Onion with vinegar. Quick Pickled Onions
Calories: Not specified
Cooking time: not specified
Quite often, the onion comes across bitter or very spicy, and sometimes it tastes so hard and sharp that nothing but onions is felt in the salad. It will be very disappointing if you have spent a lot of time and food, and the salad will be hopelessly spoiled. To be safe, it is better to add pickled onions to salads. It is not worth buying, pickled onions for salads are easy to make at home, and today I want to tell you how to quickly pickle onions for salad in vinegar. In this recipe, the onion is poured with a cold marinade, it remains fresh and crispy after pickling. But neither bitterness nor sharpness will be in it. The pickled onion recipe is universal, suitable not only for salads, but also for others, kebabs and all kinds of meat and fish dishes.
Ingredients:
- onion or salad - 2 large onions;
- water - 150 ml;
- Vinegar 9% - 2 tbsp. l;
- sugar - 1 tbsp. l;
- table salt - 2/3 tsp;
- dill greens - a few sprigs (optional).
Step by step recipe with photo:
We cut the peeled onion heads into two parts, if the onions are large, then into four. Shred into thin strips or as you usually cut onions for salad.
Transfer to a deep salad bowl or bowl. It is not necessary to crush or grind the onion, even if it is hard, it will soften under the action of the vinegar marinade.
Pour cold boiled water for five to ten minutes. Pour enough water to completely cover the onion. After the specified time, we drain the water in which the onion was soaked - the bitter onion juice will go with it. After the water has been drained, if desired, finely chopped dill can be added to the onion.
Marinade for onions is prepared on the basis of cold boiled water (or we take water at room temperature). Pour in vinegar 9% strength. We stir.
Add salt and sugar. Stir to dissolve the crystals. If sediment remains at the bottom, filter the marinade through a strainer or carefully drain into another bowl.
Pour onion with cold marinade, leave for 15-20 minutes. This time is enough for the onion to marinate, and for you to chop fresh vegetables or prepare a salad of boiled vegetables.
Drain the marinade. Salad onions are ready. It tastes sweet and sour, with a slight sharpness of vinegar and not bitter at all. Vinegar in this case also acts as a preservative, so you can get as much onion as you need, and put the rest in a jar with a lid, pour over the remaining marinade and put it in the refrigerator.
Topped with pickled onions
We love to enjoy different goodies, for example. But even such self-sufficient dishes need an addition. And we're going to cook pickled onions. I don't know people who would refuse such an appetizer. At least not in my area.
In my family, since childhood, the onion was poured only with vinegar, my mother did not know other types of marinade. Now you can do it without essence. But still, in my opinion, it turns out tastier. In general, I love vinegar in food, I eat with it, make it and even add it to borscht.
You know that vinegar is different, it can be wine, rice or apple. Typically, this fruit extract has an acid content of up to 6%. But there is also an essence that is very concentrated. And in it the acid content reaches 70%.
Naturally, recipes require different amounts of these products. Now let's see how to pickle onions in apple cider vinegar. It is considered the most beneficial for digestion, waist and hair. Yes, and much more is said about its benefits. But first of all, we are interested in its taste.
Ingredients:
- 6 bulbs
- 1 tbsp salt
- 4 tbsp Sahara
- 4 tbsp apple cider vinegar
We cut the heads into thin rings.
In a separate bowl, mix salt, sugar and vinegar. Stir to dissolve sugar and pour onion rings with this liquid.
Cover with a lid and leave to marinate for 30 minutes.
Quick recipe in 5 minutes with sugar
Usually the pickling process itself does not take more than 5-10 minutes. The most popular and quickest recipe is this one with a light 9% vinegar essence.
Sugar adds a pleasant sweetness to the finished dish.
Ingredients:
- 4 things. medium onion
- 400 ml. boiled water
- 2 tbsp salt
- 3-4 tbsp Sahara
- 8 tbsp vinegar 9% (you can take apple, rice or grape)
- 4 bay leaves
- Greens to taste (can be frozen)
We cut the head into half rings.
Separately, dilute salt, sugar and vinegar in warm water. Mix well until completely dissolved.
Soak the onion in this marinade and leave it for 20 minutes.
You can add any spices to taste.
Delicious pickled onion with lemon without vinegar for meat
But not everyone can eat sauces with essence. There are also those who categorically do not eat it. Therefore, I suggest that you also add a pickled onion to the meat. That's just saturate it will be lemon juice.
Ingredients:
- one onion
- 1 lemon
- Pepper
- A little dill
- Vegetable oil
We cut the onion as usual.
Squeeze a quarter of a lemon into it. Salt and pepper.
Chop the dill separately and sprinkle over the vegetables.
Spray with vegetable oil, knead with hands. And let it sit for 10 minutes.
A simple recipe with boiling water
Probably, it has long been no secret that in order to remove excess essential oils from onions that add bitterness, you need to pour heads or finished pieces with boiling water for about five minutes.
Did you know that after this procedure, the vegetable fibers become loose and soft. This means that they absorb any aroma and taste more easily.
Ingredients:
- 1 onion
- a glass of boiling water
- 1 bay leaf
- 1 peppercorns
- 1 tsp vinegar or lemon juice
Pour boiling water over the onion rings and leave it for 30 minutes until it cools.
Then drain the liquid and sprinkle with essence or lemon juice to add taste. Put the lavrushka and pepper.
Uzbek cooking method with vinegar
If there was no low-concentration vinegar. I propose to pickle the onion according to these proportions.
Ingredients:
- 2 onions
- 2 tsp essences 70%
- Salt pepper
- Glass of water
- greenery
First we make the marinade. Pour a glass of water into a separate cup. In it, stir in half a tablespoon of sugar and salt. We are waiting for the complete dissolution of the crystals. Then add essence.
Chop the onion and put it in the marinade.
If you still find greens, then finely chop it and put it in the marinade.
We leave for 20 minutes. After the end of this time, drain the marinade, and spread the vegetable mass to the meat.
Marinate onions for salad in mayonnaise quickly and tasty
Another interesting option in which we only need two products. This recipe is not very popular because it has the lowest pronounced taste of all the above. But suddenly someone will like it.
I must say right away that this option is better suited for salads, where there is a main product rich in taste: herring, smoked meats.
Ingredients:
- 4 bulbs
- 4 tbsp mayonnaise
Mayonnaise already has salt and sugar, lemon juice and sunflower oil. In a word, we simply combined these products in one.
Coat the vegetable pieces with the sauce so that they are well soaked. And leave for 4 hours. For flavor, you can sprinkle the mass with dried dill or other spices.
Cooking method with butter
Sunflower oil helps all the aromas of spices to penetrate into the main product. Then it envelops its fibers and does not allow a large amount of juice to come out from the inside. As a result, your onion turns out to be very crispy and fragrant.
Ingredients:
- onion - 2 pcs.
- sugar - 1.5 tsp
- sunflower oil - 100 ml.
- ground red pepper - 0.5 tsp
- ground paprika - 1.5 tsp
- vinegar - 1 tsp
- soy sauce - 3 tbsp.
Onion cut into half rings. Sprinkle them with sugar.
Heat oil in a pan with salt, pepper and paprika. And add hot oil to the onions.
Stir, add vinegar.
Mix and add soy sauce. The scent is incredible.
And we put it in the refrigerator for at least 12 hours, and preferably for a day.
The most delicious onion in a herring jar
But my grandmother always used a jar for pickling. Only at that time the volume of the container was at least 3 liters. After all, this snack can be stored for a long time. Well, we will limit ourselves to just one liter. I think that you and on and on enough.
Ingredients:
- 70 ml vinegar
- 200 ml water
- 4 bulbs
- 3 tbsp Sahara
- 0.5 tbsp salt
- 8 black peppercorns
- 3 bay leaves
At the bottom of a clean jar, lay out the lavrushka and peppercorns.
Cut the onion and put it in a liter jar.
Mix water with sugar and salt.
Bring to a boil and stir in essence. Now pour the marinade into a jar.
We close the lid. For 4 hours.
onion salad
This pickled vegetable is also called onion salad. Recipes are very different in combination with other vegetables, such as potatoes or carrots. But you and I will have a salad of the same type, and the whole highlight will be in the filling.
Remember how we fried crackers for salad in garlic oil? So now let's start preparing this fragrant filling again. The smell will be such that all the household will come running.
Ingredients:
- 3 large onions
- 50 ml vegetable oil
- 2 garlic cloves
- 1/2 tsp coriander seeds
- 10 peppercorns
- 1 tsp dry dill
- all-season spices with chili pepper,
- 2 tbsp rice vinegar (apple or table)
- 1 tbsp lemon juice
- 1 tbsp honey
- 1/3 tsp salt
Cut the onion and scald it with boiling water to remove the bitterness.
Put the garlic in the heated vegetable oil and fry it. So he will give all his flavor. It can then be carefully pulled out and discarded.
Drain the liquid from the rings through a colander and begin to prepare the marinade.
Mix vinegar, lemon juice and honey. Mix the sauce.
Salt the mass and pour the sauce into it. Next, pour all the spices, a mixture of peppers.
Drizzle it all with hot oil.
We mix the salad and send it to the refrigerator for 1-2 hours.
Cook with pleasure, because it is so tasty and so complements the fried meat! I think it's time for everyone to have a barbecue.
Calories: Not specified
Cooking time: Not indicated
I offer a simple and quick recipe from which you will learn how to pickle onions in vinegar. Pickled onions taste much more pleasant: sweet and sour, soft, slightly spicy. It is eaten with pleasure in salads even by those who do not recognize onions in any form: neither fried, nor stewed, and even more so fresh. So the recipe for pickled onions in vinegar will certainly come in handy, especially if the tastes do not match in the family, and there is neither time nor desire to cook for each separately.
Pickled onions are most often used as a component of vegetable salads. But it also makes a good snack or addition to, fish, baked chicken. And kebabs without it are completely unthinkable. So write down the recipe and cook to your health!
Ingredients:
- onions - 4 medium heads;
- sugar - 2 tsp;
- coarse salt - 1 tsp;
- table vinegar 9% - 1 tbsp. l (or 6% if you like onions that are not spicy);
- water - 2/3 cup.
How to cook with a photo step by step
We clean the bulbs from the husk, cut off the bottom so that there are no dense areas. Cut in half, chop into thin half-rings.
We shift the chopped onion into a deep bowl, convenient for pickling.
Now it's time to prepare the marinade. Pour salt and sugar into cold water. Salt for the marinade is better to take stone, large. Heat up to a boil. If the salt was grayish in color or interspersed with impurities, we filter the base for the marinade through a fine strainer.
Cook the marinade for one to two minutes at a low boil until the salt and sugar are completely dissolved. We add vinegar. You can take any - table, wine, apple or berry. The strength is up to you - if you like the onion to be spicy, use 9% vinegar. If you want the taste to be softer, 5-6% of the fortress will do.
After adding the vinegar, immediately remove the marinade from the heat. Let cool slightly and pour into a bowl with chopped onions.
Stir occasionally to evenly coat the marinade. After 20-30 minutes, the onion will be ready.
Drain the marinade, put the onion in a sieve and squeeze lightly from the marinade. If still warm, cool, if already cooled - you can add to salads or other dishes.
Pickled onions in vinegar are a great accompaniment to many dishes. It can be served as an appetizer, seasoned with vegetable oil and dill, it can be offered with fried meat,
Pickled onions are a great appetizer for barbecue. The bitter-sweet taste of this vegetable emphasizes and gives its zest to absolutely any meat dish, be it pork, chicken or lamb skewers, grilled meat or steak. Good, pickled onion is not only for meat, its characteristic, piquant taste will give any salad a special uniqueness. And of course, sandwiches with pickled onions are unusual.
Everyone can cook pickled onions on their own, but here everything will depend on personal taste preferences. I offer several recipes on how to pickle onions for different dishes and with the ability to roll them up in jars for the winter.
Pickled onion. What you should pay attention to when pickling onions at home
- Onions for barbecue or any other type of meat are marinated separately from the meat itself. You can serve a pickled vegetable to a barbecue, either on a separate plate or by sprinkling it on the main dish.
- The thickness of the chopped, onion ring should be about 0.5 cm.-0.8 cm.
- The description of the recipe goes to a certain amount of the product, if you take more onions, accordingly, do not forget to increase the proportion of other ingredients.
- Keep in mind, if vinegar or salt, sugar is not enough, the onion will not acquire the proper taste.
- The shelf life of onions marinated in tomato juice in containers is no more than five days, in rolled containers - one year.
Try to make at least once, according to one of the presented recipes, and you will no longer be able to refuse this addition to meat, and you will fill salads only with pickled onions.
Pickled onions for barbecue with vinegar - a classic, very tasty recipe
Prepare:
- Onion - 5-6 medium-sized heads, should be strong, you can take absolutely any variety of onion, for example, white;
- Sugar - 5 tablespoons;
- Salt - 1 tablespoon;
- Vinegar essence (9%, classic is better, but can be replaced with wine or grape) - 150 ml;
- Voditsa - 300-350 ml.
Recipe step by step
Take a jar, a plastic container or any other container - a bowl, a plate, the main thing is that they can be closed with a lid.
Peel the cooked onions, cut them into rings and send them to the prepared container.
Take a saucepan, pour water into it, boil it, remove it from the stove, add salt, sugar according to the recipe. Thoroughly dilute the flowability in this boiling water.
Put the brine on the fire again, and after boiling, pour vinegar into it, mix, remove from the stove.
Pour the onion with this solution directly from the fire, that is, hot, close the container with a lid, leave to cool, and then put it in a cold place.
You need to take:
- two - three large and strong onion heads;
- two large spoons of mustard (you can use strong, classic, or take in French - grain);
- balsamic vinegar - two teaspoons;
- a couple of pinches of salt;
- a little - crushed black pepper (possibly allspice);
- four tablespoons sunflower oil.
Cooking:
Peel the onion from all the top husks, cut off the tails, cut into half rings. If you take small heads, you can cut into rings.
Place the half rings in a container prepared for marinating. It can be a deep plate, jar, saucepan, food container, etc.
Add to onion mustard, mix with a wooden spatula.
Add salt, pepper to the indicated products, season with refined oil (it is possible to use olive oil), mix again;
In a thin stream, distributing throughout the onion, pour in the vinegar. Again, mix well with a wooden spatula. Try to stir the onion, which is cooked carefully, do not break, do not make porridge out of it.
On a note! If you are making onions marinated in balsamic vinegar, I recommend using yellow balsamic if possible. In this case, our product will not darken, but will be the usual color.
Cover the container with onions with cling film or a plate, send for a couple of hours in the refrigerator. If time permits, keep the cooked vegetable in the cold longer, the richer its flavor will be.
Pickled onions in tomato juice, believe me, it's very tasty. It combines the flavor and vigor of the onion itself, and takes away the sourness of the tomatoes, which also go well with any type of meat. A special advantage of this marinade is that such an onion can be rolled into jars for the winter. And if, what kind of Sabantuy is planned, you don’t have to bother, but simply take out the already pickled product as needed and all that remains is to fry the meat.
What do you need:
- Onions - 5 pieces of medium size, only strong onions are taken;
- Fresh greens - one small bunch of dill and parsley;
- Tomato paste - 3 large spoons (you can replace 300 ml of tomato juice);
- Refined oil (odorless) - 2-2.5 liters;
- Vinegar (exclusively 9%) - a small spoon;
- Tsukar and sil - at the discretion (about a teaspoon ... in the Ukrainian manner).
How to make onions marinated in tomato juice - cook step by step
We remove the husks from the bulbs, lower the whole heads for 60 minutes in cold water.
After an hour, we take out the onion from the water, cut into rings with a thickness of about half a centimeter.
Finely chop the greens with a knife and mix with chopped onions.
We take a high frying pan, add oil, heat it up until a characteristic sound appears. We send tomato paste, water, sugar and salt to hot vegetable oil. Cover it all with a lid and simmer for about ten minutes.
Note! Instead of water and tomato paste, you can use, in this case, natural tomato juice. If this liquid is store bought, check it for salt and sugar, you probably won't need to add these ingredients to the dish as they will already be in the juice.
After removing the pan from the stove, open the lid, pour vinegar into the marinade mass, cover for five minutes.
While the solution is being completed, put the onion in a bowl or in jars, if you plan to roll it up for the winter, fill it with hot solution and close the lids.
On a note! If you want to harvest onions marinated in tomato juice for the winter, the jars will need to be sterilized for 10 minutes before laying out the onions and subsequently rolled up. Screw options and covers in this case will not work.
When the onion has completely cooled down, you can serve it to the table, if this is an option for storage, send it to the refrigerator.
Pickled onion with lemon is very appropriate to serve with hot meat - it's just gorgeous!
We take:
- 2 large or 4 medium sized onions;
- medium-sized lemon or lime - 1 piece (you will need zest and juice);
- sugar and salt (usually one spoonful is enough);
- refined sunflower oil - a couple of spoons;
- a pinch of ground white pepper or a mixture of peppers (to your taste);
- water - 100 ml.
Cooking:
Remove the skin from the bulbs. Cut.
We spread the sliced \u200b\u200bin the pan, pour white ground pepper.
We rub the peel of citrus on a fine grater, put the lemon itself aside. We will need one teaspoon of zest.
Squeeze the juice from one half of the citrus into a separate bowl. In this process, it is important that the lemon seeds do not get into the dish, be careful.
We add water to the citrus juice, warm it up, pour in salt and sugar, pour in the oil and pour in a teaspoon without a slide of lemon zest.
We dissolve bulk ingredients without bringing the water to a boil.
Pour the marinade into the onion, mix well with your hands or with a spatula. Cover with a lid and leave for an hour.
When serving, pickled onions should be prepared - drain excess liquid. To do this, put the onion rings in a colander, the marinade will drain, then squeeze the onion with your hands again, being careful not to damage the contents.
That's all the tricks of cooking. As always, there are no particular difficulties, and it is not particularly financially expensive.
Good luck and all the best!
Onions are not loved for two reasons: bitterness and a specific aroma. That is why eating it raw is not very pleasant. A completely different matter is pickled onions, which can be used in salads, as a side dish for meat, and even as an independent dish. It is pleasantly crunchy, not bitter, and an unpleasant smell will not haunt. And the whole secret lies in the marinade, the main ingredient of which is ordinary table vinegar or vinegar essence.
Cold marinade for onionsYou can pickle any onion in vinegar: regular onion, red salad or white. You can stock up on them for future use by marinating a whole jar, or cook in portions. To pickle onions in a cold marinade, we need:
- onion - 3 pieces;
- vinegar 9% - 5 tablespoons;
- sugar - 1.5 tablespoons;
- salt - 1/3 tbsp;
- drinking water at room temperature - 1 glass;
- jar or plastic container - 0.5 l.
- We cut the vegetable into rings, half or quarter rings.
- Put the onion in a jar or plastic container.
- Pour sugar and salt into the water, add vinegar, mix everything.
- Pour the marinade over the onions and close the lid.
hot marinade for onions
In this way, you can pickle any vegetables, including onions. The marinade is also quick to prepare, but the onions take longer to marinate. It is better not to pickle red onions in a hot way, as they lose their color. To pickle onions in hot vinegar, you will need the following ingredients:
- onion - 3 pieces;
- vinegar 9% - 3 tablespoons;
- sugar - 1.5 tablespoons;
- salt - 0.5 tbsp;
- drinking water - 1 glass;
- jar half liter.
- We cut the onion and put it in a jar.
- Pour water into a saucepan and put on fire, wait for it to boil.
- Remove the pan from the heat and add salt, sugar and vinegar to the water, mix.
- Pour the hot marinade over the onions and close the lid.
Quick marinades for onions
Recipes for quick marinades come in handy in cases where you need to pickle onions as soon as possible:
- Marinate with rice vinegar. To do this, chop the required amount of onion, put it in a deep bowl and pour boiling water over it. Leave the onion in boiling water for 5 minutes. After a while, drain the water and pour 2-3 tablespoons of rice vinegar on the onion. Wait 5 minutes, stirring occasionally. Vinegar at the end must be drained.
- Marinate in the microwave. Put the chopped onion in a bowl, add sugar, salt and vinegar there. Mix well and pour boiling water so that the onion is completely covered with water. Put the bowl in the microwave at maximum power for 3-5 minutes. After the time has elapsed, drain the marinade. For 2 onions you need: 0.5 tbsp. salt, 1 tbsp. sugar and 2 tbsp. vinegar 9%.
Pickled onion for garnish
Many will be surprised, but pickled onions can be served as a side dish for meat dishes or as a separate type of salad. To prepare it, we need:
- onions - 4 pieces;
- parsley and dill - 1 small bunch each;
- fragrant vegetable oil - 6 tablespoons;
- sugar - 1.5 tablespoons;
- salt - 0.5 tbsp;
- vinegar - 5 tablespoons;
- pepper - to taste.
- Peel and cut the onion into half rings, put in a deep bowl.
- Separate the dill and parsley from the twigs and finely chop, add to the onion.
- In a separate bowl, combine salt, sugar, pepper and vinegar, stir until sugar and salt dissolve. Add vegetable oil and mix again.
- Pour the onion with marinade, mix well and put in the refrigerator for 20 minutes.
Onions marinated in vinegar are especially useful during the cold season. Even a vegetable prepared in this way retains its vitamins, remaining the strongest natural antibiotic.
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