Very tasty pickled onions. How to pickle onions in vinegar - the most delicious recipes for preparing a savory snack

20.10.2019 Jurisprudence

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:

We start with the marinade. Mix 250 ml of water with salt, sugar and vinegar. There is no need to boil anything.
Peeling the onion, rinsing with water, chopping into rings or half rings.
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:

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

Weld chicken breast and eggs. Grate the cheese and eggs. Cut the breast into strips.
Lay everything out in layers and cover each layer with mayonnaise.
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, you need to find the most delicious recipe that will surprise all your friends. The best recipe will become classic, 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:

Prepare a container with a tight-fitting lid in which place onion, chopped into half rings and herbs (dill, parsley).
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.
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:

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.
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).

Mix water with spices and send to the fire.
When it boils, add vinegar and wait about 10 minutes (you can add allspice or bay leaf if desired).
Place the pre-chopped onions in jars and fill with marinade.

For the marinade, it is preferable to use white and red onions.
It is better to cut into thin half rings, this will make the taste much brighter.
Winter preparations are made exclusively from fresh green onions.
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.
To avoid shedding tears when cutting, you need to hold the knife in cold water.
To make cleaning easier, soak the vegetable in cold water for a while.
To remove bitterness, rinse 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 or even cold water is enough to prepare 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.

Pickled onions can be prepared for the winter, even if the harvest was not very rich and most of the collected onions are small in size. If the yield of this vegetable exceeded all expectations, then it would be completely reckless not to make canned food from it. After all, pickled onions can be served with herring or meat, and by themselves they are also quite tasty.

How to pickle onions for the winter

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

You shouldn’t pickle large onions whole – it’s better to pickle them in rings or half rings. In order for them to retain their shape, it is advisable 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 winter snack, on the same day.
Before pouring the marinade over the bulbs, they should be kept in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
Onions are pickled in a fairly large amount of 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 that have been sterilized by steam or in the oven. For screwing, you should use metal lids, 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:

Peel and rinse the onion.
Boil a liter of water with 0.2 kg of salt, pour in the onion and leave for a day.
Sterilize the jars. For the amount of ingredients indicated in the recipe, you will need two half-liter bottles.
Distribute spices into jars, arrange onions.
Mix vinegar with a liter of water, boil, pour over the onions.
Place the jars in large saucepan, laying a towel on its bottom. Pour water up to about the middle of the jars. Put it on fire. Sterilize 5 minutes after the water boils in the pan.
Roll up the jars and wait until winter to enjoy the taste of pickled onions.

Onions pickled according to this recipe are a little sour. Those who like softer-tasting snacks can suggest preparing it in a slightly acidic marinade.

Onions in 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 skins from the bulbs and cut off the top and bottom parts. Place in boiling water and cook for 5 minutes. Take it out and let the water drain.
Place in sterilized jars (three half-liter jars).
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, place in a saucepan with 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 gourmets may find the onions pickled according to it not piquant enough. Another way can be proposed for them.

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, cut off the root part and the “neck”.
Soak the onions in hot water, using half the water and salt called for in the recipe.
Meanwhile, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
Place a star anise, cloves and laurel leaves at the bottom of each jar. Place the onions on 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 it over the onions.
Seal, turn over, wrap in towels. Once cooled, store for storage.

Onions marinated according to this recipe come out very fragrant.

Onions marinated with dill and pepper

small onions – 1 kg;
sweet 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 hot water citric acid and pour this solution over the washed and peeled onions.
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 place a bay leaf and a clove of garlic in the bottom of each.
Place several onions in each jar so that they form one layer, and place a pepper ring on top. So, layering each layer of onion with pepper, fill the jars with vegetables.
Place dill on top of onions and peppers.
Boil a liter of water with sugar and salt. After it boils, add vinegar and bring to a boil again. As soon as it boils, turn it off and pour the marinade into jars with onions.
Close the jars with pickled onions for the winter with metal lids. Turn upside down and cover with something warm. After 12 hours, you can remove the jars of onions for storage.

Onions marinated with dill and bell pepper turn out aromatic and have a spicy taste.

Bulgarian pickled onions

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 pepper – 1 pc.

Cooking method:

Wash the onion, remove the skin from it, cut off the “neck” and the lower part of each onion. Make a deep cross-shaped cut on top. Instead, you can make a curly cut around the perimeter (zigzag).
Place a couple of bay leaves, 5 peppercorns, and about half an onion at the bottom of the jar.
Add whole pepper and remaining spices. Continue stacking the onions in the jars until they are about the size of your shoulders.
Mix vinegar with water, boil and pour the marinade over the onions.
Close the lid. You can use nylon, since Bulgarian pickled onions will have to be stored in a cool place: in the refrigerator or cellar.

This simple recipe is quite popular.

Pickled onion rings

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

Cooking method:

Blanch the onion, cut into rings or half rings, for 5 minutes in boiling water. Place it in a colander and 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.
Place onion rings in a clean jar. Place a pepper pod in it. Pour in hot marinade.
Close with any lid. When it cools down, put it in the refrigerator - in winter, pickled onion rings should be stored at a temperature of up to 8 degrees.

This onion is good served with fried meat, or even as a side dish.

Onions 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 it over the prepared onions and leave for 6 hours.
Boil vinegar with a glass of water and the same amount of orange juice, add onion to the marinade, blanch for 5 minutes.
Place the bulbs in sterilized jars, pour boiling marinade over them, and seal. After cooling, you can move the jars to the pantry or another place where they will be stored during the winter.

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

Onions marinated in beet juice

onion sets or just medium-sized ones – 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.
Peel and wash the bulbs, cut off excess. If the onions are large, they can be cut in half or even into 4 parts.
Add salt and granulated sugar to the beet broth and boil it.
Add citric acid to the broth, stir and remove from heat.
Place the onions in sterilized jars, pour in the beetroot marinade, and close tightly with the lids.
Place on the lids and cover with a blanket. When it cools down, you can put it away for winter storage.

Onions marinated in beet juice are not only tasty, but also very beautiful. Goes great with salted herring.

There are so many recipes for making pickled onions that it’s hard not to find a suitable one that will delight the whole family and earn praise from guests at home.

Pickled green onions for the winter can be either onions or green. And any variety can be used in salads, soups, and main courses. Based on this marinade, you can prepare different sauces, and cut or grate the pulp. Further use can be quite varied, for example, for cooking or.

Pickling onions for the winter with this recipe involves the use of the smallest fruits, which do not have much pungency and, as a rule, are difficult to use in fresh. But they are very suitable for marinating and do not require long cooking. The finished products have excellent appearance and can serve as table decoration.

Required ingredients:

Onion – 2-3 kilograms;
Dill – 1-2 bunches;
Vinegar - half a glass;
Salt – 55 gr.;
Sugar – 55 gr.

Pickled onions for the winter:

Wash the small heads, peel them, put them in boiling water and boil for 2 minutes; you can’t cook them for a long time; very young fruits can simply be put in boiling water and left for a few minutes under a closed lid. Then rinse the pulp with cold water, it will remove the juice and cool faster;
While the pulp is cooling, you can prepare the jars; it is convenient to use small glass jars so that their contents can be consumed at one time. The container is washed, sterilized over boiling water and cooled until completely dry;
Place spices at the bottom of the prepared container, then put in the prepared vegetables, and sprinkle chopped herbs on top;
While the preparation is standing, it is necessary to prepare the marinade. For this, add salt and sugar to acetic acid, put it on the stove, and boil;
Immediately pour the prepared marinade over the preparations and cover with lids;
Place the twists in boiling water to ensure they are properly sterilized for about 5 minutes;
Then you can roll up the twists with lids and set aside to cool. When the twist has cooled completely, you can stir the mixture into the refrigerator.

Pickled onion rings for the winter recipe

Onions have a sharp taste and smell, but when pickled, they acquire other flavors and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available to the hostess.

Required ingredients:

Onion – 400 gr.;
Cloves – 1 umbrella;
Pepper – 2 sweet peas;
Sugar – 1 table. false;
Water – 200 milliliters;
Pepper – 5 peas;
Laurel – 2 leaves;
Salt – 1 tea. spoon;
Vinegar – 2 table. spoons.

Pickled onion rings for the winter:

Clean the heads well. If you are using a large-sized fruit, then it needs to be cut in a convenient way; you can chop it into rings, half rings or cubes. The cutting method can be chosen in such a way that it will be more convenient to use it later;
Put the prepared vegetables aside for now and start preparing the marinade. It is prepared from water, with the addition of all the spices; you don’t need to cook the marinade for a long time, just bring it to a temperature of 100 degrees;
When the temperature is normal, you can add vegetables and cook for 5-6 minutes. The fire should not be made too large so that the mass does not boil, but simmers a little;
The hot mass is immediately transferred to jars. For more long-term storage It is necessary to prepare the jars in a special way, wash them, you can use soda, rinse well, and place over steam for sterilization. To do this, you can keep the jars over steam for about 15-20 minutes, then remove them and place them upside down, so they will wait for the next stage of cooking;
When the mixture is put into jars, they are immediately closed with lids. It is better to store the twist in a cold room, and check the tightness of the workpiece by turning it upside down.

Pickled onions for the winter in half rings

This recipe can be recommended for those who cannot devote time to cleaning and chopping vegetables every day. In the preparation it is already completely cleaned and prepared; all that remains is to take out the jar, open it and use the pulp for its intended purpose. This is especially convenient when you don't have enough time to prepare.

Required ingredients:

Onion – 1 kilogram;
Sugar – 2 tbsp. l.;
Pepper – 5-6 peas;
Laurel – 2-3 leaves;
Vinegar 9% - 1 glass.

Pickled chopped onions for the winter:

The fruits are washed well, peeled, cut necessary elements. You can chop it into rings or half rings, or you can use special electric shredders and speed up the cutting process;
When the pulp is prepared, pour boiling water over it, cover with a lid and set aside for 5 minutes;
When the pulp is infused, the water is drained, then boiling water is poured again, so it is necessary to pour water over the vegetables three times;
After this, the vegetables gave up all the bitterness and spiciness, the mass became tender, it will not need to be further fried;
After the pulp is soaked, you need to put water on the stove, add spices, and boil for 5 minutes;
Transfer the pulp into a container that has been previously sterilized and washed; it must be carefully tamped down so that there is less free space;
Pour boiling marinade over prepared containers with vegetables, close with lids and place in a warm blanket. To be on the safe side, you can turn the jars over to check the sealing of the lids. After complete cooling, the twists will be completely ready for transportation to the cellar.

How to pickle onions for the winter in jars

Green onions can be pickled not alone, but together with other greens; this preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or fairly mature branches for pickling. Of course, such plants require different preliminary preparation, but the final taste will be very interesting.

Required ingredients:

Green onions – 1 kg;
Dill – 0.2 kg;
Vinegar 6% - 80 ml;
Salt – 120 gr.;
Sugar – 60 gr.;
Boiled water – 1 liter;
Pepper – 3 peas.

How to pickle onions for the winter in jars:

First, prepare the greens, wash them, remove yellow and wilted elements, and cut them. Can be cut different ways how convenient it is for the hostess. In general, you can simply cut the stems into several pieces so that they completely fit into the jar;
Now you can take care of the jars, rinse them using baking soda, it cleans the jars well, then sterilize them. To quickly sterilize a large number of jars, you need to put them in a cold oven, turn it on, heat to 100 degrees and keep the jars there for 15-20 minutes;
Separately cook the marinade, it consists of clean water seasoned with spices, salt and sugar. At the very end of cooking, you need to add a small amount of vinegar, it cannot be heated to 100 degrees, which means boiling should not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
Place the prepared herbs in the prepared jars, and then pour the marinade over it all. The marinade should be hot, compact the pulp a little and add the marinade again, thus completely filling the entire jar;
The finished products must be covered while hot and left to cool under a blanket. But you can use nylon covers rather than iron ones, but only very tight ones. Such twists are stored for a long time only at cold temperatures, in the refrigerator or cellar.

Pickled onions for the winter in jars

The recipe suggests preparing greens in dry wine or champagne vinegar; this is quite unusual, but has its positive qualities. This preparation will be well suited as a marinade for meat dishes and salads. The recipe also contains honey, which adds sweetness and makes the onions more tender and unusual.

Required ingredients:

Green onion feathers – 1.5 kg;
Water – 300 ml;
Champagne vinegar – 300 ml;
Liquid honey – 50 grams;
Thyme – 6 sprigs;
Salt – 0.5 teaspoons.

Recipe for pickled onions for the winter in jars:

First of all, prepare the marinade; cook it over low heat; it should not boil. You need to add honey, water to the vinegar solution and season it all with salt. Now you should stir constantly. You can use any honey, but it is recommended to use liquid types of honey, they dissolve well in the marinade and give the mixture a more piquant taste;
When the mixture boils for 2 minutes, you can remove it from the heat and cool slightly;
While the mixture is cooling, you can put the greens in jars. They are pre-cleaned with soda or another detergent, sterilized and set aside;
The tightly packed pulp is poured with hot marinade, the remaining spices are added;
Next, you need to prepare the lids, boil them for 10 minutes and cover the workpieces with them;
The preparations are placed in boiling water, the preparations must be hot, and a towel is placed on the bottom of the pan, then the jars will not burst;
The mass is sterilized for about 10 minutes; if the jars are large, then the sterilization time is increased and only then the jars can be closed with lids;
Then you need to wrap the jars well, wait until they cool and put them in a cool place. Ideal place There will be a cellar or refrigerator for storage. You can eat such a twist after a few weeks, but during the marinating period the mixture will become more tender and piquant.

You can pickle onions throughout the entire fruiting period of the plant, thus you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And anyone can just crunch on pickled onions.

You can also prepare one of our recipes.

Why is onion pickled in vinegar so good, if not for its fresh crunch and at the same time excellent taste without excess bitterness? This onion will be a wonderful appetizer for or with herring. You can add it to salads and not be afraid that they will become too bitter or hot. Pickled onions, depending on the recipe, can be sweetish, which only emphasizes their natural taste. Onions are not always bitter and tearful, onions are very tasty.

If desired, such onions can be preserved for the winter in jars and removed as needed. And you can do it for more short term and serve it on the festive table as an appetizer or season hot meat dishes with it. There are countless uses for pickled onions.

Another good property of pickled onions that distinguishes them from fresh ones is that they lose most of your bitterness. But this is so important for some people who do not like onions precisely for their taste and pungency. This kinder onion is much more pleasant to eat with kebabs in nature.

If you add a variety of seasonings to pickled onions, it will turn out even more delicious. interesting snack. But we will consider the most simple recipes pickled onions, which are suitable for any purpose and for any taste.

Onions marinated in vinegar for kebabs and salads in an hour

This recipe is best when you have enough time to marinate it in the refrigerator. In an hour, the onion will have time to marinate well and become softer, but at the same time it will not stop crunching.

To prepare onions you will need:

red or white onions - 2-3 onions,
table vinegar 9%, apple or wine vinegar - 2 tablespoons,
sugar - 1 tablespoon,
salt - 1 teaspoon,
hot water - 1 glass.

1. Cut the onion into thin rings or half rings. The thinner they are, the more they marinate. If you are preparing onions for a salad, you can immediately cut them into the shape needed in the salad, for example, into small cubes.

2. Place the onions in a bowl and prepare the marinade. To do this, pour hot water, but not boiling water, into a separate container, and then add salt and sugar to it. Stir until everything dissolves and add vinegar.

3. Pour the resulting marinade over the onion so that it is completely covered. If the marinade is not enough for this, then add hot water. Stir and leave to marinate on the counter for about an hour.

4. After an hour, check the degree of doneness to your taste. Remember, the longer the onion sits, the more pungent and pickled it will be. If after an hour it suits your taste, then drain the marinade and you can serve the onion on the table with the kebab or add it to the salad.

This product keeps well in the refrigerator, but do not forget to cover it with a lid so that it does not spread its smell to other products.

Bon appetit!

Pickled onions with dill

When you prepare onions pickled in vinegar as a separate appetizer for kebabs or other meat or fish dishes, then its taste can be wonderfully complemented with fresh herbs. The most ideal option for this would be dill, because it combines well in taste with both onions and vinegar, which is used in the marinade. After all, we all know very well about delicious marinades for cucumbers using dill.

fresh dill - a small bunch,
sugar - 2 tablespoons,
salt - 1 teaspoon,
the water is hot.

Preparation:

1. Cut the onion into rings, half rings or large strips.

2. Prepare the marinade by adding to a glass with hot water salt, sugar and vinegar. Stir everything until completely dissolved.

3. Finely chop the dill. If you don’t have fresh dill, you can use dried or frozen. You will need about 2 teaspoons of dried dill. But the taste will be slightly different from the marinade with fresh herbs.

4. Mix onion and dill.

5. Pour the marinade over the onion and dill until it covers it completely. Stir, cover and place in the refrigerator to marinate for 30-60 minutes. Check the readiness of the pickled onions to suit your taste.

In a recipe like this, you can vary the amount of sugar and salt depending on whether you like your onions saltier or sweeter. The main thing is that the marinade must contain both salt and sugar.

This video shows how to prepare pickled onions with dill according to a similar recipe.

Onions marinated in vinegar and mustard

Pickled onions with mustard can be prepared with or without herbs. Such an onion will be very tender and aromatic and will get rid of bitterness. It can be used in salads, to decorate dishes, and separately as an appetizer.

To prepare onions with dill you will need:

red or white onions - 2-3 onions,
table vinegar 9% - 2 tablespoons,
dry mustard - 1 teaspoon,
sugar - 2 tablespoons,
salt - 1 teaspoon,
warm drinking water.

Preparation:

1. Cut the onion into rings or strips.

2. Dissolve salt and sugar in water, then add mustard and stir thoroughly. Add vinegar at the end.

3. Pour the marinade over the chopped onions. Close the lid well and marinate for 20-30 minutes. There is no need to leave the mustard marinade for too long.

4. When ready, drain off the remaining marinade and serve the onions as an appetizer.

Pickled onions are tasty and healthy. It can be used as a separate appetizer or as an addition to the main course. It is used in salads, meat filling pies, hamburgers and sandwiches are prepared with pickled onions. Shish kebab or herring with pickled onions is a finger-licking treat!

There are many options for pickling onions. The article contains the fastest recipes for pickling onions in vinegar.

Quick recipes for pickled onions in vinegar - general cooking principles

Onions of any variety and size are suitable for pickling with vinegar. It is important that the onion is meaty and juicy; it is better to exclude onions with thin slices.

To marinate the onion quickly, you need to chop it finely. Usually the method of cutting into half rings or rings is used. Sometimes the bulbs are cut into slices, but only very small ones.

There are many marinades that use vinegar, they can be hot or cold. It is important that all proportions when preparing them are observed exactly and that all bulk components are well dissolved.

Not only table vinegar can be added to the marinade. Very often it is prepared with wine, balsamic, apple or rice vinegar. If ordinary food vinegar has a rather sharp acidity and smell, others are not only more tender, but also impart their specific taste to the onion.

You can pickle onions in a quick way not only for the purpose of using them immediately. Special marinades allow you to store the snack for up to two months.

Quick recipe for pickled onions with table vinegar

These pickled onions will serve as an excellent addition to barbecue, herring, fried meat, and grilled chicken. For the holiday table, in order to beautifully decorate the dish, it is advisable to pickle purple onions and cut them into rings.

Ingredients:

Three medium onions;

Glass of water;

Seven tablespoons of 9% vinegar;

Refined sugar – 25 grams;

Bay leaf;

A spoon of fine salt;

Allspice - three peas.

Cooking method:

1. Cut the peeled onions and thinly chop the halves crosswise. You can cut the onions into rings.

2. Place the onions in a small plastic container with a tight, closing lid, add bay leaves and allspice.

3. Dissolve salt and then sugar in cool water. Add vinegar and stir thoroughly.

4. Pour the marinade over the onions, close the container and shake well.

5. Place the onions in the refrigerator for a day.

6. You can add a little finely chopped greens to the pickled onions, this will improve its taste.

Recipe for quick pickled onions in wine vinegar

It is not advisable to store onions pickled in table vinegar for more than a day. Wine vinegar allows you to prepare a snack that will last for more than a month without loss of quality. If you plan to pickle onions using this recipe for long-term storage, first of all take care of the containers in which you will put them - the jars need to be steamed.

Ingredients:

Half a kilo of onions;

320 ml red wine vinegar;

Sugar – 170 gr.

Cooking method:

1. After peeling the onions, rinse the heads with cool water.

2. Cut the onions into rings or half rings and place them in prepared jars. We lay it tightly, trying not to leave any voids, but you shouldn’t compact it too much.

3. Pour wine vinegar into a saucepan, add sugar and stir well. The sugar should dissolve completely.

4. Place the saucepan with the marinade over medium heat, stirring, and bring to a boil.

5. As soon as the marinade begins to boil, pour it into jars with onions. Cover the containers with lids, cool and put them in the refrigerator. The onion will be completely ready after about a day.

6. This onion goes well not only with meat, it can be added to sandwiches, burgers, or served with fried liver or fish.

Onions pickled in vinegar: a quick recipe with hot marinade

In terms of the components of the marinade, the recipe is similar to the first one, but in this version the onions are poured with hot marinade, so the marinating process takes noticeably less time. If in the first case the onions are ready the next day, prepared according to this recipe can be used within an hour and a half. Sweet peppers, beets or cucumbers can be quickly marinated in this way, but they need to be kept in the marinade for longer, six or more hours.

Ingredients:

Five large onions;

Glass of water;

Three spoons of sugar;

Table vinegar 9% – 70 ml;

0.5 spoons of evaporated salt.

Cooking method:

1. Cut the onion into rings or half rings, the method of cutting does not matter, it is important to chop it thinly. Place the onion in glass jar.

2. Dissolve salt and sugar in water and bring to a boil. Pour vinegar into the boiling solution and immediately remove the container from the stove. Pour hot liquid over onion.

3. Close the jar with a nylon lid and cool at room temperature. This may take from one to one and a half hours.

4. After cooling, the pickled onions can be used, but they will taste better if they sit in the refrigerator for some time.

5. If you plan to add this onion to a salad, you should squeeze it a little.

Onions pickled in vinegar: a quick recipe with cold marinade (in 10 minutes)

The simplest way quick marinating - cooking will take a maximum of a quarter of an hour. An ideal addition to herring, fried meat, and barbecue. Rice vinegar is used for pickling, thanks to which the onions do not sour.

Ingredients:

Large onion;

Fine table salt - a teaspoon;

8 grams of sugar;

Two sprigs of dill;

A spoonful of rice vinegar.

Cooking method:

1. Cut the peeled onion into thin rings. Transfer the slices to a deep plate.

2. Sprinkle with sugar and salt. Pour in the rice vinegar, mix thoroughly and leave for about ten minutes.

3. We will replace rice vinegar with nine percent table vinegar; it must be diluted in a 1:1 ratio with water. If this is not done, the onion will have a sharp sourness.

4. While the onions are pickling, finely chop the dill. Mix dill with pickled onions.

5. Greens in this version are used only for a more beautiful presentation. Therefore, if you don’t like dill, you don’t have to add it.

Spicy onions marinated in vinegar: a quick recipe with vegetable oil

According to the recipe, the onion does not need to be chopped; you can simply cut it into slices. To make it marinate faster, it is advisable to select small heads. Very small ones can be marinated whole without cutting, but then they should lie in the marinade not for a day, but for at least three days.

Ingredients:

Small heads of bitter onions – 250 gr.;

A bunch of fresh parsley;

Unrefined oil - three tablespoons;

Cup drinking water;

One large bay leaf;

Ten black peas and four allspice;

One umbrella of carnation;

Four cardamom seeds;

Half a glass of table vinegar, nine percent;

Sugar and salt - half a teaspoon each;

Two sprigs of basil, fresh.

Cooking method:

1. Dry the washed parsley and basil thoroughly. We tear off the leaves from the stems, cut the basil into strips, and leave the parsley leaves whole.

2. Peel the onions, cut the onions into two or four parts. The cutting method depends on the size of the onions; the smallest ones can be left whole.

3. Place some parsley on the bottom of a clean, steamed jar and fill the container with onions. Do not compact it, lay it out loosely so that there is room for the marinade.

4. Crush the garlic, we need about a dessert spoon, lay it on top of the onion.

5. After pouring vegetable oil into a container, cover the onion with the remaining parsley and basil. If you don’t have fresh, you can add half a spoon of dry basil.

6. Pour a glass of water into the pan, add bay leaf, all the herbs, spices and sugar. Mix well and bring to a boil.

7. As soon as the marinade begins to boil, pour in the vinegar, slightly reduce the heat and let it simmer for a minute.

8. After removing the marinade from the stove, pour it over the onions. We close the jar with a lid and leave to cool, first slowly, on the table, then place it in the refrigerator.

9. The onions according to this recipe are ready by the next day, but are especially tasty after three days.

Onions pickled in vinegar: a quick recipe with beets

A beautiful appetizer made from pickled onions with beets, thanks to which it acquires bright color. Beets give the appetizer, in addition to color, also taste, so try to take dark Bordeaux beets, they are sweeter.

Ingredients:

Six medium-sized onions;

Burgundy beets – 1 pc.;

A glass of light wine vinegar;

250 ml water;

Black pepper;

Half a spoonful of salt, “Extra” grade.

Cooking method:

1. Peel the onions and beets. We cut the onions into rings, the beets into thin circles and cut them into four parts again.

2. Place the onions in a colander, scald with boiling water and immediately rinse with running water. Leave the rings in a colander to dry.

3. Thoroughly rinse the half-liter jars with hot water. Fill the containers with boiling water and drain it after a minute.

4. Place several pieces of beets at the bottom of glass containers and fill them with onions.

5. Place the remaining beet slices on top of it and sprinkle with ground pepper.

6. Mix vinegar with water and add salt. Bring the marinade to a boil and immediately pour it over the onions.

7. Seal the jars tightly with nylon lids and leave them on the table for three hours. Place the cooled appetizer in the refrigerator to ripen for 6 hours.

Tricks for quick recipes for pickled onions with vinegar and useful tips for cooks

Homemade pickled onions will be more tender if you first scald them with boiling water or soak them in it for at least 30 seconds. But if you want a vigorous snack, don’t do it.

After hot water, the onions may not crisp. After scalding, immediately rinse it with cold water, this will help maintain crispness.

If the onion pickled in vinegar is too sour, pour boiling water over it, the acid will go away.

If the recipe calls for the marinade to be cold, it can still be reheated. The onion will marinate faster, although it may not turn out as crispy.