There are many wonderful recipes, in which you can’t do without using a bow. And not fresh, but pickled. Both red and white onions can be used, as well as onions marinated in apple, wine or balsamic vinegar, suitable not only for barbecue and salad, but also for herring. Thrifty housewives should make as much pickled onions for the winter as they need to prepare delicious dishes.

You can quickly marinate with vinegar, or according to special and “long” recipes that use 70% vinegar and a lot additional ingredients. I don’t like all recipes, so they offer only those that, in my opinion, are the simplest and most delicious.

Simple version with vinegar

Ingredients:

• large onion
• 100ml. water
• 3 tablespoons vinegar (9%)
• 1 tablespoon sugar
• a quarter tablespoon of salt

To prepare, you will need to add sugar and salt to boiling water. The onions are cut into rings and placed in an enamel container (you can take a glass container), after which boiled water is added. All that remains is to add vinegar and wait an hour and a half, after which the onions will be pickled.

In the photo, pickling onions in a vinegar solution

Onion according to a quick recipe

It happens when there is not enough time for marinating. In this case, you can use this method, which only takes fifteen to twenty minutes.

Ingredients:

• one onion
• 2 tablespoons wine vinegar
• a little sugar

The onion is cut into rings, after which you need to pour boiling water over it and place it in cold water. Use a little to dissolve sugar hot water, after which vinegar is poured into the liquid. Apple cider vinegar can also be used.

Such onion preparations will be necessary for various salads, because not everyone likes to eat regular onions, but a similar version of its execution will be quite successful and tasty. In some cases, they try to soak it for several hours or scald it with boiling water. But in recipes that involve its use not only for various salads, you can find other versions of pickled onions. It can be made into a separate dish, served as a pleasant addition to porridge or something else, but here everything will depend on personal taste preferences and it’s difficult to recommend anything.

Hello, dear readers and subscribers! Anyway, this weekend you will go to nature and to. Yes, and that's right! Why sit at home when spring has come, the birds are singing, the sun is shining brightly and temptingly.

Therefore, I decided to please you today with recipes for a cool onion snack, which is simply necessary for a picnic. We will learn how to properly and tasty pickle onion vegetables in vinegar essence. Although there are quite a few options, they can also be made without it, for example, poured with soy sauce.

It is better to take fresh and young heads, but last year’s ones are also suitable. Of course, the new harvest will make the dish juicier and more aromatic.

Did you know? And to kill the bitterness, you need to pour a glass of boiling water for 8 minutes before marinating.

Everyone immediately has the association that if it’s an onion, oh, you’ll have to cry and sob, but there are varieties that, wow, are so vigorous! But this feature is easy to deal with. And how, quite simply, read on and find out the whole cruel truth of life).

What's good about this option? That it is prepared once or twice and everything is covered in chocolate. Everyone loves these recipes. I don’t know, maybe someone else hasn’t tried such a miracle yet, so I can definitely say I’ve lost a lot.

In my family, even the kids really love this seemingly primitive salad, all because it is rich in vitamins and valuable compounds.

You can’t argue with the fact that it’s certainly better to consume this vegetable in fresh than canned.

This cooking method is universal because it ready-made option You can use it anywhere, for example, or add it to the rest of the ingredients. Well, and most importantly, not a single trip to nature is complete without it, because it is always served together with

We will need:

• onions - 250 g
• drinking water - 250 ml
• salt - 0.5 tsp
• sugar - 0.5 tsp
• vinegar essence 9% - 5 tbsp

Cooking method:

1. To make the marinade work, you will need very few ingredients, all of them are in front of you. Prepare them in advance. But don’t rush, first you will need to heat the water, and it’s better to bring it straight to a boil.

2. While it is warming up in the kettle, under running water cold water rinse thoroughly main product. Remove all the husks, take a sharp knife and chop into plastic pieces. Many people make this snack in the form of rings or half rings.

The onion variety can be absolutely any, be it red or white. Red is not so bitter, it costs an order of magnitude more, but it is more beautiful in appearance.

To avoid bitterness, pour boiling water over the prepared feathers, cover the plate with a lid and leave for 8 minutes. Let him swim, give him this procedure).

After time has passed, it is important to drain all the water; you can even shake it in a colander.

There is an opinion that it is not necessary to drain the water, but you can immediately add vinegar to the slightly cooled water. It's a delusion.

3. You can do this, but you still have to pour out the water, and then fill it with new cold water, because that liquid contains all the bitterness.

Or, just mix the pieces with vinegar essence and let sit for about 20-40 minutes, depending on how sour you want it to taste.

Before adding vinegar to the salad, you need to dissolve sugar and salt in it.

After all the manipulations, pour out all the excess moisture and consume for your health! And if there are also young potatoes boiled and fried on the table, then it’s a fairy tale.

Pickled onions for barbecue - recipe, just like in a cafe

Yes, such a name is big, but you don’t have to do almost anything. You've probably seen at least once in your life that kebab shops always give you a generous portion of this appetizer made from fresh onions. Because he is truly handsome and goes very well with any type of meat.

We will need:

• onion heads - 2 pcs.
• wine vinegar 6% - 140 ml
• salt to taste

Cooking method:

1. The first difficulty you may encounter is tears. Yes, because of him I often have to cry.

This option will not suit many people, then I can suggest another one: place the fruits directly in the husks in cold water for at least 30 minutes, this should kill the gas. After all, it is he who stands out and because of him our eyes water.

3. Then take wine vinegar and pour it to the brim into any deep bowl. The holding time is about 40 minutes. But it’s better to adapt and try a little earlier, everyone’s preferences are different.

Before serving, drain the liquid and you can season it with vegetable oil, you can even use unrefined oil, depending on who you like.

Video on how to pickle onions deliciously in 5 minutes

And then enjoy, because it can be served with any main courses, for example with or

Onion marinade with vinegar and sugar + correct proportions

Tell me, probably, there was already such a similar recipe. Each option is special, it is different in some way.

If you need a more accurate ratio, then feel free to use this easy method. Moreover, if you are in a big hurry, then this option was invented just for that. But it also tastes extraordinary with a twist, one might say awesome. Slightly sweet and moderately salty.

So, I advise you to try it, the sooner the better. And then come here again to the page and write it down in your notebook, or simply add this site to your browser bookmarks.

We will need:

• vinegar 9% - 4 tbsp or 2 tsp - if vinegar is 70%
• water at room temperature - 1 tbsp.
• onions - 2-3 pcs.
• vegetable oil - 1 tbsp
• salt - 1 tsp
• hops-suneli or other spices, ground pepper - to taste

Cooking method:

1. Grind the onion heads into slices resembling a rainbow, as shown here.

2. Then place the main components in a deep container. Combine with seasonings, pepper and salt, and then knead lightly with your hands, but mix carefully, otherwise it will turn into a rag. Season with odorless vegetable oil.

This is interesting. Exactly vegetable oil will help soak in all the aromas of herbs.

3. And just now take it required quantity water and vinegar.

4. Stir with a tablespoon, cover with a lid and let stand and brew with all its delights.

You can also add any herbs here, such as dill, parsley and garlic.

In this form, it should stand for 20 minutes, and then decant the water and store in the refrigerator for 1-2 days. Bon appetit!

Marinate in apple cider vinegar

Everyone knows that there are methods for storing this dish in jars for the winter. But often there is not enough time, then you want to restore small portion and eat immediately. Therefore, you can immediately resort to such actions.

This is the thought. If you don't want to use vinegar at all, you can replace it with Fresh Juice lemon.

We will need:

• red onion - 6 pcs.
• table vinegar - 14 tbsp
• salt - optional or without it
• water - 2 tbsp.

Cooking method:

The cooking process itself is approximately the same as in the first option. It is necessary to chop the vegetable fruits into thin pieces. And then pour hot water 1 tbsp., straight to the boil and let stand for about 10 minutes.

Then remove the moisture and fill it with water at normal room temperature and apple cider vinegar. Add salt to your liking. Close the jar and shake it in your hands. Store in the refrigerator and only eat after 1 day. If this option does not suit you, then take a larger proportion of vinegar, or use table vinegar.

Cool appetizer for lula kebab

It seems to me that for many now there will be an opening. Scientists have long discovered that it is this glorious vegetable that helps our body cope with streptococcus and dysentery.

Of course, we can’t just eat it, but for example, with a dish like lyulya, we definitely don’t mind. Share your opinion, what dish do you usually preserve this product for?

The secret of this technology is that it uses lemon or orange. Many people claim that any citrus fruit can be suitable. Cool.

We will need:

• onions - 2 pcs.
• salt - 1 tsp
• granulated sugar- 1 tsp
• lemon - 0.5 pcs.
• vinegar essence 9% - 1 tbsp
• water - 50 ml
• fresh or dried dill - 20 g

Cooking method:

1. Grind, as usual, the most basic product, or rather a vegetable. Do this quite thinly and carefully.

2. Then immediately cut the pre-washed lemon and start squeezing the juice from it.

After this, bring and boil water, add granulated sugar and salt according to the list, stir and pour a spoonful of vinegar.

Connect with vegetable salad. Stir. Waiting time under the lid is about 1 hour. Afterwards, pour out the brine until the last drop.

3. Before feeding your loved ones, season the dish with vegetable oil and sprinkle with herbs.

4. This is such a fortified delight. Class! The saliva is already running.

Salad recipe

Of course, in such an appetizer as a salad, be it this, or take our most famous Russians without of this ingredient not enough. Usually it is recommended to marinate them or at least pour boiling water over the white feathers.

Which working method do you prefer? If on a quick fix, then the answer is obvious, and if you have time, then by all means can it.

We will need:

• onion - 2 pcs.
• vinegar 9% - 3 tbsp
• hot water - 1 tbsp.
• salt - 1 tsp
• sugar - 0.5 tsp

Cooking method:

1. Grind the onion “tots” into square pieces. Sprinkle them with sugar and salt. Pour in vinegar and stir. And now add hot water in addition.

Stir thoroughly until all the dry ingredients are dissolved.

2. Leave it like this on the table for about 20 minutes. And then strain the solution through a strainer. The liquid should drain well to a drop.

Cook with love and pleasure. I hope there are no problems, and if there are, write below and we’ll sort it out.

Onion for herring

At least to meat dishes This snack always comes in handy after all. But it is also considered mandatory with fish. Especially when there is a piece or .

Such culinary skills It seems like we need to study, what do you think? Especially when an experienced chef shares his secrets.

Onion salad for barbecue

Well, and finally, as in the Russian song for the road, since the smoky meat season is open and in full swing. Then I suggest one more simple way cooking. It will use two varieties, red and white. This combination is very interesting, it beckons and entices you to try this food of the gods.

We will need:

• Onion heads of red and white variety- 1 head each
• Water - 1 tbsp. or 250 ml
• Sugar - 2-3 tbsp
• Salt - 1 tbsp
• Vinegar (9%) - 3 tbsp
• Ground pepper, dried dill - to taste
• Vegetable oil - to taste

Cooking method:

1. Make the right brine; to do this, pour water into a bowl at room temperature, add granulated sugar and salt. Shake the liquid until the grains dissolve.

2. Pour vinegar immediately.

3. Pepper and add dried dill. Be sure to taste it, maybe add some salt or sugar.

5. Then pour in the prepared filling, stir and cover cling film. Place in the refrigerator for at least 1 hour.

6. When placing it on a saucer, pour vegetable oil over it. Happy discoveries!

Live healthy and don't get sick! All the best and kindness. In touch, as always, the owner of this blog. Bye, my dears!

Pickled onions are great snack to the barbecue. The bitter-sweet taste of this vegetable emphasizes and gives its zest to absolutely any meat dish, be it pork, chicken or lamb kebabs, grilled meat or steak. Good, pickled onions are not only for meat, their characteristic, spicy taste will give any salad a special uniqueness. And of course, sandwiches with pickled onions are unusual.

Anyone can prepare pickled onions on their own, but everything here will depend on personal taste preferences. I offer several recipes on how to pickle onions, for different dishes and also with the ability to put it 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 the pickled vegetable with the kebab 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 recipe description is for a certain amount of product, if you take more onions, accordingly, do not forget to increase the proportion of other ingredients.
• Keep in mind that if there is not enough vinegar or salt or sugar, the onions will not acquire the proper taste.
• Shelf life of marinated tomato juice onions in containers for no more than five days, in rolled containers - one year.

Try making it 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 only fill your salads with pickled onions.

Pickled onions for shish kebab with vinegar - a classic, very tasty recipe

Prepare:

• Onion - 5-6 medium-sized heads, must 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;
• Water – 300-350 ml.

Recipe step by step

Take a jar, a plastic container or any other container - a basin, a plate, the main thing is that they can be closed with a lid.

Peel the cooked onions, cut them into rings and place them in a prepared container.

Take a saucepan, pour water into it, boil it, remove from the stove, add salt and sugar according to the recipe. Thoroughly dilute the powder in this boiling water.

Put the brine on the fire again, and after boiling, pour vinegar into it, stir, remove from the stove.

Fill the onion with this solution directly from the heat, that is, hot, close the container with a lid, leave until it cools, and then put it in a cool place.

You need to take:

• two - three large and strong onions;
• two large spoons of mustard (you can use strong, classic, or take the French style - grain);
• balsamic vinegar - two teaspoons;
• a couple of pinches of salt;
• a little - crushed black pepper (possibly allspice);
• four tablespoons tbsp. sunflower oil.

Preparation:

Peel the onion from all the top husks, cut off the tails, and cut into half rings. If you take small heads, you can cut them into rings.

Place the half rings in a container prepared for marinating. This could be a deep plate, a jar, a saucepan, a food container, etc.

Add mustard to the onion, stir with a wooden spatula.

Add salt, pepper to the indicated products, season refined oil(you can use olive oil), stir again;

Pour vinegar in a thin stream, spreading throughout the onion. Again, mix everything well with a wooden spatula. Try to stir the onion, which is being cooked, carefully, without breaking it or turning it into porridge.

On a note! If you are making onions pickled in balsamic vinegar, I recommend using “balsamic” if possible. yellow color. In this case, our product will not darken, but will have its usual color.

Cover the container with the onions with cling film or a plate and place in the refrigerator for a couple of hours. If time allows, 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 aroma and pungency of the onion itself, and takes away the sourness of tomatoes, which also go well with any type of meat. A special advantage of this marinade is that such onions can be rolled into jars for the winter. And if some kind of Sabantuy is planned, you don’t need to bother, but simply take out the already marinated product as needed and all that remains is to fry the meat.

What do you need:

• Onions - 5 medium-sized pieces, only strong onions are taken;
• Fresh greens - one small bunch of dill and parsley;
• Tomato paste – 3 large spoons (can be replaced with 300 ml of tomato juice);
• Refined oil (odorless) – 2-2.5 l.;
• Vinegar (exclusively 9%) - a small spoon;
• Tsukar and sil - at your discretion (about a teaspoon... in the Ukrainian manner).

How to make onions marinated in tomato juice - step by step

Remove the husks from the bulbs and immerse the whole heads in cold water for 60 minutes.

After an hour, take the onions out of the water and cut them into rings about half a centimeter thick.

Finely chop the greens with a knife and mix with chopped onions.

Take a high frying pan, add oil, heat until a characteristic sound appears. Add tomato paste, water, sugar and salt to the hot vegetable oil. Cover it all with a lid and simmer for about ten minutes.

Note! Instead of water and tomato paste can be used, in this case natural tomato juice. If this liquid is store-bought, check for salt and sugar; you may not need to add these ingredients to the dish as they will already be contained in the juice.

After removing the pan from the stove, open the lid, pour vinegar into the marinade mass, and cover for five minutes.

While the solution is being completed, place the onions in a bowl or in jars, if you plan to roll them up for the winter, fill them with hot solution and cover with lids.

On a note! If you want to store onions pickled in tomato juice for the winter, the jars will need to be sterilized for 10 minutes before laying out the onions and then rolled up. Screw options and lids are not suitable in this case.

When the onion has cooled completely, it can be served; if this is an option for storage, put it in the refrigerator.

Pickled onions with lemon are very appropriate to serve with hot meat - it’s simply gorgeous!

We take:

• 2 large or 4 medium-sized onions;
• lemon or small lime – 1 piece (you will need zest and juice);
• sugar and salt (usually one spoon 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.

Preparation:

Peel the onions. Cut it.

Place the slices in a saucepan and add ground white pepper.

Rub the citrus peel onto fine grater, put the lemon itself aside. We 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 fall into the dish; be careful.

Add water to the citrus juice, heat it up, add salt and sugar, pour in the oil and add a level teaspoon of lemon zest.

Dissolve the bulk ingredients without bringing the water to a boil.

Pour the marinade into the onion and mix well with your hands or a spatula. Cover with a lid and leave for an hour.

When serving, pickled onions should be prepared - drained excess liquid. To do this, place the onion rings in a colander, the marinade will drain, then squeeze the onion with your hands, being careful not to damage the contents.

That's all the wisdom of cooking. As always, there are no particular difficulties, and it’s not particularly costly.

Good luck and all the best!

Pickled onions are tasty and healthy. It can be used as a separate appetizer or as an addition to the main course. It is used in salads, meat filling pies, hamburgers and sandwiches are prepared with pickled onions. Shish kebab or herring with pickled onions is a finger-licking treat!

There are many options for pickling onions. The article contains the fastest recipes for pickling onions in vinegar.

Quick recipes for pickled onions in vinegar - general cooking principles

Onions of any variety and size are suitable for pickling with vinegar. It is important that the onion is meaty and juicy; it is better to exclude onions with thin slices.

To marinate the onion quickly, you need to chop it finely. Usually the method of cutting into half rings or rings is used. Sometimes the bulbs are cut into slices, but only very small ones.

There are many marinades that use vinegar, they can be hot or cold. It is important that all proportions when preparing them are observed exactly and that all bulk components are well dissolved.

Not only table vinegar can be added to the marinade. Very often it is prepared with wine, balsamic, apple or rice vinegar. If ordinary food vinegar has a rather sharp acidity and smell, others are not only more tender, but also impart their specific taste to the onion.

Marinate in a fast way Onions can be used not only for the purpose of immediately using them. Special marinades allow you to store the snack for up to two months.

Quick recipe for pickled onions with table vinegar

Such pickled onions will serve as an excellent addition to barbecue, herring, fried meat, grilled chicken. TO festive table To decorate the dish beautifully, it is advisable to marinate the purple onion and cut it into rings.

Ingredients:

Three medium onions;

Glass of water;

Seven tablespoons of 9% vinegar;

Refined sugar – 25 grams;

Bay leaf;

spoon fine salt;

Allspice - three peas.

Cooking method:

1. Cut the peeled onions and thinly chop the halves crosswise. You can cut the onions into rings.

2. Place the onions in a small plastic container with a tight, closing lid, add bay leaves and allspice.

3. Dissolve salt and then sugar in cool water. Add vinegar and stir thoroughly.

4. Pour the marinade over the onions, close the container and shake well.

5. Place the onions in the refrigerator for a day.

6. You can add a little finely chopped greens to the pickled onions, this will improve its taste.

Recipe for quick pickled onions in wine vinegar

It is not advisable to store onions pickled in table vinegar for more than a day. Wine vinegar allows you to prepare a snack that will last for more than a month without loss of quality. If you plan to pickle onions using this recipe for... long-term storage, first of all, take care of the containers in which you will put it - the jars need to be treated with steam.

Ingredients:

Half a kilo of onion;

320 ml red wine vinegar;

Sugar – 170 gr.

Cooking method:

1. After peeling the onions, rinse the heads with cool water.

2. Cut the onions into rings or half rings and place them in prepared jars. We lay it tightly, trying not to leave any voids, but you shouldn’t compact it too much.

3. Pour wine vinegar into a saucepan, add sugar and stir well. The sugar should dissolve completely.

4. Place the saucepan with the marinade over medium heat, stirring, and bring to a boil.

5. As soon as the marinade begins to boil, pour it into jars with onions. Cover the containers with lids, cool and put them in the refrigerator. The onion will be completely ready in about a day.

6. This onion goes well not only with meat, it can be added to sandwiches, burgers, or served with fried liver or fish.

Onions pickled in vinegar: a quick recipe with hot marinade

In terms of the components of the marinade, the recipe is similar to the first one, but in this version the onions are poured with hot marinade, so the marinating process takes noticeably less time. If in the first case the onion is ready the next day, prepared according to this recipe can be used within an hour and a half. This way they marinate quickly. Bell pepper, beets or cucumbers, but they need to be kept in the marinade for longer, six or more hours.

Ingredients:

Five large onions;

Glass of water;

Three spoons of sugar;

Table vinegar 9% – 70 ml;

0.5 spoons of evaporated salt.

Cooking method:

1. Cut the onion into rings or half rings, the method of cutting does not matter, it is important to chop it thinly. Place the onion in glass jar.

2. Dissolve salt and sugar in water and bring to a boil. Pour vinegar into the boiling solution and immediately remove the container from the stove. Pour hot liquid over onions.

3. Close the jar with a nylon lid, cool at room temperature. This may take from one to one and a half hours.

4. After cooling, the pickled onions can be used, but they will taste better if they sit in the refrigerator for some time.

5. If you plan to add this onion to a salad, you should squeeze it a little.

Onions pickled in vinegar: a quick recipe with cold marinade (in 10 minutes)

The simplest way quick marinating– It will take a maximum of a quarter of an hour to prepare. The perfect complement for herring, fried meat, shish kebab. Rice vinegar is used for pickling, thanks to which the onions do not sour.

Ingredients:

Large onion;

Small salt– a teaspoon;

8 grams of sugar;

Two sprigs of dill;

A spoonful of rice vinegar.

Cooking method:

1. Cut the peeled onion into thin rings. Transfer the slices to a deep plate.

2. Sprinkle with sugar and salt. Pour in the rice vinegar, mix thoroughly and leave for about ten minutes.

3. Rice vinegar Let's replace it with nine percent, table water, it needs to be diluted in a 1:1 ratio with water. If this is not done, the onion will have a sharp sourness.

4. While the onions are pickling, finely chop the dill. Mix dill with pickled onions.

5. Greens in this version are used only for more beautiful presentation. Therefore, if you don’t like dill, you don’t have to add it.

Spicy onions marinated in vinegar: a quick recipe with vegetable oil

According to the recipe, the onion does not need to be chopped; you can simply cut it into slices. To make it marinate faster, it is advisable to select small heads. Very small ones can be marinated whole without cutting, but then they should lie in the marinade not for a day, but for at least three days.

Ingredients:

Small heads of bitter onions – 250 gr.;

A bunch of fresh parsley;

Unrefined oil– three spoons;

Cup drinking water;

One large bay leaf;

Ten black peas and four allspice;

One umbrella of carnation;

Four cardamom seeds;

Half a glass table vinegar, nine percent;

Sugar and salt - half a teaspoon each;

Two sprigs of basil, fresh.

Cooking method:

1. Dry the washed parsley and basil thoroughly. We tear off the leaves from the stems, cut the basil into strips, and leave the parsley leaves whole.

2. Peel the onions, cut the onions into two or four parts. The cutting method depends on the size of the onions; the smallest ones can be left whole.

3. Place some parsley on the bottom of a clean, steamed jar and fill the container with onions. Do not compact it, lay it out loosely so that there is room for the marinade.

4. Crush the garlic, we need about dessert spoon, place on top of the onion.

5. After pouring vegetable oil into a container, cover the onion with the remaining parsley and basil. If you don’t have fresh, you can add half a spoon of dry basil.

6. Pour a glass of water into the pan, add bay leaf, all the herbs, spices and sugar. Mix well and bring to a boil.

7. As soon as the marinade begins to boil, add vinegar, slightly reduce the heat and let it simmer for a minute.

8. After removing the marinade from the stove, pour it over the onions. We close the jar with a lid and leave to cool, first slowly, on the table, then place it in the refrigerator.

9. The onions for this recipe are ready for next day, but is especially tasty after three days.

Onions pickled in vinegar: a quick recipe with beets

Beautiful snack from pickled onions with beets, thanks to which it acquires a bright color. Beets give the appetizer, in addition to color, also taste, so try to take dark Bordeaux beets, they are sweeter.

Ingredients:

Six medium-sized onions;

Burgundy beets – 1 pc.;

A glass of light wine vinegar;

250 ml water;

Black pepper;

Half a spoonful of salt, “Extra” grade.

Cooking method:

1. Peel the onions and beets. We cut the onions into rings, the beets into thin circles and cut them into four parts again.

2. Place the onions in a colander, scald with boiling water and immediately rinse with running water. Leave the rings in a colander to dry.

3. Thoroughly rinse the half-liter jars with hot water. Fill the containers with boiling water and drain it after a minute.

4. Place several pieces of beets at the bottom of glass containers and fill them with onions.

5. Place the remaining beet slices on top of it and sprinkle ground pepper.

6. Mix vinegar with water and add salt. Bring the marinade to a boil and immediately pour it over the onions.

7. Seal the jars tightly nylon covers and leave it on the table for three hours. Place the cooled appetizer in the refrigerator to ripen for 6 hours.

Tricks for quick recipes for pickled onions with vinegar and useful tips for cooks

Homemade pickled onions will be more tender if you first scald them with boiling water or soak them in it for at least 30 seconds. But if you want a vigorous snack, don’t do it.

After hot water, the onions may not crisp. After scalding, rinse immediately cold water, this will help maintain crispness.

If the onion pickled in vinegar is too sour, pour boiling water over it, the acid will go away.

If the recipe calls for the marinade to be cold, it can still be reheated. The onion will marinate faster, although it may not turn out as crispy.

What were our grandmothers like? They were homely: they cared about the well-being of their home and their family. And they had a saying: “the supply is too much for your pocket.”

When guests arrived, the table was bursting with treats, and all the pickles were grown and prepared by grandmother’s caring hands.

Today's preparation for the winter - pickled onions grandma's recipe. This goes well with cheese, meat, pizza, potatoes and many other dishes.

Grandma's pickled onions

Ingredients:

½ cup sea ​​salt

2.25 liters of water

1½ kg unrefined small onion or shallots

4 tablespoons brown sugar

4 cups malt or apple cider vinegar

1 teaspoon black pepper

1 teaspoon mixed or green pepper

½ teaspoon allspice

4 bay leaves, crumbled

12 whole cloves

3 small chillies, chopped (seeds removed).

Preparation:

Pour 1.15 liters of water into a saucepan, dissolve ¼ cup of sea salt. Place the onion and cover with a plate, it should fit easily into the pan and be under water, do not press. Leave for 8-12 hours.

Drain the water, peel the onion and put it back into the pan.

Make a new brine, pour it over the onions, cover without pressing with a plate.

Leave for 2 days.

Bring sugar and vinegar to a boil in a saucepan.

Drain the brine from the onions and rinse twice. Mix all the spices and place half of them in clean, sterilized glass canning jars.

Fill the jars with onions. Place the remaining spices on top, dividing them among all the jars.

Pour the chilled sweetened vinegar into each jar until the onions are completely covered.

Close the jars with lids, preferably plastic or glass. Store in a cool place for 1 month.

Onions can be stored for six months, if, of course, you allow it.