Delicious pickled onions can decorate a large number of dishes, in which it is the main part. Agree: after all, very often, improperly marinated onions spoil the original taste of the delicacy. I learned this method of cooking by chance: from my friend. She shared the secret of how to make win-win pickled onions for barbecue. After I realized that this recipe is perfect for salads and lean pastries. So let's cook.

Ingredients:

• several bulbs (about 4 medium heads);
• table vinegar - 70 milliliters;
• 200 milliliters of water (about 1 cup);
• 3 tablespoons of sugar;
• a teaspoon of salt (with a slide).

Delicious pickled onions. Step by step recipe

Pickled onions are prepared very quickly and easily. To prepare it, follow the following steps.

1. We take a plank and cut the onion into rings or half rings. We send it to the container.
2. Turn on the stove on low heat, put the pan. Pour water into it: salt and add sugar.
3. Note: Vinegar cannot be added immediately. When the water warms up, pour the vinegar, mix and remove the marinade after half a minute.
4. Pour the marinade over the chopped onion: the liquid should completely cover the rings so that they are well saturated.
5. Cover the onion with a lid and leave for a couple of hours. After that, it can be used in salads. You can store pickled onions in vinegar in any glass container, at sub-zero temperatures. Therefore, if you have rings left or you plan to use them later, then you should know that they can be stored in the refrigerator for several days. In order for the recipe to succeed, and to get a very tasty pickled onion, you must adhere to some rules that require culinary technology. With their help, you will get a very pleasant taste, while maintaining the vitamin complex of the vegetable. So, pay attention to the following recommendations.
6. An ideal whole onion head can be obtained if, before removing the peel, dip it in boiled water for 2 minutes. Then immediately plunge into cold water. Thus, the skin is removed from the bulb very quickly and easily.
7. Many people do not like to peel onions, as the phytoncides released cause tears. Experienced chefs know what needs to be done to painlessly cope with the onion. I will tell you some of the most effective methods. The first technology is scalding the head: or it is enough to hold it in cool water for 10 minutes. When you start slicing onions, chew gum or hold a slice of black bread between your teeth. The easiest way is to periodically rinse the knife blade with running water. Using these methods, you will be able to stop crying while harvesting onions.
8. Before pouring the marinade on the onion rings, you should squeeze them out: in this way, the spices will better penetrate into the middle of the rings.
9. For those who don't know how to pickle whole onions in vinegar: choose small onions so that they are completely soaked and the middle does not remain raw.
10. Give preference to quick pickling techniques: since the longer the vegetable is in spices, the softer it becomes - and this does not always have a positive effect on the taste of the dish.

So you learned how delicious pickled onions. Using these recommendations, you can add onion zest to your favorite dishes. And, believe me: everyone will like such pickled onions. In addition to this recipe, you can find other useful tips and interesting culinary techniques on the I Love Cooking website.

Many do not like onions because of their bitter taste and specific aroma. Therefore, in its raw form, few people use it. And a completely different taste arises when it is marinated, since in this case it does not taste bitter, it crunches pleasantly, and there is no unpleasant smell. It is used as a side dish for meat or added to salads.

The secret of the pleasant taste of pickled onions lies in the marinade, the main ingredient of which is vinegar essence or table vinegar. Let's take a closer look at how to pickle onions in vinegar simply and quickly.

onion properties

This vegetable very rich in vitamins, minerals (potassium, sodium, iron, calcium, phosphorus), pectins, phytoncides, enzymes, organic acids, amino acids and organic sugars. But it contains essential oil, which is not harmful, but has a sharp taste and smell. Onion aroma is the evaporation of ether. To get rid of bitterness, heat treatment is carried out, but under the influence of high temperature, vitamins and organic compounds begin to break down. That is why it is desirable to pickle the vegetable in a hot or cold way.

Why is vinegar used for marinade? it natural preservative which keeps food fresh for a long time. Natural vinegar contains vitamins and organic acids, so wine or apple cider vinegar is used for pickling. However, ordinary 3% table vinegar is able to preserve the healing properties of the product, as well as improve its taste. If the onions are small, then they are best soaked in the marinade as a whole, but large vegetables must be cut into rings.

Using cold marinade

Onion in vinegar marinate any: ordinary onion, white or salad red. You can stock up on them for future use, if marinated in jars, or cook it in portions. To pickle a vegetable in a cold marinade, you will need:

To pickle onions, cut them into rings, half rings, or cut the latter in half and put them in a jar. salt and pour sugar into water, add vinegar and mix everything. Pour the onion rings with the resulting marinade and close the jar with a lid. To marinate them as best as possible, the jar should be put in the refrigerator for 40 minutes.

Using hot marinade

This method is suitable for any vegetables. The marinade cooks quickly, but it takes longer for the onion to marinate. Red onions are usually not suitable for such a recipe, as they can lose their color due to exposure to high temperatures.

For hot pickling three onions, a glass of water, one and a half tablespoons of sugar, half a teaspoon of salt and three tablespoons of vinegar (9%) are required.

Vegetables are cut and placed in a jar. Pour water into the pan, put on fire and wait until it boils. After that, it is removed, vinegar, sugar, salt are added to the water and everything is mixed. Hot marinade is poured into jars with onion rings and covered with a lid. Once the jars have cooled at room temperature, they are placed in the refrigerator.

Quick marinade

Such a recipe is necessary in cases where the onion needs to be marinated very quickly. For this hot marinade is used, so you have to sacrifice some vitamins and phytoncides. But it saves a lot of time.

To quickly pickle the onion, you need to take one glass of water, a tablespoon of sugar, one and a half tablespoons of vinegar and one teaspoon of salt for every 200 g of onions. The vegetable is peeled and cut into wide rings. For this recipe, a whole onion or cut in half will not work, as it will not have enough time to soak in the brine.

Onion rings stacked in deep non-metal dishes, for example, in a ceramic container, a glass jar, etc. Salt and sugar are dissolved in boiling water, the rings are poured with the resulting brine so that they are completely covered with liquid and left to marinate until the brine has completely cooled. It is usually ready within two hours.

Pickled onions for salad

Thanks to the onion the body is saturated with various vitamins, so it is often added to salads. Many people do not tolerate this vegetable fresh, so you can make a salad without it, but the dish will not taste the same. To get rid of bitterness, it should be marinated first. This is done as follows:

• Take three onions, half a teaspoon of salt, one tablespoon of apple cider vinegar and one and a half tablespoons of sugar. Thanks to these proportions, the taste of the onion becomes sweeter.
• Vegetable for salad cut into thin half rings.
• Chopped onions are folded into cooked dishes with high walls. To soften the rings and give some juice, you can crush them with your hands.
• Add sugar, apple cider vinegar, salt and mix everything. Leave for some time at room temperature.

Such onions are used not only for salads, but also for meat dishes.

Onion marinated in 70% vinegar

This recipe is easy to make. It will require:

• onions - 1 kg;
• cold boiled water - 1 l;
• salt - 2 tbsp. l.;
• glass jar with a volume of 2 liters;
• 70% vinegar - 1 tbsp. l.;
• sugar - 1 tbsp. l.

The peeled vegetable is cut into rings and laid out in a jar, lightly tamping. Prepare the brine and fill it with a jar. Place the container to marinate in a cool place. After three hours, the onion is ready for salad, barbecue and other dishes.

In this way, There are many ways to pickle onions.. This is usually required when a person categorically does not tolerate the taste of a fresh vegetable. Onions prepared in this way are recommended for salads, kebabs and other various dishes. It is especially useful during the cold season, as all vitamins are preserved in it.

A delicious meat kebab cannot do without a savory snack in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Consider the 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.
• bulb - 3 pcs.
• purified water - 230 ml.
• granulated sugar - 65 gr.

1. Choose medium-sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product with running water. Chop the onion into thin rings.
2. Place the product in a suitable bowl, send a pan to the stove in parallel. Add purified water, salt and granulated sugar to it.
3. Turn on the burner, bring the ingredients to a boil. With the appearance of the first bubbles, you need to pour in the vinegar, and turn off the stove.
4. Stir the ingredients, then pour the chopped onion with the finished marinade. Cover the container with the product with a lid or a suitable plate.
5. The aging time of pickled onions depends on personal time and preferences. Let the product brew for 1 hour to a day. After that, throw the vegetable in a colander, eat.

Pickled onions for barbecue: dry method

• apple cider vinegar - 50 ml.
• onions - 3 heads
• salt - to taste
• sugar - 20 gr.

1. Peel the onion, chop in the usual way. Squeeze the product lightly and place in a suitable container.
2. Sprinkle the onion with vinegar, add salt and granulated sugar. Stir the ingredients thoroughly, wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

• bow "Red Baron" - 3 pcs.
• olive oil - 110 ml.
• oregano - 15 gr.
• vinegar 6% - 80 ml.

1. Remove the husk from the onion, rinse the product with running water. The vegetable should be chopped into rings and sent to a sealed bag.
2. Next, you need to add oil, oregano and vinegar to it. Close the bag and shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onion 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. Send the product to a deep bowl.
2. Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour, consume.

Small onions marinated in sugar

• crushed pepper - 5 gr.
• cane sugar - 140 gr.
• mustard in French - 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 husk. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour the bulbs with brine, leave the product overnight.
2. With the onset of the next day, throw the bulbs in a colander, proceed to the sterilization of glass jars. Choose the container size of your choice. Combine vinegar, pepper, spices and sugar in a separate container.
3. Pack the bulbs in glass jars, add a little cloves, bay leaf, chili pepper to each. Pour in the prepared marinade, not reaching the edges of 1 cm. Tighten the lids tightly, refrigerate.
4. The above method is not fast. The term of infusion is 3-4 weeks. Only after a specified period of pickled onions can be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

• onion - 5 pcs.
• vinegar 6% - 500 ml.
• carnation - 2 buds
• bay leaves - 6 pcs.
• pea pepper - 7 pcs.
• vegetable oil - 40 gr.
• sugar - 35 gr.
• salt - 20 gr.

1. Take a suitable saucepan, add vinegar, sugar and salt to it. Send the container to the stove, bring the liquid to a boil. Reduce the heat to a minimum level, simmer for 3-4 minutes.
2. Peel the onions, 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 must be thrown into a colander.

Quick pickled onion

• table vinegar - 25 ml.
• onion - 4 pcs.
• rock salt - 12 gr.

1. Remove the husk from the bulbs, 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, shake the contents of the container well. Wait 40-60 minutes, apply as directed.

Pickled onions in beetroot juice

• beets - 1 fruit
• wine vinegar - 110 ml.
• food salt - 25 gr.
• onion - 4 pcs.
• pepper mixture - 8 gr.

1. Peel and rinse the onions, chop into thin rings. Do similar manipulations with beets, cut the root crop into small straws.
2. Mix the 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 vegetables with the composition, send the container with the contents to a cool dark place. The exposure time varies within 20-24 hours.

Pickled onions in oil

• onion - 5 pcs.
• fresh herbs - 40 gr.
• various spices - to taste
• lemon - 1 pc.
• olive oil - 70 ml.
• salt - to taste

1. Clean the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
2. Pour finely chopped greens and oil to the total mass. Sprinkle the onions with freshly squeezed lemon juice. Marinate the product for at least 1 hour.

Onions in a spicy marinade

• 6% vinegar - 40 gr.
• sumac (seasoning) - 15 gr.
• onion - 3 pcs.
• ground red pepper - 3 gr.
• chopped sweet pepper - 4 gr.
• greens - 35 gr.

1. Pick up suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze out the vegetable.
2. Send the onion to a glass container, add spices to taste, pour in the vinegar. Chop greens, 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. Cut the onion in the classic way, chop into thin rings. Use a deep cup, place the chopped product in it. Pour boiling water into the container, wait 6-8 minutes.
2. After the time has elapsed, discard 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, mix the ingredients. The exposure 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. Remove the skin from the bulbs and wash. Chop the vegetable in half rings, send to a cup. Chop the greens and add to a bowl.
2. Warm the water to 50 degrees, add the remaining components to it. Pour the mixture into the onion. The vegetable should marinate at room temperature for about 3 hours.
3. After that, throw the pickled onion into a fine sieve, leave it in a clean container until consumed.

Onion in pomegranate marinade

• onion - 4 pcs.
• pomegranate juice - 450 ml.

1. Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
2. Put the bowl in the refrigerator, wait 4 hours. After that, serve the onion to the barbecue.

Pickled onion in Caucasian style

• sugar sand - 50 gr.
• onions - 4 pcs.
• salt - to taste
• apple cider vinegar - 55 ml.

1. Peel the onion, wash and cut into half rings. Squeeze the vegetable lightly to extract the juice. Next add sugar and salt.
2. Pour apple cider vinegar into a bowl. Leave the product to marinate for half an hour. After a predetermined time, the onion is ready for use.

Pickled onion with adjika

• drinking water - 150 ml.
• onion - 3 pcs.
• vinegar 6% - 120 ml.
• adjika dry - 75 gr.

1. Peel the onion in the usual way, it is not necessary to chop. Lightly beat the vegetable with a kitchen mallet. Send water to the stove, wait for bubbles to appear.
2. Pour the onion with hot liquid, wait 15 minutes. Strain the water into a separate container. Mix adjika and vinegar to the broth. Pour the liquid back to the onion, wait 3 hours.

It is easy to cook pickled onions in various ways, if you follow practical advice. Vary the number of ingredients and find the perfect recipe for yourself. Serve pickled onions with a cooked kebab or as a single appetizer.

Video: how to pickle onions for barbecue and pilaf

It is customary to grill kebabs at a picnic, and pickled onions in vinegar will be the best salad option for delicious meat. The main thing is to find a recipe that takes less time to cook. Let's discuss how to pickle onions in vinegar quickly at home.

Housewives pickle onions, add to roasts, salads, toppings, but few people like raw because of bitterness. The best solution for this is to rinse in cold water 3 times after cutting, carefully kneading.

Pickled onions in vinegar quick

Before starting cooking, decide on the type of onion that you are going to pickle. There are sweet and spicy, but red is considered the best option, as it does not have an unpleasant aftertaste and smell.

Ingredients:

• Vinegar.
• Spices.
• Greens.
• Water.

How to cook:

1. We start with the marinade. Mix 250 ml of water with salt, sugar and vinegar. You don't need to boil anything.
2. Peeling onions, rinsing with water, chopping rings or half rings.
3. Packaging the resulting marinade in jars. Take the onion and put it on the bottom of the jar, and then pour the marinade over it. Close the lid carefully and refrigerate for half an hour. During this short time, the appetizer will marinate.

For a spicy twist, add black pepper and lemon juice to the marinade.

Video recipe

best onion salad recipe

There are many salad recipes where pickled onions are the main ingredient. Consider the two best options. An excellent option for a delicious and nutritious dinner.

Recipe #1

The salad is suitable for those who are on a diet, as it is low in calories and quite satisfying.

Ingredients:

• Meat.
• Pickled onion.
• Eggs.
• Mayonnaise.

Cooking:

1. First, boil the meat, it should not be too fatty.
2. Hard boil eggs.
3. As soon as the meat is cooked, start cutting it into thin strips and put it at the very bottom of the bowl.
4. Put the onion on top of the meat, after squeezing it a little.
5. Take the mayonnaise and spread it well over the salad.
6. Chop the eggs and sprinkle over the salad.

Recipe #2

The salad is also dietary and satisfying, so it is suitable for those who watch their weight.

Ingredients:

• Pickled onion.
• Chicken breast.
• Smoked cheese.
• Eggs.
• Mayonnaise.

Cooking:

1. Boil chicken breast and eggs. Grate cheese and eggs. Cut the breast into strips.
2. Spread everything in layers and cover each layer with mayonnaise.
3. The principle of the layer is as follows: meat-cheese-eggs.

So the salad is ready, but it is better to leave it for 2-3 hours in the refrigerator for uniform impregnation.

The most delicious barbecue recipe

What's a picnic without barbecue and pickled onions? Therefore, you need to find the most delicious recipe that will surprise all your friends. The best recipe will be a classic, with a minimum amount of ingredients:

Ingredients:

• Two types of onions (red and white).
• Water.
• Vinegar.
• Spices.
• Greens.

There is nothing special in the recipe, but it is the most delicious of all.

Cooking:

1. Prepare a container with a tight-fitting lid, in which place the onion, chopped in half rings and greens (dill, parsley).
2. Take a glass of warm water and pour a tablespoon of sugar (without a slide), salt, 3-4 tablespoons of vinegar into it. Stir until the spices are completely dissolved.
3. Pour the marinade into a container. Shake lightly and place in the refrigerator. You don't need to boil water.

How to pickle green onions in a jar and in a bag

Summer is the time for delicious fruits and vegetables. At this time, they make preparations for the winter. In addition to fruits and vegetables, greens are also stocked for the winter, for example, pickled green onions.

Ingredients:

• Salt.
• Green onion.

Cooking:

1. In the package. Take a plastic bag. Put onion and salt in it, send it to the refrigerator for 20 minutes. Remove from the refrigerator, tie the bag tightly and send it back to the refrigerator for a long time.
2. In the bank. Take a kilogram of green onions, cut, salt, using 200 grams of salt and arrange in jars. Close the lid and refrigerate until winter. The piece will be ready in two weeks.

It is better to put the workpiece in special containers for vegetables, so they will retain freshness longer.

In addition to salting, you can dry the onion in the oven or in the sun. In the oven, you need to dry the greens with the door open at a temperature of 40-50 degrees. Don't get distracted and keep a constant eye on the cooking, otherwise the onion will burn. If you prefer natural drying, take a baking sheet, cover the chopped onion with cheesecloth and leave in the sun for two days.

How to Pickle Red Onions

There is nothing special about preparing red onions, but it is better to follow the recipe so as not to make mistakes.

Ingredients:

• Red onion.
• Spices.
• Wine vinegar.

Cooking:

The recipe is slightly different from the rest, as the marinade must be boiled (for those who do not like the taste of boiled onions, warm water will do).

1. Mix water with spices and send to the fire.
2. When boiling, add vinegar and wait about 10 minutes (you can add allspice or bay leaf if desired).
3. Arrange the pre-cut onion in jars and pour over the marinade.

1. For the marinade, it is preferable to use white and red onions.
2. It is better to cut into thin half rings, so the taste will become much brighter.
3. Preparations for the winter are made exclusively from fresh green onions.
4. So that the vegetable does not turn into one big lump when frozen, it is pre-cut and sent to the refrigerator for 3-4 hours.
5. In order not to shed tears when cutting, it is necessary to hold the knife in cold water.
6. To make it easier to peel, soak the vegetable in cold water for a while.
7. Rinse with cold water to remove bitterness.

Follow the simple directions in the recipes and you'll be fine. The main thing is to be attentive and diligent. Pay attention to the tips that are presented in the article to make the taste better and brighter. There is nothing difficult to prepare, but remember: in no case do not boil water, warm and even cold water is enough to prepare the marinade. Try adding something new to the marinade to improve the taste and make the dishes much more interesting. The main thing is more practice and creativity.

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. Enjoy your meal!

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

1. We clean and cut the onion.
2. Dissolve in water (4 tablespoons) 2 tsp. sugar, 1 tbsp. vinegar and 1 tsp. dry mustard.
3. 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

1. We clean a kilogram of onions. Pour boiling water over it.
2. Remove the peel from the medium beet and cut it into cubes. We cut the onion into rings.
3. Layer vegetables in a glass bowl.
4. We combine wine vinegar with boiled water in a separate bowl in a ratio of 1: 1. Add salt, black pepper flakes (by eye).
5. 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

1. We dilute one part of table vinegar in three parts of boiled water. The total volume of liquid is 500 ml.
2. Add bay leaf, cloves, 1 tsp. sugar, 1 tsp salt, 1 tbsp. vegetable oil.
3. 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.