Pickled onions for the winter without sterilization recipe. Harvesting onions for the winter: the best recipes

Fruit

17.06.202127.05.2017

Time for preparing: Not specified

- 2-3 bay leaves,

- 4-5 pcs. peppercorns,

- 3-4 pcs. dried cloves,

- 20 grams of granulated sugar,

- 20 grams of vegetable oil,

- 3 tables. l. apple cider vinegar 6%.

I'm chopping a purple onion. Traditionally, I shred in semi-rings. Such onions are juicy, tasty and slightly sweet. It has a pleasant taste both fresh and pickled.

Now on to the marinade. I boil water and pour it in granulated sugar, salt. These additives will give the onion the right taste.

I put spices: peppercorns and dried cloves. Spices will make the onion even better.

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

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

I roll up jars of pickled onions. It turns out the process without sterilization and it is very convenient. I hope that this simple recipe will be useful to you and you will be able to use it. Bon Appetite!

And again I have prepared for you delicious recipe with photo winter harvest. Today we will cook pickled onions for the winter without sterilization.

Pickled onions for the winter without sterilization

Lovers of onions with meat and barbecue, do not pass by! I have prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Let's see the recipe!

INGREDIENTS

Onion 1 piece
Vinegar 10 ml
Water 10 milliliters
Salt 1 Pinch

Peel the onion from the husk, and then rinse it.

Thinly slice the onion into rings or half rings.

Dry it a little and then salt it.

Pour vinegar and water into it. Stir.

Transfer everything to a clean jar. Shake well and close the lid tightly.

After 15 minutes, the onion can be tasted. Happy tasting!

Pickled onions for the winter recipe with photo

Onions are not the easiest vegetable, it is well known. Many people do not like its sharp and pungent taste. At the same time, it is the spicy taste of onion that gives rich and bright colors to many dishes. It's hard to imagine without it vegetable salad, and for barbecue and herring, this is the best company at all.

You can pickle any bulbs for the winter - both large and small. Large cut into rings or half rings. The main thing is not to cut too thinly - then when pickling it will retain its shape. Small onion sets do not need to be cut, these onions, pickled for the winter, look amazing in jars. To quickly peel small onions, you can dip them in boiling water for a few seconds, and then in cold water. The husk can be easily removed.

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

Pickled onions without sterilization

This the snack will not keep for a long time but takes a little time to prepare. So if you still keep a supply at home or in the cellar onion for the winter, then these snacks can simply be made from time to time, according to your mood or to the appropriate dish.

Recipe 1. Onion garnish for herring with potatoes

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

A slightly more complicated, but also very quick option for making an onion snack - hot marinade in microwave oven . The onions are peeled and finely chopped, placed in a microwave-safe container, poured with water so that it covers the vegetables on top. For a pound of onions, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power, leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare a herring appetizer with hot potatoes.

Recipe 2. Onion garnish for barbecue

Best garnish for barbecue pickled red onion.

For a pound of onions, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the snack more spicy, use apple or wine vinegar). Scald the bulbs with boiling water, but do not immediately drain the water - to get rid of excess bitterness, hold the onion in hot water at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onion. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with hot marinade is always the same: the onions are peeled, chopped (or simply peeled if we take small onions), scalded with boiling water, laid out in jars and poured with boiling marinade, and then closed with lids. Mari Recipes

Recipe 3. Basic Pickled Onion Recipe

For 1 kilogram of onion, you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 black peppercorns and 3-4 bay leaves.

Recipe 4. Slightly acidic marinade

For 1 kilogram of onion you will need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

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

Recipe 6. Marinade with dill and pepper

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

Recipe 7. Marinade in Bulgarian

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

Recipe 8. Onion pickled for the winter with lemon

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

The marinade is prepared like this.

The lemon is cut into 2 halves, the zest is carefully removed from one of them (do not remove the white pulp).

Juice is squeezed out of both halves.

Sugar and salt are dissolved in boiling water (a teaspoon per half liter of water), a tablespoon of vegetable oil, squeezed lemon juice and zest are added there.

The marinade is boiled for another 2-3 minutes, and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (here it is better to take sets), you will need a liter and a quarter of water, a quarter of a liter orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Salted hot water(1 liter is enough) pour the peeled bulbs. After 6 hours, the water is drained.

Vinegar is boiled separately with a glass of water and a glass of orange juice - this is our marinade. Onion is transferred to this marinade, blanched for 3-4 minutes.

Onions are laid out in jars and poured with boiling marinade.

Recipe 10. Marinade with beetroot juice

For 2 kilograms of onions you will need:

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

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

Recipe 11. Marinade with red currant

This marinade uses redcurrant puree as a preservative. 2 kilograms fresh berries boil in 1 liter of water, then filter the broth, and rub the berries through a sieve or puree with a blender. The puree is again mixed with the broth, and this marinade is poured into jars.

Recipe for pickled green onions for the winter

This recipe will especially please those who have slightly overgrown green onions with thick feathers left in the beds. It is no longer so tasty in a salad, but it is perfect for marinating.

Greens for this winter preparation can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly laid in sterilized jars. Pour hot marinade (this recipe will require 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

1.5 kilograms of green onions
Champagne vinegar or dry wine - 300 milliliters
Honey - 50 grams
Thyme - 3-4 sprigs
Salt - 0.5 teaspoon

For this recipe, it is important to cook the marinade correctly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

pickled leek recipe

For 4 large leek stalks, take the following proportions of the ingredients for the marinade:

300 milliliters of water
2 tablespoons of granulated sugar
a teaspoon of salt
2 tablespoons of vinegar
Bay leaf and black peppercorns

Leek is cut into slices 2 cm thick and placed together with spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and closed with lids.

onion jam recipe

This is very original recipe pickled red onion. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken, or stewed mushrooms.

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

Onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmered for another 15-20 minutes over low heat. Don't forget to stir so it doesn't burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly reminiscent of jam. We put the finished confiture in a sterilized jar, close the lid and hide it in the refrigerator.

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

I often put onions in jars when I pickle tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone is happy to catch a crispy pickled onion. Everyone likes pickled onions and everyone wants to get it. Onions are most often found at the very bottom of the jar under all the vegetables, but this does not stop anyone. Therefore, I concluded that you need to pickle the onion in pure form for the winter, so that no one suffers and prepared for you a simple and detailed recipe with photo. Pickled onions without sterilization are good in themselves, have excellent taste qualities but also perfect for a snack. If you serve it to the table, crush it with fresh herbs and decorate, then all your guests will only say thanks for such delicious preparation. It will be great if you fry kebabs on the grill, and serve them ready-made. best dish and you can't imagine. My family and I can roast meat on a fire in any weather, and I always have a jar of pickled onions in my cellar. At this moment, I uncork the jar and serve a wonderful snack to the meat. I hope you enjoy my recipe.

Required products:

- 500 grams of onion (white or purple),
- 2-3 bay leaves,
- 4-5 pcs. peppercorns,
- 3-4 pcs. dried cloves,
- 300 grams of water,
- 20 grams of granulated sugar,
- 15 grams of salt,
- 20 grams of vegetable oil,
- 3 tables. l. apple cider vinegar 6%.

I'm chopping a purple onion. Traditionally, I shred in semi-rings. Such onions are juicy, tasty and slightly sweet. It has a pleasant taste both fresh and pickled.

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

I put spices: peppercorns and dried cloves. Spices will make the onion even better.

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

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

I roll up banks with. It turns out the process without sterilization and it is very convenient. I hope that this simple recipe will be useful to you and you will be able to use it. Bon Appetite!

Foreword

Cucumbers and tomatoes have long been a favorite preserve. And what about onions? After all, this cold appetizer nothing worse. It can be prepared according to classic recipe or diversify with fresh colors.

Since ancient times, onions have been famous for their bactericidal and wound healing properties. In addition, it also acts as an anti-inflammatory, expectorant and diaphoretic. For patients with gastrointestinal problems, this vegetable helps fight excessive fermentation and inflammatory processes in the intestines, as well as the absorption of the necessary nutrients. Onion also shows its effectiveness in the prevention of early atherosclerosis, helps fight malignant tumors and enhances the functioning of the gallbladder.

useful bow

What is the reason for such a wide range of onions? High content of vitamins and microelements necessary for the body. Among this huge list, one can single out a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils. Onions are simply indispensable in the fight against viral diseases, especially in the winter season. This vegetable is in the kitchen of every housewife. It can be found both as a savory addition to salads, side dishes and meat dishes, and as the main ingredient in the form of snacks and preserves for the winter.

Marinade in this recipe familiar to many housewives. Surely many people use it for cucumbers and. However, in combination with chopped onion rings, it will sound new and will be a nice addition to your pantry shelves.

write down required list ingredients:

onions - 0.4 kg;
water - 1 glass;
vegetable oil - 2 tbsp. l.;
vinegar 9% - 2 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
bay leaf - 2 pcs;
black peppercorns - 5 pcs;
carnation - 1 pc.

Pickled onion

Pour water into a small saucepan and add to it all the bulk ingredients and spices indicated in the list of ingredients, and then the required amount of vegetable oil and table vinegar. We wait until the mixture warms up to the boiling point, after which we leave it to boil for just a couple of minutes over low heat. We set aside the prepared marinade for now, and in the meantime, let's prepare the onions (you can take purple or white). We clean it from the husk and cut into large rings.

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion blank get enough of the aromas of spices, this will take about 1 minute. We put the onions in sterilized jars and roll them tightly with lids, also, not forgetting to sterilize the lids for four minutes in boiling water. That's all, the pickled onions are ready for the winter, we send the jars to the cellar or pantry and wait for the frost.

To diversify the taste of onions pickled for the winter, the addition of bright spices and spices, as well as a small amount of wine, will help. Perhaps the mixture of ingredients in this recipe will seem too heaped up for some, but this is only a first impression. In fact, all the spices and spices are in perfect harmony with the onion, adding at the same time a light spiciness, freshness and a slightly tart taste.

For four 0.5 liter jars, you will need:

onions - 400 g;
garlic - three cloves;
chili pepper - 1 pc;
ginger root - 15 g;
water - 2.5 cups;
vinegar 9% (preferably infused with herbs) - 2.5 cups;
dry white wine - 1 tbsp. l.;
bay leaf - 2 pcs;
salt - 1 tsp;
mustard seeds and ground black pepper - 1 tbsp. l.

Pickled onions with spicy chili

We clean the onion heads and cut into rings (half rings). We also clean the ginger root and garlic, take out the seeds from the hot chili pepper to get rid of excessive spiciness and cut the prepared ingredients into medium slices. We lay out the chopped onion, garlic, ginger root and chili in jars, after which we proceed to prepare the marinade. Pour the right amount of water, vinegar, wine into a deep saucepan and add all the spices listed in the list of ingredients. Bring the mixture to a boil and leave it on a minimum heat for literally another 10 minutes.

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

Often, in preservation for the winter, citric acid is added to give a slight sourness to the hostess. In this recipe, we suggest doing it much easier and using fresh citrus fruits, especially since lemon can be found on supermarket shelves at any time of the year.

Sliced onion with lemon

To prepare this pickled onion for the winter, prepare:

onions - two small heads;
lemon - 1 pc.;
water - half a glass;
vegetable oil - 1 tbsp. l.;
sugar and salt - 0.5 tsp each;
white ground pepper- taste

Take your favorite variety of onion (bulb, white, red) and peel it. Then choose a convenient way of slicing for yourself - rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use ordinary black and mix everything thoroughly. Cut the lemon crosswise into two equal parts. Gently remove the zest from one half, avoiding the bitter white part of the citrus, and leave the other untouched. Then squeeze the maximum amount of lemon juice from both halves and set everything aside for a while.

In the meantime, we send a container of water to the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to such water, wait until these ingredients are completely dissolved. In the almost ready marinade, add vegetable oil, freshly squeezed juice and zest of half a lemon. The onion prepared in advance is tightly packed in a sterilized container, completely covering it. ready marinade and roll up.

Recipes for our usual preservation for the winter can always be varied, and here is an example of this. How about onion jam? This tasty snack will go well with fried meat, cheese and just perfectly harmonize with soft homemade bread. We start cooking, as always, with the preparation of onions (1 kg). In this version, we use red onion. We give preference to this particular variety, due to its extraordinary sweetness and unsurpassed crispy structure.

Onion confiture

It must be cleaned, cut into half rings and then soaked in well-heated oil (50 ml) for 5 minutes, not forgetting to stir constantly. Then cover the saucepan with a lid and continue to simmer the onion for another fifteen minutes over low heat, also stirring it occasionally. After that, we begin to flavor our red onions by adding half a glass of dry red wine, four tablespoons of wine vinegar, fifty grams of honey, seventy-five grams of sugar, salt, literally at the tip of a knife, and a couple of sprigs of fresh thyme to the container. In this mixture, we continue to simmer the onion for another half hour, covering the saucepan with a lid.

After this time, open the stewing container and boil the mixture over medium heat until the mass becomes viscous. However, in this case, it is important not to overcook the jam, checking the correct consistency with a spoon. If the confiture slowly flows down the spoon and stretches slightly, then it is ready. Throw away the thyme sprigs at the end of the cooking process. Now it remains only to shift the finished mass into a half-liter sterilized container and close it tightly with a lid. Store such preservation in the refrigerator or cellar.

I often put onions in jars when I pickle tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone is happy to catch a crispy pickled onion. Everyone likes pickled onions and everyone wants to get it. Onions are most often found at the very bottom of the jar under all the vegetables, but this does not stop anyone. Therefore, I concluded that you need to pickle the onion in its pure form for the winter so that no one suffers and prepared for you a simple and detailed recipe with a photo. Pickled onions without sterilization are good on their own, have excellent taste, but are also ideal for a snack. If you serve it to the table, crush it with fresh herbs and decorate, then all your guests will only say thanks for such a delicious preparation. It will be great if you fry kebabs on the grill, and serve them ready-made. You can't imagine a better meal. My family and I can roast meat on a fire in any weather, and I always have a jar of pickled onions in my cellar. At this moment, I uncork the jar and serve a wonderful snack to the meat. I hope you enjoy my recipe.

Required products:

Such a preparation will be guaranteed to be in demand in winter, because pickled onions are used as an independent snack, as a spicy ingredient for all kinds of salads or when baking meat.

For pickling, very small onions are used, which always remain after the harvest of onions. It is more convenient to roll pickled onions into jars with a volume of 300-500 ml.

Cooking time: 30-40 min. + 12-20 hours. / Yield: 0.5 l.

Ingredients

small onions 300-350 g
garlic 1-2 cloves
allspice 3-4 peas
hot peppers 1 small pod
bay leaf 1 pc.
dill 2 umbrellas
granulated sugar 1 tsp
coarse salt 1 tsp
vinegar 9% 1 tbsp. l.

Cooking

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Prepare all the necessary ingredients.

The bank used for the workpiece must be well heat-treated, otherwise the workpiece will not stand idle for a long time. One option is to hold it in the oven for 10 minutes at a temperature of 180-200 degrees.

Wash the dill and hot peppers. Peel the garlic and onion. Yes, peeling onions is not the most pleasant experience, here everyone uses different methods of eye protection, you can moisten the knife periodically with cold water, you can put on goggles or not breathe ... Everyone has their own proven method.

Put allspice and hot pepper, bay leaf, dill, garlic and onion into a practically cooled jar.

Boil water in a small saucepan or ladle, pour onions in a jar with it and let stand for 7-10 minutes.

Then pour the water back into the saucepan.

In the resulting volume of water, add sugar, salt, bring to a boil again.

Stir salt and sugar in the boiling marinade until completely dissolved, pour the onion a second time over it, add a spoonful of vinegar on top.

It remains to pour boiling water over the lid and roll up the jar. Leave a jar of pickled onions in the kitchen to cool for 12-20 hours, and then put them in a cool place for storage. In a couple of weeks, onions can be used for your culinary creations.

In exactly the same way, you can make a preparation with garlic. And one more small detail: if purchased onions or garlic are used for pickling, then later in the jar it can acquire a blue tint. This is due to the fact that onions and garlic prepared for sale are additionally processed for long-term storage.