Pickled onions for barbecue - the most delicious recipes for the best appetizers for meat. Canned green onions, salad in a jar for the winter: recipe

What to do with green onion for the winter.

During the summer period in various salads, main dishes we add healthy vitamin herbs without saving on this product.

• After all, there are a lot of dill, parsley, green onion feathers, and the price for them is low. We suggest you start harvesting young onion feathers and preparing blanks from it, which will become lifesaver in winter period.
• So you can provide households with a fragrant green onion, because you will definitely add the workpiece to hot dishes.
• Onion feathers, which are sold in stores in winter, look no less appetizing than greens from the garden, but they do not contain a large number of vitamins and microelements, yielding even to frozen, salted and dried greens.
• This is explained by the fact that onions are grown out of season under electric lighting, and various accelerators are introduced into the soil for its growth. About conservation useful properties there is no need to speak of such a green product.
• Therefore, we do not waste time in vain and stock up on a green onion in the summer, because it is now growing in large quantities in the beds. In winter, we will remember summer days and add onion feathers to the pan to enjoy a pleasant taste.

How to store onion feathers for the winter?

Some dishes do not reveal until the end of their original taste, if they do not add spices or herbs. One of the secret components of many dishes is green onions.

• In addition to using onions directly during cooking, they can also be an excellent cold remedy.
• Onion feathers are rich in vitamins and minerals, which the body needs in the cold season.
• Onion feathers can be stored for more than 3 months. But for this it is necessary to properly prepare the product.

Onion is an excellent cold remedy.

If you decide to replenish stocks for the winter with economical and simple blanks with green onions, then use one of the recipes in this article. All of them are affordable and do not require special culinary skills.

In the process of harvesting onion feathers, it is necessary to take into account several important points:

• for harvesting for the winter, choose bright green feathers
• choose longer onion feathers, remove feathers that are damaged
• dried tips of onion feathers, as well as existing damage, remove
• greens are not just washed, but washed under running water, washing away earthen lumps, dust
• washed onion feathers are laid out on a table to dry (a paper towel is lined below)
• for convenience, any greens that you plan to use in the winter, it is better to cut the feathers (then all that remains is to open the container with the onion, collect a portion of the desired volume and send it straight to the soup or roast).
• the size of the pieces of onion feathers is determined by the hostess herself, because she knows for which dishes she will use the blank

The size of the pieces of onion pulp is determined by the hostess herself.

For main dishes, prepare greens, cut into medium pieces. Finely chopped greens are added to sauces.

Option one: freezing onion feathers for the winter

Frozen onion feathers - a universal seasoning for any winter dishes. Such a preparation does not require preliminary defrosting. The absence of salt and oil allows you to use greens without fear of spoiling the taste of the finished dish. In the freezer, frozen onion feathers retain their taste qualities during the whole year.

Freezing process:

• washed onion feathers chopped
• pour the chopped onion into ice molds (other small containers can be used)
• fill it by a third, fill it with water and send it for freezing to the uppermost (or lower, depending on where the freezer is located) department
• carefully remove the frozen cubes with herbs from the molds and pack them in bags or containers

You can also freeze a young onion after it has been boiled for several minutes in boiling water:

• cut onion feathers
• blanch for 3-4 minutes in boiling water
• after that, the greens are laid out in a wide pan or bowl so that the water is glass
• pack in bags or portions in containers and refrigerate

Tip: It is better to select containers for freezing greens in such a size that you can use one or two servings during cooking, and not defrost onions in large quantities.

Onion feather preparation option No. 2: salting

Products:

• 1 kg of onion feathers
• 200-250 g salt

Salting process:

• wash the onion leaves, remove the damaged leaves and dry, laying on a towel
• chop the onion into squares with a side of 1 cm
• mix greens with half the salt
• put in a glass container (each layer - 2-3 cm)
• Sprinkle salt on each layer
• pour the remaining amount of salt in the final layer

Onion feathers prepared according to the above recipe can be added to dishes in 2-3 weeks. During this time, the greens should be covered with juice and marinated. You can store salted onion feathers for 6-7 months.

Recipe from green onions with dill for the winter

• You can prepare green feathers immediately with dill. Cooking does not require much effort, and the products that make up the preparation are in large quantities in the summer.
• The process of salting any greens is simple, the efforts are minimal. The main thing is to adopt a recipe and not forget about it when a lot of onion feathers grow in the garden or in the summer cottage.
• The method of salting onion feathers with dill is an economical and convenient harvesting option. Then it can be used to saturate the taste and improve the aroma of hot dishes. However, it is important to consider the amount of salt in ready dish, because the greens are stored in a salted form.
• The workpiece will complement winter salads and sauces. Salted onion feathers can be used during the preparation of borscht, soups, okroshka.
• If desired, the recipe can be improved by adding parsley as a third ingredient. If you have not yet harvested greens for the winter in this way, then it's time to try out the recipe. Try it at least once and you will see how easy and profitable it is.

For salting green onions and dill, we will prepare the following products:

• a large bunch of onion feathers and dill
• sea ​​salt

• Let's prepare the greens for salting: rinse under running water, remove the damaged and yellowed parts.
• Cut off and discard the dill stalks. We need only juicy green "panicle branches".
• Put the greens on a paper or waffle towel and leave to dry.
• We decide on the size of the pieces into which we will cut the onion and dill (the best option is finely chopped) and chop the dried greens.
• We put the chopped greens in two separate containers. After chopping the greens, we begin to prepare containers for storing the workpiece: we sterilize the jars in any accessible and familiar way.

• Spread the chopped greens in layers. The first layer will consist of dill. Sprinkle it with salt.
• Next add a layer of onions. Sprinkle again with salt. We determine the amount of salt by eye: greens should not “drown” in salt.

• We repeat the harvesting process until the last layer of greens, sprinkled with onions, reaches the neck. We tamp the contents of the jar. The main thing here is not to overdo it and only lightly press down a layer of greens with salt.
• Last layer in the container should consist of salt so that the greens under the lid do not deteriorate.
• We close the bank plastic lid and store in the refrigerator.

Video: Onions in a jar for the winter

Recipe from green onions with vegetable oil

If for some reason harvesting onions for the winter using salt is not suitable for you, then use another method. Preserve young onion greens with sunflower oil.

• Greens, which are prepared for the winter in oil, are also stored in the refrigerator. If you have a small refrigerator and often do not have enough space in it, then you need to find another way to harvest greens.
• You can harvest any greens in oil: onions, parsley, dill. Other types of useful grass can be added to the blank.

To harvest green onions in oil, we need the following products:

• young onion feathers
• optional - other greens
• vegetable oil

• We sort out the greens and remove the damaged areas.
• Leave the washed greens to dry for a while, laying out on a paper towel.
• When the liquid from the stems evaporates, chop the greens and put it in a glass container in which the onion will be stored.
• Fill the jar ¾ full.
• Pour vegetable oil on top and mix.
  Pour a little oil again and close the jar with a plastic lid.

This onion harvesting recipe has some disadvantages:

• a large amount of vegetable oil may be inappropriate for some dishes
• store such a blank in the refrigerator

There are also positive points: you can store greens in oil for more than 6 months. In the onion harvested in this way, all the nutritional components are preserved.

green onion recipe vegetable oil

How to pickle green onions: a recipe for green onions with salt for the winter

• For salting young feathers, you only need two ingredients: salt and onion. The most time-consuming process will be the process of cutting green onions into small pieces.
• However, onion greens can be harvested in small quantities in one day. And as you harvest the greens, prepare the next jar.
• The season will be quite enough to make more than one container with salted useful herb. The recipe for salting is very simple.

Let's prepare the products according to the recipe:

• green onion- 1 kg
• salt - 200-250 grams
• vegetable oil - 2-3 tbsp. l.

• We select juicy onion feathers. Rinse, sort and dry, laying out on a towel made of cloth or paper.
• Chop onion feathers. The size of the pieces may be 2-3 cm or less.
• Pour all of the salt into a bowl. Add chopped greens here.
• We mix. We rub with our hands. this should be done carefully: greens and salt can damage the skin of the hands.
• To add juiciness to the green mass, we use a spoon: you need to mash the onion a little with salt.
• Preparing jars for harvesting. We wash them with soda, rinse with water. We put it in the oven, turn it on and heat it to 100 degrees.
• We maintain the containers for the workpiece at this temperature for 10-15 minutes and turn off the fire. This sterilization method helps to prepare several containers at the same time. This greatly reduces the time you can spend harvesting onion feathers.
• If you sterilize the jars long before preparing the onions, then there is no need to repeat the same procedure. It is enough just to set the glass containers aside and do not forget to cover with a clean cloth.
• We put the chopped onion pulp in jars. We tamp well. Onion juice should appear on the surface of the mixture. If there is little or not enough juice, we continue to tamp.
• Fill the green mass with vegetable oil. The surface should be covered with oil.
• We close the jars with ordinary lids or use iron screw ones. We take out into the darkest and cool place in the house for long-term storage.

Video: Salting onions for the winter

Green onion dressing recipe for the winter

The recipe is very simple, but in the winter, harvesting will help out any housewife.

To keep the mixture longer, it is better to add more salt. During cooking, excess salt is removed very easily. It is enough just to hold the greens under running water.

Products:

• 1-2 kg of young green onions
• 100-400 g salt

• Wash greens and chop.
• Preparing jars by sterilization.
• We fill the containers with green mass so that the layers are 2 cm thick.
• Sprinkle a layer of salt on top. Ramming. You can use a spoon for this.
• Repeat until the container is full: a layer of onion pulp and a layer of salt. We cover the last layer of pulp with salt, this will help to avoid the appearance of mold on the greens.
• To prevent the spread of mold, not only salt is used, but also mustard powder or vegetable oil. Banks are closed with lids. We store in the refrigerator.

Green onion dressing recipe for the winter

Canned green onions, salad in a jar for the winter: recipe

Onion feathers for the winter can be preserved.

To do this, we will prepare products:

• onion feathers (add parsley and dill to taste)
• 1 liter of water
• 250 ml vinegar
• 50 g sugar
• 1 incomplete art. l. salt

• We wash onions (and other greens) under running water.
• We spread the greens to dry on a towel. We grind.
• We fill with greens a container suitable for further preparation. Ramming.
• We light a fire and put water to fill. When the water boils, add sugar and salt, pour in the vinegar.
• The filling should boil a little so that all the grains of sugar and salt dissolve.
• Pour over the onion in jars.
• Then everything is as usual: sterilization for 25 minutes and seaming with lids.

Pickled green onions in a jar for the winter: a recipe

Products:

• onion feathers (chopped or whole) without roots
• black pepper
• mustard and coriander seeds
• salt at the rate of 40 g per 1 liter of water
• boiled water
• 6% vinegar

Cooking process:

• My greens.
• We put in jars (it is better to take half-liter containers).
• We send several peppercorns, mustard and coriander seeds to each container.
• Cooking brine. We need salt and water for this. The proportions are indicated at the beginning of the recipe.
• Pour vinegar (2 tablespoons per 1 jar).
• Pour the filling into the jar to the brim.
• We place the jars filled with greenery and filling large saucepan and sterilize for 15 minutes.
• Pickled onion feathers will complement the taste of meat and other dishes.

For more information on how to pickle onion feathers for the winter, watch the video.

Video: Pickled green onions

Harvesting green onions for the winter

About how to make bow arrows from unnecessary gardeners delicious preparation for the winter, watch the video.

Video: Freezing green onions and arrows

winter green onion pasta recipe

Green onions can be used to make a paste. Greens for harvesting is taken to taste.

Products:

• bow feathers
• garlic cloves (without roots)
• 2 tbsp vegetable oil
• 1 tsp salt

• We wash the onion feathers.
• We pass through a meat grinder. Pour vegetable oil into the resulting green mass and pour salt. Mix the mixture.
• Fill the food container with the mixture. Close the lid and send for further storage into the refrigerator.

winter green onion pasta recipe

How to freeze green onions for the winter?

The method of freezing onion feathers presented in the video is very simple. The main thing is desire and availability the right ingredients. The last in the summer, each gardener in abundance.

Video: How to freeze green onions for the winter easily and quickly?

How to dry green onions for the winter?

Onions, like any other greens, can be dried for the winter. How to do it, watch the video.

Video: How to dry onions (onion feather)?

How to keep green onions fresh for the winter?

ABOUT proper freezing onion feathers for the winter you will learn from the video.

Video: How to freeze greens for the winter CORRECTLY?

Onion is one of the most popular vegetables, without which it is quite difficult to do without in the kitchen, because it is an indispensable ingredient for making salads, soups, meat side dishes And stewed vegetables. It is used both raw and after heat treatment. In addition to the well-known taste qualities, one should not miss the fact that onions are an excellent addition to any food that contains a large amount of essential oils, And his medicinal properties allow you to use the vegetable not only as food product but also as a medicine.

All of the above has caused many farmers to take care of harvesting onion for the winter period. There are plenty of ways to store it, but we decided to introduce you to the least common - pickling. It should be noted that the lack of interest in this species harvesting onions is completely unreasonable, because the pickled vegetable has a very interesting taste.

The process of pickling onions is not very different from this method preparations of other vegetables. All the same, the fruits undergo a thorough visual control, only fully ripe, uninjured bulbs are selected, which, after manipulations determined by the recipe, are filled with marinade.

If you plan to pickle the whole onion, it is better to select smaller heads, because they will not only fill the container better, but will also soak up the marinade faster. Large onion heads are best cut at least in half.

Recipe "Onion with dill"

To prepare this appetizer, which goes great with meat dishes, grilled meat and kebab, take care of the availability next set products.

Ingredients:

• 1-2 large white or red onions;
• a bunch of dill;
• 60 ml of acetic acid;
• 200 ml of water;
• 20 g white sugar;
• 20 g of rock salt.

Cooking algorithm:

Peel and wash the onion. Chop it into thin half rings. A bunch of dill thoroughly washed under water, also finely chopped. Put the onion and greens in a convenient container, mix and cover with a lid.

In a separate bowl, mix water with vinegar, salt and sugar. With the resulting marinade, without boiling, pour the onion with dill. Onions will pickle from several hours to a day, after which the marinade can be drained and enjoyed. delicious snack. To make the onion taste “softer”, you can pour boiling water over it after chopping!

Pickled onions - very simple, tasty dish, it can be added to salads, to pilaf, to barbecue. It is prepared quickly, the ingredients are the most affordable, and the result is chic. After all, many dishes are much tastier with this sharp onion, and the presentation looks more beautiful.

No wonder they say, "pickled onion is good for barbecue."

It seems to me that the smell of shish kebab is in many ways the smell of pickled onions. Mom here cut a lot of onions in advance before the holiday and put them in a bag in the refrigerator, I opened it, and the refrigerator smelled strongly of barbecue!

If you want the pickled onion to be more tender, scald it in advance with boiling water. But if you want it to be more crispy and vigorous, then don't do it.

This option is also good for salads. Some people do not like onions in salads, or they are afraid to eat them before important meetings so that there is no smell. And from pickled no smell remains.

When serving herring, many housewives supplement it with onion rings. And this is where our recipe comes in handy.

Also, soaking beats off bitterness, in general, removes everything for which we do not like this vegetable, and leaves delicious, spicy snack An ideal accompaniment to many dishes.

The Italians believe that in order not to cry while cutting onions, it is necessary from time to time to wash the knife under cold water. That's what I do - it helps.

Pickled onions with dill for barbecue - step by step recipe with photos

This is a recipe without cooking the marinade, it is very simple to make, it turns out delicious.

In this way, you can pickle both white and red onions.

Products:

• Onions - 2 pcs.,
• Salt - 1 tbsp.,
• Vinegar 9%,
• Glass of water,
• Greenery.

Greens can be frozen or dried. It is possible without it at all.

1. First, make the marinade. Pour a glass of water into a bowl, add an incomplete tablespoon of salt (without a slide).

2. Add the same amount of sugar.

3. Stir until dissolved. Only when the salt and sugar are completely dissolved, add 4 tbsp. vinegar 9%.

4. Then cut the onion as you like - at least in rings, even in half rings.

5. Immediately put the onion in a bowl with marinade.

6. Finely chop the greens and add to the onion. It remains to mix, cover with a plate and leave for 20 minutes. After 20 minutes, drain the marinade and put on a plate. The bow is ready!

If the onion pickled in vinegar turns out to be sour, pour boiling water over it.

How to pickle onions in cucumber brine

Perhaps the easiest way to pickle onions is to simply pour cucumber pickle on them. For any holiday, we usually do something with pickled cucumbers, the pickle remains. Why not use it for the bow.

1. Cut the onion into rings and put in the cucumber marinade.
2. After 3-5 hours, a delicious onion is ready. Zero waste production!

Instant Pickled Onions - Microwaved (10 minutes)

Be sure to try this option if you have very little time. This method is also recommended professional chefs The onions are tender and tasty.

Products:

• Onions - three hundred g,
• Water,
• Vinegar 9% - 4 tablespoons,
• Salt - 1 tsp

1. Cut the onion into rings.

2. Put into a cup that can be used in microwave oven. Pour in water so that all the onions are covered.

3. Salt with one teaspoon of salt. Pour in four tablespoons of nine percent vinegar.

4. Microwave set to maximum. Heat the onion for ten minutes.

5. Then take out and drain the liquid with a colander. Snack is ready!

Quick recipe in vinegar (with boiling marinade)

It seems to some that the onion pickled in vinegar is too sour, and boiling water is poured over it. But still, making onions in a cooked marinade is tastier.

I offer you a very tasty marinade recipe, proven over the years and generations. According to this recipe, guests love the onion so much that they eat it almost as a main course.

This marinade can be used to pickle cabbage and various chopped vegetables. It turns out very tasty!

Products:

• Bulbs of medium size - 4 pcs.,
• Table vinegar 9% - 70 gr.,
• Water - 1 tbsp.,
• Sugar - 3 tablespoons (no slide)
• Salt - 0.5 tbsp.

1. Onion cut into rings or half rings.

2. Pour a glass of water into a saucepan, add salt, sugar. As soon as the water boils, pour in the vinegar.

3. Immediately pour the onion with this brine so that it completely covers the chopped onion.

4. Cover with a lid. Leave to marinate for 1.5-2 hours. After that, the onion can be used for salad or served with barbecue. Or you can pour it along with the marinade in a jar and store in the refrigerator.

Snack for barbecue in Caucasian style

Sometimes we do not know what to do with a small onion that has grown in the country. Try marinating it whole for a wonderful appetizer!

This onion with garlic and herbs is very tasty and goes well with various dishes. It can be used in soup, salad and, of course, barbecue.

It is best to pickle small onions this way. A very small one can be marinated whole. Then he must stand for five days.

Products:

• Onions - 250 g (the smaller, the tastier),
• Parsley - 1 medium bunch,
• Garlic - 4-5 cloves
• Sunflower unrefined oil- 2-3 tablespoons,
• For marinade:
• Water 250 g,
• Bay leaf,
• Black pepper - 10 peas.,
• Allspice - 4 peas,
• Cardamom - 4 seeds,
• Carnation or star anise - 1 star,
• Vinegar 9% - 0.5 tbsp.,
• Salt - 0.5 tsp,
• Sugar - 0.5 tsp,
• Thyme, basil - a couple of sprigs (if any)

1. Cut the parsley leaves from the stems.

2. Cut the onion as you like. Or you can marinate whole.

3. Cooking the marinade. Pour two hundred and fifty grams of water into a saucepan, add Bay leaf, all the above spices. Bring to a boil and pour half a glass of vinegar 9%, put on small fire and let it simmer for a couple of minutes.

4. Put parsley stalks in a sterilized jar. You can add some aromatic herbs, for example, if there is thyme or basil (you can also sprinkle a little dry). Put the chopped onion in a jar, do not stuff completely, leave a little space. Cut the garlic cloves or just crush with a knife, also put in a jar.

5. Pour in vegetable oil. Add parsley leaves, salt to taste, add no more than half a teaspoon of sugar.

6. Remove the marinade from the stove and immediately pour into the jar. Close the lid. Cool to room temperature and put in the refrigerator. The onion will be ready in a day, but the most delicious after three days.

Pickled onions with beets

This appetizer will become a real decoration of the table, or the dish with which you serve it. Beetroot gives not only bright color, but also an additional touch of taste. And the marinade is easy to prepare.

Products:

• Medium size onion: 5-6 pcs.,
• Beets - 1 pc.,
• Salt,
• Black pepper,
• Wine vinegar (if not, you can use regular)

1. Onion cut into half rings.

2. Beets - half of the plastics.

3. To make a marinade, simply mix cold boiled water with wine vinegar equal parts(for example, a glass of both).

4. Pour boiling water over the onion for softness.

5. In sterilized jars, put pieces of beetroot slices on the bottom.

7. Put the beet slices on top again.

8. Add salt and pepper to taste.

9. Pour in the marinade to fill two-thirds of the jar. Close, put upside down. Let stand for three hours. Then you can put it in the refrigerator, let it marinate there for another six hours or overnight.

Red onion with lemon

Red onion is different in that it is not bitter, it is considered almost sweet. Therefore, pickling it can be simple and easy, even without the use of vinegar. The desired effect is achieved simply with the help of lemon. It turns out very tasty and beautiful appetizer or an addition to barbecue, pilaf, salad.

Products:

• Red onion - 3 heads,
• Lemon - 1 pc.,
• Sugar - 1 teaspoon,
• Allspice - to taste.

1. Cut red onion into rings. Put in a container or plate with a lid.

2. Add sugar and a pinch of allspice.

3. Squeeze the juice of one lemon and add to the onion.

Mix everything. Close the lid and shake well.

Let marinate for a couple of hours. A great onion for barbecue is ready!

For a hamburger

Pickled onions for a hamburger can be made according to any of the recipes here. But you can do it quickly in 20 minutes, while preparing a hamburger. After all, it will be part of the filling, and it is not so important that it be very soft, just remove the bitterness and give the taste of the marinade.

Products:

• Onion - one hundred and fifty grams,
• Vinegar 6% - ten tablespoons,
• Water - fifteen tablespoons,
• Sugar - three tablespoons.

1. We make a marinade. Pour vinegar, water, sugar into a plate.
2. Onion cut into rings. Dip the onion in the marinade, hold it for twenty minutes. Now can be used for hamburger.

Onions for salad - how to pickle quickly, calculation for one onion

How to quickly and easily pickle onions for salad. You can use both red and regular onion.

Products:

1 onion

1 tbsp Sahara,

1 tbsp vinegar 6%,

1 tbsp vegetable oil,

1. Cut the onion into quarter rings.

2. Put in a deep bowl. Add 1 tbsp. Sahara. And 1 tablespoon of vinegar, you can use apple or wine, 6%.

3. Pour in 1 tbsp. vegetable oil.

4. Pour boiling water over.

Let the onion stand for a couple of minutes, and now it is ready. Drain into a colander and add to salad.

Pickled onions with adjika and apple cider vinegar (video)

Products:

onions - 5 pcs.,

apple cider vinegar - 2 tablespoons,

adjika - 2 tablespoons,

sunflower oil - 1 tbsp,

sugar - 1 tsp,

salt - 1 tsp.

1. We make a marinade. 2 tablespoons apple cider vinegar mix with 1 tbsp. vegetable oil. Add 1 tsp. sugar, 1 tsp salt.
2. Stir everything to dissolve the salt and sugar.
3. Add 2 tbsp. adjika. Stir until dissolved.
4. We cut the onion in half rings. Place in a bowl with a lid.
5. Pour onion marinade. It may seem that the marinade is not enough, but it is not. No need to crush the onion, just mix gently.
6. Close the lid and shake. Let stand and shake again. Onions will marinate for half an hour to several hours, shaking the onion container from time to time.

I hope that according to my recipes you will be able to cook delicious pickled onions. What is your favorite recipe for this dish?

Pickled onions are rightfully indispensable component many dishes. It is added to fish, used in salads, stored for the winter. Homemade preparations differ in variety in methods and speed of preparation.

Quick recipes for pickled onions in vinegar are a real salvation for any housewife. Compliance with cooking methods is the only secret in this matter. Therefore, it is so important to know how to pickle onions in vinegar correctly.

Possibilities of using onions in vinegar marinade almost limitless, because it goes well with different types products. Moreover, with this method cooking properties valuable for health are preserved.

Important! It is necessary to know that useful qualities onion and vinegar are effective only with moderate use. Otherwise, exacerbation of chronic diseases is possible. gastrointestinal tract, kidney.

Especially popular with chefs onion salad with vinegar. It can be used as an original independent dish.

Also, this seasoning is part of salads and cold appetizers, adding a bright, memorable taste to them. Serving with pickled onions meat and fish dishes give them an appetizing look and make spicy notes to taste. Every housewife will have such “signature” recipes in stock.

Note! One of the useful properties of pickled onions is the absence of a characteristic smell. This advantage can be used when compiling menus for business lunches or romantic dinners.

How to quickly pickle onions with vinegar

If you are unexpectedly visited by guests or suddenly want to treat yourself to something delicious, it is useful to have a recipe for onion with vinegar on hand. fast food.

Most Popular Recipe (30 min)

• 3 medium onions
• 1 glass of water
• 7 tablespoons of vinegar (9%)
• 3 tablespoons of sugar
• 0.5 tablespoons of salt
• other spices to taste

Step by step cooking process:

1. Add sugar, salt, vinegar to water.
2. Cut the onion into thin half rings or any size you like.
3. Place everything in a glass container, pour vinegar mixture and close the lid.
4. Keep the jar in the cold for about half an hour, then you can serve an appetizer to the table or add to other dishes.

The proposed method is not laborious and time consuming. Half an hour is not much to get delicious bonus to the main course.

The fastest recipe (5 min)

Most quick recipe pickled onions in vinegar takes only 5 minutes. For its preparation use:

• 1 large onion
• 1 teaspoon salt
• 4 tablespoons of vinegar (9%)
• 1 glass of water

Cooking method:

1. Prepare onion rings.
2. Add salt and vinegar to the water and pour the marinade over the rings until completely covered.
3. Cook in the microwave for 3-5 minutes at maximum power.

Pickling onions is a creative process. Often, chefs add other ingredients to the recipe, giving this appetizer original flavors.

wine vinegar recipe

The additive is unique in that it harmoniously complements any dishes.

Components:

• ½ cup
• ½ glass of water
• 2 tablespoons of sugar
• ½ teaspoon salt
• 2 red onions
• 1 bay leaf
• red pepper to taste

Cooking method:

1. Cut the onions into thin half rings or another size to your taste.
2. mix vinegar, sugar, water, salt, pepper and bay leaf. Boil until sugar dissolves.
3. Place the half rings in a glass container and pour the mixture until they are completely covered.
4. Cover with a lid and let cool.

apple cider vinegar recipe

Gives spiciness and can be added to meat salads.

Components:

• 300 g beef
• 1 bell pepper
• 2 medium onions
• 1 glass table vinegar (9%)

Cooking method:

1. Boil the beef, cool, cut into strips.
2. Chop the pepper and add to the meat.
3. Thinly chopped onions (half rings) pour vinegar and leave for 2 hours. Then drain the vinegar, squeeze the onion slightly (do not crush!).
4. Mix all the ingredients, if necessary, salt the salad and season with mayonnaise or olive oil.

If you are not a fan of a very sharp taste, you can vinegar solution dilute with water in a ratio of 1:3 or 1:2.

So that you are not disappointed with the result of culinary creations, before pickling onions with vinegar, check out some of the intricacies of preparing the dressing:

• Do not use frozen or rotten onions. Low taste will remain even if you cut off bad areas and spoil the taste of the marinade.
• For originality habitual taste pickled onions, you can add various spices to the recipe: cloves, coriander, Bell pepper and etc.

Important! Spices must be used wisely small quantities. They should complement, and not interrupt the main taste of the marinade.

• When choosing vinegar, it is necessary to consider for which dish the marinade is being prepared. For example, for salads or chicken, onions marinated with pleasant sweet and sour notes in taste are perfect.

With the help of two simple components you can get dozens variety of dishes for every taste: cook a quick dinner or decorate festive table, make stocks for the winter or blanks for quick use. Onions marinated in vinegar remain a popular product among both professional cooks and housewives.