Not everyone likes fresh onions. And it must be added to soups, many salads, main dishes. Moreover, it is difficult to imagine a kebab or herring without onions. How to make it tasty and fragrant? How to neutralize bitterness? How to deliciously and properly pickle onions?
Onion marinated for barbecue
AT good barbecue there must be a beam. The main ingredients are salt, sugar, vinegar essence or vinegar. Water is used as the base. Do you know how to pickle watermelons in jars for the winter? With the same ingredients.
To give a unique flavor, you can add chopped herbs. Onions prepared in this way are sour and crunchy. It is done easily and quickly. So, how to pickle onions:
Cut two heads of a medium-sized onion vegetable into half rings.
Chop dill, parsley and add to our onion. Enough fifty grams of greens. If you like more flavor, take more.
Boil a glass of water and let it cool down. For the marinade, we do not need cold water. It must be well hot. Approximately forty degrees. When you put your finger down, it's hot, but bearable.
Dissolve 2 tsp in water. sugar and just half a teaspoon of salt without a slide. Pour in 2 tbsp. table vinegar.
Pour half rings with greens with marinade so as to completely cover everything. The amount given in the recipe is sufficient. Cover the dishes with a lid and let it brew for two hours on the table.
After the set time, drain the marinade, and put the onion in the refrigerator.
If you like a sour onion, give more vinegar. Some, to eliminate bitterness, first pour boiling water over the vegetable. It won't hurt, but it's completely redundant. Marinade and so will remove all the bitterness.
If for some reason you cannot use vinegar, replace it with lemon juice. The volume should be equal to the volume of water and vinegar. Remove the water too.
To the herring
Seasoned with pickled onions, herring becomes more tender and tastier. It is saturated with a unique aroma, acquires a piquant taste. Moreover, the onion neutralizes excessive saltiness.
Recipe one. Protozoa
Ingredients are given based on two or three medium herrings.
Peel and cut into rings two or three medium-sized onions. Pour them into a deep bowl.
Pour four tablespoons of water and half less vinegar into another container. Dissolve 2 tsp. Sahara.
Pour the vegetable and leave to marinate for twenty minutes.
Put the peeled and chopped herring on a beautiful plate and garnish with pickled onions. You can pour out the marinade. Bon appetit!
Recipe two. Herring for the future
For this recipe, we take a ready-made herring and onion in half rings.
Put tightly pieces of herring (2-3 pcs.) In a deep bowl. Arrange onions on top (as much as you eat).
Pour in two to three tablespoons of vegetable oil along with one to two teaspoons of table vinegar.
Cover the herring with onions with boiled water and hide in the refrigerator. In order for the onion to pickle, the dish must stand at least overnight.
Ready! Why for the future? Such a herring can stand for two or three days. And the onion will only get tastier.
The onion marinated in this way is very fond of my son. And he eats almost everything in one sitting. There is little left for the rest of the family.
Recipe three. Pickled onion with mustard
- We clean and cut the onion.
- Dissolve in water (4 tablespoons) 2 tsp. sugar, 1 tbsp. vinegar and 1 tsp. dry mustard.
- Pour the onion with marinade and leave for 15-20 minutes.
All! Decorate the herring however you like.
For salad
Cut the onion into pieces necessary in shape and size (in different salads- different cutting).
In half a glass of water, dissolve a tablespoon of sugar and a teaspoon of salt. Put this thing on fire and bring to a boil.
Remove the brine from the stove and pour in 2 tbsp. vinegar.
Pour the marinade over the onions and cover with a lid. Wait. When the marinade has cooled, the onion can be used.
How to marinate in vinegar?
We offer you to try several recipes and choose the most suitable for yourself and your loved ones.
Recipe one. Pickled onion with beets
- We clean a kilogram of onions. Pour boiling water over it.
- Remove the peel from the medium beet and cut it into cubes. We cut the onion into rings.
- Layer vegetables in a glass bowl.
- We combine wine vinegar with boiled water in a separate bowl in a ratio of 1: 1. Add salt, black pepper flakes (by eye).
- Pour vegetables with marinade and send in the cold for a day.
A marinated onion prepared in this way is perfect not only for barbecue, but also for any meat or fish.
Recipe two. Georgian pickled onion
Dilute table vinegar in boiled water (1:1). Add 2-3 bay leaves, a little cinnamon, a few cloves, salt, sugar, red pepper.
Pour cold water into a separate container and add salt to it.
We clean small onions, send them to a deep plate. Fill with boiling water. After three minutes, throw in a colander and refrigerate.
Put them in salted water for five minutes. Drain the liquid through a colander and put the onion in a jar.
Fill with marinade (item 1). We send it to the refrigerator for a day.
Recipe three. Speed pickling
- We dilute one part of table vinegar in three parts of boiled water. The total volume of liquid is 500 ml.
- Add bay leaf, cloves, 1 tsp. sugar, 1 tsp salt, 1 tbsp. vegetable oil.
- We put the onion cut into rings in a glass dish, pour the marinade and insist in the cold for an hour and a half.
Onions pickled for the winter
Recipe one. Classic pickled onions for the winter
Hold small onions for several minutes in boiling water. Cool quickly and clean.
Send the onion for five minutes in salted water. Then - in sterile jars.
Prepare marinade. Pour 4 tablespoons into a liter of water. salt and 2 tbsp. sugar, and then pour in 500 gr. table vinegar. Be sure to add spices: a pinch of hot red pepper, the same amount of cinnamon, four bay leaves, four cloves and two star anise.
Pour in boiling brine. Cork.
Recipe two. Pickled onion with bell pepper and dill
Peel a kilogram of small onions and put in an enamel pan.
Dissolve half a teaspoon citric acid in a liter of boiled water. Pour this liquid over the onion. Bring to a boil over low heat. Drain the water.
Sweet pepper (1 pc.) Wash and cut into thin rings. Peel two cloves of garlic. Put the onion in sterile jars, alternating it with pepper and garlic. Top with a layer of chopped dill.
Prepare the marinade in a separate bowl. In a liter of water, add 1 tbsp together. salt, 4 tbsp. sugar, 6 dried black peppercorns, bay leaf. When it boils, remove from heat and pour in a tablespoon of vinegar.
Pour hot marinade over vegetables. Seal banks.
Use the pickled onion for salads and as a separate side dish. Feel free to add it to vegetable stews, pilaf.
Pickled onions have many advantages over fresh onions. Such an additive to dishes diversifies the taste, gives cooked food pleasant aroma. These onions are incredibly easy to prepare. You can use this ingredient not just as an addition to salads, but also as a complete addition that goes well with meat and salted fish, such as herring.
There are many recipes for pickled onions. It is worth noting that in any of them it is very important to use the indicated proportions so that the additive does not turn out to be too sour in taste. Depending on which recipe is chosen, the cooking time for pickled onions will vary. The easiest and fastest way involves pickling in vinegar for 30 minutes. You can pickle onions in advance, for example, a day before the proposed feast.
Pickled onions have many benefits. These include taste and aroma. Such a product has a mild taste, unlike fresh onions, so many cooks prefer to add it to different dishes as one of the ingredients. In addition, pickled onions do not cause tearing, because during the cooking process, substances that irritate the mucous membrane of the eyes disappear. Wherein interesting recipe marinade can give such a component new flavors.
Everyone is familiar with such a situation when any salad with fresh onions leads to bad breath. One of the main advantages of pickled onions is the absence of such a smell. Pickled onions in vinegar or other marinade is a universal component that can be consumed at any time of the day without fear of making a bad impression on others.
We recommend that you do not forget that cooked food should bring health benefits. During heat treatment the bulb loses all useful substances, in particular, vitamin C, 90% of which is destroyed during cooking and frying. The pickling process helps to preserve most of all useful substances, which are contained in onions, which is another important advantage.
There are three varieties of such a bulbous vegetable that are easy to distinguish by color:
Any variety can be quickly marinated using a classic recipe.
Three Ways to Use the Supplement
Pickled onions can be used in a variety of ways. This is a wonderful addition to barbecue, cooked in the best traditions of Caucasian cuisine. You need to prepare a simple marinade using original recipe, pour them chopped onion. When the component is ready, you need to add greens to it. It is best to use parsley, cilantro, basil, dill. For flavor, sprinkle the onion with lemon juice and add half a teaspoon of sugar. After that, such an onion salad is wrapped in a thin Armenian lavash. This dish is easy to prepare for a picnic. It should be specially served with a barbecue. You can immediately wrap a piece of barbecue in pita bread. This is delicious!
The second way to use the supplement is for presentation. To do this, you should take a purple onion, which has a very beautiful shade. The onion in this case should be cut into rings, which look very nice on the dish. After cooking, the circles are laid out on a plate with herring, salmon, baked tuna, grilled chicken, pork steaks and other dishes. This decoration meets the basic rule that all presentation components must be edible.
The third interesting way: pickled onions can be added to baked vegetables. It is full, tasty and very useful side dish. This salad recipe is incredibly simple. It is necessary to bake eggplants, zucchini, large bell peppers and tomatoes in the oven, peel them, cut into cubes, add onions marinated in vinegar, herbs, salt and olive oil. This dish goes well with meat and fish. It is also very easy and quick to prepare.
Classic marinating recipe
Most popular recipe pickling onions involves the implementation of the process in vinegar. So, you need to take the following ingredients:
First you need to prepare the marinade. To do this, water is mixed with vinegar, the concentration of which is 9%. After that, you need to add spices, salt, sugar. Bulbs must be chopped into rings or half rings, put in a deep container with a lid, for example, a food container. The chopped vegetable is poured with marinade and sent to the refrigerator.
Pickled onions will be ready in 30-40 minutes. This recipe, which involves pickling in ordinary vinegar, is universal. To finished ingredient you can add greens to improve palatability and appearance.
It is worth noting that this method allows you to quickly pickle any variety of onions.
Marinating in lemon juice
The following recipe allows you to prepare a very tasty supplement. Many nutritionists recommend using lemon juice instead of vinegar because it contains vitamins. Such pickled onions are prepared incredibly quickly. You need to take the following ingredients:
We recommend slightly warming up the water to prepare the marinade. This will greatly speed up the cooking process. Water should be at a temperature of 50 - 55 degrees. Add lemon juice, spices, salt, sugar to it. After that, finely chopped onion is poured with marinade. The container with onions should be sent to the refrigerator for 40 minutes.
This method is perfect for people who follow healthy eating. If you are cooking for a child, we highly recommend replacing the vinegar with lemon juice. This ingredient is not only useful. It gives the food a very pleasant aroma inherent in all citrus fruits. At the same time, the pickling process is very fast.
Marinating in wine vinegar
Marinating in wine vinegar makes a supplement that can be refrigerated for up to 2 months. The recipe involves the use of the following components:
- 500 grams of red onion;
- 320 milliliters of red wine vinegar;
- 170 grams of granulated sugar.
First, you need to sterilize the jars to extend the shelf life of the finished onion. After that, the onion should be chopped into rings or half rings, and then laid out in jars. It is necessary to tightly stack the rings, trying not to leave empty spaces. Granulated sugar should be dissolved in wine vinegar and put on a slow fire. With vinegar brought to a boil, it is necessary to pour jars with onions, cover with lids, cool, and then send to the refrigerator.
You can use the supplement within a day. Such pickled onions can be added to various sandwiches, burgers. It matches perfectly with fried liver and beef steaks. Since it keeps for a long time in the refrigerator, you can make a double serving.
There are many ways to pickle onions. The most popular involves the preparation of additives in the usual 9% vinegar. Often cooks pickle onions in lemon juice and wine vinegar. You can prepare such a component, send it to the refrigerator, where it will be stored for several days or even months, depending on the recipe used for cooking.
Not everyone likes fresh onions. And it must be added to soups, many salads, main dishes. Moreover, it is difficult to imagine a kebab or herring without onions. How to make it tasty and fragrant? How to neutralize bitterness? How to deliciously and properly pickle onions?
Onion marinated for barbecue
In a good barbecue there must be an onion. The main ingredients are salt, sugar, vinegar essence or vinegar. Water is used as the base. Do you know how to pickle watermelons in jars for the winter? With the same ingredients.
To give a unique flavor, you can add chopped herbs. Onions prepared in this way are sour and crunchy. It is done easily and quickly. So, how to pickle onions:
Cut two heads of a medium-sized onion vegetable into half rings.
Chop dill, parsley and add to our onion. Enough fifty grams of greens. If you like more flavor, take more.
Boil a glass of water and let it cool down. For the marinade, we do not need cold water. It must be well hot. Approximately forty degrees. When you put your finger down, it's hot, but bearable.
Dissolve 2 tsp in water. sugar and just half a teaspoon of salt without a slide. Pour in 2 tbsp. table vinegar.
Pour half rings with greens with marinade so as to completely cover everything. The amount given in the recipe is sufficient. Cover the dishes with a lid and let it brew for two hours on the table.
After the set time, drain the marinade, and put the onion in the refrigerator.
If you like a sour onion, give more vinegar. Some, to eliminate bitterness, first pour boiling water over the vegetable. It won't hurt, but it's completely redundant. Marinade and so will remove all the bitterness.
If for some reason you cannot use vinegar, replace it with lemon juice. The volume should be equal to the volume of water and vinegar. Remove the water too.
To the herring
Seasoned with pickled onions, herring becomes more tender and tastier. It is saturated with a unique aroma, acquires a piquant taste. Moreover, the onion neutralizes excessive saltiness.
Recipe one. Protozoa
Ingredients are given based on two or three medium herrings.
Peel and cut into rings two or three medium-sized onions. Pour them into a deep bowl.
Pour four tablespoons of water and half less vinegar into another container. Dissolve 2 tsp. Sahara.
Pour the vegetable and leave to marinate for twenty minutes.
Put the peeled and chopped herring on a beautiful plate and garnish with pickled onions. You can pour out the marinade. Bon appetit!
Recipe two. Herring for the future
For this recipe, we take a ready-made herring and onion in half rings.
Put tightly pieces of herring (2-3 pcs.) In a deep bowl. Arrange onions on top (as much as you eat).
Pour in two to three tablespoons of vegetable oil along with one to two teaspoons of table vinegar.
Cover the herring with onions with boiled water and hide in the refrigerator. In order for the onion to pickle, the dish must stand at least overnight.
Ready! Why for the future? Such a herring can stand for two or three days. And the onion will only get tastier.
The onion marinated in this way is very fond of my son. And he eats almost everything in one sitting. There is little left for the rest of the family.
Recipe three. Pickled onion with mustard
- We clean and cut the onion.
- Dissolve in water (4 tablespoons) 2 tsp. sugar, 1 tbsp. vinegar and 1 tsp. dry mustard.
- Pour the onion with marinade and leave for 15-20 minutes.
All! Decorate the herring however you like.
For salad
Cut the onion into pieces necessary in shape and size (in different salads - different cuts).
In half a glass of water, dissolve a tablespoon of sugar and a teaspoon of salt. Put this thing on fire and bring to a boil.
Remove the brine from the stove and pour in 2 tbsp. vinegar.
Pour the marinade over the onions and cover with a lid. Wait. When the marinade has cooled, the onion can be used.
How to marinate in vinegar?
We offer you to try several recipes and choose the most suitable for yourself and your loved ones.
Recipe one. Pickled onion with beets
- We clean a kilogram of onions. Pour boiling water over it.
- Remove the peel from the medium beet and cut it into cubes. We cut the onion into rings.
- Layer vegetables in a glass bowl.
- We combine wine vinegar with boiled water in a separate bowl in a ratio of 1: 1. Add salt, black pepper flakes (by eye).
- Pour vegetables with marinade and send in the cold for a day.
A marinated onion prepared in this way is perfect not only for barbecue, but also for any meat or fish.
Recipe two. Georgian pickled onion
Dilute table vinegar in boiled water (1:1). Add 2-3 bay leaves, a little cinnamon, a few cloves, salt, sugar, red pepper.
Pour cold water into a separate container and add salt to it.
We clean small onions, send them to a deep plate. Fill with boiling water. After three minutes, throw in a colander and refrigerate.
Put them in salted water for five minutes. Drain the liquid through a colander and put the onion in a jar.
Fill with marinade (item 1). We send it to the refrigerator for a day.
Recipe three. Speed pickling
- We dilute one part of table vinegar in three parts of boiled water. The total volume of liquid is 500 ml.
- Add bay leaf, cloves, 1 tsp. sugar, 1 tsp salt, 1 tbsp. vegetable oil.
- We put the onion cut into rings in a glass dish, pour the marinade and insist in the cold for an hour and a half.
Onions pickled for the winter
Recipe one. Classic pickled onions for the winter
Hold small onions for several minutes in boiling water. Cool quickly and clean.
Send the onion for five minutes in salted water. Then - in sterile jars.
Prepare marinade. Pour 4 tablespoons into a liter of water. salt and 2 tbsp. sugar, and then pour in 500 gr. table vinegar. Be sure to add spices: a pinch of hot red pepper, the same amount of cinnamon, four bay leaves, four cloves and two star anise.
Pour in boiling brine. Cork.
Recipe two. Pickled onion with bell pepper and dill
Peel a kilogram of small onions and put in an enamel pan.
Dissolve half a teaspoon of citric acid in a liter of boiled water. Pour this liquid over the onion. Bring to a boil over low heat. Drain the water.
Sweet pepper (1 pc.) Wash and cut into thin rings. Peel two cloves of garlic. Put the onion in sterile jars, alternating it with pepper and garlic. Top with a layer of chopped dill.
Prepare the marinade in a separate bowl. In a liter of water, add 1 tbsp together. salt, 4 tbsp. sugar, 6 dried black peppercorns, bay leaf. When it boils, remove from heat and pour in a tablespoon of vinegar.
Pour hot marinade over vegetables. Seal banks.
Use the pickled onion for salads and as a separate side dish. You can safely add it to vegetable stews, pilafs.
be able to do it right pickle the onion at home - this is very important, as pickled onions are very tasty and healthy dish. But not everyone knows how to pickle it correctly, which begs the question: how to pickle onions? It's actually very simple. Fortunately, in our time there are a large number of recipes with which this can be done.
Pickled onions can be closed for the winter, added to kebabs or any salads, it is extremely fragrant, tasty and healthy. Especially if marinated properly. We will tell you about this and much more in our article.
How to marinate deliciously and properly?
As mentioned above, there are several ways in which you can marinate onions tasty, quickly and correctly at home. In any case, it will turn out very tasty, and will give your dishes a unique aroma and flavor.
in vinegar
Marinating onions in vinegar is very convenient if you need to hurry, but you need to pickle it anyway. In addition, this method is the fastest. To do this, we need the onion itself, as well as the brine and jars in which we will pickle the onion.
For the marinade, you need to take chilled boiled water, add 50 grams of sugar to it, salt to taste, and add about 75 grams of table vinegar. You can also add other spices, like pepper or bay leaf, if you like.
Mix all the ingredients well, then peel the onion from the husk and cut it as you like. If you decide to cut into rings, then you should understand that after pickling, not all onions will retain their shape.
Put the chopped onion in pre-prepared jars, and then pour the marinade. Cover the jar with a plastic lid and let the onion brew for about half an hour. After this time, delicious homemade pickled onions will be ready to eat.
For the winter
Pickled onions for the winter in winter will be most welcome. Winter is a time of viral diseases and all kinds of salads, so such an onion will save you more than once, so it's best to stock up in advance.
To pickle onions for the winter at home, you need to peel them, and then dip them in boiling water for two minutes. After that, rinse the vegetable with cold water and leave to cool slightly at room temperature. Now you need to prepare the banks: put spices at the bottom, as well as your favorite greens, after which you can add onions to the jar. Prepare the marinade, let it cool slightly, then pour it into jars with onions and spices. Then the jars must be sterilized, then roll up the lids, cover the jars with a blanket and send to infuse.
Store onions pickled for the winter in the refrigerator or in any other cool place.
without vinegar
Pickling onions without vinegar is a great option if you don't like the smell of vinegar. To do this, proceed as follows: peel the onion from the husk, then cut it in any way convenient for you, then dip it in boiling water for a few seconds using a colander.
Now chopped onion must be poured with lemon juice, add a tablespoon of vegetable oil, salt and add your favorite spices. Close the container with the onion and leave to infuse for one hour.
There is a second way with which you can quickly pickle onions without vinegar. To do this, you need to add a little soy sauce in a container with onions, and nothing else. The onion will marinate with this sauce for about two hours.
To barbecue
You can quickly pickle onions for barbecue as follows: take a resealable container, cut the onion into rings or half rings, and then prepare the marinade. To do this, mix vinegar, salt, sugar and water. In this case, it is not necessary to boil the marinade. Pour the onion with the resulting solution, sprinkle it all with finely chopped dill, then refrigerate for half an hour. After the required amount of time, marinated delicious onion to the barbecue will be ready to eat.
For herring
To quickly pickle onions for herring, you need to follow this algorithm of actions: the onion must first be peeled, then cut into half rings. After that, put it in a colander and pour over boiling water, after which the onion will need to be lowered into cold boiled water. Don't forget to prepare the marinade: to do this, mix salt, sugar and vinegar in a glass of water, then remove the onion from the water, transfer to a small container and pour the marinade over. After the dish has been soaked in the marinade for 30 minutes, the homemade pickled herring onion will be ready to eat. This method of pickling onions at home is one of the fastest and most effective.
For salad
Tasty and quick pickling onions for salads is very simple. To do this, you must first peel the onion from the husk, cut it in any way convenient for you, and then prepare the marinade. Put a small container of water on the fire, mix sugar, salt, and vinegar in it, and after the liquid boils, pour it over the onion. After the onion container has cooled, it will be ready to eat.
In oil and mayonnaise
Marinating onions in mayonnaise is a very popular and effective way. The onion is very tasty and tender. To pickle it in this way, you need to do the following: cut the onion into rings or half rings, put it in a convenient container, after which it will need to be mixed with salt, pepper, oil and mayonnaise. You can add some mustard to taste. After that, the onion should be left for two hours, after which it will be ready for use.
As you can see, pickling onions at home is very easy and delicious. The main thing is to strictly follow the recommendations indicated in our article.
17.11.2018
Pickled onions are onions (usually red) cut into rings or half rings that have been aged in a sweet and sour mixture of water and vinegar with a little salt, sugar, spices and spices. It turns out tasty, easy to digest and useful for those who do not tolerate spicy. Read more on the site simple and quick ways pickling onions for salad, herring, barbecue and other dishes.
What kind of vinegar to use in an onion marinade
You can experiment with different vinegars, the only thing to avoid is the usual synthetic, obtained from a diluted 70% essence.
Suitable for pickling onions:
- Apple Cider Vinegar - Made from fermented apple cider, mild in taste 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 overwhelm other ingredients in dishes.
- Rice - the sweetest and most delicate vinegar, made from rice wine or sake.
- Wine vinegars – available in both white and red varieties – rich and fruity. They are most common for pickling onions.
- Balsamic vinegar is made from white grape juice. It has a distinctive brown color, a syrupy texture, and a slight sweetness to the palate. This is a specialty 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 onion is traditionally used for pickling. It's a gorgeous hot pink hue and adds not only a savory flavor to everyday dishes, but also a beautiful color!
Normal onion fits great too. It is pickled 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 3 mm). You can do this with a shredder. Such an onion softens faster and absorbs vinegar.
When you cut thicker rings (about 6mm) they will crunch better, but will take a few hours to marinate well.
How to Pickle Onions in Cold Water Salad Vinegar - A Quick Recipe (10 Minutes)
This is an easy and quick apple cider vinegar marinated onion recipe that takes 10 minutes or less! Perfect for a salad when you're short on time.
Ingredients:
- 1 large red onion (or 2 small ones)
- 1 glass apple cider vinegar;
- ¼ st. cold water;
- 1 tablespoon sugar (or more, to taste)
Optional (optional):
- 1 large garlic clove, cut in half or thirds
- sprig of rosemary.
Instruction:
- Peel the onion and cut into thin slices or half rings. Postpone.
- Mix vinegar, water and sugar until sugar dissolves. Add additional ingredients, if you want to.
- Combine with onions 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 of sugar;
- ½ tsp table salt;
- ¾ cup rice or apple cider vinegar
Seasonings (optional):
- 1 small clove of garlic;
- 5 black peppercorns;
- 5 berries of allspice;
- 3 small sprigs of thyme;
- 1 small dried chili
Cooking instructions:
- Bring 2 or 3 cups of water to a boil in a kettle. Peel and thinly slice the onion into rings about 5mm wide. Peel and cut the garlic clove in half.
- In the glass container or jar that you will use to store the onions, add the sugar, salt, vinegar, and seasonings. Stir until dissolved.
- Place the onion in a sieve and, holding it over the sink, slowly pour the boiling water over the onion and let it drain.
- Place the onion in a jar and toss 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 it is best to use 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 this quick sweet and sour pickled onion for burgers, sandwiches, salad or barbecue.
Ingredients:
- ½ red onion, very thinly sliced
- ½ cup red wine vinegar;
- ½ cup of water;
- ¾ teaspoon sea salt;
- 1 ½ -2 tablespoons of sugar (honey or other substitute);
- 1-2 tsp whole spices (optional - a mixture of fennel seeds, zira, coriander, pepper, cumin, star anise).
How to cook:
- Place the onion along with the red wine vinegar, water, salt, sugar and whole spices in a small saucepan. Put on the stove and bring to a boil. Simmer for 2-3 minutes, stirring.
- Remove the saucepan from the stove and cool.
- Place the 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 variant- cumin and coriander seeds plus chopped sage or oregano. A couple of pieces of jalapeno are good too!
- Scandinavian - fresh dill and peppercorns.
- Indian - fennel, coriander and fenugreek seeds.
Lemon Juice Pickled Onions - Microwavable Recipe
This method of pickling onions in microwave oven fast and simple. Ready in just 10 minutes. Onions marinated in lemon juice are served with any type of barbecue, put in herring, sprinkled vegetable oil, add to any salad.
Ingredients:
- 2 medium red onions, peeled and chopped small cubes;
- ¼ cup white wine vinegar;
- 2 tablespoons of sugar;
- ½ teaspoon of sea salt;
- ¼ st. freshly squeezed lemon juice;
- 2-3 thin slices of lemon;
- ¼ cup of water.
Instruction:
- Heat 4 cups of water in a glass saucepan to a boil in the microwave on high, about 5-6 minutes. Carefully add the onion to hot water. After 15 seconds, drain it through a fine colander.
- Place the onion and lemon slices in a suitable jar. Fill it to the brim, but do not tamp.
- Combine vinegar, sugar, salt, in a medium microwaveable bowl.
- Then cook at high power for three minutes.
- Remove from microwave, add fresh lemon juice and stir to dissolve all sugar and salt.
- Pour the hot marinade over the onions. Add enough water to fill up to the rim of the jar.
Cover the jar and let it cool for 30 minutes, then refrigerate 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 onions pickled for the winter
Pickled onions for the winter can be made when you have received a very large crop and want to save it. Use the workpiece as an independent snack or to add to salads.
Brine Ingredients:
- 2 glasses of water;
- 1 st. vinegar;
- 1/3 st. Sahara;
- 3 ½ tbsp sea salt.
Main Ingredients:
- 1 kg of 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 covers for them.
Instruction:
- Sterilize all jars and lids in boiling water before starting work. Remove the jars with tongs and place upside down on a clean towel. Leave the lids in boiling water until you are ready to use them.
- To make the brine: Combine water, vinegar, sugar and 3 1/2 tbsp. salt in a saucepan and simmer, stirring frequently, until the salt and sugar have dissolved. Set aside until ready to use.
- Peel the onion and cut into thin strips.
- Pour onion with 1 ¾ tsp. sea salt, stir and let it stand for about 30 minutes, then rinse with running water.
- Divide the peppers and bay leaves evenly among the jars.
- Place a chopped onion in each jar. Press it down gently with tongs or a spoon.
- Pour hot brine over, leaving about 1 cm of free space. Wipe the rims of the jars with a paper towel or a clean kitchen towel. Place the lids on the jars and screw them on.
- Sterilize jars for 10 minutes in boiling water. Then quickly and carefully remove the jars using a special gripper. Place them on clean towels and let cool for 24 hours.
Prepare such pickled onions for the winter and store in a cool, dark place until the next harvest. If the jars are not sterilized or closed tightly, the product must be used within 2 weeks.
3 types of pickled onions for barbecue - video
How to cook 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 put fresh.
You will need:
- 3 glasses of water;
- 1.5 cups of white distilled vinegar;
- 1.5 tablespoons of 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).
Cooking:
- Heat the water, vinegar, and salt in a medium saucepan over low heat until the salt is completely dissolved.
Remove from stove and cool. - While the water, vinegar, and salt are coming to a boil, cut off the green onion stalks.
- Cut off the top where the onion begins to branch. Save the greens for other fresh herb dishes.
- Add peppercorns, mustard seeds, dried dill, and red pepper (optional) to a one-quart jar.
- Pack the onion stems tightly into the jar.
- Pour the liquid from the saucepan over the onion. Leave approximately 2 cm of free space. The liquid should be warm.
- Let cool to room temperature.
- Close the jar with a lid and place in the refrigerator.
Pickled green onions will be ready in 12 hours, but best taste will receive in 3-7 days. It can be stored in the refrigerator for up to one month.
How and how much to store pickled onions
Store pickled onions in a tightly closed glass or ceramic container. Most metals will react with the vinegar, while plastic will absorb odors.
Pickled onions, depending on the method of preparation, can be stored in the refrigerator from two weeks to a month.
The shelf life of the sterilized product is one year.
What is pickled onion eaten with and where is it added
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 from vegetables, tuna or chicken;
- in hamburgers, sandwiches and sandwiches;
- in herring with vegetable oil;
- served with meat, chicken or fish dishes;
- to steaks or chops;
- eat with roast beef or pork;
- decorate a bloody mary cocktail;
- served with barbecue and grilled meat;
- put a little on a sandwich with cream cheese and smoked salmon;
- sprinkle dishes of vegetables, fish and meat, fried in a pan or baked in the oven;
- used as a seasoning for scrambled eggs, omelettes;
- finely chopped and mixed with guacamole sauce.
Enjoy numerous delicious recipes using onions marinated in vinegar and spices. It is quick and easy to prepare, and the taste is unique!
