Not everyone loves onions, but there are dishes that are impossible to prepare without this vegetable. This is an indispensable ingredient when preparing appetizers, salads, and barbecue. You can remove bitterness and pungency by marinating. There are many recipes for pickling onions, so you can always choose the one you like the most.

Where are pickled onions used?

As soon as the first warmth arrives, many are immediately drawn to nature - closer to fresh air and silence. And, of course, such outings are not complete without traditional kebabs, appetizers, and salads. And everywhere you need onions. Many people do not like this vegetable because of its sharp, bitter taste. But it’s impossible to give up onions: without it, it’s impossible to cook kebabs, salads, and many other dishes. Fortunately, there is a solution: you can use pickled onions. It goes great with meat, salad and can just be a good snack.

Attention! There are many recipes for pickling this vegetable. Some of them are given below. All that remains is to choose the one you like the most. And it’s very simple - try all the options and evaluate the taste of each of them.

Recipe one

The onion prepared this way turns out crispy with a slight bitterness and a little sour. Ideal for barbecue. First you need to prepare:

• onions – 3 heads;
• vinegar 9% - 7 tbsp;
• green dill - a bunch;
• salt 1 tsp;
• sugar – 3 tbsp;
• water - glass.

You can pickle any type of onion

Now all that remains is to prepare the marinade: mix water and vinegar. Add salt and sugar to them. Warm up a little until everything dissolves well. But you shouldn’t heat it up too much - let the water remain cool.

Cut the peeled onion into rings or half rings - as usual. Chop the greens. Mix everything and put it in the refrigerator overnight. But if you need it faster, a few hours are enough.

Recipe two

A hot marinade removes almost all bitterness, so this pickling method is suitable for those who do not like bitter vegetables or are going to use it for salad. The ingredients are as follows:

• onions – 4 pcs;
• 9% vinegar – 70 ml;
• granulated sugar 2-3 tbsp;
• salt;
• water - glass.

Cooking instructions: place the peeled and cut onion into half rings in any container. This could be a jar with a lid or any other container that can be covered tightly.

For pickling, onions are cut into half rings or rings.

Prepare the marinade: boil water, add salt and sugar. There is no need to wait for it to cool down. You need to pour vinegar directly into the hot marinade. After this, pour over the vegetable. Cover the container tightly and leave until the liquid has cooled.

Recipe three

Designed for those who don't like vinegar. You can use lemon juice to quickly pickle vegetables. First you need to prepare the following ingredients:

• onion – 1 piece;
• vegetable oil – 2 tsp;
• salt, sugar - 1 tsp each;
• water - glass;
• greens - any;
• lemon – 1 pc.

Method of preparation: first of all, prepare the marinade. Squeeze the juice from the lemon, pour it into boiling water, add the rest of the ingredients (except herbs). Place the peeled and cut onion into rings in a jar. Pour in more hot marinade. Close the lid and place in warm place until everything cools down. Usually this takes an hour and a half.

Recipe four

This option allows you to end up with not only a tasty, but also a beautiful vegetable. To do this you need to prepare:

• bulbs – 3 pcs;
• beets - 1 piece;
• wine vinegar (no more than 70 ml);
• sugar – 1 tbsp;
• pepper;
• salt – 1 tsp;
• water - glass.

Beetroot will give pickled onions a beautiful color.

Grate the peeled beets using a grater with medium or large mesh. Chop the peeled onions. Bring 3/5 of the water to a boil and pour in the onion. Dissolve the remaining ingredients in the remaining water. Mix onions with beets, pour in marinade. Leave for a day.

Recipe five

This is the fastest way to pickle onions. Ingredients:

• large onion;
• vinegar 9% - 4 tbsp. You can also take 70% vinegar essence - 2 tsp;
• salt, sugar, 1 tbsp each;
• glass of water;
• dill.

Before you start marinating, you need to prepare a container. This can be a plastic or glass jar with a lid. Place the onion cut into half rings into it. Chop the dill and add to the onion. Mix all other ingredients separately (without boiling or heating) and pour them into a jar. Place a tightly closed container in the refrigerator. After 30-60 minutes, the marinating is complete, and the vegetable can be added to any dish.

• For pickling, you can take a vegetable not only white, but also any other color. Thanks to this, you can make the dish much brighter. For example, if you use a red onion, you can completely remove the bitterness, since such a vegetable is almost not bitter.

Pickled red onions will have no bitterness at all

• When preparing the marinade, do not limit your imagination. The most famous chefs add various seasonings - basil, curry, red or hot pepper, parsley in herbs - everything that is usually loved in every family.
• For cooking, it is best to take young onions.
• If you come across an onion with rot, do not cut it off and use the vegetable itself. No marinades will interrupt its taste, and it can ruin the taste of any dish.
• If you want, you can also use garlic. But if the onion is not bitter, you shouldn’t do this.

Attention! When adding seasonings, do not be too zealous - too a large number of spices will overwhelm the smell of onions and give them a completely different taste, which can ruin the prepared dish.

How to pickle onions: video

How to cook pickled onions: photo

Pickled onions are an excellent appetizer for barbecue. The bitter-sweet taste of this vegetable emphasizes and gives its zest to absolutely any meat dish, be it pork, chicken or lamb kebabs, grilled meat or steak. Pickled onions are good not only for meat; their characteristic, piquant taste will give any salad a special uniqueness. And of course, sandwiches with pickled onions are unusual.

Anyone can prepare pickled onions on their own, but everything here will depend on personal taste preferences. I offer several recipes for how to pickle onions, for different dishes, and also with the option of storing them in jars for the winter.

Pickled onion. What you should pay attention to when pickling onions at home

• Onions for barbecue or any other type of meat are marinated separately from the meat itself. You can serve the pickled vegetable with the kebab either on a separate plate or by sprinkling it on the main dish.
• The thickness of the chopped onion ring should be about 0.5 cm -0.8 cm.
• The recipe description is for a certain amount of product, if you take more onions, accordingly, do not forget to increase the proportion of other ingredients.
• Keep in mind that if there is not enough vinegar or salt or sugar, the onions will not acquire the proper taste.
• The shelf life of onions pickled in tomato juice in containers is no more than five days, in rolled containers - one year.

Try making it at least once according to one of the presented recipes, and you will no longer be able to refuse this addition to meat, and you will only fill your salads with pickled onions.

Pickled onions for shish kebab with vinegar - a classic, very tasty recipe

Prepare:

• Onion - 5-6 medium-sized heads, must be strong, you can take absolutely any variety of onion, for example, white;
• Sugar – 5 tablespoons;
• Salt – 1 tablespoon;
• Vinegar essence (9%, classic is better, but can be replaced with wine or grape) – 150 ml;
• Water – 300-350 ml.

Recipe step by step

Take a jar, a plastic container or any other container - a basin, a plate, the main thing is that they can be closed with a lid.

Peel the cooked onions, cut them into rings and place them in a prepared container.

Take a saucepan, pour water into it, boil it, remove from the stove, add salt and sugar according to the recipe. Thoroughly dilute the powder in this boiling water.

Put the brine on the fire again, and after boiling, pour vinegar into it, stir, remove from the stove.

Fill the onion with this solution directly from the heat, that is, hot, close the container with a lid, leave until it cools, and then put it in a cool place.

You need to take:

• two - three large and strong onions;
• two large spoons of mustard (you can use strong, classic, or take the French style - grain);
• balsamic vinegar - two teaspoons;
• a couple of pinches of salt;
• a little - crushed black pepper (possibly allspice);
• four tablespoons tbsp. sunflower oil.

Preparation:

Peel the onion from all the top husks, cut off the tails, and cut into half rings. If you take small heads, you can cut them into rings.

Place the half rings in a container prepared for marinating. This could be a deep plate, a jar, a saucepan, a food container, etc.

Add mustard to the onion, stir with a wooden spatula.

Add salt and pepper to the indicated products, season with refined oil (you can use olive oil), mix again;

Pour vinegar in a thin stream, spreading throughout the onion. Again, mix everything well with a wooden spatula. Try to stir the onion, which is being cooked, carefully, without breaking it or turning it into porridge.

On a note! If you are making onions pickled in balsamic vinegar, I recommend using “balsamic” if possible. yellow color. In this case, our product will not darken, but will have its usual color.

Cover the container with the onions with cling film or a plate and place in the refrigerator for a couple of hours. If time allows, keep the cooked vegetable in the cold longer, the richer its flavor will be.

Pickled onions in tomato juice, believe me, it’s very tasty. It combines the aroma and pungency of the onion itself, and takes away the sourness of tomatoes, which also go well with any type of meat. A special advantage of this marinade is that such onions can be rolled into jars for the winter. And if some kind of Sabantuy is planned, you don’t need to bother, but simply take out the already marinated product as needed and all that remains is to fry the meat.

What do you need:

• Onions - 5 medium-sized pieces, only strong onions are taken;
• Fresh greens - one small bunch of dill and parsley;
• Tomato paste – 3 large spoons (can be replaced with 300 ml of tomato juice);
• Refined oil (odorless) – 2-2.5 l.;
• Vinegar (exclusively 9%) - a small spoon;
• Tsukar and sil - at your discretion (about a teaspoon... in the Ukrainian manner).

How to make onions marinated in tomato juice - step by step

Remove the husks from the bulbs and immerse the whole heads in cold water for 60 minutes.

After an hour, take the onions out of the water and cut them into rings about half a centimeter thick.

Finely chop the greens with a knife and mix with chopped onions.

Take a high frying pan, add oil, heat until a characteristic sound appears. Add tomato paste, water, sugar and salt to the hot vegetable oil. Cover it all with a lid and simmer for about ten minutes.

Note! Instead of water and tomato paste can be applied in in this case natural tomato juice. If this liquid is store-bought, check for salt and sugar; you may not need to add these ingredients to the dish as they will already be contained in the juice.

After removing the frying pan from the stove, open the lid, pour vinegar into the marinade mass, and cover for five minutes.

While the solution is being completed, place the onions in a bowl or in jars, if you plan to roll them up for the winter, fill them with hot solution and cover with lids.

On a note! If you want to store onions pickled in tomato juice for the winter, the jars will need to be sterilized for 10 minutes before laying out the onions and then rolled up. Screw options and lids are not suitable in this case.

When the onion has cooled completely, it can be served; if this is an option for storage, put it in the refrigerator.

Pickled onions with lemon are very appropriate to serve with hot meat - it’s simply gorgeous!

We take:

• 2 large or 4 medium-sized onions;
• lemon or small lime – 1 piece (you will need zest and juice);
• sugar and salt (usually one spoon is enough);
• Refined sunflower oil – a couple of spoons;
• a pinch of ground white pepper or a mixture of peppers (to your taste);
• water - 100 ml.

Preparation:

Peel the onions. Cut it.

Place the slices in a saucepan and add ground white pepper.

Grate the citrus peel on a fine grater and set the lemon itself aside. We need one teaspoon of zest.

Squeeze the juice from one half of the citrus into a separate bowl. In this process, it is important that the lemon seeds do not fall into the dish; be careful.

Add water to the citrus juice, heat it up, add salt and sugar, pour in the oil and add a level teaspoon of lemon zest.

Dissolve the bulk ingredients without bringing the water to a boil.

Pour the marinade into the onion and mix well with your hands or a spatula. Cover with a lid and leave for an hour.

When serving, pickled onions should be prepared by draining off excess liquid. To do this, place the onion rings in a colander, the marinade will drain, then squeeze the onion with your hands, being careful not to damage the contents.

That's all the wisdom of cooking. As always, there are no particular difficulties, and it’s not particularly costly.

Good luck and all the best!

Onions are an almost constant component of most salads, dishes and snacks.

This versatility comes from the taste and structure of the plant.

Onions are used to add “volume” to liquid gravies and juiciness to fried dishes.

Another wonderful effect is obtained when using pickled onions.

They can accompany accidentally over-dried pilaf or be used to enrich the taste of lean fried fish. Onions pickled at home are juicy, aromatic, and free of unpleasant bitterness.

Pickled onion. Basic principles of pickling onions at home

Onions of any size and variety are suitable for pickling at home.

Onions can be pickled whole, chopped into rings or half rings, it all depends on the pickling method.

The main highlight of pickling onions is that they have no characteristic bitterness. To get rid of it, before pickling the onions are doused with boiling water or blanched for the time specified in the recipe and only then poured with marinade. The main thing is not to overexpose it hot water, “overheated” onions become soft.

There are a huge variety of marinades, but they are united by the main requirement - all soluble ingredients must be truly dissolved, otherwise the result can be unpredictable.

You can prepare more than one original dish with pickled onions, from salads to pies.

Usually, each dish has its own marinating recipe, but you can experiment within reasonable limits.

How to pickle onions at home for salads and hot appetizers with and without vinegar

Onions marinated in vinegar

Ingredients:

Four bulbs, preferably purple;

One liter of water;

Four table. spoons of table vinegar 9%;

1 tsp. salt;

1 tbsp. l. granulated sugar.

Cooking method:

1. Pour boiling water over the onion, cut into half rings, and keep in it for about a minute. The onion should be completely submerged in water.

2. Drain the onions in a colander and rinse well under the tap.

3. Prepare the marinade by diluting granulated sugar, vinegar and salt in cold boiled water.

4. Pour the marinade over the onions placed in a glass container and place them in the refrigerator for two hours to marinate.

Pickled onions without adding vinegar

Ingredients:

Three medium onions;

500 ml water;

One thin-skinned lemon;

Salt, refined sugar and crushed black pepper.

Cooking method:

1. Pour slightly warm boiled water over the onion, chopped into thin half rings.

2. Add freshly squeezed lemon juice, add sugar, salt and pepper to taste, mix everything well.

3. Onions pickled in this way will be ready in half an hour, when they cool down.

Chicken liver salad with champignons and pickled onions

Ingredients:

200 grams of fresh whole champignons;

One onion, pickled for salad;

Small pickled cucumber;

Two chicken eggs, hard-boiled;

300 grams of chicken liver, chilled;

Mayonnaise 67%.

Cooking method:

1. In different dishes, boil the champignons and chicken liver until tender.

2. Place the champignons in a colander, drain the water from the pan with the liver and cool.

3. Cut the liver into small strips, champignons into thin slices, and cucumbers and eggs into small pieces; squeeze the brine out of the cucumbers with your hands.

4. Place all the chopped ingredients in a salad bowl, add the pickled onions “for salad”, pepper, salt, add mayonnaise in several separate portions and mix well and gently.

Trout with pickled onions, baked in the oven

Ingredients:

900 grams of trout steaks;

Three heads of onions pickled without vinegar;

Two teaspoons of a mixture of Provencal herbs;

Salt, coarsely ground;

Ground, preferably by hand, black peppercorns.

Cooking method:

1. Rinse the fish pieces with water and dry thoroughly on all sides with a napkin or towel. If the fish is frozen, put it out overnight to defrost in advance.

2. Rub the steaks with a mixture of salt and pepper and, placing them on a cutting board, sprinkle the fish generously with Provençal herbs. Let stand for fifteen minutes.

3. Grease a heat-resistant form or baking sheet well with purified vegetable oil, spread half of the onion pickled without adding vinegar on the bottom.

4. Place trout steaks on top and, covering with the remaining onions, bake the fish at 190 degrees in the oven.

5. After about eight minutes, take out the mold, grease the top of the dish being prepared with vegetable oil with a special silicone brush, and put it back for another ten minutes.

How to pickle onions at home “Georgian style”

Ingredients:

Five large onions;

Vinegar;

Coriander;

Carnation;

Lavrushka;

Coarse salt.

Cooking method:

1. Place peeled whole onions in boiling water.

2. After a couple of minutes, remove the onion and, when cooled, cut into small rings.

3. Dilute wine vinegar with water, based on a one-to-one ratio, and pour the solution over the onion.

4. Add seasonings and salt to your liking and place in the refrigerator to marinate for four hours.

Pickled onions fried in batter

Ingredients:

Five heads of pickled “Georgian style” onions;

200 ml beer, light;

Baker's flour.

Cooking method:

1. Pour the beer into a deep bowl and mix it with the sifted flour. Add flour gradually in small quantities, stirring constantly with a whisk, avoiding lumps. The result is a homogeneous, liquid mass, slightly thicker than semi-fat sour cream.

2. Place the pickled onions in a colander to drain off any remaining marinade.

3. Fry the rings, dipping them in batter, in well-heated refined oil until crispy.

4. This dish is best served hot.

How to pickle onions at home in Asian wine

Ingredients:

Half a kilogram of onions;

100 ml dry rose wine;

75 ml vodka;

A two hundred gram glass of rice vinegar;

Four tablespoons of granulated sugar.

Cooking method:

1. Embedded in glass jar Pour boiling water over the onions and drain the water immediately.

2. Prepare the marinade by mixing rice vinegar, vodka, wine, granulated sugar in a small saucepan and bring to a boil.

3. Pour boiling solution into a jar filled with onions, cover with a lid and leave to cool.

4. Place the cooled jar in the refrigerator for one hour.

Pork “pockets” with pickled onions

Ingredients:

600 grams of pork, loin;

A large head of marinated “Asian style” onions;

One a raw egg;

6 tablespoons of corn flour.

Cooking method:

1. Cut the pulp into thick pieces across the grain. The thickness should be at least one and a half centimeters.

2. Cut pieces of pulp without cutting to the edge with a knife so that you can open them like a book.

3. Unwrap the semi-finished products prepared in this way, beat them on both sides with a special hammer and rub them with salt.

4. Place chopped pickled onion on one half of each and close the pocket.

5. Roll the “pockets” in corn flour, dip in a beaten egg, quickly roll in flour again and fry in very hot, preheated oil, turning no more than once, until browned.

6. Turn off the heat, cover the dish with a lid and leave to stand for twenty minutes.

How to pickle onions at home for pies filled with meat and fish

Ingredients:

One large onion of any variety;

Table. spoon of sugar;

1.5 tbsp. l. cage salt;

50 ml 9% table vinegar;

2 glasses of filtered water:

60 ml purified sunflower oil.

Cooking method:

1. Cut the onion into four parts and chop each into thin strips. Gently knead with your hands and set aside.

2. Dissolve salt and then granulated sugar in water, add purified oil, vinegar and bring to a boil.

3. Place chopped onions into the boiled marinade and remove from heat to cool.

4. The pickled onions for the pies will be ready when they have cooled completely, about one hour.

Pie stuffed with pink salmon and pickled onions

Ingredients:

700 grams of pink salmon, frozen;

One and a half heads of pickled onions for pies;

Half a kilo of purchased puff pastry;

10 grams of fine table salt;

3 table. tablespoons of high-quality olive oil or frozen vegetable oil;

Ground black pepper;

Greens to taste.

Cooking method:

1. Remove the skin from the defrosted fish and separate the fillets.

2. Use tweezers to pick out the remaining small bones from the meat and cut it into small, about centimeter pieces.

3. Add salt to taste, hand-ground black pepper and, after mixing well, gradually pour in vegetable oil.

4. Stir again and refrigerate for one hour.

5. Mostly thawed puff pastry Roll out a thin layer and place it on a baking sheet lined with parchment paper moistened with vegetable oil.

6. Lay out the fish filling, place the pickled onions for pies on top and cover with a second similar layer of puff pastry, only slightly smaller.

7. Pinch the edges; the top of the pie can be decorated with the remaining dough, rolled into thin ropes.

8. Make several short cuts on the surface with a sharp thin knife and bake at 200 degrees.

9. In forty minutes, the pie filled with pink salmon will be ready.

Canned pickled onions

Ingredients:

Small white bulbs.

For the marinade, per liter of water:

One hundred and fifty milliliters of 6% vinegar;

One and a half tables. spoons of granulated sugar;

Table. a spoonful of coarse, garden salt.

Cooking method:

1. By sterile liter jars Place the white onion, cut into thin rings, or whole, and blanched for one minute in boiling water.

2. Pour salt into heated water, followed by granulated sugar and, stirring until the ingredients are completely dissolved, bring to a boil.

3. Pour vinegar into the boiling solution and pour it into the jars filled with onions.

4. Cover with lids and pasteurize for half an hour, and then roll up.

“Red balls”, pickled onions, tinted with beets

Ingredients:

One kilogram of small onions;

Large beets;

Half a liter of water;

150 ml table vinegar;

One hundred grams of honey;

Two bay leaves and a sprig of thyme;

1 tsp. without a hill of salt, salt, or coarsely ground;

Peppercorns.

Cooking method:

1. Pour boiling water over the bulbs, then put them in cold water and peel them.

2. Pour granulated sugar, salt, a teaspoon of black peppercorns into boiling water, add honey, vinegar and stir thoroughly.

3. Place the onion in the boiling marinade, bring to a boil and simmer for three minutes over low heat.

4. Place a piece of peeled beets at the bottom of dry, pre-sterilized jars.

5. Fill the jars with onions, placing thyme and bay leaves between the onions.

6. Pour in the marinade and cover with a lid and place in the refrigerator.

Cooking dishes with pickled onions. How to pickle onions at home - tricks and useful tips

Adding to salad with chicken liver and pickled onion mayonnaise, don’t put too much, the salad already turns out quite sleepy and greasy.

When frying in batter, after dipping in the batter, you can roll the rings in a breading of finely crushed chips. The onion will not only look original, but will also acquire a unique, unusual taste.

When canning, do not cut the onion too thin, otherwise it will cook and will not be crispy.

After rolling, jars with canned pickled onions are turned upside down and covered with warm clothes. Only after waiting for the cans to cool completely do they put them away in storage.

When added to dishes, pickled onions should be discarded in a colander to remove excess marinade, as its presence may distort the expected taste.

Vinegar can be replaced with natural lemon juice, or a solution of appropriate concentration citric acid to rid your dishes of the characteristic vinegar taste.

If you want crispy onions as a result, immerse them in cold water for a while after blanching.

At a picnic, it is customary to grill kebabs, 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 prepare. Let's discuss how to pickle onions in vinegar quickly at home.

Housewives pickle onions, add them to stir-fries, salads, and toppings, but few people like them raw because of the bitterness. The optimal solution for this is after cutting, rinse in cold water 3 times, kneading thoroughly.

Quick pickled onions in vinegar

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

Ingredients:

• Vinegar.
• Spices.
• Greenery.
• Water.

How to cook:

1. We start with the marinade. Mix 250 ml of water with salt, sugar and vinegar. There is no need to boil anything.
2. Peeling the onion, rinsing with water, chopping into rings or half rings.
3. Packaging the resulting marinade into jars. Take the onion and place it at the bottom of the jar, and then pour in the marinade. Close the lid carefully and put it in the refrigerator for half an hour. For that a short time the appetizer will marinate.

To add a spicy note, add black pepper and lemon juice to the marinade.

Video recipe

The best onion salad recipe

There are many salad recipes where the main ingredient is pickled onions. Let's consider two of the most best options. An excellent option for a tasty and nutritious dinner.

Recipe No. 1

The salad is suitable for those who are on a diet, as it is low-calorie and quite filling.

Ingredients:

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

Preparation:

1. First cook the meat, it should not be too fatty.
2. Boil eggs hard.
3. Once the meat is cooked, start cutting it into thin strips and place it at the very bottom of the bowl.
4. Place the onion on top of the meat, squeezing it a little first.
5. Take mayonnaise and spread well over the salad.
6. Chop the eggs and sprinkle on top of the salad.

Recipe No. 2

The salad is also dietary and filling, so it is suitable for those watching their weight.

Ingredients:

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

Preparation:

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

Now the salad is ready, but it is better to leave it for 2-3 hours in the refrigerator for even soaking.

The most delicious recipe for barbecue

What's a picnic without barbecue and pickled onions? Therefore, it is necessary to find the most delicious recipe, which will surprise all your friends. The best recipe is a classic one, with a minimum amount of ingredients:

Ingredients:

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

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

Preparation:

1. Prepare a container with a tight-fitting lid in which place onion, chopped into half rings and herbs (dill, parsley).
2. Take a glass of warm water and add a level tablespoon of sugar, salt, and 3-4 tablespoons of vinegar. Stir until the spices are completely dissolved.
3. Pour the marinade into a container. Shake slightly and put in the refrigerator. There is no need to boil the 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, preparations are made for the winter. In addition to fruits and vegetables, they also stock up on herbs for the winter, for example, pickled green onions.

Ingredients:

• Salt.
• Green onions.

Preparation:

1. In the package. Take a plastic bag. Put onion and salt in it, put it in the refrigerator for 20 minutes. Remove from the refrigerator, tie the bag tightly and place back in the refrigerator for a long period of time.
2. In the bank. Take a kilogram of green onions, chop them, salt them using 200 grams of salt and put them in jars. Cover with a lid and place in the refrigerator until winter. The preparation will be ready in two weeks.

It is better to put the preparation in special containers for vegetables, so they will remain fresh 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 be distracted and constantly monitor the cooking, otherwise the onions will burn. If you prefer natural drying, take a baking sheet, cover the sliced ​​onions with gauze and leave in the sun for two days.

How to pickle red onions correctly

There is nothing special about preparing red onions, but it is better to follow the recipe to avoid making mistakes.

Ingredients:

• Red onion.
• Spices.
• Vinegar.

Preparation:

The recipe is a little different from the others, since 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 it boils, add vinegar and wait about 10 minutes (you can add allspice or bay leaf if desired).
3. Place the pre-chopped onions in jars and fill with marinade.

1. For the marinade, it is preferable to use white and red onions.
2. It is better to cut into thin half rings, this will make the taste much brighter.
3. Winter preparations are made exclusively from fresh green onions.
4. To prevent the vegetable from turning into one big lump when frozen, it is pre-cut and placed in the refrigerator for 3-4 hours.
5. To avoid shedding tears when cutting, you need to hold the knife in cold water.
6. To make cleaning easier, soak the vegetable in cold water for a while.
7. To remove bitterness, rinse with cold water.

Follow the simple directions in the recipes and everything will work out. The main thing is to be attentive and diligent. Pay attention to the tips presented in the article to make the taste better and brighter. There is nothing complicated in preparation, but remember: under no circumstances boil the water, warm water is enough, and even cold water for preparing the marinade. Try adding something new to the marinade, improving the taste and making the dishes much more interesting. The main thing is more practice and creativity.

Onions are not liked for two reasons: bitterness and specific aroma. That is why eating it raw is not very pleasant. A completely different matter is pickled onions, which can be used in salads, as a side dish for meat, and even as an independent dish. It has a pleasant crunch, is not bitter, and bad smell will not pursue. And the whole secret lies in the marinade, the main ingredient of which is ordinary table vinegar or vinegar essence.

Cold marinade for onions
You can pickle any onion in vinegar: regular onion, red salad or white. You can stock up on it for future use by marinating a whole jar, or prepare it in portions. To marinate onions in a cold marinade, we will need:

• onions - 3 pieces;
  
• vinegar 9% - 5 tbsp;
  
• sugar - 1.5 tbsp;
  
• salt - 1/3 tbsp;
  
• drinking water at room temperature - 1 glass;
  
• jar or plastic container - 0.5 l.
  

We marinate the onions as follows:

1. We cut the vegetable into rings, half or quarter rings.
   
2. Place the onions in a jar or plastic container.
   
3. Pour sugar and salt into the water, add vinegar, mix everything.
   
4. Pour the marinade over the onions and cover with a lid.
   

The jar needs to be placed in the refrigerator for about 40 minutes so that it marinates thoroughly. If you need to pickle less onions, simply reduce the amount of other ingredients.

Hot marinade for onions
This method can be used to pickle any vegetables, including onions. The marinade is also quick to prepare, but the onions need more time to marinate. It is better not to pickle red onions in a hot way, as they lose their color. To pickle onions in vinegar hot, you will need the following ingredients:

• onions - 3 pieces;
  
• vinegar 9% - 3 tbsp;
  
• sugar - 1.5 tbsp;
  
• salt - 0.5 tbsp;
  
• drinking water - 1 glass;
  
• half liter jar.
  

Preparation:

1. Chop the onion and put it in a jar.
   
2. Pour the water into the pan and put it on the fire, wait for it to boil.
   
3. Remove the pan from the heat and add salt, sugar and vinegar to the water, stir.
   
4. Pour the hot marinade over the onions and cover with a lid.
   

Now the onions should cool at room temperature, after which the jar of onions should be placed in the refrigerator.

Quick marinades for onions
Recipes for quick marinades are useful in cases where you need to pickle onions in the shortest possible time:

1. Marinate with rice vinegar. To do this, chop the required amount of onion, put it in a deep bowl and pour boiling water over it. Leave the onion in boiling water for 5 minutes. After time, drain the water and pour 2-3 tablespoons of rice vinegar on the onions. Wait 5 minutes, stirring occasionally. The vinegar needs to be drained off at the end.
   
2. Marinate in the microwave. Place the chopped onion in a bowl, add sugar, salt and vinegar. Mix well and pour boiling water so that the onion is completely covered with water. Place the bowl in the microwave at maximum power for 3-5 minutes. After the time has passed, drain the marinade. For 2 onions you need: 0.5 tbsp. salt, 1 tbsp. sugar and 2 tbsp. vinegar 9%.
   

So you can pickle onions in vinegar, for example, for vegetable salads or to the herring. It turns out very tasty, and most importantly - quickly.

Pickled onion for garnish
Many will be surprised, but pickled onions can be served as a side dish for meat dishes or as a separate type of salad. To prepare it we will need:

• onions - 4 pieces;
  
• parsley and dill - 1 small bunch each;
  
• aromatic vegetable oil - 6 tbsp;
  
• sugar - 1.5 tbsp;
  
• salt - 0.5 tbsp;
  
• vinegar - 5 tbsp;
  
• pepper - to taste.
  

Preparation:

1. Peel the onion and cut into half rings, place in a deep bowl.
   
2. Separate the dill and parsley from the branches and finely chop them, add to the onion.
   
3. In a separate bowl, mix salt, sugar, pepper and vinegar, stir until sugar and salt dissolve. Add vegetable oil and mix again.
   
4. Pour the marinade over the onions, mix well and put in the refrigerator for 20 minutes.
   

Onions marinated in this way are perfect for barbecue. It will help stimulate your appetite and promote faster digestion of food.

Onions pickled in vinegar are especially useful during the cold season. Even a vegetable prepared in this way retains its vitamins, remaining the strongest natural antibiotic.