How to pickle onions in a jar. Onions pickled for the winter - small fruits

Pickled onions for the winter- This is one of the most popular options for harvesting this vegetable. You can serve such an appetizer with barbecue, herring, put in a salad or decorate a sandwich. Check out some very interesting recipes.

Onions pickled for the winter

Peel a small onion, blanch it for a couple of minutes, wash with cool water. Put spices, vegetables, chopped dill on the bottom of the containers. From? a glass of acetic acid, 55 g of salt and granulated sugar boil the marinade. Pour the prepared container with the resulting mixture along with spices and onions, sterilize for 5 minutes. Roll up, move to the refrigerator.

Onions pickled for the winter - small fruits

If the onion harvest is not entirely successful, do not despair, since small fruits can be used for pickling. To facilitate the cleaning process, dip the vegetables in boiling water, pour over cool water. In this case, the peel can be easily and quickly removed. Pour in the prepared brine. It is prepared as follows: 2.3 liters of water, add 2.5 liters of acetic acid, 320 g of salt, red pepper and cinnamon to taste. In addition, you can put a couple of sweet peas and bay leaves.

Pickled onions for the winter: recipe

Peel the onions, pour hot water with salt into them, put them in a cool place for two days. As a result, the vegetables should become transparent. Fill the containers with prepared fruits up to the shoulders, add hot marinade, cork.

Fans of spicy winter snacks will also appreciate it. It will be a great addition to any dish.

Bulgarian version.

Peel small onions, cut, lay on the very shoulders. Put 4 pieces between the heads. Lavrushka, red pepper pod, 15 black peppercorns. Pour a solution of water and vinegar in a ratio of 1 to 1.

We hope that we have given you a complete and detailed description of how you can prepare pickled onions for the winter. If you strictly follow all the instructions, then you will get a great snack!

Pickled onions for the winter are a great snack for a variety of dishes. Whatever you cook - kebabs (including in winter) or fragrant chicken, juicy fish fillet or cutlets loved by the household - everywhere pickled onions will be “in theme”. Compared to raw, pickled onion has a more delicate taste, so it can be served with herring, or simply on a separate plate. Some housewives add pickled onions to savory pastries such as meat pie or pizza. Onions give each dish a very special taste.

So when building Napoleonic plans for seaming, do not forget to prepare pickled onions for the winter. Crispy and low-calorie - it will decorate both a festive and everyday table and will not add extra weight to you. Pickled onions for the winter are a great idea for a quick snack that is always in the fridge! And most importantly, this is an excellent economical solution, because onions are available and cheap.

How to marinate

Pickled onions are easy to prepare. Onions are peeled, blanched for a couple of minutes, the water is drained and doused with cold water. Greens and spices are laid out at the bottom of the jars, then onions are placed. Next, prepare the marinade. Marinade is made from water with the addition of vinegar, salt, sugar, as well as fragrant spices - black and allspice, cloves, bay leaves. Dill greens are a great addition. Ready-made jars are poured with marinade, and then sterilized in a saucepan with hot water. Banks are immediately rolled up, wrapped and cooled. Store pickled onions in the refrigerator.

Helpful Hints

It is best to pickle onions in small jars - no more than 400 grams. Open onions are best eaten immediately (a day or two).
A small onion is best suited for pickling. However, if you come across a large onion, it does not matter - just cut it into three or four parts.

As with any recipe, you can adjust the spices to your liking. Someone adds chili to a jar of pickled onions for spiciness, someone is a fan of cilantro, someone loves enough parsley.

If the marinade boils away from the jars, just add boiling water. So let the kettle be ready.

Pickled onions for the winter is a great idea for hospitable and thrifty housewives!

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 fit, 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.

Cooking time: Not indicated

- 2-3 bay leaves,

- 4-5 pcs. peppercorns,

- 3-4 pcs. dried cloves,

- 20 grams of granulated sugar,

- 20 grams of vegetable oil,

- 3 tables. l. apple cider vinegar 6%.

I'm chopping a purple onion. Traditionally, I shred in semi-rings. Such onions are juicy, tasty and slightly sweet. It has a pleasant taste both fresh and pickled.

Now on to the marinade. I boil water and pour sugar and salt there. These additives will give the onion the right taste.

I put spices: peppercorns and dried cloves. Spices will make the onion even better.

I pour in vegetable oil, vinegar and again bring to a boil. Then after a minute I take it off the stove.

I put the onion in a jar, pour hot marinade over it and leave it for 5 minutes. Then I pour the marinade back into the bowl and boil again. The second time I pour the onion with hot marinade.

I roll up jars of pickled onions. It turns out the process without sterilization and it is very convenient. I hope that this simple recipe will be useful to you and you will be able to use it. Bon Appetite!

Pickled onions for the winter without sterilization, recipe with photo

And again, I have prepared for you a delicious recipe with a photo of winter harvesting. Today we will cook pickled onions for the winter without sterilization.

Pickled onions: the simplest and most delicious recipes

Pickled onions are a simple preparation that can be used all year round. It can be served with herring or barbecue, even just make a sandwich out of it. Often it is added to soups or main dishes, included in salads. This is a universal blank, the range of application of which is quite wide.

Pickled onions: a recipe for onions for the winter

For this preparation, you need to take a small onion. It will not need to be cut, it will marinate whole. This is very convenient, later it can be used anywhere, if necessary, grind.

• 1.5 kg. small onion;
• 1 l. water;
• 200 gr. apple cider vinegar;
• 50 gr. salt;
• 50 gr. Sahara.

1. The onion must be cleaned, cut off the lower and upper parts from it.
2. Cleaned, put it in a pot of boiling water and boil for 5 minutes, then remove with a slotted spoon and dry.
3. Dried it must be put in prepared jars.
4. Pour water and vinegar into the pan, add sugar and salt, boil the marinade for a couple of minutes.
5. Fill all jars with hot marinade, then cover them with lids.
6. Each jar should be sterilized for an additional 10 minutes. Then immediately roll up.

Rolled blanks must be turned over and wrapped, transferred to a cool place already cold.

Delicious pickled onion rings in jars

Pickled onion rings in a spicy marinade will definitely be added to various dishes. It is not difficult to make such a preparation for the winter, a simple recipe is painted in stages.

The main thing is that all products are at hand:

• 400 gr. Luke;
• 2 gr. cloves;
• 5 gr. peppercorns;
• 15 gr. Sahara;
• 200 gr. water;
• 4 gr. allspice;
• 2 bay leaves;
• 10 gr. salt;
• 30 gr. vinegar.

Pickled onion rings in a spicy marinade will definitely be added to various dishes

1. Onion heads must be peeled, washed and cut into rings.
2. Pour water into the pan, add salt, sugar, spices and vinegar, bring to a boil.
3. Put the onion into the boiling marinade and boil for 5 minutes.
4. Put hot onions in sterile jars and pour marinade over it, then immediately roll up.

How to cook pickled onions for the winter without sterilization

Pickling onions according to this recipe is very simple, because even additional sterilization of jars is not required.. The marinade is not quite normal. Due to which the root crop acquires an amazing taste. It can be safely used even as an independent snack, but in a variety of salads it is simply perfect.

You will need the following products:

• 1 kg. beam;
• 600 gr. vinegar;
• 250 gr. water;
• 50 gr. salt;
• 15 gr. tarragon;
• 250 gr. orange juice;
• 100 gr. raisins;
• 100 gr. Sahara;
• 10 gr. cloves;
• 5 gr. cinnamon.

Pickling onions according to this recipe is very simple, because even additional sterilization of jars is not required.

Preparation is carried out in several stages:

1. Bulbs must be doused with boiling water, kept in cold water for several minutes and only then cleaned.
2. Cleaned, put it in a bowl and sprinkle generously with salt, leave for 5 hours.
3. Tarragon, raisins and onions should be washed and put in a saucepan, add all other products, mix and bring to a boil, boil for 2 minutes.
4. The bulbs need to be removed from the pan with a slotted spoon and distributed among the prepared jars.

The marinade must be brought to a boil again and immediately poured into all jars, rolled up.

Red onion marinated in vinegar

Unlike onions, red ones do not have such a sharp aroma and bitter taste, but it is pickling that allows you to achieve an even more delicate taste. The onion looks very beautiful, and gives an amazing flavor to any salads..

You need to prepare the following products:

• 400 gr. red onion;
• 200 gr. water;
• 40 gr. vinegar;
• 40 gr. vegetable oil;
• 10 gr. salt;
• 10 gr. Sahara;
• 10 gr. peppercorns;
• 2 bay leaves;
• 3 gr. carnations.

Unlike onions, red onions do not have such a sharp aroma and bitter taste.

It is necessary to make the preparation in several stages:

1. You need to pour water into the pan, add sugar and salt, all the spices, oil and vinegar, put it on the stove and, after boiling, keep it on fire for several minutes.
2. The onions should be peeled and cut into thick half rings, put it in a boiling marinade and leave for just a minute.
3. The entire contents of the pan must be distributed in sterile jars and rolled up.
4. Now you need to turn over all the jars and wrap, after cooling, transfer to a cool place.

Delicious fried onions for the winter: recipe

And the bare minimum is required:

• 500 gr. beam;
• 700 gr. oils;
• 2 gr. salt.

You can save until winter not only pickled onions, but also fried

1. Bulbs need to be washed and peeled, cut into as small as possible.
2. The pan must be put on the stove, heated and pour oil into it.
3. Already in hot oil, lay the onion, fry it until it acquires a golden hue.
4. After that, the fire should be reduced, salted and continue to fry the onion for another 40 minutes, not forgetting to stir.
5. Put the finished onion in sterilized jars, pour oil to the very top and close the lid.

Cooled jars should be refrigerated.

Preservation of onions: onion jam

Among the abundance of recipes that allow you to prepare a blank for the winter, special attention should be paid to onion confiture. It is very easy to preserve it, the onion turns out to be unusual, tasty. A jar with such a bow can be safely taken with you as a gift. Such a gift is sure to be appreciated.

Products will need the bare minimum:

• 45 gr. honey;
• 1 gr. onion;
• 100 gr. red wine;
• 70 gr. Sahara;
• 20 gr. vegetable oil;
• 10 gr. salt;
• 5 gr. thyme;
• 50 gr. wine vinegar.

Preparation includes only a few steps:

1. Onions need to be peeled and cut into half rings.
2. The saucepan must be put on the stove, pour oil into it and heat it.
3. Add the onion and fry for 5 minutes, stirring constantly.
4. After that, close the lid of the saucepan and simmer the onion for another 10 minutes.
5. After these 10 minutes, add wine, sugar, salt, honey and thyme, simmer for another half an hour.
6. Already at the very end, you need to add vinegar, mix and spread the onion confiture in sterile jars.

Banks must be closed and after cooling, put in the refrigerator.

Despite the fact that onions can be bought in a store or on the market at any time of the year, they do not stop harvesting them for the winter. This is explained simply - it is tasty not only fresh. You can even make confiture from it, which will be a delicious addition to meat. Fried onions are also canned. Thanks to him, the process of preparing soups and borscht becomes easier, because one of the components is already ready. All blanks are very simple, do not take much time and effort, so they must be on the shelves.

Pickled onions: recipe, for the winter, onion, delicious, in jars, rings, without sterilization, canning, red in vinegar, fried

Pickled onions: step by step cooking recipes. How to make fried or without sterilization. Recipe in vinegar. Onion confiture.

Pickled onions for the winter without sterilization

Lovers of onions with meat and barbecue, do not pass by! I have prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Let's see the recipe!

INGREDIENTS

• Onion 1 piece
• Vinegar 10 ml
• Water 10 milliliters
• Salt 1 Pinch

Peel the onion from the husk, and then rinse it.

Thinly slice the onion into rings or half rings.

Dry it a little and then salt it.

Pour vinegar and water into it. Stir.

Transfer everything to a clean jar. Shake well and close the lid tightly.

After 15 minutes, the onion can be tasted. Happy tasting!

Pickled onions for the winter without sterilization - a step by step recipe with a photo on

Lovers of onions with meat and barbecue, do not pass by! I have prepared a recipe for you, thanks to which you can preserve its taste for several days (and even improve it a little). Let's see the recipe!

Pickled onions for the winter recipe with photo

Onions are not the easiest vegetable, it is well known. Many people do not like its sharp and pungent taste. At the same time, it is the spicy taste of onion that gives rich and bright colors to many dishes. Without it, it is difficult to imagine a vegetable salad, and for barbecue and herring this is the best company.

Which onion is suitable for marinade?

You can marinate for the winter any bulbs - both large and small. Large cut into rings or half rings. The main thing is not to cut too thinly - then when pickling it will retain its shape. Small onion sets do not need to be cut, these onions, pickled for the winter, look amazing in jars. To quickly clean small onions, you can dip them in boiling water for a few seconds, and then in cold water. The husk can be easily removed.

For pickling for the winter, both white and red onion are suitable. You can also make pickled green onions or leeks.

Pickled onions without sterilization

This the snack will not keep for a long time but takes a little time to prepare. So if you still keep a supply of onions at home or in the cellar for the winter, then these snacks can simply be made from time to time, according to your mood or to the appropriate dish.

Recipe 1. Onion garnish for herring with potatoes

The easiest way to cook pickled onions in the winter without sterilization is to use cold brine from a can of pickled cucumbers or other winter preparations. To do this, simply pour the bulbs with brine and leave for several hours in the refrigerator.

A slightly more complicated, but also very quick option for making an onion snack - hot marinade in the microwave. The onions are peeled and finely chopped, placed in a microwave-safe container, poured with water so that it covers the vegetables on top. For a pound of onions, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power, leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare a herring appetizer with hot potatoes.

Recipe 2. Onion garnish for barbecue

Best garnish for barbecue pickled red onion.

For a pound of onions, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the snack more spicy, use apple or wine vinegar). Scald the onions with boiling water, but do not immediately drain the water - to get rid of excess bitterness, hold the onion in hot water for at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onion. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with hot marinade is always the same: the onions are peeled, chopped (or simply peeled if we take small onions), scalded with boiling water, laid out in jars and poured with boiling marinade, and then closed with lids. Mari Recipes

Recipe 3. Basic Pickled Onion Recipe

For 1 kilogram of onion, you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 black peppercorns and 3-4 bay leaves.

Recipe 4. Slightly acidic marinade

For 1 kilogram of onion you will need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

For a spicy marinade, add hot red pepper (2g), ground cinnamon (5g), cloves and star anise (3 inflorescences each) to the main recipe. And also in the marinade you need to add 2 tablespoons of sugar.

Recipe 6. Marinade with dill and pepper

We use the basic marinade recipe, but for 1 kilogram of onion we also take 2 large sweet peppers and a bunch of dill. The pepper is cut into large rings and placed in jars alternately with onion rings, sprinkled with finely chopped dill.

Recipe 7. Marinade in Bulgarian

For this recipe, a small pod of hot pepper is added to each jar.

Recipe 8. Onion pickled for the winter with lemon

This recipe uses freshly squeezed lemon juice instead of vinegar, which is also an excellent preservative.

The marinade is prepared like this.

The lemon is cut into 2 halves, the zest is carefully removed from one of them (do not remove the white pulp).

Juice is squeezed out of both halves.

Sugar and salt are dissolved in boiling water (a teaspoon per half liter of water), a tablespoon of vegetable oil, squeezed lemon juice and zest are added there.

The marinade is boiled for another 2-3 minutes, and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (here it is better to take sets) you will need a liter and a quarter of water, a quarter of a liter of orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Salted hot water (1 liter is enough) pour peeled bulbs. After 6 hours, the water is drained.

Vinegar is boiled separately with a glass of water and a glass of orange juice - this is our marinade. Onion is transferred to this marinade, blanched for 3-4 minutes.

Onions are laid out in jars and poured with boiling marinade.

Recipe 10. Marinade with beetroot juice

For 2 kilograms of onions you will need:

• 1 kg beets
• 100 grams of sugar
• Tablespoon of salt
• 10 grams of citric acid
• 1 liter water for marinade

The marinade in this recipe is made on the basis of beetroot broth. Beets are rubbed on a coarse grater, poured with water and boiled. The broth is filtered through a large sieve. Then it is boiled again with salt and sugar, citric acid is added. Banks are poured with hot liquid of juicy dark red color.

Recipe 11. Marinade with red currant

This marinade uses redcurrant puree as a preservative. 2 kilograms of fresh berries are boiled in 1 liter of water, then the broth is filtered, and the berries are rubbed through a sieve or pureed with a blender. The puree is again mixed with the broth, and this marinade is poured into jars.

Recipe for pickled green onions for the winter

This recipe will especially please those who have slightly overgrown green onions with thick feathers left in the beds. It is no longer so tasty in a salad, but it is perfect for marinating.

Greens for this winter preparation can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly laid in sterilized jars. Pour hot marinade (this recipe will require 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

• 1.5 kilograms of green onions
• Champagne vinegar or dry wine - 300 milliliters
• Honey - 50 grams
• Thyme - 3-4 sprigs
• Salt - 0.5 teaspoon

For this recipe, it is important to cook the marinade correctly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

pickled leek recipe

For 4 large leek stalks, take the following proportions of the ingredients for the marinade:

• 300 milliliters of water
• 2 tablespoons of granulated sugar
• a teaspoon of salt
• 2 tablespoons of vinegar
• Bay leaf and black peppercorns

Leek is cut into slices 2 cm thick and placed together with spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and closed with lids.

onion jam recipe

This is a very original pickled red onion recipe. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken, or stewed mushrooms.

• 1 kilo red sweet onion
• ½ cup dry red wine
• 4 tablespoons wine vinegar
• 50 grams of honey
• 75 grams of sugar
• A pinch of salt
• Dry sprigs of thyme or rosemary

Onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmered for another 15-20 minutes over low heat. Don't forget to stir so it doesn't burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly reminiscent of jam. We put the finished confiture in a sterilized jar, close the lid and hide in the refrigerator.

Pickled onion recipes for the winter with hot marinade, pickled onions without sterilization

Pickled onion recipes for the winter. Varieties of hot marinade. Pickled onions without sterilization. Pickled onion garnish. Onion confiture.

In this case, I use a family of onions, which I plant to grow greens ("feathers") of onions. The weather on the street is "nervous", then drought, then rain pours, as a result, the "feathers" withered, the rain nailed them to the ground and they began to rot. It’s a pity to throw it away, because a lot of work has been invested, so I’m preparing it for the winter! =)

First, I peel the onion. To make the peel easier to remove, I pour water over it. Wash thoroughly.

I put a pot of water on the fire and bring it to a boil. I put in the onion.

I blanch for 3-5 minutes. I take it out of the water, douse it with ice water and throw it into a colander.

A yellow film may form on the bulbs, which I remove.
I sterilize jars in the oven at a temperature of 180 degrees for 5-7 minutes. At the same time, I boil the lids.

I put spices in them:
allspice peas - 4 peas per jar

cloves - 2 pcs. on a jar

bay leaf - 1 leaf per jar

black peppercorns - 2 pcs. on a jar

cinnamon - in each jar on the tip of a knife.

I'm making a marinade. I pour the remaining spices into the pan. I add salt.

I add sugar.

I fill it with water and put it on the fire to boil. In the meantime, I lay out the onions in jars.

As soon as the marinade boils, I add vinegar. I stir well, let it cool a little and pour it into jars so that the marinade covers the onions. I don’t lay out spices from the marinade in jars, otherwise the onion turns out to be too spicy =)

I put a towel in a large saucepan, pour water and put it on fire. There should be enough water to reach the "shoulders" of the cans.
When the water is at least 60 degrees, I put the jars and cover them with lids. I sterilize 5-7 minutes from the moment of boiling.

After the specified time, I take out the cans from the water, roll them up. I sign for convenience. I flip it over and put it on the table. I cover everything with the same pea coat of my husband and leave it to cool completely. Banks are stored in a cold place.
The result is a very tasty onion that goes well with meat dishes. I also use it in salads instead of fresh onions and when cooking pizza.

Cooking time: PT01H20M 1 h 20 min