Pickled onions for baking. How to pickle onions in vinegar? Recipe for onions marinated in vinegar. In oil and mayonnaise

Hello my dear readers. It's so great that there are so many snacks that are easy to make at home. For example, ordinary onions can be used as an independent snack with vodka or make a variety of salads. I just have in store for you 9 of the most delicious recipes for pickling onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very easy to make. And the cooking process itself will not take much time. You will need the following components:

3 kg of small onions;
3.5 liters of water;
500 g of salt;
3 pieces of peas allspice and black peas;
2 pieces of lavrushka + cloves;
a pod of hot pepper;
6-7 drops of acetic acid (in each half-liter jar).

Prepare saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. We wash the peeled onion and pour it with hot salted water. When this solution has cooled, we send the dishes in which the onions are pickled to the refrigerator. Here the preparation must be kept for 2 days. After such soaking, the onion will lose its bitterness and become “glassy”.

We drain the liquid - it has already completed its mission and is no longer needed. Next, lay out the onion in sterile half-liter jars. Let's start preparing the marinade. Pour 1.5 liters of water into a saucepan. Add here 100 g of salt, cloves, pepper and bay leaves crushed in your hand. We cut a pod of hot pepper into slices with a knife and send it to the marinade.

As soon as the brine boils, immediately pour it into jars. We also add acetic acid to each container and twist it with metal caps. After that, we turn the jars over, insulate and leave to cool completely. And then we lower the workpiece into the cellar or transfer it to the closet.

By the way, the most impatient in a week can take a sample. By that time, the onion will be completely pickled. Only if you absorb at such a pace, there will be nothing left for the winter 🙂 Therefore, I recommend it. Prepare a delicious snack in 30 minutes.

Marinate onion rings in vinegar

Juicy rings with a piquant taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. And you can open a jar of blanks. The yummy comes out amazing.

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

400 g of onions;
2 tbsp. spoons of vinegar 9%;
2 tbsp. tablespoons of vegetable oil;
1 st. a spoonful of sugar;
1 teaspoon of salt;
200 ml of water;
2 pcs. lavrushki;
1 PC. cloves;
5 pieces. black peppercorns.

For the preparation of this blank, white onions will also work, but purple will look more beautiful. Or you can combine by taking 200 g of white and 200 g of purple. In general, we give vent to fantasy.

First of all, we cook the brine. To do this, pour water into the pan, add salt with 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 to cook for another 2-3 minutes.

We clean the onion from the husk and cut it into wide rings (about 5-7 mm). We send the rings to the boiling marinade, remove the dishes from the heat and leave to infuse for a couple of minutes.

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

Cooking Pickled Green Leek

If a leek has pleased you this year with a bountiful harvest, you can pickle some of it.

Here is his step by step recipe:

leek (based on three 750-gram jars)
3 cups (faceted) water;
1.5 teaspoons of mustard seeds;
15 peas of allspice;
60 black peppercorns;
3 pcs. lavrushki;
2 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
4 tbsp. spoons of vinegar 9%;
3 art. tablespoons of vegetable oil.

Pour water into the pan and put the container on the fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, washed and carefully examined again. Suddenly, what flaws are on it - we cut them out.

Then we cut the leek into pieces so that they enter the jars more tightly and more accurately. So, if it is small - it is enough to cut into 2 parts, if large - into 4 parts.

After vertically place the pieces in jars. Alternate with spices. Add 20 black peppercorns to each jar. Also here you need to add 0.5 teaspoons of mustard seeds and 5 peas of allspice.

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and parsley to it. Reduce the flame of the fire to low and let the marinade simmer for a minute. Before removing the pan from the heat, enrich the brine with vinegar. And pour hot marinade onions with spices. Top each jar with 1 tbsp. a spoonful of oil.

Next, we preserve the workpiece, turn it upside down, wrap it up and leave it to cool. When the preservation has cooled, move it to the cold. If it is not possible to store the workpiece at a low temperature, I advise you to sterilize the pickled leek before rolling. This will take 10-12 minutes. And here is an interesting video preservation recipe.

Marinate onions and garlic

These vegetables are not only tasty, but also incredibly healthy. Eating them will improve your health. Such a “medicine” will help you recover faster from colds, coughs and other unpleasant components of SARS. And who wants to lose weight, be sure to cook onion soup in French. Because this one!

Here is the step by step recipe:

onions (take small ones) - 6-7 pieces;
1 PC. bay leaf;
2 pcs. cloves;
1 pod of hot pepper;
4-5 cloves of garlic;
1.5 st. spoons of salt;
5-6 pcs. black peppercorns;
Take 9% vinegar and water in a ratio of 1: 1 (100 ml each).

We clean the onions and garlic from the husk and wash. We wash a half-liter jar, sterilize it and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and put the container on fire. Next, add salt here and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by then). And immediately pour the vegetables with brine. After leaving about 1-1.5 hours.

At this time, arrange the vegetables in a jar, adding hot pepper. He will add spice to the workpiece. Then pour the vegetables with hot marinade and roll up the jar with a metal lid. Turn the container upside down and wrap. After 12-15 hours, you can move the workpiece to the closet.

Onion pearls - a recipe from Alla Kovalchuk

This blank will look elegant on any table. Bulbs are transparent like pearls. In order not to get sick in the cold season, it is recommended to eat half an onion a day, adding a canned vegetable to dishes during cooking or crunching.

To prepare this blank, you need the following components:

1 kg of small onions;
40 ml vegetable oil;
45 g salt;
20 g of sugar;
2 pcs. allspice peas;
2 pcs. bay leaves;
6 pcs. black pepper;
2 pcs. cloves;
2 pcs. chili pepper;
water;
40 ml of 9% vinegar.

The first step is to prepare the jars (you will need 2 half-liter jars). As usual, sterilize the jars well.

We clean the small onions. Cut the hot pepper lengthwise into 2 parts and send 2 halves to each jar. There we also add 1 lavrushka, 3 black peas and a pea of allspice. You also need to add 1 pc to each jar. carnations. And then we fall asleep in a glass container bulbs.

Next, we switch to the preparation of the brine. First, you just need to pour the onion with clean boiled water and leave for 10 minutes. After pouring the liquid into the pan and put it on the stove. We enrich the water with salt and sugar. Add oil and vinegar to it. As soon as the brine boils, pour the onion into it.

And then we preserve the workpiece. After we turn the banks over and wrap them. When the preservation cools down, we move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this blank.

Vegetable skewers with tomatoes, peppers and cucumbers

The main requirement when preparing the workpiece: onions, tomatoes and cucumbers should be small. Yes, you still need sweet peppers (red and yellow). The number of vegetables is arbitrary.

To fill you will need:

2.5 liters of water;
1.5 cups of sugar;
0.5 cups of salt;
1.5 cups of 9% vinegar.

Cucumbers are cut into rings, and sweet peppers into slices. Thread vegetables onto wooden skewers. At the bottom of each liter jar we put a dill inflorescence, 2 peas of black pepper and a fragrant pea. There we put 1 pc. cloves and 2 cloves of garlic. And then we put the skewers with vegetable skewers in jars.

Next, prepare the marinade as usual. Bring water to a boil, add sugar and salt. And as soon as the composition is washed down, we enrich it with vinegar and pour vegetables with spices with hot marinade. After that, we sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning we move the preservation to the closet.

How to cook sweet onions with apples and cranberries

The preparation prepared according to this recipe turns out to be unusually tasty. For her, you need to take:

0.5 kg of onions;
150 g of ripe apples;
cranberries for sourness about 50 g;
350 ml of water;
2 tbsp. spoons of sugar;
2 teaspoons of salt;
2 cinnamon sticks;
1 st. l. sweet Kikkoman sauce;
0.5 tsp acetic acid;
2 pcs. lavrushki;
1/3 tsp black peppercorns;
3 pcs. star anise.

We cut the apple into thin slices, and the peeled onion into half rings. We are preparing the marinade. To do this, boil water, add salt with sugar, cinnamon with parsley, pepper and star anise. And before removing the brine from the stove, we enrich the composition with acetic acid and sweet sauce. After the hot marinade, pour onions with apples and add cranberries.

Leave the workpiece to cool and transfer to the refrigerator. You can already eat this yummy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But, I think that you will hamster her earlier 🙂

How to cook red pickled onions

The onion prepared according to this recipe is not only tasty, but also beautiful. It comes out so bright. Yes, you marinate yourself and see for yourself. For this you will need:

6 pcs. onions;
1 raw beet;
5 black peppercorns;
wine vinegar with water in a ratio of 1: 1 (100 ml each);
salt to taste.

Peeled onion cut into half rings and scalded with boiling water. And chop the beets into large pieces. In a sterile jar, lay out layers of onions and beets.

We cook the marinade. To do this, mix vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the volume of the container).

We twist the jar with a metal lid, turn it over. Leave it for 2-3 hours on the table, and then put it in the refrigerator. And after 6 you can enjoy yummy.

Cooking pickled onions in Asian style

Connoisseurs of oriental cuisine will appreciate this appetizer. Her recipe is this:

500 g of small onions;
200 ml of rice vinegar;
4 tbsp. spoons of sugar;
75 ml of vodka;
100 ml rosé or dry white wine.

We put the peeled vegetables in a jar, pour boiling water and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition to a boil and pour it into a jar. Next, cover the vessel with a nylon lid, cool the workpiece and transfer it to the refrigerator. A day later, you can take a sample.

If you don’t like the vinegary taste, this is no reason to deny yourself the pleasure of eating pickled onions. Try replacing the vinegar with lemon juice. And before pickling, I advise you to scald the onion with boiling water, soaking it in hot water for 20-30 seconds. So the snack will turn out more tender and tastier.

Do you want crispy onions? Then, after blanching, dip it in ice water for a minute. And do not make rings or half rings too thin. They will fall apart quickly when you pour hot marinade over them.

Before preparing salads with pickled onions, be sure to drain them in a colander. Let all excess liquid drain. Otherwise, the remaining marinade will distort the taste of the dish you are cooking.

I am sure that you have your own subtleties and secrets of preparing such an appetizer. Share them in the comments. And how to prepare a blank according to the recipes proposed in the article, share your feedback. Which option did you like best? And don't forget. And that's all I have for today. I wish you culinary inspiration and say: see you again.

How to Pickle Onions in Vinegar

Today I will tell you how to pickle onions in vinegar. Pickled onions are quick and easy to prepare, and the taste is unique!

Hello my friends!

Spring is coming, but it's still cold, and the body's immune system already wants to recharge) And as an option, we can help our body using !

In this article, I suggest you get acquainted with the old proven recipe for how to quickly pickle onions. This recipe (onions, to be exact) is perfect in any salad, barbecue, grilled beef steak, and even just as an independent dish for onion lovers =) I will tell you how to marinate onions in a bite, with almost no additional ingredients, so You don't even have to run to the store!

Not everyone loves raw onions because of the smell and bitterness. And pickled onions cook quickly and will be a great alternative to the usual one. Personally, I never scald raw onions with boiling water, as advised in order to get rid of bitterness. It seems to me that after that a nasty smell of boiled onions appears in it and you can’t get rid of it at all.

Once I learned from my grandmother a very simple way to quickly pickle onions for salad (while the guests are still on the way, for example), and now I use it very often. The family is delighted. My dad loves this onion with fried potatoes and pork =)

There are different varieties of onions - sweet, spicy and medium-spicy. I am best at marinating red onions in vinegar, because it does not have that very unpleasant onion bitterness and that’s what you need for a salad! I also like to add some white onion for a variety of colors.

And now the recipe for pickled onions. Option I first.

We will need the following ingredients:

Onion - 3 pieces of medium size (about 250 g)
Cold water - 250 ml
Vinegar 9% - 70 g (7 tablespoons)
Sugar - 50 g (3 tablespoons)
Salt - 10 - 15 g (0.5 tablespoons)
Greens to taste and as desired 🙂

Everything is very simple!

1. Make a marinade: mix sugar, salt, vinegar with water. I note that the marinade does not need to boil. Water for the marinade can be taken already boiled or just drinking chilled.

2. Cut the onion, which we will pickle, the way you like. I usually shred in half rings.

3. We put it in a jar or other container convenient for you, fill it with marinade. When you have marinated the onion in vinegar, remove the container in the cold for 30 minutes. Our onion is quickly marinated there, and it is already ready to serve! The bow is ready to use =)

Dear readers! After you learned how to pickle onions in vinegar, as a bonus, I offer you a similar option for “improving” onions, namely, pickle onions in lemon juice! Well, let's start!

Option II.

So, in addition to vinegar, you can quickly pickle onions in lemon juice. For the marinade, prepare:

juice of one lemon
50 ml water (about 50 degrees Celsius)
1 tsp salt
1 tsp Sahara
1 tsp vegetable oil
freshly ground pepper
greens to taste

Mix everything well and pour the onion so that the marinade completely covers it. Pickled onions will be ready quickly - in just about 30 minutes, until cooled to room temperature.

Calorie content of onion pickled in vinegar per 100 g = 79 kcal

Proteins - 4.7 g
Fats - 1.2 g
Carbohydrates - 7.6 g

Cooking time: 45 minutes

As you can see, pickled onions are quick and easy! You can use it in salads as well as cooking! Bon appetit and successful culinary experiments! =)

A light spring salad with young greens, or a fragrant shish kebab in nature, and it is impossible to imagine without onions. He is the head of everything, many vegetable lovers would say. Indeed, a significant number of dishes of modern cuisine cannot be imagined without its piquant taste. Those who do not use fresh onions will certainly like pickled onions. Recipes for its quick preparation with or without vinegar are presented in this article.

For cooking, a pickled onion is a versatile product that has a huge number of advantages. Firstly, there is no specific bad breath after drinking it. Agree, this is his great advantage. Secondly, the bitterness inherent in a fresh vegetable disappears during pickling.

Substances with a high acid content will help get rid of the specific bitter onion taste: a solution of citric acid or ordinary table vinegar. They are usually diluted with water in the right concentration.

Attention! Hot water contributes to a better removal of bitterness, however, it will take more time to marinate. In a cold liquid, onion cooking is faster, but the specific taste remains.

The pickling method depends on the variety of onions. This means that when cooking spicy onions, it is best to use hot water, and for sweet - cold.

Classic recipe for pickled onions in vinegar

You will need the following products:

5 bulbs;
half st. l. salt;
70 ml of table vinegar 9%;
30 g (or 3 tablespoons) sugar;
2.5 st. water.

Cooking:

Remove the husks from the heads and chop the onion into rings. Put in a jar or any other container.
Prepare the marinade by mixing sugar, salt and water and bringing the liquid to a boil. Then add vinegar, boil again and pour into a jar of chopped onions.
Cover and refrigerate for 1.5-2 hours. Then immediately use for cooking or refrigerate.

Express recipe pickled onions

The main difference of this recipe is that it only takes 15 minutes to prepare.

For the dish, take the following ingredients:

3 bulbs of small diameter;
2 tbsp. l. wine vinegar (white varieties - they are more saturated);
1 st. l. Sahara;
50 g of water (previously boiled and cooled);
200 g boiling water to prepare the onion.

Cooking:

After peeling and chopping the onion in half rings, it should be poured with boiling water and kept for 2-3 minutes. Then drain the water and lower the workpiece into cold water.
While the onion is cooling, prepare the marinade: mix sugar and water, add vinegar. You will get a thick saturated solution.
Strain the onion rings and season them with the marinade.

Advice. In this recipe, wine vinegar is interchangeable with apple or balsamic.

Onion snack for barbecue

This herb-filled onion is a great addition to any roasted meat.

Ingredients:

2 onions;
finely chopped fresh dill - the amount to taste;
2 tbsp. l. wine white vinegar;
2 tsp Sahara;
half tsp salt;
200 g of hot boiled water;
2 tbsp. l. refined oil.

Peel and cut the onion into half rings or rings. If desired, you can make an incision on only one side of the rings. After cooking, the onion will soften and look like long stripes.
Mix salt, sugar, water, vinegar and rast. butter.
Pour the prepared marinade over the onion and let it brew for 1-2 hours or until it cools completely. The dish will have a spicy taste if the onion preparation is poured with cold water.
When serving with a barbecue, the marinade should be drained, and the onion mixed with dill.

Spicy Pickled Onions in Red Wine Vinegar

A unique taste will be obtained by adding cloves and cinnamon to the marinade.

For the dish, take:

4 medium onions;
1 tsp salt;
3 black peppercorns;
1 bud of cloves;
a pinch of cinnamon;
1 st. l. wine vinegar;
1 sheet of lavrushka.

Cooking:

First, prepare the marinade: pour vinegar into 100 g of water, add salt, put pepper, cloves and cinnamon. Bring to a boil and simmer for 5 minutes.
Peel and chop the onion. Put in a glass container, put the bay leaf and pour the slightly cooled marinade. It must be hot. Cover and marinate 2-3 hours in the refrigerator.

This onion has a longer shelf life - it can be stored safely in the refrigerator for about a week.

How many wonderful recipes can be prepared using one simple ingredient - pickled onions. Sour, slightly spicy onion rings perfectly set off the taste of salted fish, are used in salads, preservation, and even simply fried in breadcrumbs. So why not figure out how to make delicious pickled onions on your own and abandon the purchased product forever.

Preparing Pickled Onions

Before proceeding directly to the recipes, let's look at the main nuances of the onion pickling process. There are few of them, but each of them requires attention.

Onions are distinguished by their peculiar taste due to the presence of flavonoids - chemical compounds that "repel" microbes (yes, that's why in childhood you were forced to eat onions and garlic in winter). To remove some of the flavonoids, and with them the bitterness, any acid-containing compounds help: vinegar, lemon juice and others. Such organic acids are diluted with water to reduce their concentration, and at this stage the first difficulty occurs: warm water increases the pickling time of the onion, therefore, using express recipes, do not forget to cool it or pour boiling water on the onion before pickling. Hot water removes bitterness more effectively in less time. Another nuance that will speed up the process of removing flavonoids is proper chopping: the finer the onion is chopped, the faster it will be ready for use. That, in general, that's all, let's move on to the recipes.

Onion Pickled in Vinegar - Recipe

Ingredients:

onion (large) - 1 pc.;
water - 100 ml;
vinegar (9%) - 3 tbsp. spoons;
sugar - 1 tbsp. the spoon;
salt - ¼ tbsp. spoons.

Cooking

Dilute sugar and salt in boiling water, add vinegar. We cut the onion into rings and put it in any glass or enameled dish, pour it with hot vinegar mixture and leave to marinate until the water cools completely (about 1.5 hours). After the time has elapsed, the onion is ready to eat.

Pickled Onions (quick recipe)

If there is only 15-20 minutes left for pickling, then use the following recipe.

Ingredients:

onions - 1 pc.;
wine vinegar - 2 tbsp. spoons;
sugar - to taste.

Cooking

Pre-cut onion rings are poured over with boiling water, and then immediately dipped in cold water. Sugar is dissolved in a small amount of hot water and added to the onion along with vinegar. After 15 minutes, pickled onions can be served at the table. Pickled onions can also be cooked in apple cider vinegar, instead of wine, observing the same proportions.

Onion marinated with lemon

Ingredients:

onion - 1 pc.;
lemon - ½ pc.;
sugar - 50 g.

Cooking

In 0.5 l of water, dilute the juice of half a lemon and sugar, lay the onion cut into rings and bring the mixture to a boil. We wash the finished onion with water and use it in our favorite recipes.

Onion marinated in mustard and balsamic vinegar

Ingredients:

sweet onion - 1 pc.;
mustard - 1 tbsp. the spoon;
balsamic vinegar - 1 teaspoon;
salt, pepper, marjoram - a pinch each;
vegetable oil - 2 tbsp. spoons.

Cooking

Mix chopped onion with mustard, salt, pepper, flavor with marjoram and season with refined vegetable oil and balsamic vinegar. Marinate onions for 1-1.5 hours in the refrigerator. The finished product is very savory and is great as an addition to sandwiches.

Spicy pickled onions

Ingredients:

Cooking

Boil water with citric acid, salt, cloves, cinnamon and pepper for about 3-5 minutes. At the bottom of a glass jar we lay a bay leaf, then a layer of chopped onion, pour everything with hot marinade and leave to cool completely. Pickled onions prepared in this way can be stored in the refrigerator for about 1 week. To give the onion color, you can add a little grated beetroot to the jar.

Calories: Not specified
Time for preparing: Not specified

I offer a simple and quick recipe from which you will learn how to pickle onions in vinegar. Pickled onions taste much more pleasant: sweet and sour, soft, slightly spicy. It is eaten with pleasure in salads even by those who do not recognize onions in any form: neither fried, nor stewed, and even more so fresh. So the recipe for pickled onions in vinegar will certainly come in handy, especially if the tastes do not match in the family, and there is neither time nor desire to cook for each separately.
Pickled onions are most often used as a component of vegetable salads. But it also makes a good snack or addition to, fish, baked chicken. And kebabs without it are completely unthinkable. So write down the recipe and cook to your health!

Ingredients:

- onions - 4 medium heads;
- sugar - 2 tsp;
- coarse salt - 1 tsp;
- table vinegar 9% - 1 tbsp. l (or 6% if you like onions that are not spicy);
- water - 2/3 cup.

How to cook with a photo step by step

We clean the bulbs from the husk, cut off the bottom so that there are no dense areas. Cut in half, chop into thin half-rings.

We shift the chopped onion into a deep bowl, convenient for pickling.

Now it's time to prepare the marinade. Pour salt and sugar into cold water. Salt for the marinade is better to take stone, large. Heat up to a boil. If the salt was grayish in color or interspersed with impurities, we filter the base for the marinade through a fine strainer.

Cook the marinade for one to two minutes at a low boil until the salt and sugar are completely dissolved. We add vinegar. You can take any - table, wine, apple or berry. The strength is up to you - if you like the onion to be spicy, use 9% vinegar. If you want the taste to be softer, 5-6% of the fortress will do.

After adding the vinegar, immediately remove the marinade from the heat. Let cool slightly and pour into a bowl with chopped onions.

Stir occasionally to evenly coat the marinade. After 20-30 minutes, the onion will be ready.

Drain the marinade, put the onion in a sieve and squeeze lightly from the marinade. If still warm, cool, if already cooled - you can add to salads or other dishes.

Pickled onions in vinegar are a great accompaniment to many dishes. It can be served as an appetizer, seasoned with vegetable oil and dill, it can be offered with fried meat,