Pickling onions: features of the process and cooking options. How to preserve all the beneficial properties and vitamins of onions? Prepare pickled onions for the winter Delicious and simple pickled onions

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!

Some people refuse to add onions to all kinds of dishes because they are afraid that they will taste bitter and give off a strong smell and taste, and this actually happens quite often. It’s a completely different matter if you add pickled onions to the dishes. It can be done by performing simple manipulations.

The advantage of this product lies primarily in the fact that it goes well with almost all ingredients. It is important to take into account the subtleties of preparation so that this product itself turns out aromatic and crispy, and the dish to which you add this component is tasty.

There are several nuances that need to be taken into account in the process. This will allow you to pickle the onions correctly.

Everyone knows that this product is used for the prevention and treatment of colds. These properties are given to it primarily by the flavonoids that make up the product. They also give the vegetable bitterness, which we want to get rid of when we use it to prepare certain dishes.

Organic acids and warm water neutralize this substance.

Another secret that chefs share is that the rate of release of flavonoids depends on how finely you chop it - the finer it is, the faster the product will marinate.

Pickled onions in vinegar

This cooking method is popular because this product does an excellent job of removing bitterness.

Ingredients:

• Salt - a pinch;
• Table vinegar - 3 tbsp. l.;
• Water – 1/2 cup;
• Sugar – 1 tbsp. l.

Cooking method:

1. Shred the main ingredient (preferably into rings);
2. In the meantime, pour some hot water into a glass or enamel bowl, add sugar, vinegar, salt, mix these ingredients thoroughly and move the chopped vegetable into this mixture.
3. It should stay in the vinegar for about 2 hours (this is how long it will take for the marinade to cool completely).
4. After this, the ingredient can be used for food.

Quick recipe for pickled onions

It often happens that there is very little time to prepare a treat. If you use this recipe, the savory component can be eaten in about 15 minutes.

Ingredients:

• Sugar - a pinch;
• Wine vinegar – 2 tbsp. l.

Cooking method:

Pickled onions with lemon

This cooking method is also quite fast.

Ingredients:

• Sugar – 50 g;
• Lemon – 1 pc.
• Water 0.5 l.

Cooking method:

1. According to this recipe for making pickled onions, we will also need clean water (0.5 l).
2. Add the required amount of onion, lemon juice and sugar into it.
3. Let the mixture boil and then remove from the stove.
4. The onion will be ready to eat after rinsing with cold water.

By the way, if someone in the family suffers from a cold, do not rush to pour out the marinade.

You can also add honey and take it as a cough syrup.

Pickled onions with spices

The product will receive an unusual aroma. This recipe involves the use of spices and seasonings.

Ingredients:

Cooking method:

1. Add acid, cloves, salt, pepper, cinnamon to the water and let the mixture boil for about 5 minutes.
2. We take a glass jar and put a bay leaf on the bottom, and on top of it - an onion. Pour boiling marinade over these components and wait until the whole mixture cools down.
3. If you want to give the onions a reddish color, you can add some beets to the jar after grating them.

Pickled onions with mustard

According to this recipe, onions are pickled in vinegar, but not table vinegar, but balsamic.

Ingredients:

• Oil – 2 tbsp. l.;
• Vinegar (balsamic) – 1 tsp;
• Mustard – 1 tbsp. l.;
• Spices, marjoram - a pinch of each spice.

Cooking method:

1. This method is referred to as the so-called dry method, since it does not require water.
2. You just need to mix all the ingredients with the main vegetable, transfer the mixture into a glass or enamel bowl, and then put it in the refrigerator for 2 hours.
3. The finished ingredient can be added to any dish, and its spicy taste makes it an excellent addition to barbecue.

Pickling onions for the winter

During the cold season, we are all accustomed to opening various preserves. You can also seal onions, and in winter they will be an excellent addition to any dish or a separate item on the holiday table.

Ingredients:

• Small onions – 15 pcs.;
• Table vinegar - 2 tbsp. l.;
• Peppercorns – 4 pcs.;
• Oil – 2 tbsp. l.;
• Cloves – 3 buds;
• Sugar, salt - 1 tbsp. l.

Cooking method:

Pickled onions for barbecue

Many people associate meat grilled outdoors with vegetables. You can also prepare pickled onions for barbecue.

Ingredients:

• Boiled water - a glass;
• Salt – 1/2 tsp;
• Table vinegar - 2 tbsp. l.;
• Greens (dill, cilantro, parsley);
• Sugar – 2 tsp.

Cooking method:

1. Combine chopped onion with chopped herbs.
2. Heat the water to 40 degrees.
3. Add the rest of the ingredients there, pour the resulting liquid over the vegetable and herbs and let it brew for a couple of hours at room temperature;
4. After this time, we put the onions in a colander and can enjoy them with delicious kebab.

Pickled onions for salad

In order to prepare a tasty component, you can use any of the proposed recipes, or you can adopt this algorithm. There are often cases when lemon is used for salad to add sourness to the dish. The same ingredient is used for this recipe.

Ingredients:

• Water – 0.25 cups;
• Lemon – 1/2 pcs.;
• Sugar – 1 tsp;
• Herbs, spices;
• Oil – 2 tsp.

Cooking method:

By using all these recipes, you don’t have to worry that the bitterness of onions will spoil the taste of a particular dish.

Pickled onions are rightfully an indispensable component of many dishes. It is added to fish, used in salads, and stored for the winter. Homemade preparations differ in variety in methods and speed of preparation.

Quick recipes for pickled onions in vinegar are a real salvation for any housewife. Compliance with cooking methods is the only secret in this matter. Therefore, it is so important to know how to pickle onions in vinegar correctly.

The possibilities for using onions in a vinegar marinade are almost endless, because they go well with different types of foods. In addition, this method of cooking preserves valuable health properties.

Important! You need to know that the beneficial qualities of onions and vinegar are effective only when consumed in moderation. Otherwise, exacerbation of chronic diseases of the gastrointestinal tract and kidneys is possible.

Onion salad with vinegar is especially popular among chefs. It can be used as an original independent dish.

This seasoning is also included in salads and cold appetizers, adding a bright, memorable taste to them. Serving meat and fish dishes with pickled onions gives them an appetizing look and adds a spicy note to the taste. Every housewife has such “signature” recipes in stock.

Note! One of the beneficial properties of pickled onions is the absence of a characteristic odor. This advantage can be used when creating menus for business lunches or romantic dinners.

How to quickly pickle onions with vinegar

If you have unexpected guests or suddenly want to treat yourself to something tasty, it’s useful to have a recipe for instant onions and vinegar on hand.

Most popular recipe (30 min)

• 3 medium onions
• 1 glass of water
• 7 tablespoons vinegar (9%)
• 3 tablespoons sugar
• 0.5 tablespoons salt
• other spices to taste

Step by step cooking process:

1. Add sugar, salt, vinegar to the water.
2. Cut the onion into thin half rings or any size you like.
3. Place everything in a glass container, pour in the vinegar mixture and close with a lid.
4. Keep the jar in the cold for about half an hour, then you can serve the snack at the table or add it to other dishes.

The proposed method is not labor-intensive and time-consuming. Half an hour is not much time to get a tasty bonus to the main dish.

The fastest recipe (5 min)

The fastest recipe for pickled onions in vinegar takes only 5 minutes. To prepare it use:

• 1 large onion
• 1 teaspoon salt
• 4 tablespoons vinegar (9%)
• 1 glass of water

Cooking method:

1. Prepare onion rings.
2. Add salt and vinegar to the water and pour the marinade over the rings until completely covered.
3. Microwave for 3-5 minutes at maximum power.

Pickling onions is a creative process. Cooks often add other ingredients to the recipe, giving this appetizer original flavors.

Recipe with wine vinegar

The additive is unique in that it harmoniously complements any dish.

Components:

• ½ cup
• ½ glass of water
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 red onions
• 1 bay leaf
• red pepper to taste

Cooking method:

1. Cut the onions into thin half rings or another size of your choice.
2. Mix wine vinegar, sugar, water, salt, pepper and bay leaf. Boil until sugar dissolves.
3. Place the half rings in a glass container and pour the mixture until they are completely covered.
4. Cover with a lid and let cool.

Apple Cider Vinegar Recipe

Gives a spicy kick and can be added to meat salads.

Components:

• 300 g beef
• 1 bell pepper
• 2 medium onions
• 1 cup table vinegar (9%)

Cooking method:

1. Boil the beef, cool, cut into strips.
2. Chop the pepper and add to the meat.
3. Pour vinegar into thinly sliced ​​onions (in half rings) and leave for 2 hours. Then drain the vinegar and lightly squeeze the onion (do not overpress!).
4. Mix all ingredients, if necessary add salt to the salad and season with mayonnaise or olive oil.

If you are not a fan of a very strong taste, you can dilute the vinegar solution with water in a ratio of 1:3 or 1:2.

To ensure that you are not disappointed with the result of your culinary creations, before marinating onions with vinegar, familiarize yourself with some of the intricacies of preparing the dressing:

• Do not use frozen or rotten onions. Low taste qualities will remain even if you cut off the bad areas and spoil the taste of the marinade.
• To add originality to the familiar taste of pickled onions, you can add various spices to the recipe: cloves, coriander, capsicum, etc.

Important! Spices should be used wisely - in small quantities. They should complement, and not interrupt, the main taste of the marinade.

• When choosing vinegar, you need to consider what dish the marinade is being prepared for. For example, pickled onions with pleasant sweet and sour notes in taste are perfect for salads or chicken.

With two simple ingredients, you can get dozens of different dishes for every taste: prepare a quick dinner or decorate a holiday table, make supplies for the winter or preparations for quick use. Onions pickled in vinegar remain a popular product among both professional chefs and housewives.

A delicious meat shashlik cannot be complete without a savory appetizer in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Let's look at popular recipes for 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 on fresh lettuce leaves.

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. When the next day arrives, 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 into glass jars, add a little cloves, bay leaf, and 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 the 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 lemon juice on the onions. 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.
• chopped sweet 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 it 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 for about 3 hours.
3. After this, place the pickled onions in 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 the refrigerator and 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.

It is not difficult to prepare pickled onions in various ways if you follow practical tips. Vary the number of ingredients and find the perfect recipe for yourself. Serve pickled onions with ready-made kebab or as a single appetizer.

Video: how to marinate onions for shish kebab and pilaf

Good day, dear readers of my blog! In today’s article I’ll tell you how to quickly marinate onions and peppers in vinegar. A step-by-step, detailed recipe with photos will help you cope with the task quickly and easily.

As a result, you will get a tasty and aromatic marinade, devoid of the bitter onion taste. At the same time, the onion retains its juiciness and crispy taste. It is delicious not only to add to dishes, but also to use as an additional spice on the table.

Ingredients:

1. Onion – 1 pc.

2. Sugar – 1 tbsp. spoon

3. Salt – 1 teaspoon

4. Vinegar – 10 ml.

5. Pepper - to taste

6. Water – 200 ml.

Cooking method:

1. In a pre-prepared bowl with a lid, I mix the marinade. To do this, I pour out sugar, salt and add vinegar to them. I bring the water to a boil and pour it into the mixture. Mix everything thoroughly until completely dissolved.

2. I cut the onion into the necessary parts. For salad, I prefer thin half rings; for kebab, even medium-sized rings are suitable; for herring, I cut the onion into quarter rings.

Onions are an integral part of many dishes. You can marinate in the described way any type, red salad, regular or others. First of all, I purchase the variety I need from the market.

To avoid being deceived, carefully check each onion; it should not be hard or sprouted.

3. Place the onion in the liquid so that it completely covers it.

4. Sprinkle pepper to taste on top. I use grinders with peppercorns, then it is more aromatic, rich and healthy.

5. Close the container with a lid and leave to marinate for 30 minutes. If you don’t have a single plastic container at home, you can pickle onions in a completely ordinary glass jar.

6. After the measured time, you can open the lid and enjoy the onion. Bon appetit!

Benefits of onions:

This spicy vegetable contains many vitamins and minerals, so it is recommended for vitamin deficiency and a weakened immune system. It will fill your body with strength and vigor.

To fight viruses and bacteria, it is not necessary to eat onions; it is enough to sniff fresh slices several times a day. The composition of onions is able to fight microbes while inside the body. Due to its high iron content, it increases hemoglobin and makes the body stronger.

Not many people know that iron is absorbed exclusively in combination with vitamin C, which is also abundant in the described vegetable. Onions have a beneficial effect on the cardiovascular system, gastrointestinal tract, improve sleep and the state of the nervous system.

The pickling process preserves all the beneficial properties of onions, while depriving them of their unpleasant odor and bitter taste. The result is a slightly sweetish, spicy product that fills any dish with its juiciness, richness, and bright taste.

Use this marinade for onion preparations for the winter and eat crispy summer onions all year round. Subscribe to my blog and immerse yourself in the world of your own culinary masterpieces with the help of my recipes. Share with friends, experiment and enjoy! Until next time, dear readers.