Pickled onions for the winter. Pickled onions: recipes for the winter without bitterness and tears. Fried onions in jars for the winter

Pickled onions for the winter can be harvested, even if the harvest was not very rich and most of the collected onions are small. If the yield of this vegetable exceeded all expectations, then it would be completely reckless not to make canned food out of it. After all, a pickled onion can be served with herring and meat, and in itself it is also quite tasty.

How to pickle onions for the winter

You can pickle onions for the winter both whole and in rings, but you need to know a few secrets.

• Do not marinate whole large onions - it is better to marinate them in rings or half rings. To keep their shape, it is desirable to make them not too thin - about half a centimeter.
• Small onions must be peeled before pickling. This can be done very quickly if you immerse them in boiling water, and then rinse with cold water. True, this cleaning method is only suitable if you plan to prepare a dish, including a snack for the winter, on the same day.
• Before pouring the marinade on the bulbs, they should be held in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
• Onions pickled in enough in large numbers vinegar, but this does not negatively affect its taste.
• When it comes to preparations for the winter, it is necessary to use clean dishes, in particular jars and lids sterilized by steam or in the oven. For twisting, metal caps should be used, not nylon ones.

A simple recipe for pickling onions for the winter

• onion sets - 1 kg;
• water - 2 l;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• table vinegar - 0.25 l;
• salt - 0.2 kg.

Cooking method:

• Clean and wash the onion.
• Boil a liter of water with 0.2 kg of salt, pour onions and leave for a day.
• Sterilize jars. For the amount of ingredients indicated in the recipe, two half-liter will be required.
• Distribute the spices in jars, spread the onions.
• Mix vinegar with a liter of water, boil, pour onions.
• Place the jars in a large saucepan with a towel on the bottom. Pour water up to about the middle of the jars. Put on fire. Sterilize 5 minutes after boiling water in a saucepan.
• Roll up the jars and wait for winter to enjoy the taste of pickled onions.

Onions pickled according to this recipe are a little sour. Fans of softer-tasting snacks can be offered to cook it in a slightly acidic marinade.

Onions in a slightly acidic marinade

• onion (small) - 1.5 kg;
• water - 1 l;
• apple cider vinegar - 0.2 l;
• salt - 50 g;
• sugar - 50 g.

Cooking method:

• Remove the husk from the bulbs, cut off the top and bottom parts. Dip in boiling water and boil for 5 minutes. Take it out, let the water drain.
• Place in sterilized jars (three half-liter).
• Boil a liter of water, pour a glass of vinegar into it, add 50 g of salt and granulated sugar. Boil everything together for a couple of minutes. Pour the marinade over the onions.
• Cover the jars with lids, put in a pot of water and sterilize for 10 minutes.
• Roll up and let cool upside down under a blanket.

This recipe is even simpler than the previous one, but gourmet pickled onions may not seem spicy enough. For them, you can offer another way.

Onions in spicy marinade

• small onions - 1.5 kg;
• water - 2 l;
• salt - 80 g;
• granulated sugar - 40 g;
• table vinegar - 0.5 l;
• ground cinnamon - 5g;
• hot red pepper (ground) - 2 g;
• cloves - 6 pcs.;
• star anise - 3 pcs.;
• bay leaf - 6 pcs.

Cooking method:

• Peel the bulbs from the husk, cut off the root part and the “neck”.
• Soak the onions in hot water using half the water and salt indicated in the recipe.
• In the meantime, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
• At the bottom of each jar, put a star anise, cloves and laurel leaves. Spread the bulbs over them.
• Boil a liter of water, dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait until the marinade boils again, and pour over the onions.
• Seal, turn over, wrap with towels. Store after cooling.

Pickled onions according to this recipe come out very fragrant.

Onion marinated with dill and pepper

• small onions - 1 kg;
• Bell pepper- 0.2–0.25 kg;
• garlic - 2 cloves;
• black peppercorns - 8 pcs.;
• bay leaf - 2 pcs.;
• citric acid - 2 g;
• dill (fresh) - 40 g;
• water - 2 l;
• salt - 20 g;
• granulated sugar - 80 g;
• table vinegar - 0.25 l.

Cooking method:

• Dilute in a liter of hot water citric acid and pour the washed and peeled onions with this solution.
• Boil the onion in the solution for 2-3 minutes, remove and let the liquid drain from it.
• Wash the bell pepper and cut it into rings about half a centimeter thick.
• Peel the garlic.
• Sterilize two half-liter jars and put a bay leaf and a clove of garlic on the bottom of each.
• Place several onions in each jar so that they form one layer, put a ring of pepper on top. So, shifting each layer of onion with pepper, fill the jars with vegetables.
• Place dill on top of the onion and pepper.
• Boil a liter of water with sugar and salt. After it boils, pour in the vinegar and bring to a boil again. As soon as it boils, turn off and pour the marinade into jars with onions.
• Close jars of winter-pickled onions with metal lids. Turn upside down, cover with something warm. After 12 hours, you can remove the jars of onions for storage.

Onion marinated with dill and bell pepper, it turns out fragrant, with a spicy taste.

Bulgarian pickled onion

• onion (small) - 1 kg;
• water - 0.3 l;
• table vinegar - 0.3 l;
• salt - 20 g;
• black peppercorns - 15 pcs.;
• bay leaf - 5 pcs.;
• red hot capsicum - 1 pc.

Cooking method:

• Wash the onion, removing the husk from it, cut off the “neck” and the bottom of each onion. Make a deep cross cut across the top. You can instead make a figured incision along the perimeter (zigzag).
• At the bottom of the jar, put a couple of bay leaves, 5 peppercorns, place about half of the onion.
• Put the whole pepper, the remaining spices. Continue arranging the onions in the jars until they are about shoulder-length.
• Mix vinegar with water, boil and pour the marinade over the onion.
• Close the lid. You can use kapron, since you will have to store Bulgarian-style pickled onions in a cool place: in a refrigerator or cellar.

This simple recipe quite popular.

Onion pickled with rings

• onion - 0.5 kg;
• water - 0.5 l;
• hot pepper - 50 g;
• salt - 10 g;
• table vinegar - 0.2 l.

Cooking method:

• Onion, cut into rings or half rings, blanch for 5 minutes in boiling water. Throw it in a colander, let the water drain.
• Mix a glass of the remaining onion broth with vinegar and boil for a minute. Add salt and cook for another minute.
• Put onion rings in a clean jar. Put a pod of pepper in it. Pour hot marinade over.
• Close with any lid. When cool, refrigerate - in winter, pickled onion rings should be stored at temperatures up to 8 degrees.

Such onions are well served with fried meat, you can even instead of a side dish.

Onion marinated in orange juice

• onion sets - 1 kg;
• water - 1.25 l;
• salt - 50 g;
• apple cider vinegar - 0.5 l;
• orange juice - 0.25 l.

Cooking method:

• Dilute 50 g of salt in a liter of hot water, pour the prepared onion into it and leave for 6 hours.
• Boil vinegar with a glass of water and the same amount orange juice, transfer the onion to the marinade, blanch for 5 minutes.
• Transfer the onions to sterilized jars, pour boiling marinade over, seal. After cooling, you can rearrange the jars in the pantry or in another place where they will be stored in the winter.

This appetizer will appeal to lovers of unusual dishes. It can be served with poultry meat.

Onion marinated in beetroot juice

• onion sets or just medium-sized - 2 kg;
• beets - 1 kg;
• water - 1 l;
• sugar - 120 g;
• salt - 20 g;
• citric acid - 10 g.

Cooking method:

• Peel and grate raw beets. Leave for half an hour.
• Fill with water, boil, strain after cooling.
• Clean and wash the bulbs, cut off the excess. If the bulbs are large, they can be cut in half or even into 4 parts.
• Pour salt and granulated sugar into the beetroot broth, boil it.
• Add citric acid to the broth, stir and remove from heat.
• Arrange the onion in sterilized jars, pour beetroot marinade, close tightly with lids.
• Put on the lids, cover with a blanket. When it cools down, you can put it away for winter storage.

Onions marinated in beetroot juice are not only tasty, but also very beautiful. Pairs well with salted herring.

There are so many recipes for pickled onions that it’s hard not to find the right one that will delight the whole family and deserve praise from the lips of the guests at home.

In this case, I use a family of onions, which I plant to grow greens ("feathers") of onions. The weather on the street is "nervous", then drought, then rain pours, as a result, the "feathers" withered, the rain nailed them to the ground and they began to rot. It’s a pity to throw it away, because a lot of work has been invested, so I’m preparing it for the winter! =)

First, I peel the onion. To make the peel easier to remove, I pour water over it. Wash thoroughly.

I put a pot of water on the fire and bring it to a boil. I put in the onion.

I blanch for 3-5 minutes. I take it out of the water, douse it with ice water and throw it into a colander.

A yellow film may form on the bulbs, which I remove.
I sterilize jars in the oven at a temperature of 180 degrees for 5-7 minutes. At the same time, I boil the lids.

I put spices in them:
allspice peas - 4 peas per jar

cloves - 2 pcs. on a jar

bay leaf - 1 leaf per jar

black peppercorns - 2 pcs. on a jar

cinnamon - in each jar on the tip of a knife.

I'm making a marinade. I pour the remaining spices into the pan. I add salt.

I add sugar.

I fill it with water and put it on the fire to boil. In the meantime, I lay out the onions in jars.

As soon as the marinade boils, I add vinegar. I stir well, let it cool a little and pour it into jars so that the marinade covers the onions. I don’t lay out spices from the marinade in jars, otherwise the onion turns out to be too spicy =)

I put a towel in a large saucepan, pour water and put it on fire. There should be enough water to reach the "shoulders" of the cans.
When the water is at least 60 degrees, I put the jars and cover them with lids. I sterilize 5-7 minutes from the moment of boiling.

After the specified time, I take out the cans from the water, roll them up. I sign for convenience. I flip it over and put it on the table. I cover everything with the same pea coat of my husband and leave it to cool completely. Banks are stored in a cold place.
The result is a very tasty onion that goes well with meat dishes. I also use it in salads instead of fresh onions and when cooking pizza.

Time for preparing: PT01H20M 1 h 20 min

Pickled baby onions for the winter according to this recipe were closed by my grandmother. Small pickled onions, closed in this way, are both an excellent independent snack with a glass of something appropriate, and a great addition to salads or used to decorate dishes.

The taste of this small onion is spicy, sweet and sour, moderately spicy. And if you follow the technology, they will be translucent, and, at the same time, crispy. About how to pickle small pickled onions for the winter in jars, I describe in detail and simply in a recipe with step-by-step photos taken.

To preserve baby onions for the winter, we need the following products:

• onion sowing 1 kg;
• salt - incomplete 1 tbsp;
• sugar - 1.5 tbsp;
• vinegar 9% - 70 ml;
• hot chili pepper - 1 pod;
• black peppercorns;
• dill umbrellas;
• Bay leaf.

Inventory:

• a jar with a lid (I have a lot of small ones);
• Bowl;
• saucepan with a volume of 3-5 liters.

How to pickle small onions for the winter

We sort out the onion and clean it.

Remember, the smaller the onion, the tastier the preparation will be. Therefore, I chose the onions as small as possible. I have one already assembled in my country house.

Boil water separately in a large saucepan. As soon as it boils, throw the onion into it and boil for exactly 3 minutes over high heat!

Do not exceed this time, since our task is to get not boiled, but pickled onions.

The next secret lies in the contrast shower. Put a bowl of cold water in the sink. For best results, ice can be added to the water. This will help keep the onions crisp.

As soon as the bow was sent to cold water, preparing the marinade.

Pour vinegar into half a liter of water, add sugar and salt, add dill, bay leaf, pepper and boil until the sugar and salt dissolve. After boiling, boil for 1-2 minutes. Pepper, if you want to sharpen the onion, cut into pieces. I don’t like my small pickled onions to have a too strong aroma of dill and lavrushka, therefore, I take out all the “greenery” after boiling the marinade.

Put the cold onion in a jar in a convenient way for you.

The final contrast procedure is to fill the cold onion with hot marinade. Make sure that the jar does not burst from the temperature difference. Therefore, pour hot marinade better, after putting the jar on a wide knife.

Put the jar in a pot of water and let it sit for no more than 5 minutes. Then, take out the jar and screw on the sterilized lid. In this state, small pickled onions can be stored for a very long time. Baby onions canned for the winter are ready!

Be sure to try this wonderful recipe preservation of pickled baby onions for the winter, which will become a spectacular and piquant addition to your feast.

Pickled onions can be used not only as a snack, but also as an ingredient for other dishes, such as salads.

Onions marinated in vinegar are an independent snack, ideal for meat.

Pickled onions are easy, fast, delicious.

Required products:

• glass of water;
• about 50 grams of sugar;
• a spoonful of salt;
• 70 milliliters of vinegar;
• 500 grams of onion.

Cooking process:

1. Grind the onion into half rings (it turns out more beautiful), fill it with plain water and leave for a while.
2. In another container, mix sugar with salt in vinegar and pour the onion with this mixture, not forgetting to drain the water from it before that.
3. We wait about 40 minutes, after which the product is completely ready for use. You can add more herbs to it if you like.

In lemon juice

If for some reason you don't like vinegar, try replacing it with lemon juice. This onion is perfect for a salad with squid.

Required products:

• a small spoonful of sugar and salt;
• one large onion;
• lemon;
• about 60 milliliters of water;
• 20 milliliters of oil.

Cooking process:

1. Cooking this appetizer is a pleasure. Onions need to be chopped into half rings and pour the juice of one lemon. Can you make it from fresh fruit or take a ready-made one.
2. In a glass, mix water with the indicated amount of oil, sugar and salt and pour this mixture into the onion.
3. Close the container and let stand for at least 30 minutes, after which the dish is ready.

How to make pickled onions for barbecue?

Preparing such an onion is very simple, and as a result, a dish comes out that is difficult to break away from, especially when combined with meat. This option is also suitable in a salad with beef and pickled onions.

In combination with a barbecue, it is difficult to break away from such an onion.

Required products:

• a large spoonful of sugar;
• 15 grams of salt;
• glass of water;
• one large onion;
• 30 milliliters of vinegar;
• any greens to your taste.

Cooking process:

1. Take any container that can be closed and put the chopped onion in it. It is best to grind it into rings, but do it at your own discretion.
2. Place all the ingredients indicated in the recipe in a glass of water, mix and pour the resulting liquid into the onion.
3. Close it with a lid and refrigerate for 30 minutes. After this time, the appetizer can be served - it is completely ready.

In wine vinegar

Another way to make pickled onions, but not with ordinary, but with wine vinegar.

Required products:

• 30 grams of sugar;
• two tablespoons of salt;
• two bulbs;
• 130 milliliters of water and the same amount of wine vinegar.

Cooking process:

1. In this recipe, the marinade is prepared almost as always, but there is still one caveat. It is necessary to mix together all the products, except for the onion, put them in a saucepan and heat so that the sugar is completely dissolved.
2. With what came out, pour the onion chopped into rings, put it in a resealable container and put it in the refrigerator for 40 minutes.

Pickled Red Onion - A Quick Way

Red onions are even more delicious if marinated before serving.

Pickled onions are a versatile snack.

It goes well with meat and cereals, and it can also be used for salad.

Required products:

• three bulbs;
• a spoonful of sugar;
• a third of a spoon of salt;
• 20 milliliters of vinegar.

Cooking process:

1. We turn red onions into half rings, put them in a bowl, sprinkle with a little salt and pour vinegar, which we mix with sugar in advance.
2. We crush the mass with our hands so that the juice stands out, put it in the refrigerator for 15 minutes and after this time the dish can already be served.

Recipe for pickling onions for the winter

If you like such an appetizer and don’t want to bother with it once again, then just make preparations for the winter and then at any time it will be enough just to open the jar.

Required products:

• a spoonful of salt and sugar;
• 20 milliliters of vegetable oil;
• glass of water;
• about 400 grams of onion;
• 2 spoons of vinegar.

Cooking process:

1. In the specified amount of water, lay out all the ingredients from the list only without onions. We heat the mixture on the stove and let it boil a little.
2. At this time, cut the vegetable into rings and send them to the marinade, keep on the stove for a couple more minutes and remove.
3. We prepare sterile jars, fill them with a blank, cover with boiled lids, wait until it cools down, and put it away for storage. In a day, the snack will be ready.

How to pickle onions without vinegar?

There are several such methods, and the most famous among them is with lemon.

Pickled onions can be used not only as a snack, but also as an ingredient for other dishes.

But we have already considered it above, so let's try another one. For example, with garlic.

Required products:

• a head of garlic;
• 300 grams of onion;
• a spoonful of salt and sugar;
• 130 milliliters of water;
• 20 milliliters of vegetable oil.

Cooking process:

1. Cut the garlic into slices, mix with chopped onion rings and pour all this “to the eyeballs” with marinade.
2. We prepare it like this: put all the ingredients in water and bring to a boil. While still hot, pour the finished marinade into the onion.
3. Close the container and keep it in the refrigerator for about 12 hours before serving.

For salad

If you decide to cook a salad with pickled onions, then first of all you need to prepare it and choose some option that is right for you. You can use both a regular onion and a salad one, but the second option looks much more advantageous in such dishes.

Required products:

• about 130 milliliters of water;
• one bulb;
• two tablespoons of vinegar 9%;
• a large spoonful of salt and sugar.

Cooking process:

1. Please note that if you need more onions for a dish, then the amount of other ingredients should also be increased.
2. We cut the onion into rings or half rings, as you like, and put it in a container, which can then be closed.
3. Pour water into the pan, heat it, add the amount of salt and sugar you need there, wait until it boils and turn off the fire.
4. Pour vinegar there, mix and pour the onion with the marinade. Close the jar and leave to cool. This usually happens quickly enough, but if you want to speed up the process, you can put the snack in the refrigerator.
5. When it has completely cooled, it can be immediately used in a salad or simply as an addition to the main course.

Foreword

Do you like crunchy snacks with a light spicy and sweet taste? Then how about pickled onions for the winter? Indeed, in addition to the fact that this vegetable is an integral part of almost any meat and fish dishes, it is also great in conservation. cook winter preparations it's pretty easy with him. Available ingredients and a minimum of effort, and in the end - a great result.

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 inflammation in the intestines, as well as the absorption of essential 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.

The marinade in this recipe is 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 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. Set aside the prepared marinade for now, and in the meantime, let's prepare onion(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 will help, as well as a small amount of guilt. 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). Ginger root and garlic are also peeled, from hot pepper chili, take out the seeds 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;
• ground white pepper - to 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. We put the onion prepared in advance tightly in a sterilized container, completely cover it with the finished marinade and roll it up.

Onion confiture - an unusual alternative to a sweet dessert

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.

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.