Whole pickled onion. Recipe: Pickled onions for the winter - whole

Pickled onions are harvested for the winter in various ways. It is used as a seasoning for barbecue, tasty and juicy salads, for cooking first and second courses. Properly salted onions retain their healthy and crunchy properties, are stored for a long time and have a unique taste and aroma. When cooked, it pairs well with popular spices, fresh, aromatic herbs, tomatoes, cucumbers, and other vegetables.

Pickled onions in jars - a classic cooking recipe

A vegetable harvested in this way is used as an addition to fried meat or barbecue, an addition to herring and other fish, or as an ingredient for juicy and vitamin salads.

To quickly prepare such preservation, take the following products:

• fresh onion - 5-6 small heads;
• regular vinegar, salt (1-2 tsp), sugar to taste.
• lavrushka, cloves, allspice and mustard seeds (optional).

First of all, the onion is peeled from the husk, then carefully cut into thin rings.

After preparing all the necessary spices, allspice peas and cloves can be pressed down a little with a rolling pin so that it gives more properties.

Onion rings are placed in sterile and well-washed glass jars in layers, interspersed with dried spices.

All this is poured with hot marinade, which is prepared from water in combination with salt, sugar and bay leaf. After 5-7 minutes of boiling the liquid, fresh table vinegar is added to it and boiled for a few more minutes.

Such an appetizer is stored in jars with closed lids for 1-2 months, but if desired, after 2-3 days of salting in the refrigerator, onions can be used in a barbecue marinade or served with fresh herring.

Pickling in whole jars - a recipe for a juicy and savory snack

According to this recipe, pickled onions are juicy and crispy.

To prepare canned onions you will need:

• small, fresh bulbs - 10-15 pieces;
• sugar, salt and apple cider vinegar;
• allspice, cloves, bay leaf;
• currant or oak leaves, dill and garlic.

The bulbs are carefully selected, then they are peeled off and placed in boiling water for 3-4 minutes, after which they are immediately cooled.

Blanching will remove excess bitterness from vegetables and make them softer in taste.

In another saucepan, mix water, salt, a little sugar and allspice. Boil everything for about 5-7 minutes, add chopped garlic, dill, cherry leaves and dried cloves. After 2-3 minutes, pour in a tablespoon of wine or apple cider vinegar.

Dried and blanched bulbs are laid out in clean and pre-sterilized jars in the oven or microwave.

Hot marinade is poured on top and iron lids are immediately screwed or rolled up and sent for storage until winter.

Red vegetable marinated in Polish - juicy and healthy seaming

Such pickled onions are used to prepare various homemade burgers, salads, sandwiches, hot meat dishes, etc.

To properly cook onions according to this recipe, you need the following set of products:

• red onion, selected - 1 kilogram;
• garlic and allspice;
• sugar, salt, wine or apple cider vinegar.

The onion is peeled and carefully cut into small half-rings. Add 1 tbsp to a bowl of chopped vegetables. a spoonful of salt, mix and leave for 30-40 minutes until the juice appears.

Sealing jars are sterilized in the microwave or under steam, allowed to dry, and then laid out on the bottom of each jar, one bay leaf, a few peppercorns, dried cloves or mustard seeds, if desired.

Then put salted onion rings in each container, pour boiling marinade on top, for the preparation of which they dissolve a little salt and sugar in water, bring to a boil, add 1-2 tbsp. tablespoons of wine or ordinary vinegar.

Now the jars are additionally sterilized. To do this, they are dipped in boiling water for 10-15 minutes with the lids closed, then removed and cooled.

Red onions, unlike ordinary ones, are stored a little less, so ready-made seamings are sent to the refrigerator or cold cellar, or eaten with meat or other dishes 5-7 days after pickling.

Green stems for the winter in a marinade - an ideal ingredient for salads

Onion is used for making salads and hot dishes. A young vegetable, unlike the usual version, has a large amount of vitamins, it turns out not so bitter and tasty.

To pickle this blank, use the following ingredients:

• green onion pods - 2-3 fresh bunches;
• table salt, sugar, vinegar essence;
• dill, bay leaf and sweet peas.

The bundles are thoroughly washed, the tails are removed and cut to the length of the cans that will be used for seaming. When the water drains from the vegetables, it is placed in a dense layer in clean and sterile jars, after which they begin to prepare the marinade.

A pot of water is placed on the stove, in which salt and sugar are dissolved, and do not forget to add dry lavrushka. After 5-7 minutes of boiling and complete dissolution of sugar, pour the recommended amount of vinegar into the container.

Without letting the marinade cool down, they immediately fill them with green vegetables in jars, tightly roll them up or twist them with metal lids, and send them to a suitable place for storage. A week later, vegetables can be used to make a delicious salad or as a standalone, juicy snack.

Onions in tomato juice for the winter - dressing for soups and hot dishes

This method of cooking a vegetable makes it softer and more palatable, with a minimum amount of bitterness. It is good to use it for cooking various soups and borscht, as well as a sauce for hot side dishes, meat dishes or baked fish.

To get several jars, take the ingredients:

• onion - 1 - 1.5 kilograms;
• fresh parsley - 1 bunch;
• vegetable oil, vinegar;
• salt, sugar and spices to taste.

First of all, prepare all the necessary products for pickling. Onions are completely peeled, cut into small, thick circles or half rings, or chopped on a special grater.

Chop the parsley with a sharp knife and add to the bowl with the chopped onion. Mix everything together, add a little salt and leave to salt out in its natural form for 40-50 minutes.

At this time, prepare the tomato filling. Pour sunflower or olive oil into a frying pan, heat it up and gradually add tomato juice.

It is either cooked on its own by grinding tomatoes in a blender or meat grinder, or ready-made options are used, you can also use fresh tomato paste, but it is better to give preference to freshly squeezed juice or mashed potatoes.

As soon as the juice begins to boil along with the oil, salt and sugar are added to it to taste, peppered with ground spices and, stirring, stew all the ingredients for 5-7 minutes so that the liquid is slightly reduced. Hot filling is poured into a bowl with onions and herbs, mixed with a spoon and the resulting snack is carefully sorted into sterile jars, tightly corking them with suitable lids.

The blanks are stored in a dark, cool place for no more than 2-3 months, served as a ready-made snack for meat and other hot dishes, or used to make tomato soup or borscht with beets.

Preservation of fried onions in oil - a delicious winter preparation

Fried onions according to classical technology are loved by many. It is indispensable in the preparation of frying, various dressings and other meat, vegetable or fish dishes for baking.

To make several cans of such a seaming, they take only fresh vegetable oil, white onions and various spices to taste. Onions are peeled, slightly rinsed in cool water. Then cut into rings, small pieces or cubes.

Refined oil is poured into the pan, put on fire and heated to the desired temperature. Finely chopped onion is poured inside and first, over high heat, fry it until crusty for 3-4 minutes, then reduce the flame and add spices - salt, sugar, ground pepper, cloves and other options.

Everything is thoroughly mixed and the vegetables are stewed over low heat for about 20 minutes, until the onion acquires a caramel hue. Now the resulting roast is placed in clean glass jars of a small capacity, if necessary, add fresh sunflower oil so that it completely covers the vegetables.

Close everything with plastic or twisting metal lids. Store containers in a place protected from light and moisture at an optimum temperature of 12-15 degrees or in a refrigerator in a special compartment.

Marinated vegetables - a quick and easy recipe

For cooking, they take small, juicy onions and marinate them whole in a classic brine. The result is a versatile snack that is served at the table in almost any combination with fresh or canned vegetables, hot dishes and popular side dishes.

Of the ingredients you will need:

• onion - 2 kg;
• fresh parsley and dill;
• bay leaf and allspice;
• vinegar essence, salt and granulated sugar.

The onion is peeled, then lightly rinsed with water and placed in a metal bowl to dry. In parallel, boil 500 ml of water, to which add 1 tbsp. a spoonful of table salt.

In order to make the vegetable less bitter, it is additionally blanched, first dipped in boiling water for 2 minutes, and then in cold, ice water.

In pre-prepared, sterile jars of a small volume (0.5 or 1 liter), finely chopped parsley and dill, bay leaf and a few allspice peas are poured.

Onion heads are laid in a dense layer to them and all vegetables and herbs are poured with boiling marinade from water with salt and sugar.

After 5 minutes, the liquid is again poured into the pan, a little more salt, table or apple cider vinegar is added, mixed and the marinade is again poured into the jars, immediately rolling them tightly with metal lids. Such onions are perfectly stored all winter in a dark and rather cool cellar.

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 are a simple preparation that can be used all year round.

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.

You need to prepare the following products:

• 1.5 kg of small onions;
• 1 l. water;
• 200 g of apple cider vinegar;
• 50 g of salt;
• 50 g sugar.

Preparation is carried out in several stages:

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.

Pickled onions in apple cider vinegar (video)

pickled rings

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.

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!

Many dishes need a special seasoning that can give them not only a unique taste, but also an exquisite aroma. To get this seasoning, you do not need to go far, because it can be an ordinary pickled onion. There are many variations of its use. The most interesting ways 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 on its own. You can later make wonderful tasty winter salads from it, for example, herring under a fur coat.

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

• Onion (the amount depends on how many cans you plan to spin).
• A few cloves of garlic.
• Bay leaf (1-2 leaves per jar).
• A few peas of allspice.
• Dill.
• A spoonful of sugar.
• A spoonful of salt.
• A spoonful of vinegar.

Cooking starts:

1. Any jar pickling involves heat treatment of the container. Housewives are accustomed to carrying it out with 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.
2. While the container is being sterilized, vegetables should be prepared. Only clean onions are suitable for pickling, so each vegetable must be thoroughly washed. Also wash dill and garlic.
3. Garlic and onions should be peeled.
4. Now you can put vegetables and seasonings in a jar that has not yet cooled down.
5. Place a small pot of water over medium heat and bring to a boil. Boiling water is poured into each jar up to the neck. Vegetables should be infused in boiling water for up to 7 minutes.
6. After that, the water from all the cans should be drained back into the pan. Medium heat is inserted again and the liquid is brought to a boil. Spices are added to it: salt and sugar.
7. The resulting marinade must be re-filled with jars.
8. At the end, before twisting, a spoonful of vinegar is added to each container.
9. Before rolling up the jar, pour boiling water over the lid several times.

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

Pickled onions: fast and tasty (video)

Pickled onions without sterilization for the winter

Canning vegetables is an easy process that anyone can learn, especially if you simplify the task and forgo sterilization.

Grocery list:

• Bulb onions.
• Water.
• Vinegar (apple vinegar is best, but you can use regular).
• Salt, sugar (1 tablespoon each).
• Pepper red and black.

Cooking:

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

A simple recipe for pickled onions in vinegar for the winter

Then the winter preparation will succeed.

List of required products:

• Pearl onion (you can also take onion).
• Wine white vinegar.
• Salt, sugar (1 tablespoon each).
• Oil (olive, sunflower).
• Bay leaf.

Cooking:

1. Washed and peeled vegetables cut into rings. If desired, you can leave it whole, especially if you use pearl onions.
2. Vegetables are poured with vinegar and infused for 15 minutes.
3. To prepare the marinade, you need to add all the spices and seasonings from the list of ingredients to hot water.
4. Then oil should be added to the marinade, after which - onions. Vegetables are infused in the marinade for 5 minutes.
5. After that, they are taken out with a slotted spoon and laid in jars for twisting.

Each jar is filled with marinade. Vinegar is not added.

Fried onions in jars for the winter: how to do

Ingredients:

• Onion (it is better to take a large one).
• Spices: salt, black and red pepper, sugar.
• Oil for frying.

Cooking:

1. Vegetables must be washed, peeled and finely chopped.
2. Heat the oil well in a frying pan. You can combine butter and sunflower. You can not throw the chopped onion into the pan until the oil is completely heated.
3. Onions should be fried for about 35 minutes, stirring occasionally. Do not let it burn. It is better to fry it under a closed lid.
4. Spices are added 5 minutes before the fire is turned off.
5. Fried onions are transferred to sterile jars and poured with oil.

You can use both sunflower and olive oil.

Pickled onions in half rings: cooking for the winter

Ingredients:

• Bulb or Crimean onion.
• Carnation.
• Mineral water.
• Vegetable oil).
• Vinegar.
• Salt and sugar (1 teaspoon each).
• Bay leaf
• Black pepper (peas).

Cooking:

1. To begin with, vegetables should be washed in water and peeled. While the onion dries, you can start preparing the marinade.
2. In a pot of water, immediately add the above spices, and then boil the water.
3. While the water is heating, the onion is cut into half rings. To make the preparation beautiful, according to the recipe, it is recommended to take the Crimean onion.
4. When the marinade boils, you can add chopped vegetables to the pan. Let them simmer with the marinade for about 5-7 minutes.
5. Then the contents of the pan are laid out in jars and rolled up.

How to pickle onions for the winter for making sandwiches

Grocery list:

• Several onions.
• Vegetable oil (a few tablespoons).
• A spoonful of soy sauce.
• Vinegar and salt.

You can start cooking:

1. Washed and peeled onions must be cut. For sandwiches, cutting into half rings is considered ideal.
2. To remove excess bitterness, chopped vegetables are poured with boiling water and infused for 2-3 minutes.
3. In a separate container, mix soy sauce, spices and sunflower oil.
4. Vegetables must be placed in this container, after decanting the water. They should be insisted for about an hour.

Ready onions can either be closed in a bowl and used in the future, or put on bread right away.

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

Pickled onions in apple cider vinegar (video)

Here are some simple recipes for making pickled onions. This is not the whole 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.

Which is grown and prepared all over the world. It contains many vitamins and nutrients. In the warm season, it is used in the preparation of various dishes. In addition, there are many recipes that allow you to prepare it at home on, saving it. Both bulbs and are suitable for harvesting.

Marinating is one of the best ways to preserve the nutrients in this. Such a preparation allows you to save not only useful qualities, but also has an interesting taste. In marinated form, it can be added to a variety of dishes without wasting time on preliminary preparation.

Did you know? Most microorganisms die in a 2% vinegar solution.

Three colors

Pickled can decorate any dish, especially if it is prepared for the winter in a non-standard way. The recipe "Three colors" is very simple and does not require much time.

For this recipe we need:

• 1 kg ;
• 1 liter of water;
• 100-150 g of beets;
• a little turmeric;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• half a glass of 9% vinegar;
• 2 tablespoons of oil.

Cooking technology:

1. We scald small onions with boiling water and cut into rings or half rings.
2. To prepare the marinade in cold water, add salt, sugar and vinegar, a small amount of sunflower oil.
3. We put the workpiece in the first jar, fill it with the prepared marinade.
4. In the second jar, add the beets cut into pieces, then pour the marinade.
5. In the third jar, sprinkle the onion rings with turmeric and pour the marinade over.

Banks need to be put in the refrigerator for several hours so that the product is well marinated. Such a preparation can be used the very next day. If you close the jars with nylon lids, then the onion pickled with rings and half rings is preserved all winter.

rings

Recipe:

1. Rinse and sterilize jars thoroughly.
2. Selected onions are cleaned, washed in cold water and cut into rings.
3. After laying in jars, chopped onion is poured with boiling water and allowed to brew for 5-10 minutes.
4. After that, the water is drained, salt, sugar and spices are added to taste. For half a kilogram of onion, add a tablespoon of sugar and salt. For flavor, add 1-2 and a few peas of black pepper. The resulting marinade is boiled for several minutes and again poured into jars.

It is better to store jars in a cool room or lower them in the cellar for the winter. It is better to pickle onion rings in late summer or early autumn, while it is fresh and does not start to deteriorate. Such a product is used in the preparation of both meat dishes and salads.

whole heads

List of required products:

• 1 kg of onion;
• 1 pack dry;
• a little black pepper;
• A little ;
• a little and (optional);
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 1 liter of water.

Cooking technology:

1. Small onions are cleaned, balanced in boiling water for 1-2 minutes, poured with cold water.
2. At the bottom of a liter sterilized jar, put 2-3 bay leaves, a little black pepper and cloves. You can also throw in red pepper and tarragon.
3. The jar is filled with prepared onions, half a glass of vinegar and a warm marinade are added. To prepare the marinade, add a tablespoon of salt and sugar to a liter of water. The resulting mixture is boiled for several minutes and cooled to room temperature.
4. Closed jars should be refrigerated overnight.

Pickled onions will keep longer if they are rolled up in jars after preliminary pasteurization for 5-10 minutes.

How to dry onions for the winter

It is very convenient to store and use dried onions in cooking. When dried, the weight and volume decreases several times, since the bulbs are 90% water. By grinding the dried mass in a coffee grinder or blender, you can get a fragrant powder that can be added to soups, salads and meat dishes.

Drying Benefits:

• takes up little space;
• retains taste;
• a pleasant sweet aftertaste appears;
• long-term storage in dry tightly closed containers.

Did you know? If you dry the onion at a temperature of 60-65 ° C, it retains its natural color. It darkens at higher temperatures.

In the oven

You can dry it in both gas and electric ovens. After harvesting, the bulbs are sorted and dried. For drying for the winter, you can not use rotten or moldy onions.

1. It is necessary to clean the bulbs from the roots and rinse thoroughly in cold water. You need to cut into thin rings or slices up to 5 mm. Thickly cut rings dry for a long time, unevenly and can burn.
2. Rinse the chopped product again under running water in a colander.
3. Prepare the brine in a deep saucepan: for this, dissolve a spoonful of salt in a liter of water and bring to a boil. Put the cooled water in the refrigerator for several hours. Pour the chopped product with brine for 10-15 minutes. After that, drain the water through a colander and wait 10-15 minutes. until the liquid is completely drained.
4. Spread on a baking sheet in an even layer. It is necessary to dry in the oven at a temperature not exceeding 60 ° C for 4-6 hours. In order for the onion to dry evenly and not burn, it must be stirred regularly with a wooden spatula.
5. After drying is complete, remove the baking sheet and let cool to room temperature.

The dried product is best stored in a dry, clean jar with a tight lid or in a tight plastic bag.

Important! Before sending to storage, keep the container open for the final final drying of the product.

In an electric dryer

Drying in an electric dryer is even and much faster. Cut the peeled onions into slices or half rings, rinse well. Set the temperature to 60°C. Cooking usually takes 2-3 hours. Remember to stir regularly to dry evenly. Make sure the layer is even. Pack a well-dried product in containers. Before adding to salads, dried onions should be soaked in water for 20-30 minutes. They throw it into the soup without pre-soaking.