Whole pickled onions for the winter. Delicious pickled onion

Everyone is well aware of the exquisite taste of pickled onions. After all, even if you just keep it a little in vinegar, it acquires a more delicate flavor, but does not lose its characteristic piquancy. If you make a blank for the winter out of it, then the snack will turn out to be even more original. Jars with onions will be simply indispensable in the pre-holiday bustle, as salads and many snacks with the help of this blank will be much easier and faster to prepare. As a result, they will be much tastier and richer.

Everyone is well aware of how exquisite the taste of pickled onions is.

An ordinary onion acquires a completely different taste if a huge amount of spices is added to the marinade.. It is unlikely that it will be possible to use this preparation while preparing other dishes, because it will be impossible to tear yourself away from this snack just by opening the jar.

Products:

• 4.4 kg of medium-sized onions;
• 0.2 kg of sugar;
• 0.1 kg of salt;
• 65 ml of vinegar;
• 11 gr. cloves;
• 2 gr. cinnamon;
• 11 gr. allspice;
• 11 gr. peppercorns;
• 11 gr. bay leaf;
• 1.6 liters of water.

Cooking:

1. Onions need to be peeled, washed and dried.
2. Put it in boiling water and soak in it for only 3 minutes.
3. After that, rinse with cold water.
4. Pour water into a saucepan and boil it.
5. Then add salt and sugar, add bay leaf, boil for 15 minutes.
6. Strain the prepared marinade through cheesecloth, folded in several layers.
7. Boil the filtered liquid again, pour in the vinegar.
8. Put all the spices and onions in jars.
9. Fill jars with marinade to the top and cover with lids.

Sterilize no more than five minutes, immediately roll up.

Pickled onions: fast and tasty (video)

How to pickle onions in jars with beets

Whole onion heads in a bright red marinade look incredibly appetizing. Such a blank will become one of the most memorable and unusual. All this despite the fact that the simplest and most affordable root crops will have to be preserved.

Products:

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

These onions look incredibly appetizing.

Cooking:

1. Clean the bulbs.
2. Wash the beets, peel and cut into strips.
3. Pour sugar into an enameled container, add pepper and salt, pour water and boil.
4. Pour in the beets and boil again.
5. After that, put the onions in the pan and boil them for only 5 minutes.
6. Transfer the prepared root crops to a jar, pour vinegar into it.
7. Pour hot marinade and immediately roll up the container.

Marinated onions for the winter

The most common onion, harvested in a marinade, acquires a simply delicious taste.. This is a very practical workpiece, the range of application of which is quite wide. Even classic salads such as "Herring under a fur coat" and "Mimosa" with such a component will be much brighter and tastier.

Products:

• 0.4 kg of onion;
• 45 ml of wine vinegar;
• 18 gr. Sahara;
• 25 gr. vanilla sugar;
• 4 gr. cloves;
• 2 gr. bay leaf;
• 20 gr. ginger root.

The most common onion, harvested in a marinade, acquires a simply delicious taste.

Cooking:

1. Pour boiling water over the peeled onion, leave for just a minute and put it in a colander, cool.
2. Peel the ginger root with a knife and chop finely enough, mix with bay leaves and cloves, put in a small bag.
3. Pour regular and vanilla sugar into the vinegar, put the bag in which the spices were laid out, pour in the water.
4. Boil the liquid for 10 minutes.
5. Remove spices from the pot.

Put the prepared vegetables in jars, pour over the marinade and roll up.

How to make pickled onions without sterilization

Canning is not difficult, especially since there is no need for additional sterilization. Such a preparation is also good because each onion is already initially cut into rings, so there will no longer be a need to do this immediately before serving.

Products:

• 0.9 kg of onion;
• 65 ml of vinegar;
• 65 ml of water;
• 15 gr. salt.

Canning is not difficult, especially since there is no need for additional sterilization

Cooking:

1. Peel the onions, rinse and cut into rings very thinly.
2. After grinding, dry and salt.
3. Mix water with vinegar and pour this mixture into the prepared vegetables.
4. Mix thoroughly and immediately put in jars, cover tightly.
5. Refrigerate immediately for further storage.

Delicious and simple pickled onions in half rings

The peculiarity of this recipe is the addition of a small amount of wine to the marinade. It is thanks to this component that the workpiece is revealed in a completely different way, exceeding all expectations. Already after the first test, you begin to regret only that so few jars were prepared.

Products:

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

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

Cooking:

1. Peel the onion well and chop it into half rings.
2. You also need to peel the garlic with ginger, chop into thin slices.
3. Remove all the seeds from the pepper, cut into rings.
4. Alternately place onion, ginger, garlic and pepper into jars.
5. Pour water, wine and vinegar into a saucepan.
6. Immediately add mustard, pepper, salt, sugar and bay leaves to this mixture.
7. Boil for about ten minutes.
8. Pour the finished marinade into jars, cover with lids, sterilize for 10 minutes.

Quickly roll up the entire container.

Pickled onions with currants: a step by step recipe

An unusual berry note will give the workpiece a completely new shade of taste. The appetizer is much more aromatic and tastier than the usual, prepared according to the traditional recipe. Yes, and visually it looks much more attractive, because healthy berries create a special impression.

Products:

• 0.3 kg of onion;
• 0.4 l of water;
• 35 gr. salt;
• 0.1 l of apple cider vinegar;
• 25 gr. Sahara;
• 60 gr. currants;
• 25 gr. greenery.

Cooking:

1. The bulbs need to be peeled, put in boiling water for a couple of minutes and then pour over with cold water.
2. Put greens in jars.
3. Rinse the currants well and also place in jars.
4. After that, lay out the main component there.
5. Boil water in a saucepan, fill jars with it, leave for only 3 minutes, then drain back into the saucepan.
6. Add sugar and salt to ordinary water, stir and boil.
7. Pour in the vinegar and immediately pour the marinade into jars.
8. Roll up the entire container.

Pickled onions in apple cider vinegar (video)

What kind of blanks do skillful hostesses not brag about. It can be various pickles, salads, caviar, jams and compotes. But a special place on the shelves is always occupied by vegetables prepared in the marinade. By right, such blanks can be called one of the best. After all, their advantage is not only that vegetables have excellent taste, but also that the jars will definitely stand until the desired date. The lids won't fly up in the air, and the cans won't burst, you can be sure of that. Pickled onions can be called the simplest and at the same time delicious of these preparations, although fried root crops will also be no less in demand. In the marinade, it turns out to be very fragrant, without a characteristic pungent smell and taste. A pleasantly crunchy root crop will surprise you with its completely new taste.

So many riddles, sayings and jokes are devoted to this wonderful plant, as to no other.

Recall at least the most famous: “Grandfather is standing, dressed in a hundred fur coats, whoever undresses him sheds tears” or “Onion - from seven ailments.” Dishes of Russian cuisine have always been famous for the abundance of onions and garlic.

In Rus', from time immemorial, ordinary people used onions with bread, salt and kvass.

Of course, people in those days did not know anything about special volatile substances, phytoncides, which have antimicrobial properties, but they noticed the healing power of onions, and already in the first herbalists, methods of its use for various ailments are described: weakness of the stomach and poor digestion, mucous and convulsive shortness of breath, water and stone disease ... During prevailing infectious diseases, it is very useful to add onions to food and make onion soup for breakfast with the addition of salt, pepper, vinegar.

Mankind knows about 300 types of onions, but the most common of them, of course, is onion. According to its taste qualities, it is divided into three groups: spicy, semi-sharp and sweet.

Red and purple onions are especially honored by housewives, they are not as sharp as white ones, and look very nice in salads. There is also shallots. It tastes like a soft red onion. Shallots are especially good in sauces and as a side dish.

And green onions are an excellent source of vitamin C. Leek is similar in appearance to thick green onions. Until the autumn, it gives long, fleshy, juicy leaves with a more delicate smell than onion. It is used in food in raw, boiled and dried form.

It is also an excellent source of folic acid, which is necessary for the hematopoietic function of the body. Chives (chives) grow wild in meadows, rocky slopes, and in valleys. The taste of its leaves is gentle, not sharp.

Onions have bactericidal, wound healing, anti-inflammatory, antiscorbutic, diuretic, diaphoretic, expectorant, hemostatic, antitumor, mild laxative effects.

It inhibits the processes of decay and fermentation in the intestines, enhances cardiac activity, is used in the prevention of atherosclerosis and malignant tumors, improves the activity of the gallbladder, and contributes to better absorption of nutrients by the body.

Onions contain many vitamins: C, PP, E, B1 B2, B3, B6, provitamin A. In addition, onions are rich in mineral salts, essential oils, sugars, organic acids. No wonder they say that such a vegetable protects the human body from colds and other diseases, especially during the cold season.

In cooking, onions have always played an important role, they are part of many useful recipes, used as a seasoning for canning, added to salads, sauces, gravies, used both raw and fried. Perfectly complements meat, fish and vegetable dishes, soups, it is an excellent addition to bacon, cheese and sausages.

Not a single hostess can imagine her dishes without onions. On any, even the smallest site, a bed with onions takes the most honorable place.

After all, this is a really necessary and useful vegetable for our body.

Therefore, harvesting onions for the winter often becomes the only possible option for preserving this healthy vegetable.

The onion is unpretentious, it can be stored in the apartment in the winter, dried thoroughly and tied into a braid, which must be hung in a dry, cool place, or you can simply store the harvested crop in a wooden box, but in no case in plastic bags, because they do not allow moisture and air to pass through, and the onion quickly begins to fog up, and eventually rot.

Dried onions are very popular with our housewives, because this is an excellent natural seasoning, which, compared to purchased spices, gives dishes a richer onion flavor and contains more useful components. The main thing is to dry it properly so that the onion has a pleasant color. The process of preparing such a vegetable is time-consuming, but believe me, it's worth it! Dried onions will be your little "zest" in the dishes.

Dried onion

Ingredients: 1.3 kg of onions, 1 liter of water,

Cooking:
First of all, peel the onion from the husks, roots, tails, rinse under running water and put in a deep bowl.

On a cutting board, alternately cut each onion into thin, even rings (3-4 mm), if you cut thicker, they will not dry out. After that, you can cut the onion rings into two or four more parts. When the onion is chopped, rinse it again under running water in a colander.

This must be done in order to wash off the thin film from the rings. So that the onion does not darken and retains its natural pleasant color, take a deep saucepan and heat the water in it to a boil. Pour in salt and stir until completely dissolved.

When the water has cooled, put it in the refrigerator for several hours and only after that put the chopped onion into it and keep it in the saline solution for about 5 minutes. Then dry the chopped onion with a paper kitchen towel to remove any moisture.

Put the onion on a baking sheet, while leveling it with your hands. Dry the onions in the oven at a temperature of no more than 50-60 ° C for 4-6 hours. Stir the onion constantly with a wooden spatula so that it does not burn.

When the main and only ingredient is ready, remove the baking sheet. Let the onion cool to room temperature.

The process of drying onions becomes much easier if you use an electric dryer, and the temperature regulation in it allows you to dry the product with the least loss of nutrients.

There are two options for storing such a product: put the dried onion rings in a clean, dry jar and tightly close the lid so that moisture does not get into the container, or you can put it in a tight plastic or paper bag. But don't close it right away. The onion should “breathe” for a few more days and finally dry out. And only after that tightly close the container and hide until the right moment. Dried onions can be ground or simply rubbed with your hands and added to any dish.

Harvesting onions for the winter by freezing is another way in which useful substances are preserved in the product as fully as possible. For this we need a fresh green onion.

Freezing green onions

Before freezing, rinse the green onions well, then dry them thoroughly to avoid sticking together in one lump.

It is best to dry on a napkin or towel that absorbs moisture well. Arrange finely chopped onion greens in handfuls in bags.

Be sure to squeeze the air out of the bags, tie them tightly. If desired, you can make a mixture of greens.

Harvesting onions for the winter is also pickling, pickling, pickling, and all kinds of onion salads. Choose to your taste!

Onions with salt and parsley

Ingredients: 1 kg of onions, 1 kg of parsley, 10 g of salt. For brine: 1 liter of water,

700 g of salt.

Cooking:
Finely chop the onion and parsley, mix, sprinkle with salt and place tightly in jars. Pour in boiling brine. Close the jars with plastic lids and put them in a cold place.

Pickled onion-batun (greens)

Ingredients: onion greens, 1 liter of water,

100 g of salt.

Cooking:
Boil the brine first and let it cool. Then wash the onion greens, let dry, chop, place in a colander and dip in the cooled brine for 5 minutes.

Then take the batun out of the brine, squeeze lightly and, tamping well, place in sterilized jars. Close them with plastic lids and leave them warm overnight (at room temperature).

In the morning, check the brine level, top up if necessary, and place the jars in a cool place.

Pickled onion

Ingredients: 2 kg of small onions. For marinade: 1 l apple cider vinegar, 50 g sugar, 50 g salt, black pepper,

carnation.

Cooking:
Peel the onions from the husk and place in prepared jars. Pour boiling marinade, soak for 5-10 minutes, drain the marinade and repeat the operation 2 more times, then roll up the jars.

Leek marinated with dill

Ingredients: 10 kg of false leek, 1 liter of boiled water, 125 g of salt, 800 ml of 6% vinegar, 20 g of dill, 1 tsp. dill seeds, 1 tsp allspice,

1 tsp Sahara.

Cooking:
Wash the false bulbs, dry them, cut them into 3-4 cm long cylinders, pour over the brine and keep in a cool place for two days. Then drain the brine, put the leek and blanched dill in jars.

Bring the vinegar with dill seeds, allspice and 1 teaspoon of sugar to a boil and immediately pour the marinade over the jars. Sterilize jars (0.5-liter - 10 minutes, 1-liter - 15 minutes) and roll up.

You can add carrots to canned food, cut into thin circles or straws.

Onion with pepper

Ingredients: 500 g small onions, 2 pods of red or green pepper, 1 stack. table vinegar,

salt - to taste.

Cooking:
Peel the onion, remove the seeds from the pepper, cut it lengthwise into strips. Boil the vegetables in salted water for 5 minutes, drain in a colander and refrigerate. Remove the cores from the onions and stuff them with pepper strips.

Add vinegar to a glass of broth, boil and pour onion with boiling broth, cover and leave for a day.

Then drain the liquid, boil again, cool and pour it over the onion again, cover with a lid and let it brew for about 4 weeks in a cold place, after which it can be served as an appetizer.

Pickled onion sets in blackcurrant juice

Ingredients: 2 kg of onion sets. For 1 liter of marinade: 70 ml of water, 300 ml of blackcurrant juice, 50 g of salt, 50 g of sugar,

spices: cinnamon, cloves, allspice, red pepper, bay leaf (not all spices can be used).

Cooking:
Dip the bulbs in boiling water for 2-3 minutes, then quickly cool. Clean and soak for some time in salted water.

Then put in jars and pour boiling marinade. Cover the jars with lids and place in a saucepan with a wire rack. From the moment of boiling, sterilize for 5 minutes.

Then roll up the jars, let them cool and store.

Instead of black currant juice, you can use the juice of red currants, gooseberries, sour apples, and instead of sugar - honey, which will give a unique taste to the workpiece.

onion caviar

This wonderful preparation can be used instead of ketchup with pasta, potatoes ... very tasty!

Ingredients: 1 kg of onion, 400 g of tomatoes, 60 ml of sunflower oil, 40 g of tomato sauce,

Cooking:
Cut half of the onion into thin circles and fry in vegetable oil until golden brown. Cut the rest of the onion and pour over with boiling water.

Mix the fried and blanched onions and pass through a meat grinder. Place the mass in an enamel bowl, add tomato sauce and 60 ml of sunflower oil.

Salt the mixture to taste, stir and cook for 20-30 minutes, stirring constantly, until it becomes homogeneous, thick, without liquid. At the very end, add finely chopped dill and mix.

Pour boiling caviar into heated jars to the top and sterilize: half-liter jars for 40 minutes, liter jars for 50 minutes. Roll up the jars, turn upside down and cool under the covers.

Do you want to surprise your loved ones or guests with something like this? Then prepare the onion confiture. This is the case when the originality in the name and taste coincide and pleasantly surprise. Your culinary delight will not go unnoticed, make sure of it.

Onion confiture

Ingredients: 1 kg of red onion, 50 ml of vegetable oil, 100 ml of dry red wine, 75 g of sugar, 50 g of honey, thyme, 4 tbsp. wine vinegar,

salt on the tip of a knife.

Cooking:
Onion cut (cubes or half rings). Heat vegetable oil in a wide saucepan. Put all the onions in the oil, sweat for 5 minutes, stirring occasionally.

Then cover the saucepan with a lid and simmer for another 10-15 minutes, remembering to stir. Then pour in the wine, vinegar, salt, honey, sugar and thyme. Simmer covered for 30 minutes.

Then remove the lid, increase the heat and cook, stirring often, until the mass stops dripping from the spoon and stretches slightly. Don't digest! Dry the sterilized jar (500 ml), put the confiture into it and close the lid.

Store in refrigerator. Serve confiture with cheese, pâté, grilled meats and simply on toast.

Harvesting onions for the winter made you shed a lot of bitter tears? Do not despair - these tears were not shed in vain, you have become a little healthier.

“Luk, every disease passes in your arms,” as they said in the East.

Do not neglect this wonderful vegetable, eat it, do not be afraid to smell like onions, prepare it for the winter and eat it all year round. Your body will thank you!

Bon appetit and good luck!

Larisa Shuftaykina

Source: https://kedem.ru/zagotoi/zagotoa-luka-na-zimu/

Bon appetit:).

In this recipe, we will use the whole onion. To do this, we take medium-sized bulbs - so that they fit easily into jars.

Clean well and wash onions in cold water. Since several kilograms of onions are usually taken for preservation, prepare convenient dishes - for example, a bucket and pour cold water into it.

So the onion will irritate the mucous membrane less and you will not have to cry over each head of the peeled vegetable. Prepare jars - jars must be clean and sterilized.

We fill each jar with onions and pour boiling water over it. Cover each jar with a lid with which we will roll up.

Let the onion stand for a bit and warm up - about five minutes.

In order for the onion to stand well, it is advisable to use the three-time pouring method, for this we drain the water from the cans into a convenient pan and bring it to a boil.

Pour the onion a second time with hot water and also leave for five minutes. For the third time, the required amount of sugar, salt and table vinegar will need to be added to the drained water from the cans.

If you take an essence, do not forget to dilute it. In all canned food, it is advisable to use 9% vinegar, if you use 6%, you need to take a little more.

Boil the marinade until the salt and sugar are completely dissolved, add peppercorns and bay leaf.

It is enough to boil the marinade for five minutes and immediately pour it into jars.

We roll up the finished onion and turn the jars over to cool completely. After the onion has cooled, it can already be used for salads and other dishes.

If you are a lover of canned onions, often cook meat dishes or kebabs, then you can prepare several jars of already chopped onions.

It is prepared in the same way as a whole one, only at the very beginning of cooking it must be chopped into rings. To do this, you can use a special grater for vegetables. Store onions in a cool place away from direct sunlight.

Cooking spicy pickled onions:

For the second recipe, you can use the same marinade, just add citric acid, garlic and hot peppers to it. The preparation of this blank will be even much easier.

Pour marinade over all products - do not forget to finely chop pepper and onion, garlic can be left whole.

Boil in the marinade for about five minutes, after which we add a pinch of citric acid to each jar and you can immediately roll it up. The number of products is indicated per liter of water, if you make more, follow the proportions.

Now you know how to preserve onions and always have a tasty and healthy preparation on hand. It will also be interesting to see a homemade ketchup recipe, which, by the way, will be perfect for meat side dishes.

Bon appetit:).

Source: http://yum-yum-yum.ru/zagotoi/konservatsiya/konservirovannyj-luk-na-zimu.html

Harvesting onions

Onions are one of the most widely grown vegetable crops in the world. We will share with you popular recipes that allow you to save all the useful qualities of this bright representative of the onion genus.

Harvest of onions

The onion crop is harvested after the tops turn yellow and lie on the ground, and the neck of the bulb dries well.

These signs appear closer to mid-July, but if mass ripening is not observed during this period, the process is stimulated artificially.

To do this, the soil is raked a little, and the tops are “rolled”.

Harvesting is started in sunny, dry weather - the bulbs removed from the ground need time to dry (it takes 4-5 days).

The bulbs are dried by spreading out on a flat, dry surface in one layer. When the upper scales acquire a characteristic luster and color, the damaged husk is removed, and long roots are also cut off. If the onion is planned to be stored in bulk, then the tops are also shortened, leaving a "tail" 4-5 cm long.

If the weather does not contribute to complete drying, then the crop is laid out under sheds or in a well-ventilated barn. Sunny days allow you to dry onions right on the beds.

Before sending the fruits for storage, they are sorted out, damaged, devoid of upper scales and spoiled are removed. So that the selected onion does not germinate, it is subjected to liming. To do this, cut off the bottom, and then cover the fresh cut with lime gruel.

The harvest is distributed in boxes and placed in a cool and well-ventilated area. Onions are regularly sorted out to prevent spoilage.

Another storage option is onion braids. In order to weave them, the tops are not cut off - they are tied up, connecting several bulbs at once. The resulting garland is hung under the ceiling in a ventilated dry room.

Dried onion

Peel onions, cut off the bottom and neck, peel, cut into rings and pour a thin layer on a sieve (baking tray).

The product is dried first in air and then in an oven (optimal temperature: 55-65°C). During the drying process, the onion must be mixed.

The finished product is stored in canvas bags or in cardboard boxes.

Pickled onion

Onion - 2 kg Red currant juice - 300 ml Water - 1 l Sugar - 100 g

Salt - 50 g

Onions are peeled, washed, sorted by size and cut (in half or rings). Then the product is placed in sterilized jars and poured with boiling marinade three times with an interval of five minutes. After the last filling, the banks are rolled up.

Salted onion

Small onions Allspice Bay leaf Water - 1 l

Salt - 100 g

The bulbs are cleaned, washed, placed in a barrel, spices are added, brine is poured, covered with a wooden circle, and oppression is placed on top and the onion is left to sour in the warmth. After 5-7 days, the product is sent to the cellar.

Onion caviar

Onions - 1 kg Ripe tomatoes - 400 g Vegetable oil - 50 ml Salt

The bulbs are cleaned, washed and allowed to dry from moisture. Half the onion is cut into rings and fried until golden brown. The rest of the onion is scalded with boiling water and passed through a meat grinder along with the pre-fried product.

The onion mixture is boiled with the addition of oil and grated tomatoes until thick (it takes 20-30 minutes). Then finely chopped greens, salt, spices (optional) are introduced into the mass and packaged in prepared jars. The product is pasteurized (40 and 50 minutes - 0.5 and 1 l, respectively).

Banks are rolled up, turned over and wrapped.

onion sauce

Carrots - 400 g Onions - 200 g Sunflower oil - 120 ml Tomato puree - 1 kg Salt - 120 g Hot and allspice Sugar - 100 g Vinegar - 80 ml

Cinnamon, garlic, cloves

Carrots are washed, blanched in boiling water, peeled and cut into cubes. The root crop is fried until half cooked, onion rings are added and fried until golden brown.

The tomato is diluted with water (200 ml), seasoned with sugar, salt and spices, boiled for 8 minutes, and then vegetables are added, mixed, heated for the same amount, vinegar is added, laid out in half-liter jars, sterilized for 50-60 minutes and corked.

Onion skin tincture

Fifty-degree alcohol - 5 parts
Onion peel - 1 part

Onion peel is placed in a bottle, poured with alcohol, shaken and left in a dark room for a week. The finished tincture is carefully filtered, poured into a dark glass bottle and closed with a cork.

Growing onions has been practiced since ancient times, at the same time, the recipes for harvesting this vegetable crop are unfamiliar to many. We hope that our article will help you expand the range of winter conservation.

© Mir-ovosey.ru When copying site materials, keep an active link to the source.

Source: http://mir-ovosey.ru/zagotoa-repchatogo-luka/

Onion blanks for the winter - how to cook canned, salted onions, recipes +

Foreword

Onions are used in the preparation of so many dishes, as well as preparations for the winter, but in them it is “in the wings” - an indispensable, but just an additional ingredient added in small quantities. Fans of this extremely healthy vegetable know the recipes in which he “acts” solo or as the “first violin”.

There are relatively few recipes for canning or harvesting onions for the winter.

Still, it is usually used as an additional component that gives the taste of the final product a certain accent, that is, in fact, as a spice.

At the same time, most of the onion crop is stored fresh in winter. But on the other hand, it is very difficult to do without those few recipes for harvesting this vegetable.

Harvesting vegetables for the winter

The only exception, perhaps, is the freezing of onions. It is neither an alternative, nor even a competition to keeping this vegetable fresh, and its results are very relative, and more often disappointing.

Each time freezing onions resembles some kind of new experiment - it will work or not. Most recipes for pickled onions. And they are most often sold, at least for the sake of the same barbecue or herring.

Below are other, perhaps unknown to someone, recipes for canning and harvesting onions for the winter. It is possible that everyone will find among them some "own".

Freezing onions

When canning according to the recipes below, as with any other, certain requirements must be observed. Selection, pre-treatment of vegetables and storage of the final product should be carried out in the same way as when harvesting pickled onions.

How to prepare a salted vegetable for the winter?

There are practically only 2 options for pickling onions: salted green and salted onion.

Attempts to diversify the taste of such a preparation, that is, to increase the number of recipes, with the help of spices do not give tangible results. Onion invariably defends its own taste. After all, he himself is like a spice.

You can only "play" with salt to get a harvest of more or less salinity. You can also add greens.

Salted green onion recipe. You will need:

• onion - 1 kg;
• non-iodized salt - 200 g;
• vegetable oil - 120 ml.

Dry the prepared washed vegetable by spreading it in a dry room on a soft cloth. Then cut into pieces of 1-2 cm and carefully, so as not to crush ahead of time, mix with salt. Then pour the onion into a jar and tamp tightly until it releases the juice with a layer of at least 2 cm.

Put a wooden circle on top of the vegetable. They need to drown the onion so that it is below the level of the juice. Then pour oil into the container. This must be done carefully and “aiming” at the circle so that it does not mix with the juice.

After that, carefully remove the piece of wood, and cork the container with a nylon lid.

Cut bulbs into 1-2 cm pieces

The following recipes for canning onions. Harvesting for the winter with dill. You will need:

• bulbs - 1 kg;
• dill (umbrellas) - 3 pcs;
• pepper (peas) - to taste;
• non-iodized salt - 50 g.

Onion cut into rings or small pieces. We put 1 umbrella of dill on the bottom of the jar, and then the vegetable in layers, on each of which we pour pepper and salt on top.

We place 1 more umbrella in the middle of the container, and the 3rd one - on the last layer of the onion. Then we press down the vegetable with a load (oppression) and leave it for 24 hours in a room where the temperature is room.

After that, we remove the oppression, and close the container with a capron lid.

Recipe with parsley. You will need:

• bulbs - 1 kg;
• non-iodized salt - 10 g;
• parsley (greens) - 1 kg.

Non-iodized salt with parsley

For brine:

• non-iodized salt - 100 g;
• water - 1 l.

We cut the onions into thin half rings, and the greens should be finely chopped. Then mix the parsley and vegetable well in a deep bowl with 10 g of salt.

Then we pour everything into jars. Dissolve the rest of the salt in boiling water and immediately pour the resulting brine into containers with vegetables.

We close the jars with capron lids.

Onion dressings and sauces

There is no time to mess around with vegetables, and dinner is not ready yet.

We take out from the refrigerator (we bring from the cellar) the dressing canned for the winter and simply add it to the first and / or second dishes being prepared.

And you don’t need to salt anything, including the broth, when the meat is still being cooked. This will be done by vegetable seasonings, the recipes of which are offered, because they are already salty in the right concentration.

Soup dressing recipe. You will need:

• onions, carrots and sweet peppers - 0.6 kg each;
• tomatoes and parsley (roots) - 100 g;
• greens - 400 g;
• non-iodized salt - 0.5 kg.

We chop washed and peeled vegetables, roots and greens with a knife, meat grinder, blender or on a coarse grater - depending on the form in which they should appear in the dish.

Pour salt into the resulting mass and mix thoroughly with it. We tightly lay out the finished dressing in jars and close with plastic lids.

Chopped vegetables for dressing

For borscht. You will need:

• onions, tomatoes, sweet peppers and carrots - 1 kg each;
• celery, dill and parsley (greens) - 0.6 kg each;
• non-iodized salt - 1 kg.

Grate the carrots, finely chop the rest of the vegetables with a knife, and chop the greens. Then mix everything well with salt. We lay out the seasoning in jars and cork with plastic lids.

All purpose dressing recipe. You will need:

• onions, sweet peppers and tomatoes - 1 kg each;
• dill (greens) - 300 g;
• non-iodized salt - 0.8 kg.

Grind all the ingredients, as for soup dressing, mix with salt, then arrange in containers and cork with nylon lids.

Soup dressing with salt

Onion sauce is perfect for dishes from any meat and even fish, it will make them even tastier. To prepare it, you will need:

• onion - 200 g;
• carrots - 400 g;
• garlic, cloves, black and red pepper (ground), cinnamon - to taste;
• tomato puree or tomato paste - 1 kg or 0.5 kg, respectively;
• sugar - 100 g;
• non-iodized salt - 120 g;
• vinegar - 80 ml.

Blanch the washed carrots for 1 minute in boiling water, and then peel and cut into cubes. Onion cut into rings. After that, fry the carrots until half cooked and throw onions to it. Continue frying until the rings are golden brown.

Dilute the tomato with water. If we use mashed potatoes, add 200 ml of liquid to it, and 700 ml to the paste. Season the diluted tomato with salt, spices and sugar, and then boil for 8 minutes.

Then add vegetables to it. Mix everything and cook for another 8 minutes. Then pour in the vinegar.

Again, mix everything and lay out the finished sauce in jars with a capacity of 0.5 liters, which we then sterilize for 60 minutes, and then roll up.

Original recipes

For some, it will be unexpected that caviar or confiture can be preserved on the basis of onions. The first preparation for the winter will give odds to any store ketchups and other tomato seasonings. Onion confiture should be served with fried meat, cheese, pate, and also just on toast.

Onion caviar. You will need:

• bulbs - 1 kg;
• tomatoes - 0.5 kg;
• black pepper (ground) and non-iodized salt - to taste;
• tomato paste - 50 g;
• sunflower oil - 70 ml;
• dill (greens) - 1 bunch.

Ingredients for onion caviar

Onion cut into thin half rings. Tomatoes are peeled. Half of the chopped onions are fried in oil, and the second part is blanched - poured over with boiling water. Then we grind both onions, as well as tomatoes with a meat grinder or a blender.

Pour the resulting mixture into an enamel bowl, and then add a little oil, tomato paste and pepper and salt to it. We mix everything well and send it to the stove.

We turn on the medium heat and boil the caviar, stirring, until the consistency of a thick homogeneous jelly for 20-30 minutes.

When the state of the mixture becomes suitable, add finely chopped greens to it and cook for another 5 minutes. Pour the finished hot caviar into 0.5-liter jars and sterilize for 50 minutes.

Canned onion jam. You will need:

• onion (preferably red) - 1 kg;
• dry red wine - 100 ml;
• sugar - 80 g;
• honey and vegetable oil - 60 g each;
• thyme - to taste;
• salt - 2 pinches;
• wine vinegar - 4 tbsp. spoons.

Canned onion jam

We cut the onions into half rings or cubes and put them in a wide saucepan with heated oil. Simmer the vegetable for 5 minutes, stirring and not covering with a lid. Then another 15 minutes or so. At the same time, the saucepan should be covered with a lid, which we remove only when stirring.

Then add the remaining ingredients to the onion and mix everything, and then simmer for 30 minutes, closing the lid. At the end of this period of time, we increase the fire, remove the lid and continue cooking, often stirring.

When the confiture begins to stretch slightly and will no longer drain from the spoon, it is transferred to jars.

• Mikhail Malofeev
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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 doesn’t 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!

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.

Pickled onions for the winter are used as seasonings for first and hot dishes. It is added to salads, served with meat. The onion gives the dish an aroma and a light flavor of the marinade. The product has a disinfecting property, which allows it to be useful during winter epidemics.

Classic with sterilization

Pickling onions for the winter is a popular type of harvesting. Most often it is made according to the classic recipe. It provides for harvesting the whole onion. For a blank recipe for a 1 liter jar, we need:

• 3 heads of onion or red onion (the second is sweet)
• 2 bunches of dill or green onions
• 1/2 tbsp vinegar
• 50 g salt
• the same amount of sugar

Cooking:

This recipe can also be used for diced onions. In this case, it does not need to be pre-boiled.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - an easy recipe. The product can be cut into rings, half rings or cubes. Pickling small onions can be carried out entirely. This preparation for the winter will spice up any hot dish. Its recipe includes the following ingredients:

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

Ingredients are calculated for a liter jar.

Cooking:

What else is put in when cooking

Bulbs can be pickled with other vegetables: tomatoes, cabbage, carrots, garlic, chili peppers. Grained mustard, dry garlic, basil, thyme, coriander are suitable as spices.