Whole pickled onions recipe for the winter. Preparing onions for the winter

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.

Otherwise, you just need to follow the recommendations set out in the corresponding recipe.

Pickled onions: a delicious preparation for the winter

Many dishes require special seasoning, which can give them not only a unique taste, but also an exquisite aroma. To get this seasoning, you don’t have to go far, because it can be ordinary pickled onions. There are many variations of its use. The most interesting methods will be described in this article.

Pickled onions: a delicious recipe for the winter in jars

When canning vegetables, a few small onions are always added to jars, but this vegetable can be preserved for the winter yourself. You can subsequently make wonderful tasty winter salads from it, for example, herring under a fur coat.

The recipe is not at all complicated. So, to pickle onions, you need to prepare the following products:

Onions (the quantity depends on how many jars you plan to screw).
A few cloves of garlic.
Bay leaf (1-2 leaves per jar).
A few peas of allspice.
Dill.
Spoon of sugar.
Spoon of salt.
A spoon of vinegar.

Cooking begins:

Any jar pickling involves heat treatment of the container. Housewives are accustomed to carrying it out using boiling water, as this is a simple and effective method of sterilization. This must be done, otherwise the vegetables may disappear or the jar may explode.
While the container is being sterilized, you should prepare the vegetables. Only clean onions are suitable for pickling, so each vegetable must be thoroughly washed. You should also wash the dill and garlic.
Garlic and onions should be peeled.
Now you can add vegetables and seasonings to the jar that has not yet cooled down.
Place a small saucepan of water over medium heat and boil. Boiling water is poured into each jar up to the neck. Vegetables should be steeped in boiling water for up to 7 minutes.
After this, the water from all the cans should be drained back into the pan. The heat is turned back to medium and the liquid is brought to a boil. Spices are added to it: salt and sugar.
The resulting marinade must be refilled into the jars.
At the end, before twisting, a spoonful of vinegar is added to each container.
Before rolling up the jar, pour boiling water over the lid several times.

Advice: so that onion vapor does not irritate the mucous membrane of the eye, and a person does not cry while working with it, it must be cut in half and moistened with cold water.

Pickled onions without sterilization for the winter

Canning vegetables is a simple process that anyone can learn, especially if you simplify the task and avoid sterilization.

Grocery list:

Bulb onions.
Water.
Vinegar (apple vinegar is best, but you can use regular vinegar).
Salt, sugar (1 spoon each).
Red and black pepper.

Preparation:

For this preparation, it is recommended to take a small onion, but if there are large vegetables, then they should be cut in half.
All vegetables should be washed in cold water and peeled.
For a tasty twist, you need to make sure that the onions sit in the marinade longer. It is prepared as follows: you need to bring half a liter of water to a boil, adding pepper, salt and sugar to it.
When the marinade just begins to boil, add vegetables to it and cook for approximately 5-6 minutes.
When the pan is removed from the stove, the vegetables should be in the marinade for another 5 minutes.
Add a little vinegar to a clean jar, then pour the product into it.
You can start twisting.

A simple recipe for pickled onions in vinegar for the winter

The peculiarity of this recipe is that the vegetables should sit longer in vinegar. Then the winter preparation will be successful.

List of required products:

Pearl onions (you can also take onions).
White wine vinegar.
Salt, sugar (1 spoon each).
Oil (olive, sunflower).
Bay leaf.

Preparation:

Cut the washed and peeled vegetables into rings. If desired, you can leave them whole, especially if you are using pearl onions.
Vegetables are poured with vinegar and infused for 15 minutes.
To prepare the marinade, you need to add all the spices and seasonings from the list of ingredients to hot water.
Then add oil to the marinade, followed by onion. Vegetables are infused in the marinade for 5 minutes.
After that, they are taken out with a slotted spoon and placed in jars for twisting.

Each jar is filled with marinade. No vinegar is added.

Fried onions in jars for the winter: how to make

Ingredients:

Onions (it’s better to take large ones).
Spices: salt, black and red pepper, sugar.
Oil for frying.

Preparation:

Vegetables must be washed, peeled and finely chopped.
Heat the oil well in a frying pan. You can combine butter and sunflower. Do not throw chopped onions into the pan until the oil is completely hot.
The onion must be fried for about 35 minutes, stirring. Don't let it burn. It is better to fry it with the lid closed.
Spices are added 5 minutes before turning off the heat.
The fried onions are transferred to sterile jars and filled with oil.

You can use both sunflower and olive oil.

Pickled onions in half rings: preparation for the winter

Ingredients:

Onions or Crimean onions.
Carnation.
Mineral water.
Vegetable oil).
Vinegar.
Salt and sugar (1 spoon each).
Bay leaf
Black pepper (peas).

Preparation:

To begin with, vegetables should be washed in water and peeled. While the onions are drying, you can start preparing the marinade.
You should immediately add the above spices to a pan of water, and then boil the water.
While the water is heating, the onion is cut into half rings. To make the preparation beautiful, it is recommended to use Crimean onions according to the recipe.
When the marinade has boiled, you can add chopped vegetables to the pan. Let them cook with the marinade for about 5-7 minutes.
Then the contents of the pan are poured into jars and rolled up.

How to pickle onions for the winter for making sandwiches

Grocery list:

Several onions.
Vegetable oil (several tablespoons).
Spoon of soy sauce.
Vinegar and salt.

You can start cooking:

The washed and peeled onion must be chopped. For sandwiches, cutting into half rings is considered ideal.
To remove excess bitterness, chopped vegetables are poured with boiling water and left for 2-3 minutes.
In a separate container you need to mix soy sauce, spices and sunflower oil.
Vegetables must be placed in this container, having first drained the water. They should be left to steep for about an hour.

The finished onion can either be sealed in a container and used in the future, or placed on bread immediately.

Tip: the ideal combination for this recipe is pickled onions with sprats and herbs. Thus, you can get a very tasty sandwich, the first layer of which is made from the resulting preparation, the second from sprats, and the top is decorated with parsley or lettuce.

Pickled onions in apple cider vinegar (video)

These simple recipes for making pickled onions exist. This is not the entire list of possible ways to prepare it. We should never forget that cooking is a field of human activity in which it is always advisable to experiment and create new masterpieces.

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Source: https://DachaDecor.ru/udachnaya-konservatsiya/marinovanniy-luk-vkusneyshaya-zagotovka-na-zimu

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.

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 a large saucepan with a towel on the 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.

How to deliciously marinate onions and garlic for the winter?

This is the most famous and popular option for pickling onions for salads. The sweet and sour marinade gives the vegetable a pleasant sharpness and piquancy, and the complete absence of bitterness will not spoil the taste of even the most delicate salad. For this marinating you will need:

onion – 3 heads;
vinegar (9%) – 1 tablespoon;
sugar and salt - 1 teaspoon each;
water – 3 tablespoons.

Cut the onion as needed for the salad. These can be cubes, rings or half rings. Now you need to prepare the marinade. To do this, you just need to combine all the other ingredients and stir until the sugar and salt crystals are completely dissolved. Pour the prepared marinade over the onion, mix well and place in the refrigerator for a couple of hours.

You can marinate much faster - in 20-30 minutes, if you use hot water instead of cold water.

Tasty and healthy pickled onions are obtained if you use apple cider vinegar instead of table vinegar. It is believed that such a vegetable will help improve digestion. For such a useful marinade you need to take it.

onion – 6 heads;
apple cider vinegar – 70 ml;
sugar and salt - 4 and 1 tablespoons, respectively;
water – approximately 80 ml.

Cut into half rings and place in a deep bowl. Boil water and pour the required amount of boiling water into a separate bowl, where the remaining ingredients for the marinade are already present. Stir the mixture until the crystals are completely dissolved and pour into a bowl with onions. Mix the contents thoroughly and leave for half an hour. The finished onion should be allowed to flow a little, placed in a colander, and you can add it to the salad.

According to the classic recipe, preparation for the winter is done very simply and quickly. Due to triple treatment with boiling water, the vegetable completely loses its bitterness and is stored for a very long time. To give it a piquant aroma, add some cloves.

Ingredients:

1 kg of onion;
1 liter of water;
2 tbsp. Sahara;
1 tbsp. salt;
1 glass of 9% table vinegar;
1 bay leaf (per jar);
2-3 black peppercorns;
cloves optional.

1. Thoroughly peel and rinse the bulbs. Chop the heads into half rings and fill sterilized jars with them. Pour boiling water over the contents, cover with a lid and let sit for 5 minutes.

2. Drain the water from the jars into a saucepan, bring to a boil, and pour in the chopped onion again. Cover the jars again and let sit for another 5 minutes.

3. Drain the water again, add salt, sugar, vinegar. Stir until the ingredients are completely dissolved. boil for 5 minutes. Add bay leaf and pepper.

4. Pour boiling marinade over everything and seal the jars. Turn the lid down and keep it in this position until it cools completely, then store it.

Very tasty served with fried fish or stewed potatoes and chicken.

Fans of savory vegetable snacks will love this simple recipe. If you change the proportions of the pre-soaking brine, it is easy to give the garlic bulbs and cloves the desired taste. A pod of red pepper will add the desired spiciness, and a set of spices will add aroma.

Grocery list:

7-10 small onions;
1 head (or 3-4 large cloves) of garlic;
150 ml water for marinade;
150 ml table vinegar;
1.5 tbsp. salts for marinade;
salt for soaking to taste;
1 pod of hot pepper;
1-2 bay leaves;
peppercorns, cloves to taste.

1. Thoroughly clean the bulbs from the husks and thin transparent film. Place in a prepared sterilized jar. Peel, rinse and add the garlic.

2. Prepare a brine according to your taste from soaking salt and water, pour over the vegetables. Let stand for 1-1.5 hours so that the contents are well salted.

3. Drain the brine. Add a whole hot red pepper pod to the jar, add a bay leaf, black peppercorns and cloves.

4. Pour water into the pan and add salt for the marinade. Place on the stove and bring to a boil. At the moment of boiling, pour in vinegar and let simmer for 1-2 minutes.

Pour the marinade into a jar with vegetables, cover with a sterilized lid and seal. Turn over and check for leaks. Wrap in a towel and leave overnight to cool.

If you have not yet pickled onions for the winter, I advise you to try several recipes from this article. I’m sure you, your family, and your guests at the holiday table will like the result. If you have your own recipes and secrets for such preparation, I will be glad to see them in the comments.

Cook with pleasure and enjoy the taste. And I will prepare other, no less tasty and healthy recipes for you. See you soon on the next pages of my blog!

Juicy rings with a spicy taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. Or you can cook soft pork kebab and open a jar of the preparation. The deliciousness comes out unique.

To make a half-liter jar of the blank, you will need:

400 g onions;
2 tbsp. spoons of vinegar 9%;
2 tbsp. spoons of vegetable oil;
1 tbsp. spoon of sugar;
1 teaspoon salt;
200 ml water;
2 pcs. bay leaves;
1 PC. carnations;
5 pieces. black peppercorns.

White onions will also work for this preparation, but purple ones will look more beautiful. Or you can combine it by taking 200 g of white and 200 g of purple. In general, we give free rein to our imagination.

First of all, cook the brine. To do this, pour water into a saucepan, add salt and sugar, as well as spices. We enrich the solution with oil and vinegar. And put the container on the stove. As soon as the contents of the saucepan boil, reduce the heat and continue cooking for another 2-3 minutes.

Peel the onion and cut it into wide rings (about 5-7 mm). Place the rings in the boiling marinade, remove the dishes from the heat and leave to steep for a couple of minutes.

Next, move the rings with the marinade into the prepared jar and screw it on with a metal lid. By the way, to reduce time, sterilize the jars in the microwave.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or closet. By the way, such onions are ready for use within a day.

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.

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.

Delicious and simple pickled onions in half rings

The peculiarity of this recipe is the addition of a small amount of wine to the marinade. It is thanks to this component that the workpiece reveals itself in a completely different way and exceeds all expectations. After the first try, you begin to regret only that so few jars were prepared.

Products:

0.6 kg of onion;
15 gr. ginger root;
35 gr. garlic;
45 ml vinegar;
0.6 l of water;
25 ml wine (white, dry);
15 gr. chili pepper;
12 gr. black peppercorns;
12 gr. allspice;
12 gr. mustard seeds;
4 gr. bay leaf;
9 gr. salt.

The peculiarity of this recipe is the addition of a small amount of wine to the marinade

Preparation:

Peel the onion well and chop it into half rings.
You need to peel the garlic and ginger and chop into thin slices.
Remove all the seeds from the pepper and cut into rings.
Place onion, ginger, garlic and pepper one by one into jars.
Pour water, wine and vinegar into a saucepan.
Immediately add mustard, pepper, salt, sugar and bay leaves to this mixture.
Boil for about ten minutes.
Pour the prepared marinade into jars, cover with lids, and sterilize for 10 minutes.

Quickly roll up the entire container.

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.

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.

How to pickle onions in jars with beets

Whole onions in a bright red marinade look incredibly appetizing. This preparation will become one of the most memorable and unusual. All this despite the fact that you will have to preserve the simplest and most accessible root vegetables.

Also read: Rows: TOP 5 amazingly delicious recipes for the winter

Products:

0.4 kg of onion;
0.1 kg beets;
35 gr. salt;
35 gr. Sahara;
9 gr. peppercorns;
0.4 l of water;
35 ml apple cider vinegar.

These onions look incredibly delicious

Preparation:

Peel the onions.
Wash the beets, peel and cut into strips.
Pour sugar into an enamel container, add pepper and salt, add water and boil.
Add beets and boil again.
After this, put the onions in the pan and boil them for just 5 minutes.
Transfer the prepared root vegetables to a jar, pour vinegar into it.
Pour in the hot marinade and immediately roll up the container.

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.

Dilute citric acid in a liter of hot water 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.

Pickled onions for the winter in jars - the best recipes with photos - Vkusnodarka

The time has come to harvest onions. This year we grew two types of onions at the dacha: white and red.

We dry part of the harvest, trim it, put it in boxes and put it away for storage in the cellar. And the second goes to preparing winter preparations. Almost all unsweetened preparations for the winter contain onions.

I add onions to soup preparations, salads, vegetable caviar and even pickled mushrooms.

Also, according to tradition, every year I make various types of pickled onions for the winter in jars. Options for pickling onions for the winter in jars largely depend on the harvest. It happens that the weather fails in summer and this tear-producing vegetable grows poorly.

It turns out a lot of small onions. Then I marinate small onions whole. And there is a good harvest with large, strong onions. This is what happened this year.

In this case, I pickle the onion, cutting it into slices, since a whole large head inside does not pickle well.

Today I want to share with you recipes for pickled onions in jars and a very interesting and unusual recipe for pickled onions with red currants and mustard seeds for the winter.

1. Preparing pickled onions with red currants and mustard for the winter

In general, onions pickle very quickly. It can be eaten after an hour in the marinade. But it’s better to let it sit for at least a month, then it will become saturated with the aromas of spices and become richer in taste.

Preparing pickled onions with red currants and mustard for the winter

So as not to be distracted by this step later, I first prepare the dishes for rolling the onions. I wash 0.5 liter jars with the addition of soda. I put them in the microwave to sterilize them. Sterilization time: 2 times for 3 minutes with a break of 10 minutes between starts. I wash the lids, pour boiling water over them and wipe them dry.

Sterilizing jars in the microwave

Next I prepare all the products. I peel and wash the onions. I also wash red currant berries and dill umbrellas.

Preparing all the ingredients for pickled onions

I cut the onion into thick rings (about 5-6 mm thick). There is no need to divide it into separate rings. I'll leave it as it is. Some disintegrate on their own, others remain intact.

Slicing onions into rings

Pour water into the ladle, add sugar and salt. I put the ladle on the fire and bring it to a boil. Stir until the spices dissolve. At the very end, pour 9% vinegar into the marinade and turn off the heat. Transfer the chopped onion to the marinade and leave for 2-3 minutes.

Preparing the marinade for pickled onions

I put dill umbrellas and black peppercorns in the bottom of the jars. Then I transfer the onion rings from the marinade into a jar, alternating them with red currants. I compact it tightly enough, but so that the berries do not get crushed. I sprinkle mustard seeds on top.

Place red currants and other ingredients in jars

I bring the marinade back to a boil in the ladle and pour it on top of the onions in the jars. Then I cover the jars with lids and seal them hermetically.

I pour the marinade into jars and seal them hermetically.

I leave the closed jars until they cool completely, then put them in a cool place. I don’t wrap them in blankets and don’t turn jars upside down.

Leave the pickled onions to cool completely.

Pickled onions with red currants and mustard are ready for the winter.

Preparing pickled onions with red currants and mustard for the winter

Ingredients (2 cans of 0.5 liters):

white onion – 750 grams;
mustard seeds – 2 teaspoons;
black peppercorns – 12 pieces;
dill umbrellas – 2 pieces;
red currant - 12 branches.

For the marinade:

water – 600 milliliters;
salt – 2 teaspoons;
granulated sugar – 2 tablespoons;
vinegar 9% - 8 tablespoons.

Pickled onions are ready! It keeps well all winter and serves as an excellent appetizer for almost any dish. Bon appetit!

Pickled small onions

It is good to marinate pickled small onions in small jars; they will go well as an additional side dish for fried meat dishes, to decorate appetizers, and also as an independent cold dish. Small onions are ideal for preparing this savory snack.

Pickled small onions

According to the recipe, we prepare pickled small onions as follows:

1. Sort the onions, select healthy specimens without mechanical damage. Then clean and rinse under running water.

2. Wash the glass container using baking soda, sterilize it and place a sprig of dill, a laurel leaf and 20 allspice peas on the bottom.

3. Place onion heads on top and add hot water.

4. Then, after 20 minutes, drain the water and pour in the hot, ready-made marinade.

5. Seal the jars, turn the lid down, wrap them in a warm blanket and leave until the next day. Store in a cool, dry place for 10 months.

Components for 4 half liter jars

heads of small onions - as many as will go in;
dill sprigs - 4 pieces;
laurel - 4-5 pieces;
allspice - 18 pieces;
lemon - 1 teaspoon.

For the marinade (per liter of water):

granulated sugar - 6 tablespoons;
salt - 2 tablespoons;
vinegar 6% - 250 milliliters.

Pickled onions for the winter

If you have excess onions, be sure to prepare this preparation. This wonderful spicy snack will delight you when added to various meat or fish dishes. You can also add pickled onions to assorted vegetables. It is prepared simply and quickly.

Pickled onions for the winter

For the recipe for pickled onions for the winter, we will need red or purple onions, simple 9% vinegar, water, vegetable oil and spices and seasonings according to the recipe.

According to the recipe, we prepare pickled onions as follows:

Cook a spicy marinade. Pour water, vegetable oil, vinegar into a bowl, add salt and sugar. Add all the spices and bring to a boil for two minutes.

Then peel the onion, rinse in cold water and immediately cut into rings. Place in hot marinade and let sit for a minute or two.

Then transfer the onion along with the marinade and spices into the prepared jar. Close with a screw-on lid, turn over, wrap in a blanket and leave to cool completely.

Composition of raw materials:

medium-sized onion - 800 grams;
water - 400 milliliters;
table vinegar 9% - 4 tablespoons;
bay leaf - 4 pieces;
sugar - 2 tablespoons;
vegetable oil - 3 tablespoons;
black pepper - peas;
salt - two teaspoons or at your discretion.

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.

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 approximately up to her 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.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - an easy recipe. The product can be cut into rings, half rings or cubes. Pickling small onions can be done whole. This preparation for the winter will add piquancy to any hot dish. The recipe for its preparation includes the following ingredients:

500g small onions (or regular size, but in this case cut the onion into rings)
1 l. water,
150 g salt,
2 peppercorns,
1 bay leaf,
1 clove,
14 drops of vinegar.

The ingredients are for a liter jar.

Preparation:

Pickled onion rings

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

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.

How to cook pickled onions

Marinating is a very simple, quick process, but there are a few easy tricks. The main secret is the right variety. Sweet ones can simply be washed under running cold water, but spicy and bitter ones will have to be pre-soaked and then scalded with boiling water. If you want to pickle onions perfectly, consider a few more simple recommendations.

If you plan to cook onions in rings or half rings, choose large onions; they are easier to chop. Small fruits are suitable for whole pickling.
To prevent your eyes from watering, before peeling, place the vegetable in the freezer for 10-15 minutes or soak it in cold water.
There are many marinades for every dish. Choose the one that best suits your culinary ideas. How to pickle onions for different dishes?

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.

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.

Recipe Spicy pickled onions

Ingredients:

2 kg large onion sets
3 tbsp. l. lemon juice
Bay leaf
mustard seeds
garlic
hot pepper

For the marinade:

1 liter of water
1 tbsp. l. salt
1 tbsp. vinegar 9%

Cooking method:

Peel small onion sets and sprinkle with lemon juice.
Pour 1 liter of water into the onion, stir and bring to a boil. Sterilize the jars and fill them with onions.
Add 1-2 bay leaves, a pinch of mustard seeds, a clove of corn and hot pepper in rings or pieces to the jars.
Separately, boil 1 liter of water, add salt and vinegar.
Pour the hot sauce over the onions.
Sterilize 0.5 liter jars for 10 minutes. Roll up and wrap until cool.

Onions pickled 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.

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.

Author: Maria Sukhorukikh
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Pickled onions in apple cider vinegar (video)

Skillful housewives boast about all kinds of preparations. These can be various pickles, salads, caviar, jams and compotes. But vegetables prepared in marinade always occupy a special place on the shelves. Such blanks can rightfully be called one of the best. After all, their advantage is not only that the vegetables have excellent taste, but also that the jars will definitely last until the required date. The lids won't fly into the air and the jars won't burst, you can be sure of that. The simplest and at the same time delicious of these preparations can be called pickled onions, although fried root vegetables will also be no less popular. In the marinade it turns out to be very aromatic, without the characteristic pungent smell and taste. The pleasantly crunchy root vegetable will surprise you with its completely new revealed taste.

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