Not everyone loves onions, but there are dishes that are impossible to prepare without this vegetable. This is an indispensable ingredient when preparing appetizers, salads, and barbecue. Bitterness and pungency can be removed by marinating. There are many recipes for pickling onions, so you can always choose the one you like the most.

Where are pickled onions used?

As soon as the first warmth arrives, many are immediately drawn to nature - closer to fresh air and silence. And, of course, such forays are not complete without traditional kebabs, snacks, salads. And everywhere you need onions. Many people do not like this vegetable because of its sharp, bitter taste. But it’s impossible to give up onions: without it, it’s impossible to cook kebabs, salads, and many other dishes. Fortunately, there is a solution: you can use pickled onions. It goes great with meat, salad and can just be a good snack.

Attention! There are many recipes for pickling this vegetable. Some of them are given below. All that remains is to choose the one you like the most. And it’s very simple - try all the options and evaluate the taste of each of them.

Recipe one

The onion prepared this way turns out crispy with a slight bitterness and a little sour. Ideal for barbecue. First you need to prepare:

• onions – 3 heads;
• vinegar 9% - 7 tbsp;
• green dill - a bunch;
• salt 1 tsp;
• sugar – 3 tbsp;
• water - glass.

You can pickle any type of onion

Now all that remains is to prepare the marinade: mix water and vinegar. Add salt and sugar to them. Warm up a little until everything dissolves well. But you shouldn’t heat it up too much - let the water remain cool.

Cut the peeled onion into rings or half rings - as usual. Chop the greens. Mix everything and put it in the refrigerator overnight. But if you need it faster, a few hours are enough.

Recipe two

A hot marinade removes almost all bitterness, so this pickling method is suitable for those who do not like bitter vegetables or are going to use it for salad. The ingredients are as follows:

• onions – 4 pcs;
• 9% vinegar – 70 ml;
• granulated sugar 2-3 tbsp;
• salt;
• water - glass.

Cooking instructions: place the peeled and cut onion into half rings in any container. This could be a jar with a lid or any other container that can be covered tightly.

For pickling, onions are cut into half rings or rings.

Prepare the marinade: boil water, add salt and sugar. There is no need to wait for it to cool down. Right in hot marinade you need to add vinegar. After this, pour over the vegetable. Cover the container tightly and leave until the liquid has cooled.

Recipe three

Designed for those who don't like vinegar. For quick marinating vegetables can be used lemon juice. First you need to prepare the following ingredients:

• onion – 1 piece;
• vegetable oil– 2 tsp;
• salt, sugar - 1 tsp each;
• water - glass;
• greens - any;
• lemon – 1 pc.

Method of preparation: first of all, prepare the marinade. Squeeze the juice from the lemon, pour it into boiling water, add the rest of the ingredients (except herbs). Place the peeled and cut onion into rings in a jar. Pour in more hot marinade. Cover with a lid and place in a warm place until everything has cooled down. Usually this takes an hour and a half.

Recipe four

This option allows you to get not only tasty, but also beautiful vegetable. To do this you need to prepare:

• bulbs – 3 pcs;
• beets - 1 piece;
• wine vinegar (no more than 70 ml);
• sugar – 1 tbsp;
• pepper;
• salt – 1 tsp;
• water - glass.

Beetroot will give pickled onions a beautiful color.

Grate the peeled beets using a grater with medium or large mesh. Chop the peeled onions. Bring 3/5 of the water to a boil and pour in the onion. Dissolve the remaining ingredients in the remaining water. Mix onions with beets, pour in marinade. Leave for a day.

Recipe five

This is the most quick way pickling onions. Ingredients:

• large onion;
• vinegar 9% - 4 tbsp. You can take 70% vinegar essence– 2 tsp;
• salt, sugar, 1 tbsp each;
• glass of water;
• dill.

Before you start marinating, you need to prepare a container. It may be plastic or glass jar with lid. Place the onion cut into half rings into it. Chop the dill and add to the onion. Mix all other ingredients separately (without boiling or heating) and pour them into a jar. Place a tightly closed container in the refrigerator. After 30-60 minutes, the marinating is complete, and the vegetable can be added to any dish.

• For pickling, you can take a vegetable not only white, but also any other color. Thanks to this, you can make the dish much brighter. For example, if you use a red onion, you can completely remove the bitterness, since such a vegetable is almost not bitter.

Pickled red onions will have no bitterness at all

• When preparing the marinade, do not limit your imagination. The most famous chefs add different seasonings - basil, curry, red or hot peppers, parsley in greens - everything that is usually loved in every family.
• For cooking, it is best to take young onions.
• If you come across an onion with rot, do not cut it off, but use the vegetable itself. No marinades will interrupt its taste, and it can ruin the taste of any dish.
• If you want, you can also use garlic. But if the onion is not bitter, you shouldn’t do this.

Attention! When adding seasonings, do not be too zealous - too much spice will overwhelm the smell of onions and give them a completely different taste, which can ruin the prepared dish.

How to pickle onions: video

How to cook pickled onions: photo

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.

Everyone 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 pickled onions in balsamic vinegar, I recommend, if possible, to take “balsamic” yellow color. In this case, our product will not darken, but will have its usual color.

Cover the container with onions cling film or a plate, 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.

Let's take it 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 by draining off excess liquid. To do this, post onion rings into 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!

For an extravaganza of colors, you can add both red and white onions to the salad. You can serve this onion with barbecue, potatoes, chicken, and other dishes.

I really like adding pickled onions to herring or salted mackerel. For decoration and for taste.

You can pickle onions in a bowl, tray with a lid, or a glass jar, covering it with a lid so that the smell of pickled onions does not spread throughout the house.

Lately I have been pickling onions by pouring boiling water over them, the bitterness goes away, but the crunch is not lost. This method is suitable for spicy varieties Luke. But not everyone likes this method (I will share it below). Many people are interested in how to properly pickle onions.

The content of the article:
1. How to properly pickle onions for salad

How to properly pickle onions for salad

If you are going to serve onions fried potatoes, to the herring, to the shish kebab, add a little vegetable oil and spices to the pickled onions (I usually add black ground pepper or a mixture of peppers).

Ingredients:

• 1 cup water (room temperature)
• 2 tbsp. spoons of sugar
• 1 teaspoon salt (not a mountain)
• 2 tbsp. spoons of vinegar 9%
• 1 medium sized onion

Work process:

1. Peel the onion, cut into cubes (rings, half rings).

2. Add salt, sugar, vinegar and water to a bowl. Stir until the ingredients dissolve.

3. Place the chopped onion in the marinade.

4. Marinate for 30 minutes. Then strain off the marinade.

The onion is ready.

How to pickle onions for fur coat salad and Mimosa salad

On New Year, and not only, we cook classic salads, they contain pickled onions.

Ingredients:

• 1 medium sized onion
• 1 glass of water (50 degrees)
• 1-2 tbsp. spoons of sugar
• 2 tbsp. spoons 9% vinegar
• 0.5 tsp salt

Work process:

1. I cut the onion for salad under a fur coat or Mimosa into cubes, after peeling it.

2. Pour water into a bowl, add salt, sugar, vinegar, stir with a spoon until the salt and sugar dissolve.

3. I immerse the chopped onion in the marinade.

4. Marinate for 20-30 minutes.

5. Strain out the marinade (a colander is suitable for this).

The onion for the salad is ready.

How to pickle onions in vinegar video

How to pickle onions for salad without vinegar

Pickling onions without vinegar involves marinating with lemon juice or apple cider vinegar. Now I will tell you how to marinate with lemon juice.

Ingredients:

• 100 ml. water (water 50 degrees)
• Juice of one lemon
• 1 teaspoon sugar
• 0.5 tsp salt

Work process:

1. Cut the onion (in cubes, rings, half rings).

2. Squeeze lemon juice into a bowl; you can use a citrus juicer.

3. Add salt, sugar, water, mix everything to dissolve the salt and sugar.

4. Lay out the onions.

5. Marinate for 30 minutes.

6. Decant the marinade ( excess liquid no use in salad).

If you pickle onions with apple cider vinegar, add 4-5 tbsp. spoon, I have Apple vinegar 3%, you might have 6%.

The onion is ready.

How to pickle onions for salad quickly and tasty

I have been using this recipe lately, I really like it, I marinate the onions with boiling water. These methods can be marinated onion. It becomes sweet and sour and not bitter at all.

Ingredients:

• 2 cups boiling water
• 2-3 onions
• 3 tbsp. spoons of sugar
• 3 tbsp. spoons of vinegar
• 1 full teaspoon salt

Work process:

Peel and cut the onion (in cubes, rings, half rings.

Place the onion in a bowl, add sugar and salt.

I add 9% table vinegar.

I pour boiling water over everything and stir.

I leave to marinate for 10-20 minutes.

I strain the marinade into a colander. We need the marinade to drain well.

This method allows you to pickle onions for salad very quickly when there is absolutely no time. If there is absolutely no time, then I cut the onion into cubes and marinate for 10 minutes, which is quite enough.

I like onions, they are not boiled, they retain their crunch, but they are not bitter and very tasty. Try it, you won't regret it.

How to pickle red onions for salad

Red onions are much tastier, they are not so spicy, plus their color is beautiful, red onions look great in salads. If I have red onions, I prefer to pickle the red ones.

Ingredients:

• 1-2 pcs. Red onion
• 200 ml. water
• 1 tbsp. spoon of sugar
• 0.5 tsp salt
• 1-2 tbsp. tablespoons vinegar 9% (you can add 4 tablespoons apple cider vinegar)

Work process:

1. Peel and chop the onion.

2. Pour water into a bowl, add salt, sugar, vinegar. Mix everything well.

3. Add onion and marinate for 20 minutes.

4. Strain the marinade. The red onion is ready.

I pickle red onions for Greek salad, although regular onions are also suitable.

How to pickle onions with dill for salads and kebabs

With dill, onions turn out more beautiful and tastier. You can squeeze these delicious pickled onions for barbecue, or use them to make a salad.

If serving with barbecue, cut into rings or half rings; if using for salad, cut into cubes.

Ingredients:

• Water - 250 grams
• Onion - 2 large onions (we have 450 grams)
• Vinegar - 65 - 70 grams
• Sugar - 2 full tablespoons (50 grams)
• Salt - 1 teaspoon (12 grams)
• 1 tbsp. spoon of refined vegetable oil
• Greens to taste

Work process:

2. Pour water into a bowl, add salt, sugar and vinegar. Mix everything.

3. Add onion to the marinade.

4. Marinate for 20 to 30 minutes.

5. Decant the marinade.

6 Add finely chopped dill and vegetable oil to the onion, mix everything well and leave for another 10 minutes.

The onion is ready. If you have any questions, I suggest watching the video recipe.

How to deliciously marinate onions for barbecue video

The sharp and pronounced taste and aroma of onions often scares away housewives when preparing dishes that do not require heat treatment. An excellent solution in this case would be to marinate the vegetable. This way you will not only soften its taste, but also give the dish spicy note. To prepare pickled onions Any will do variety of vegetable - you can use either white or red onion.

How to pickle onions for salad: recipe using vinegar

This method will be a good help when there is very little time for marinating.

Recipe 1

To prepare pickled onions using vinegar you will need:

• Onion itself - 3 medium-sized onions.
• Boiled or purified cool water – 1 glass.
• Vinegar 9% – 70 ml (5-6 tbsp).
• Salt – 10-15 g (2-3 tsp).
• Sugar – 50 g (3 tbsp).
• Herbs and spices (bay leaf, peppercorns) - optional.

1. You start cooking by preparing the onions. Peel the vegetable and cut it as you like. For salad, cutting into thin half rings is recommended. The thinner you cut the vegetable, the better it will be saturated with the marinade and the more soft taste will have it ready.
2. Place the onion in a bowl and fill it with water.
3. Now start preparing the marinade. To do this, pour prepared cool water (a glass) into a container and add vinegar, salt, and sugar. Mix all ingredients thoroughly.
4. Drain the water from the onion and add finely chopped greens to it.
5. Cover the vegetable with marinade and leave in a cool place for 30–40 minutes.
6. The product is ready.

Recipe 2

Prepare the following ingredients:

• Red onion – 3 onions.
• Wine vinegar – 4 tbsp.
• Soy sauce – 3 tbsp.
• Salt – 0.5 tsp.

1. Chop the onion into thin half rings.
2. To prepare the marinade, in a separate container, combine the vinegar, soy sauce and a pinch of salt.
3. Pour the mixture over the onions and let sit for 15 minutes.

How to pickle onions for salad: recipe without vinegar

Using Lemon Juice

Lemon juice is a natural alternative to vinegar. Prepare:

• Onions - 2 medium-sized onions.
• Lemon – 1 pc.
• Hot (~ 50°C) water – 50 ml.
• Salt, sugar, vegetable oil - 1 tsp each.
• Greens, freshly ground pepper - to taste.

1. Peel the onion and cut into quarters or thin half rings.
2. Squeeze the juice from the lemon into a separate container.
3. Dissolve sugar and salt in hot water (50 ml).
4. Add prepared water, ground pepper and vegetable oil to lemon juice. At the same stage, add finely chopped greens to the marinade.
5. Mix all ingredients thoroughly.
6. Pour the resulting mixture onto the onion so that it completely covers the vegetables.
7. Cooking time – 30 minutes.

Application of soy sauce

If you don't like the flavor of vinegar and don't have lemon on hand, use soy sauce. Prepare:

• Onions – 7-8 bulbs.
• Vegetable oil – 1 cup.
• Soy sauce – 0.5 cups.
• Red pepper - optional.

1. Peel the vegetable and cut into thin slices.
2. Add soy sauce (0.5 cup) to the onion. Leave the composition for 5-10 minutes.
3. Pour the oil into a container and place on fire.
4. Wait until it starts to “crackle.”
5. Pour the oil into the onion.
6. Mix the ingredients thoroughly.
7. Add some hot pepper.
8. Stir the onions periodically during the marinating process.

Using lemon juice and soy sauce

Prepare delicious marinade they will help you:

• Lemon juice – 1 tbsp.
• Soy sauce – 1 tsp.
• Olive oil – 1 tbsp.
• Sugar – 1 tsp.

The amount of ingredients is given for 1 onion.

1. Chop the onion (for example, by cutting it into rings).
2. Combine lemon juice, olive oil, soy sauce and sugar.
3. Pour the mixture over the onions.
4. Marinating time 15 minutes.

Simple recipes for pickling onions will help you prepare not only interesting ingredient for a salad, but also a delicious snack.

Pickled onions can be prepared for the winter, even if the harvest was not very rich and most of the collected onions are small in size. If the yield of this vegetable exceeded all expectations, then it would be completely reckless not to make canned food from it. After all, pickled onions can be served with herring or meat, and by themselves they are also quite tasty.

How to pickle onions for the winter

You can pickle onions for the winter either whole or in rings, but you need to know a few secrets.

• You shouldn’t pickle large onions whole – it’s better to pickle them in rings or half rings. In order for them to retain their shape, it is advisable to make them not too thin - about half a centimeter.
• Small onions must be peeled before pickling. This can be done very quickly if you immerse them in boiling water and then rinse them cold water. True, this cleaning method is only suitable if you plan to prepare a dish, including a winter snack, on the same day.
• Before pouring the marinade over the bulbs, they should be kept in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
• Onions are pickled in enough large quantities vinegar, but negatively on it taste qualities it doesn't matter.
• When we're talking about When preparing for the winter, you must use clean dishes, in particular jars and lids that have been sterilized by steaming or in the oven. For screwing, you should use metal lids, not nylon ones.

A simple recipe for pickling onions for the winter

• onion sets – 1 kg;
• water – 2 l;
• bay leaf – 2 pcs.;
• black peppercorns – 6 pcs.;
• allspice peas – 6 pcs.;
• table vinegar – 0.25 l;
• salt – 0.2 kg.

Cooking method:

• Peel and rinse the onion.
• Boil a liter of water with 0.2 kg of salt, pour in the onion and leave for a day.
• Sterilize the jars. For the amount of ingredients indicated in the recipe, you will need two half-liter bottles.
• Distribute spices into jars, arrange onions.
• Mix vinegar with a liter of water, boil, pour over the onions.
• Place the jars in large saucepan, laying a towel on its bottom. Pour water up to about the middle of the jars. Put it on fire. Sterilize 5 minutes after the water boils in the pan.
• Roll up the jars and wait until winter to enjoy the taste of pickled onions.

Onions pickled according to this recipe are a little sour. Those who like softer-tasting snacks can suggest preparing it in a slightly acidic marinade.

Onions in slightly acidic marinade

• onion (small) – 1.5 kg;
• water – 1 l;
• apple cider vinegar – 0.2 l;
• salt – 50 g;
• sugar – 50 g.

Cooking method:

• Remove the skins from the bulbs and cut off the top and bottom parts. Place in boiling water and cook for 5 minutes. Take it out and let the water drain.
• Place in sterilized jars (three half-liter jars).
• Boil a liter of water, pour a glass of vinegar into it, add 50 g of salt and granulated sugar. Boil everything together for a couple of minutes. Pour the marinade over the onions.
• Cover the jars with lids, place in a saucepan with water and sterilize for 10 minutes.
• Roll up and let cool upside down under a blanket.

This recipe is even simpler than the previous one, but gourmets may find the onions pickled according to it not piquant enough. Another way can be proposed for them.

Onions in spicy marinade

• small onions – 1.5 kg;
• water – 2 l;
• salt – 80 g;
• granulated sugar – 40 g;
• table vinegar – 0.5 l;
• ground cinnamon – 5g;
• hot red pepper (ground) – 2 g;
• cloves – 6 pcs.;
• star anise – 3 pcs.;
• bay leaf – 6 pcs.

Cooking method:

• Peel the bulbs, cut off the root part and the “neck”.
• Soak the onions in hot water, using half the water and salt called for in the recipe.
• Meanwhile, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
• Place a star anise, cloves and laurel leaves at the bottom of each jar. Place the onions on them.
• Boil a liter of water, dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait until the marinade boils again, and pour it over the onions.
• Seal, turn over, wrap with towels. Once cooled, store for storage.

Onions marinated according to this recipe come out very fragrant.

Onions marinated with dill and pepper

• small onions – 1 kg;
• Bell pepper– 0.2–0.25 kg;
• garlic – 2 cloves;
• black peppercorns – 8 pcs.;
• bay leaf – 2 pcs.;
• citric acid – 2 g;
• dill (fresh) – 40 g;
• water – 2 l;
• salt – 20 g;
• granulated sugar – 80 g;
• table vinegar - 0.25 l.

Cooking method:

• Dilute in a liter hot water citric acid and pour this solution over the washed and peeled onions.
• Boil the onion in the solution for 2-3 minutes, remove and let the liquid drain from it.
• Wash the bell pepper and cut it into rings about half a centimeter thick.
• Peel the garlic.
• Sterilize two half-liter jars and place bay leaf and a clove of garlic.
• Place several onions in each jar so that they form one layer, and place a pepper ring on top. So, layering each layer of onion with pepper, fill the jars with vegetables.
• Place dill on top of onions and peppers.
• Boil a liter of water with sugar and salt. After it boils, add vinegar and bring to a boil again. As soon as it boils, turn it off and pour the marinade into jars with onions.
• Close the jars with pickled onions for the winter with metal lids. Turn upside down and cover with something warm. After 12 hours, you can remove the jars of onions for storage.

Onions marinated with dill and bell pepper, it turns out aromatic, with a spicy taste.

Bulgarian pickled onions

• onion (small) – 1 kg;
• water – 0.3 l;
• table vinegar - 0.3 l;
• salt – 20 g;
• black peppercorns – 15 pcs.;
• bay leaf – 5 pcs.;
• red bitter Bell pepper- 1 PC.

Cooking method:

• Wash the onion, remove the skin from it, cut off the “neck” and the lower part of each onion. Make a deep cross-shaped cut on top. Instead, you can make a curly cut around the perimeter (zigzag).
• Place a couple of bay leaves, 5 peppercorns, and about half an onion at the bottom of the jar.
• Add whole pepper and remaining spices. Continue stacking the onions in the jars until they are approximately up to her shoulders.
• Mix vinegar with water, boil and pour the marinade over the onions.
• Close the lid. You can use nylon, since Bulgarian pickled onions will have to be stored in a cool place: in the refrigerator or cellar.

This simple recipe quite popular.

Pickled onion rings

• onion – 0.5 kg;
• water – 0.5 l;
• hot pepper – 50 g;
• salt – 10 g;
• table vinegar – 0.2 l.

Cooking method:

• Blanch the onion, cut into rings or half rings, for 5 minutes in boiling water. Place it in a colander and let the water drain.
• Mix a glass of the remaining onion broth with vinegar and boil for a minute. Add salt and cook for another minute.
• Place onion rings in a clean jar. Place a pepper pod in it. Pour in hot marinade.
• Close with any lid. When it cools down, put it in the refrigerator - in winter, pickled onion rings should be stored at a temperature of up to 8 degrees.

This onion is good served with fried meat, you can even use it instead of a side dish.

Onions marinated in orange juice

• onion sets – 1 kg;
• water – 1.25 l;
• salt – 50 g;
• apple cider vinegar – 0.5 l;
• orange juice – 0.25 l.

Cooking method:

• Dilute 50 g of salt in a liter of hot water, pour it over the prepared onions and leave for 6 hours.
• Boil vinegar with a glass of water and the same amount orange juice, add the onion to the marinade and blanch for 5 minutes.
• Place the bulbs in sterilized jars, pour boiling marinade over them, and seal. After cooling, you can move the jars to the pantry or another place where they will be stored during the winter.

Lovers will love this appetizer. unusual dishes. It can be served with poultry meat.

Onions pickled in beet juice

• onion sets or just medium-sized ones – 2 kg;
• beets – 1 kg;
• water – 1 l;
• sugar – 120 g;
• salt – 20 g;
• citric acid – 10 g.

Cooking method:

• Peel and grate raw beets. Leave for half an hour.
• Fill with water, boil, strain after cooling.
• Peel and wash the bulbs, cut off excess. If the onions are large, they can be cut in half or even into 4 parts.
• Add salt and granulated sugar to the beet broth and boil it.
• Add citric acid to the broth, stir and remove from heat.
• Place the onions in sterilized jars, pour beet marinade, close the lids tightly.
• Place on the lids and cover with a blanket. When it cools down, you can put it away for winter storage.

Marinated in beet juice The onions are not only tasty, but also very beautiful. Goes great with salted herring.

There are so many recipes for making pickled onions that it’s hard not to find a suitable one that will delight the whole family and earn praise from guests at home.