of dishes. No matter what you cook - kebabs (including in winter) or fragrant chicken, juicy fish fillet or cutlets beloved by your household - pickled onions will be “in theme” everywhere. Compared to raw onions, pickled onions have a more delicate taste, so they can be served with herring or simply on a separate plate. Some housewives add pickled onions to savory baked goods - for example, meat pie or pizza. Onions give every dish a very special taste.

So, when making Napoleonic plans for seaming, do not forget to prepare pickled onions for the winter. Crispy and low-calorie - it will decorate both holiday and everyday tables and will not add extra weight to you. Pickled onions for the winter are a great idea for a quick snack that is always in the refrigerator! And most importantly, this is an excellent economical solution, because onions are accessible and cheap.

How to marinate

Pickled onions are easy to prepare. Peel the onion, blanch it for a couple of minutes, drain the water and rinse with cold water. Place herbs and spices on the bottom of the jars, then add onions. Next, prepare the marinade. The marinade is made from water with the addition of vinegar, salt, sugar, as well as aromatic spices - black and allspice, cloves, bay leaves. Dill will be an excellent addition. The prepared jars are filled with marinade and then sterilized in a pan of hot water. The jars are immediately rolled up, wrapped and cooled. Store pickled onions in the refrigerator.

Useful tips

It is best to pickle onions in small jars - no more than 400 grams. It is better to eat the opened onion immediately (a day or two before).
A small onion is best suited for pickling. However, if you come across a large onion, it doesn’t matter - just cut it into three or four pieces.

As with any recipe, you can adjust the spices as you see fit. Some people add chili to a jar of pickled onions for spiciness, some are fans of cilantro, and for others their favorite parsley is enough.

If the marinade boils out of the jars, simply add boiling water. So have the kettle ready.

Pickled onions for the winter are a great idea for hospitable and thrifty housewives!

17.11.2018

Pickled onions are onions (usually red) cut into rings or half rings that have been soaked in a sweet and sour mixture consisting of water and vinegar with a small amount of salt, sugar, herbs and spices. It turns out tasty, easy to digest and useful for those who cannot tolerate spicy food. Read further to the site for simple and quick ways to pickle onions for salad, herring, shish kebab and other dishes.

What vinegar to use in onion marinade

You can experiment with different vinegars, the only thing you should avoid is the usual synthetic one, obtained from a diluted 70% essence.

Suitable for pickling onions:

• Apple Cider Vinegar – Made from fermented apple cider, it is mild in flavor with a subtle hint of apple flavor. This is the most versatile of vinegars and will be a good substitute for almost any other.
• White – Made from distilled grain alcohol, it has a sour and strong taste and can overpower other ingredients in dishes.
• Rice vinegar is the sweetest and most delicate vinegar, made from rice wine or sake.
• Wine vinegars – available in both white and red varieties – are rich and fruity. They are most common for pickling onions.
• Balsamic vinegar is made from white grape juice. It has a distinctive brown color, syrupy texture and slight sweetness to the taste. This is a special vinegar that is best used when specifically called for in a recipe.

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

Which onion is faster and better to pickle?

Red onions are traditionally used for pickling. It's a gorgeous hot pink shade and adds not only a zesty flavor to everyday dishes, but a beautiful color too!

Regular onions work great too. It is marinated hot, or pre-scalded with boiling water to remove bitterness, and then cooled.

The secret to making really quick pickled onions is to cut them into very thin rings or half rings (about 3mm). You can do this using a shredder. This type of onion softens faster and absorbs the vinegar.

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

How to pickle onions in salad vinegar in cold water - quick recipe (10 minutes)

This is an easy and quick apple cider vinegar pickled onions recipe that takes 10 minutes or less to prepare! Perfect for a salad when you don't have time.

Ingredients:

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

Additionally (optional):

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

Instructions:

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

How to deliciously marinate onions in vinegar in 30 minutes - a popular recipe

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

Ingredients

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

Seasonings (optional):

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

Cooking instructions:

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

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

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

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

Ingredients:

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

How to cook:

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

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

• Mexican version– cumin and coriander seeds plus chopped sage or oregano. A couple of slices of jalapeño are good too!
• Scandinavian – fresh dill and peppercorns.
• Indian – fennel, coriander and fenugreek seeds.

Onions marinated in lemon juice - microwave recipe

This method of pickling onions in the microwave is quick and easy. Prepares in literally 10 minutes. Onions marinated in lemon juice are served with any type of shish kebab, placed in herring, sprinkled with vegetable oil, and added to any salad.

Ingredients:

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

Instructions:

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

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

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

Pickled onions for the winter can be made when you have received a very large harvest and want to preserve it. Use the preparation as an independent snack or to add to salads.

Brine ingredients:

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

Main ingredients:

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

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

Instructions:

1. Before starting work, sterilize all jars and lids in boiling water. Remove the jars with tongs and place them upside down on a clean towel. Leave the lids in the boiling water until you are ready to use them.
2. To make the brine: Combine water, vinegar, sugar and 3 and a half tablespoons. salt in a saucepan and cook over low heat, stirring frequently, until the salt and sugar have dissolved. Set aside until ready to use.
3. Peel the onion and cut into thin strips.
4. Toss the onion with 1 ¾ tsp. sea ​​salt, stir and let it sit for about 30 minutes, then rinse with running water.
5. Divide the peppers and bay leaves evenly among the jars.
6. Place chopped onion in each jar. Press down gently with tongs or a spoon.
7. Pour in the hot brine, leaving about 1cm of headspace. Wipe the rims of the jars with a paper towel or clean kitchen towel. Place the lids on the jars and screw them on.
8. Sterilize jars for 10 minutes in boiling water. Then quickly and carefully remove the cans using the special grip. Place them on clean towels and let cool for 24 hours.

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

3 types of pickled onions for barbecue - video

How to make pickled green onions

This is a recipe for pickling green onions in vinegar, which is suitable as a seasoning for main dishes that are usually served fresh.

You will need:

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

Preparation:

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

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

How and how long to store pickled onions

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

Depending on the cooking method, pickled onions can be stored in the refrigerator from two weeks to a month.

The shelf life of the sterilized product is one year.

What do you eat pickled onions with and where do you add them?

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

Pickled onions are good when added:

• in vinaigrette or salads of vegetables, tuna or chicken;
• in hamburgers, sandwiches and sandwiches;
• into herring with vegetable oil;
• served with meat, chicken or fish dishes;
• for steaks or chops;
• eaten with fried beef or pork;
• garnish a Bloody Mary cocktail;
• served with shish kebab and grilled meat;
• put some on a sandwich with cream cheese and smoked salmon;
• sprinkle on dishes of vegetables, fish and meat, fried in a pan or baked in the oven;
• used as a seasoning for scrambled eggs and omelettes;
• finely chop and mix with guacamole sauce.

Enjoy numerous mouth-watering recipes using onions marinated in vinegar and spices. It is quick and easy to prepare, and the taste is unique!

Spicy, pungent, juicy onions go well with a salad or a tender piece of meat, promoting better absorption. This snack is easy to make. We present several quick recipes for pickled onions in vinegar.

You will need:

• onions – 450 g;
• granulated sugar – 50 g;
• water – 0.25 l;
• salt – 12 g;
• vinegar – 70 gr.

Algorithm of actions:

1. Let's free the main component from the husk and chop it into half rings.
2. Pour the components into a deep bowl and fill them with water.
3. Pour salt, sugar into another bowl and add water. Mix the liquid and add vinegar.
4. For added flavor, add chopped fresh herbs. It could be parsley, basil or dill.
5. Pour out the water in which the onions were infused.
6. Fill the half rings with prepared vinegar brine.
7. Cover the dish with a lid and leave for 40 minutes.
8. After that, add spicy pickled onions to your favorite dishes. Bon appetit!

Barbecue cooking option

This recipe turns out spicy, just right for juicy kebab with a crispy crust.

Grocery list:

• vinegar 9% - 30 g;
• a little cilantro;
• onions – 2 pcs.;
• fresh parsley and dill;
• ground hot pepper;
• sumac;
• chopped sweet pepper.

Cooking step by step:

1. Peel and rinse the onion under the tap. Cut the pulp into half rings.
2. Pour it into a wide bowl, add a little salt and crush the onion with your hands. This must be done in order for the juice to stand out.
3. Sprinkle hot and sweet peppers on top to taste. Pour in the required amount of vinegar.
4. On a board, finely chop three types of washed greens.
5. Squeeze the onion with your hands again, add the greens, and stir.
6. Cover the bowl with a lid and leave the dish to marinate for half an hour.
7. Serve the delicious-smelling onions with or separately from the meat.

For the salad

Sweet varieties of onions are ideal for making salads.

List of ingredients:

• salt – 6 g;
• water – 0.25 l;
• granulated sugar – 55 g;
• vinegar – 65 g;
• four onions.

Marinate onions in salad vinegar:

1. Pour granulated sugar and salt into a bowl of water.
2. Place the mixture on the stove and wait until it boils. Next add vinegar.
3. Chop the peeled onions into half rings. Place them in a glass jar.
4. Pour the boiling marinade over the onion rings.
5. Cover with a lid and leave the dish to cool for 1.5 hours.
6. Before adding the onion to the salad, lightly squeeze out the juice.

Apple cider vinegar pickling recipe

Main products:

• granulated sugar – 25 g;
• three onions;
• salt – 4 g;
• apple cider vinegar – 35 ml.

How to make pickled onions in apple cider vinegar:

1. Remove the skins from the bulbs and rinse under the tap.
2. Cut into thin half rings, place in a large bowl and press with your hands.
3. Pour apple cider vinegar into the onion and add dry ingredients.
4. Wait a few minutes until the main component in the vinegar releases its juice.
5. Then stir the mixture and leave for 15 minutes.
6. For beauty, crumble chopped fresh parsley into the pickled dish. Bon appetit!

With mustard

Recipe Ingredients:

• a pinch of marjoram;
• vegetable oil – 35 ml;
• mustard – 8 g;
• onions – 2 pcs.;
• vinegar – 5 g;
• other spices to your taste.

Cooking step by step:

1. We turn the peeled onions into thin half rings.
2. In another bowl, combine mustard, vegetable oil, vinegar and spices.
3. Place the onion pieces into a jar. Next we send the semi-dry spice mixture.
4. Mix the ingredients together by shaking the jar of onions.
5. Cover the dish in the refrigerator for 2 hours.

Spicy, spicy pickled onions will be a great addition to barbecue or vegetable salads.

How to pickle red onions?

We will need:

• red onion – 2 pcs.;
• a pinch of sugar;
• water – 40 ml;
• ground black pepper to taste;
• apple cider vinegar – 35 ml;
• salt – 6 gr.

Let's prepare it step by step:

1. Remove the skins from the bulbs. Cut the vegetables into thin rings.
2. Place in a colander and scald with boiling water, and then immediately place under a cold water tap.
3. Place the onion mixture in a bowl and add the required amount of sugar, black pepper and salt.
4. Pour vinegar and water.
5. Mix all the ingredients together and put in the refrigerator, covered, for 2 hours.