Pickled onions for the winter under iron lids. Pickled onions for the winter

Preface

Cucumbers and tomatoes have long been favorite preserves. What about onions? After all, this cold appetizer is no worse. It can be prepared according to the classic recipe or varied with fresh colors.

Since ancient times, onions have been famous for their bactericidal and wound-healing properties. In addition, it also acts as an anti-inflammatory, expectorant and diaphoretic. For patients with problems with the gastrointestinal tract, this vegetable helps fight excessive fermentation and inflammatory processes in the intestines, as well as the absorption of essential nutrients. Onions also show their effectiveness in preventing early atherosclerosis, helping fight malignant tumors and enhancing the functioning of the gallbladder.

Useful onion

What determines such a wide spectrum of action of onions? High content of vitamins and microelements necessary for the body. Among this huge list one can highlight a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils. Onions are simply irreplaceable in the fight against viral diseases, especially in the winter season. Every housewife has this vegetable in her kitchen. It can be found both as a savory addition to salads, side dishes and meat dishes, and as a main ingredient in the form of snacks and preserves for the winter.

The marinade in this recipe is familiar to many housewives. Surely many people use it for cucumbers and. However, when combined with sliced onions, it takes on a new flavor and makes a welcome addition to your pantry shelves.

Write down the required list of ingredients:

onions – 0.4 kg;
water – 1 glass;
vegetable oil – 2 tbsp. l.;
vinegar 9% – 2 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
bay leaf – 2 pcs;
black peppercorns – 5 pcs;
cloves – 1 pc.

Pickled onion

Pour water into a small saucepan and add to it all the bulk ingredients and spices indicated in the list of ingredients, and then the required amount of vegetable oil and table vinegar. We wait until the mixture heats up to boiling temperature, after which we leave it to simmer for just a couple of minutes over low heat. Set the prepared marinade aside for now, and in the meantime let’s prepare the onions (you can use purple or white). We peel it and cut it into large rings.

Place the chopped onion in a saucepan with the marinade, turn on the heat and let the onion preparation become saturated with the aromas of the spices, this will take about 1 minute. Place the onions in sterilized jars and roll them tightly with lids, also, not forgetting to first sterilize the lids for four minutes in boiling water. That's all, the pickled onions are ready for the winter, we send the jars to the cellar or pantry and wait for frost.

Adding bright spices and herbs, as well as a small amount of wine, will help diversify the taste of onions pickled for the winter. Perhaps the mixture of ingredients in this recipe will seem too convoluted to some, but this is only the first impression. In fact, all the spices and spices harmonize perfectly with the onion, adding at the same time a slight spice, freshness and slightly tart taste.

For four 0.5 liter jars, you will need:

onions – 400 g;
garlic - three cloves;
chili pepper – 1 pc;
ginger root – 15 g;
water – 2.5 cups;
vinegar 9% (preferably infused with herbs) – 2.5 cups;
dry white wine – 1 tbsp. l.;
bay leaf – 2 pcs;
salt – 1 tsp;
mustard seeds and ground black pepper - 1 tbsp. l.

Pickled onions with hot chili

Peel the onion heads and cut them into rings (half rings). We also peel the ginger root and garlic, remove the seeds from the hot chili pepper to get rid of excessive pungency and cut the prepared ingredients into medium slices. Place the chopped onion, garlic, ginger root and chili into jars, then start preparing the marinade. Pour the required amount of water, vinegar, wine into a deep saucepan and add all the spices listed in the list of ingredients. Bring the mixture to a boil and leave it on low heat for literally another 10 minutes.

Pour the finished marinade into clean jars with onion preparation, cover loosely with a lid and place them on a baking sheet, after which we put everything in the oven, preheated to 120 degrees. In this way, we sterilize the jars for fifteen minutes, after which we roll them up tightly.

Often, when preserving for the winter, housewives add citric acid to add a slight sourness. In this recipe, we suggest doing it much simpler and using fresh citrus fruits, especially since lemon can be found on supermarket shelves at any time of the year.

Chopped onion with lemon

To prepare these pickled onions for the winter, prepare:

onion - two small heads;
lemon – 1 pc.;
water – half a glass;
vegetable oil – 1 tbsp. l.;
sugar and salt - 0.5 tsp each;
ground white pepper - to taste

Take your favorite variety of onion (onion, white, red) and peel it. Then choose a convenient cutting method for yourself - rings or half rings, then sprinkle the chopped onion with ground white pepper; if you don’t have this on hand, use regular black pepper and mix everything thoroughly. Cut the lemon crosswise into two equal parts. Carefully remove the zest from one half, without touching the bitter white part of the citrus, and leave the other untouched. Then squeeze the maximum amount of lemon juice from both halves and set everything aside for a while.

In the meantime, we put a container of water on the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to this water and wait until these ingredients are completely dissolved. Add vegetable oil, freshly squeezed juice and the zest of half a lemon to the almost finished marinade. Place the onion prepared in advance tightly in a sterilized container, completely cover it with the prepared marinade and roll it up.

Recipes for our usual preserves for the winter can always be varied, and here is an example of this. How about onion jam? This delicious appetizer will go well with grilled meats, cheese and just fits perfectly with soft homemade bread. We start cooking, as always, by preparing onions (1 kg). In this version we use red onion. We give preference to this particular variety, thanks to its extraordinary sweetness and unsurpassed crispy structure.

Onion confiture

It must be cleaned, cut into half rings and simmered in well-heated oil (50 ml) for 5 minutes, remembering to stir constantly. Then cover the saucepan with a lid and continue to simmer the onion for another fifteen minutes over low heat, also stirring it occasionally. After this, we begin to flavor our red onions by adding half a glass of dry red wine, four tablespoons of wine vinegar, fifty grams of honey, seventy-five grams of sugar, salt, literally on the tip of a knife, and a couple of sprigs of fresh thyme to the container. We continue to simmer the onion in this mixture for another half hour, covering the saucepan with a lid.

After this time, open the stewing container and simmer the mixture over medium heat until the mass becomes viscous. However, in this case, it is important not to overcook the confiture, checking the correct consistency with a spoon. If the confiture slowly flows down the spoon and stretches slightly, it means it is ready. Throw away the thyme sprigs at the end of the cooking process. Now all that remains is to transfer the finished mass into a half-liter sterilized container and close it tightly with a lid. Store this preservation in the refrigerator or cellar.

Everyone is well aware of how exquisite the taste of pickled onions is. After all, even if you just soak it a little in vinegar, it acquires a more delicate flavor, but does not lose its characteristic piquancy. If you make a preparation from it for the winter, the snack will turn out even more original. Jars of onions will prove simply irreplaceable in the pre-holiday bustle, since salads and many appetizers will be much easier and faster to prepare using this preparation. 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 takes on a completely different taste if you add a huge amount of spices to the marinade.. It is unlikely that you will be able to use this preparation while preparing other dishes, because once you open the jar, it will be impossible to tear yourself away from this snack.

Products:

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

Preparation:

The onion needs to be peeled, washed and dried.
Place it in boiling water and soak in it for only 3 minutes.
After this, rinse with cold water.
Pour water into a saucepan and boil it.
Then add salt and sugar, add bay leaf, and boil for 15 minutes.
Strain the prepared marinade through gauze folded in several layers.
Bring the filtered liquid to a boil again and add vinegar.
Place all the spices and onions into jars.
Fill the jars to the top with marinade and cover with lids.

Sterilize for no more than five minutes, roll up immediately.

Pickled onions: quick and tasty (video)

How to pickle onions in jars with beets

Whole onions in a bright red marinade look incredibly appetizing. This preparation will become one of the most memorable and unusual. All this despite the fact that you will have to preserve the simplest and most accessible root vegetables.

Products:

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

These onions look incredibly delicious

Preparation:

Peel the onions.
Wash the beets, peel and cut into strips.
Pour sugar into an enamel container, add pepper and salt, add water and boil.
Add beets and boil again.
After this, put the onions in the pan and boil them for just 5 minutes.
Transfer the prepared root vegetables to a jar, pour vinegar into it.
Pour in the hot marinade and immediately roll up the container.

Pickling onions for the winter

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

Products:

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

The most ordinary onion, prepared in marinade, acquires a simply delicious taste

Preparation:

Pour boiling water over the peeled onion, leave for just a minute and drain in a colander to cool.
Peel the ginger root with a knife and chop it finely, mix with bay leaves and cloves, put in a small bag.
Pour regular and vanilla sugar into the vinegar, put the bag in which the spices were placed, and pour in water.
Boil the liquid for 10 minutes.
Remove spices from the pan.

Place the prepared vegetables in jars, pour in 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. This preparation is also good because each onion is initially cut into rings, so there will be no need to do this immediately before serving.

Products:

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

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

Preparation:

Peel the onions, rinse and cut very thin into rings.
After chopping, dry and salt.
Mix water with vinegar and pour this mixture into the prepared vegetables.
Mix thoroughly and immediately pour into jars, cover tightly.
Immediately place in the refrigerator 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 reveals itself in a completely different way and exceeds all expectations. After the first try, 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 vinegar;
0.6 l of water;
25 ml 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

Preparation:

Peel the onion well and chop it into half rings.
You need to peel the garlic and ginger and chop into thin slices.
Remove all the seeds from the pepper and cut into rings.
Place onion, ginger, garlic and pepper one by one into jars.
Pour water, wine and vinegar into a saucepan.
Immediately add mustard, pepper, salt, sugar and bay leaves to this mixture.
Boil for about ten minutes.
Pour the prepared marinade into jars, cover with lids, and sterilize for 10 minutes.

Quickly roll up the entire container.

Pickled onions with currants: step-by-step recipe

An unusual berry note will give the preparation a completely new shade of taste. The appetizer turns out to be much more aromatic and tastier than a regular one prepared according to a traditional recipe. And visually it looks much more attractive, because the healthy berries create a special impression.

Products:

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

Preparation:

The bulbs need to be peeled, placed in boiling water for a couple of minutes and then rinsed with cold water.
Place greens in jars.
Wash the currants well and also place them in jars.
After that, put the main component there.
Boil water in a saucepan, fill the jars with it, leave for only 3 minutes, then pour back into the saucepan.
Add sugar and salt to plain water, stir and boil.
Pour in the vinegar and immediately pour the marinade into jars.
Roll up the entire container.

Pickled onions in apple cider vinegar (video)

Skillful housewives boast about all kinds of preparations. These can be various pickles, salads, caviar, jams and compotes. But vegetables prepared in marinade always occupy a special place on the shelves. Such blanks can rightfully be called one of the best. After all, their advantage is not only that the vegetables have excellent taste, but also that the jars will definitely last until the required date. The lids won't fly into the air and the jars won't burst, you can be sure of that. The simplest and at the same time delicious of these preparations can be called pickled onions, although fried root vegetables will also be no less popular. In the marinade it turns out to be very aromatic, without the characteristic pungent smell and taste. The pleasantly crunchy root vegetable will surprise you with its completely new revealed taste.

Pickled onions for the winter- This is one of the popular options for preparing this vegetable. You can serve this appetizer with barbecue, herring, add it to a salad, or decorate a sandwich. Check out some very interesting recipes.

Onions pickled for the winter

Peel the small onions, blanch them for a couple of minutes, and wash with cool water. Place spices, vegetables, chopped dill at the bottom of the containers. From? a glass of acetic acid, 55 g each of salt and granulated sugar, cook the marinade. Pour the resulting mixture into the prepared container along with spices and onions, sterilize for 5 minutes. Roll up and place in the refrigerator.

Onions pickled for the winter - small fruits

If the onion harvest is not entirely successful, do not despair, since small fruits can be used for pickling. To make the cleaning process easier, dip the vegetables in boiling water and pour cool water over them. In this case, the peel will be easily and quickly removed. Pour in the prepared brine. It is prepared as follows: 2.3 liters of water, add 2.5 liters of acetic acid, 320 g of salt, red pepper and cinnamon to taste. In addition, you can add a couple of sweet peas and bay leaves.

Pickled onions for the winter: recipe

Peel the onions, pour hot water with added salt into them, and place in a cool place for two days. As a result, the vegetables should become transparent. Fill the containers up to the shoulders with prepared fruits, add hot marinade, and seal.

Fans of spicy winter snacks will also appreciate it. It will be a great addition to any dish.

Bulgarian version.

Peel small onions, cut them, and place them up to their shoulders. Place 4 pieces between the heads. bay leaves, red pepper pod, 15 black peppercorns. Fill with a solution of water and vinegar in a ratio of 1 to 1.

We hope that we have given you a complete and detailed description of how you can prepare pickled onions for the winter. If you follow all the instructions carefully, you will have a great snack!

Such preparations are healthy and tasty. This is a great addition to main dishes. They can be prepared in the form of canned food, various pickles, etc. They can be prepared in different ways. The easiest way is to dry it using a special electric dryer. Freezing is no less difficult, but you can only resort to it when preparing green onions. Other good options are onion pickles and pickles.

The five most commonly used ingredients in recipes are:

In the first case, only salt and water are needed (greens if desired). In the second, you can use your imagination. Onions are pickled with other vegetables and fruits: carrots, beets, apples. Onion in apple sauce is a delicious delicacy that will be a welcome addition to any table. It will take a couple of hours to prepare it, but you won’t need to spend a lot of money. In short, onion recipes for the winter are varied and interesting. Most of the bulbs grown in the garden are lost due to uselessness. To prevent this, just use one of the instructions given above. This section contains popular pickling and salting ideas. Study and follow these tips.

Despite its bitterness and pungent aroma, onions are the most common vegetable in the world. Here are just some interesting facts about this product.

Historical roots. The exact place and time of origin of onions is unknown to historians, but they have established that the vegetable was known in Ancient Egypt. The writings of Herodotus indicate that the slaves who built the pyramid of Cheops were fed onions to increase their ability to work and prevent disease.
Palm of the Championship. Libya is considered the world leader in onion consumption. This vegetable is added to almost all national dishes.
Sweeter than fruit. The vegetable is superior in sugar content to apples and pears. This is why it becomes sweet during cooking.
Earth prototype. The ancient Sumerians considered onions to be a product of the gods. They were sure that the Earth was created exactly like this vegetable.
Many types. At the moment, there are about 900 types of onions in the world, but a little more than 200 are edible. The rest are wild varieties that have no nutritional value.

Benefits of the main ingredient

Onions are not just a food product or a flavoring additive. This is a real home doctor. Doctors say that by eating half a bulb fruit daily (in the absence of contraindications), you can protect yourself from ailments, diseases of internal organs and colds. The secret lies in the rich chemical composition, which is described in the table.

Table - Chemical composition of onions

Substance	Amount, mg/100 g	Share of daily value,%	Biological role
Vitamin B6	0,12	6	- Promotes the absorption of fatty acids and the normal course of biological reactions; - prevents sudden surges in blood glucose; - normalizes brain function and improves memory; - heals the heart and blood vessels; - eliminates swelling
Vitamin C	10	11	- Stimulates the production of your own collagen; - takes part in the synthesis of steroid hormones; - cleanses the body of toxins and heavy metals; - supports liver health; - strengthens the immune system; - normalizes blood clotting; - strengthens the walls of blood vessels and makes them elastic
Potassium	175	7	- Normalizes blood pressure; - prevents the formation of cholesterol plaques in blood vessels; - prevents the formation of kidney stones; - promotes the conversion of glucose into energy; - normalizes heart function; - facilitates the delivery of oxygen to the brain
Sulfur	65	7	- Maintains bile production at an optimal level; - slows down the aging process of the body; - activates collagen synthesis; - accelerates metabolism; - stabilizes the functioning of the nervous system; - strengthens the immune system; - has antihistamine properties
Phosphorus	58	7	- Strengthens bone tissue; - increases mental and physical performance; - promotes the production of enzymes involved in biological processes; - normalizes protein and carbohydrate metabolism; - maintains acid-base balance
Iron	0,8	5	- Provides cellular and tissue respiration; - accelerates metabolism; - ensures healthy growth of the body; - stimulates the conduction of nerve impulses; - strengthens the immune system
Cobalt	0,005	50	- Improves blood composition; - takes part in the production of red blood cells; - normalizes intestinal microflora; - promotes cell renewal; - supports the normal functioning of the endocrine system; - strengthens bones; - reduces the level of “bad” cholesterol; - slows down the aging process of the body
Manganese	0,23	12	- Supports normal functioning of the nervous system; - promotes insulin production; - accelerates metabolism; - prevents fatty liver degeneration; - accelerates tissue regeneration
Copper	0,09	9	- Has redox activity; - promotes iron absorption; - promotes tissue and cellular respiration; - strengthens bones; - strengthens the walls of blood vessels and makes them elastic; - suppresses inflammatory processes; - improves blood composition
Chromium	0,002	5	- Regulates lipid metabolism; - normalizes the functioning of the thyroid gland; - strengthens the heart muscle; - removes toxins from the body
Zinc	0,85	7	- Included in more than 300 enzymes; - accelerates cell regeneration; - takes part in protein metabolism; - stimulates reproductive function; - normalizes the functioning of the sebaceous glands; - strengthens the immune system; - cleanses the body of toxins; - sharpens the sensitivity of taste and olfactory receptors

Despite the rich chemical composition of onions, they have contraindications. People suffering from gastritis and peptic ulcers should avoid using the product. It is also worth eating less onions if you have increased nervous excitability.

Pickled onions for the winter: recipes for every taste

Onions are usually pickled cold. But for winter preparations they use the hot method. It is more labor-intensive, but the result fully justifies the effort. The vegetable will give up its bitterness to the marinade, and itself will be saturated with the expressive taste of spices and vinegar.

Traditional

Peculiarities . The traditional recipe for pickling onions is passed down from generation to generation. Simple technology and a simple set of ingredients result in a wonderful spicy snack with a sweet and sour taste. If you pickle small onions correctly, they will turn out translucent, but will retain an appetizing crunch.

You will need:

1 kg of seeded onions;
0.5 l of water;
30 g salt;
40 g sugar;
70 ml vinegar (9%);
hot pepper pod;
ten black peppercorns;
two dill umbrellas;
Bay leaf.

Preparation

Fill a large saucepan (3-5 liters in volume) with water, boil, place the peeled onion in it and boil for three minutes. It should only soften slightly and not cook completely.
Prepare a container of cold (or better yet, ice) water in advance. Using a slotted spoon, transfer the still hot onion into it. This technique helps the product stay crispy.
Pour vinegar into 0.5 liters of water, add all the flavorings and chopped pepper. Bring to a boil and continue cooking for another two minutes.
Place the onions tightly in clean half-liter jars and pour in the hot marinade.
Sterilize for five minutes (no longer, otherwise the onion will cook) and roll up.

It is better to remove the bay leaf, dill and pepper from the marinade as soon as it is ready. If you put flavoring additives in jars of onions, they will “kill” the natural taste of the main ingredient.

With beets

Peculiarities . If you want something traditional and at the same time unusual, try preparing pickled onions for the winter without sterilization with beets. The burgundy vegetable will give the main ingredient not only a pleasant sweetness, but also a rich pink color. Thus, from eating a snack you will receive not only gastronomic, but also aesthetic pleasure.

You will need:

400 g small red onion;
50 g beets;
0.4 l of water;
30 g salt;
50 g sugar;
seven black peppercorns;
30 ml vinegar.

Preparation

Peel the onions and cut the beets into oblong bars about 6 mm thick.
Add bulk products and pepper to the water and boil.
Add beets and simmer for a couple of minutes.
Place the onion in the marinade and cook for five minutes.
Transfer the onions into a sterile 0.75 liter jar and place the beets on top.
Pour in the vinegar as well as the marinade to fill any voids in the container.
All that remains is to roll up the jar.

The preserved food should be wrapped in a warm blanket so that it cools down gradually. This will improve the taste and ensure long-term storage. Also, don’t forget to turn the containers upside down to make sure they are sealed.

Spicy

Peculiarities . Pickled onions in jars for the winter are an irreplaceable preparation. It will decorate any everyday or holiday dish. It also goes well with hot spices and herbs.

You will need:

2 kg of onion;
2 liters of water;
0.7 liters of vinegar;
300 g salt;
1 g star anise;
three bay leaves;
1 g cinnamon;
1 g ground red pepper;
three peas of allspice;
two carnation inflorescences.

Preparation

Dissolve 200 g of salt in a liter of water and place the peeled onion in the brine.
Meanwhile, add the remaining salt and spices to a liter of water.
Boil the liquid and cook for five minutes. Add vinegar.
Place the onions in sterilized jars, pour in the hot marinade and seal.

To make the process of peeling onions easier, use blanching. Keep it in boiling water for a minute and immediately transfer it to cold water. The husks will come off much easier.

With bell pepper

Peculiarities . Pickled onions with garlic and pepper for the winter are an ideal combination for aromatic preparations. By soaking in each other’s aromas, vegetables acquire completely new flavor shades. The appearance of the workpiece also cannot but rejoice. The amount of ingredients is calculated for two 0.5 liter jars.

You will need:

1 kg of small onions;
200 g bell pepper;
12 cloves of garlic;
eight black peppercorns;
two bay leaves;
2 g citric acid;
a bunch of dill;
2 liters of water;
20 g salt;
80 g sugar;
250 ml vinegar.

Preparation

Heat a liter of water, dissolve citric acid in the liquid and soak the peeled onions. Boil for three minutes and remove the vegetables from the water.
Remove the seeds from the pepper and cut into rings.
Place six cloves of garlic, four peppercorns and a bay leaf in sterilized jars.
Place layers of onion and pepper alternately on top.
Fill the remaining space of the jar with washed and scalded dill.
Dissolve bulk products in a liter of water and boil.
Add vinegar, pour the liquid into jars and seal.

If you only have large onions, do not pickle them whole - they will not be soaked in the marinade. It's better to cut it into several smaller pieces.

Rings

Peculiarities . Fans of kebabs, burgers, salads and simply savory snacks are recommended to prepare pickled onion rings for the winter. This semi-finished product turns out to be especially aromatic and tasty, because the thin fragments are thoroughly soaked in the marinade.

You will need:

400 g onions;
200 ml water;
2 g cloves;
5 g black peppercorns;
5 g allspice peas;
15 g sugar;
10 g salt;
30 ml vinegar;
two bay leaves.

Preparation

Cut the peeled onion into rings.
Add all the flavorings to the water and boil.
Add the onion and simmer for five minutes.
Place the product in sterile jars, fill with marinade and roll up.

Before placing the onion rings in the jar, sprinkle them with turmeric. The workpiece will acquire an attractive sunny yellow color and a pleasant aroma.

With original marinade

Peculiarities . If simple recipes for pickled onions for the winter do not inspire you, try adding something original to the traditional appetizer. What makes this recipe special is its unusual citrus marinade.

You will need:

1 kg of small onions;
600 ml vinegar;
250 ml water;
250 ml orange juice;
50 g salt;
15 g tarragon;
10 g cloves;
5 g cinnamon;
100 g raisins;
100 g sugar.

Preparation

Sprinkle the peeled onion with salt and leave for five hours.
Combine water with orange juice, raisins and spices.
Boil, add onion and cook for a couple of minutes.
Using a slotted spoon, distribute the onions into the sterilized jars.
Add vinegar to the marinade, boil and distribute the liquid among containers with the workpiece.

Green sprouts

Peculiarities . As a reminder of the warm season, you can pickle green onions for the winter. The preparation turns out beautiful and fragrant. The taste of onion feathers is quite unusual and bright. This is a wonderful addition to salads.

You will need:

1 kg of green onions;
200 g dill;
80 ml vinegar;
120 g salt;
60 g sugar;
1 liter of water;
three peas of black pepper.

Preparation

Wash and sort the greens, cut off dry and yellowed fragments.
Add flavoring agents to water and boil.
Turn off the burner and add vinegar to the marinade.
Place the greens in sterile jars, tamping down lightly.
Pour marinade and roll up.

Fresh herbs often “explode” jars, so pickled onions cannot be stored at room temperature. Place the jars either in the cellar or in the refrigerator.

Working with vegetables without tears

Onions contain a lachrymator. This substance, released into the air from a cut onion, irritates the mucous membrane of the eyes and makes you cry. To make working with vegetables easier for you, try five housewife tricks.

Cold water . The liquid neutralizes the effect of the lachrymator. Therefore, before working with onions, as well as during the process, it is recommended to rinse the onion itself and the knife in cold water. Some housewives even manage to peel vegetables in a large basin filled with liquid.
Freezing. If you will be working with large volumes of onions, place them in the freezer for an hour. The onion juice will crystallize and will not evaporate into the air. If the workload is small, you can freeze the knife for 15 minutes.
Steam . Place a pot of water on the stove and boil. Position yourself near a source of steam. It neutralizes the effect of the lachrymator.
Ventilation. Turn on the hood while working with the bow. The device will draw in onion vapors, and they will not have time to irritate your eyes. If you don't have a hood, place a fan near your work area. During the warm season, you can work with an open window.
Vinegar or lemon. Treat the cutting board with acid. The onion juice will react with the vinegar, and the effect of the lachrymator will be neutralized.

To avoid tears when working with onions, use a well-sharpened knife without serrations. The easier the blade cuts through the vegetable, the less irritant will enter the air.

If you care about your family’s health, a recipe for pickled onions for the winter should definitely be in your cookbook. The fact is that during the harvesting process the vegetable does not lose its beneficial properties. Thus, this fragrant “antibiotic” will protect your household from colds all winter.