Pickled green onions for the winter can be either onions or green. And any variety can be used in salads, soups, and main courses. Based on this marinade, you can prepare different sauces, and cut or grate the pulp. Further use can be quite varied, for example, for cooking or.

Pickling onions for the winter with this recipe involves using the smallest fruits, which do not have much pungency and, as a rule, are difficult to use fresh. But they are very suitable for marinating and do not require long cooking. The finished pieces have a beautiful appearance and can serve as table decoration.

Required ingredients:

• Onion – 2-3 kilograms;
• Dill – 1-2 bunches;
• Vinegar - half a glass;
• Salt – 55 gr.;
• Sugar – 55 gr.

Pickled onions for the winter:

1. Wash the small heads, peel them, put them in boiling water and boil for 2 minutes; you can’t cook them for a long time; very young fruits can simply be put in boiling water and left for a few minutes under a closed lid. Then rinse the pulp with cold water, it will remove the juice and cool faster;
2. While the pulp is cooling, you can prepare the jars; it is convenient to use small glass jars so that their contents can be consumed at one time. The container is washed, sterilized over boiling water and cooled until completely dry;
3. Place spices at the bottom of the prepared container, then put in the prepared vegetables, and sprinkle chopped herbs on top;
4. While the preparation is standing, it is necessary to prepare the marinade. For this, add salt and sugar to acetic acid, put it on the stove, and boil;
5. Immediately pour the prepared marinade over the preparations and cover with lids;
6. Place the twists in boiling water to ensure they are properly sterilized for about 5 minutes;
7. Then you can roll up the twists with lids and set aside to cool. When the twist has cooled completely, you can stir the mixture into the refrigerator.

Pickled onion rings for the winter recipe

Onions have a sharp taste and smell, but when pickled, they acquire other flavors and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available to the hostess.

Required ingredients:

• Onion – 400 gr.;
• Cloves – 1 umbrella;
• Pepper – 2 sweet peas;
• Sugar – 1 table. false;
• Water – 200 milliliters;
• Pepper – 5 peas;
• Laurel – 2 leaves;
• Salt – 1 tea. spoon;
• Vinegar – 2 table. spoons.

Pickled onion rings for the winter:

1. Clean the heads well. If you are using a large-sized fruit, then it needs to be cut in a convenient way; you can chop it into rings, half rings or cubes. The cutting method can be chosen in such a way that it will be more convenient to use it later;
2. Set the prepared vegetables aside for now and start preparing the marinade. It is prepared from water, with the addition of all the spices; you don’t need to cook the marinade for a long time, just bring it to a temperature of 100 degrees;
3. When the temperature is normal, you can add vegetables and cook for 5-6 minutes. The fire should not be made too large so that the mass does not boil, but simmers a little;
4. The hot mass is immediately transferred to jars. For longer storage, it is necessary to prepare the jars in a special way, wash them, you can use soda, rinse well, and place over steam for sterilization. To do this, you can keep the jars over steam for about 15-20 minutes, then remove them and place them upside down, so they will wait for the next stage of cooking;
5. When the mixture is put into jars, they are immediately closed with lids. It is better to store the twist in a cold room, and check the tightness of the workpiece by turning it upside down.

Pickled onions for the winter in half rings

This recipe can be recommended for those who cannot devote time to cleaning and chopping vegetables every day. In the preparation it is already completely cleaned and prepared; all that remains is to take out the jar, open it and use the pulp for its intended purpose. This is especially convenient when you don't have enough time to prepare.

Required ingredients:

• Onion – 1 kilogram;
• Sugar – 2 tbsp. l.;
• Pepper – 5-6 peas;
• Laurel – 2-3 leaves;
• Vinegar 9% - 1 glass.

Pickled chopped onions for the winter:

1. The fruits are washed well, peeled, and cut into necessary elements. You can chop it into rings or half rings, or you can use special electric shredders and speed up the cutting process;
2. When the pulp is prepared, pour boiling water over it, cover with a lid and set aside for 5 minutes;
3. When the pulp is infused, the water is drained, then boiling water is poured again, so it is necessary to pour water over the vegetables three times;
4. After this, the vegetables gave up all the bitterness and spiciness, the mass became tender, it will not need to be further fried;
5. After the pulp is soaked, you need to put water on the stove, add spices, and boil for 5 minutes;
6. Transfer the pulp into a container that has been previously sterilized and washed; it must be carefully tamped down so that there is less free space;
7. Pour boiling marinade over prepared containers with vegetables, close with lids and place in a warm blanket. To be on the safe side, you can turn the jars over to check the sealing of the lids. After complete cooling, the twists will be completely ready for transportation to the cellar.

How to pickle onions for the winter in jars

Green onions can be pickled not alone, but together with other greens; this preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or fairly mature branches for pickling. Of course, such plants require different preliminary preparations, but the final taste will be very interesting.

Required ingredients:

• Green onions – 1 kg;
• Dill – 0.2 kg;
• Vinegar 6% - 80 ml;
• Salt – 120 gr.;
• Sugar – 60 gr.;
• Boiled water – 1 liter;
• Pepper – 3 peas.

How to pickle onions for the winter in jars:

1. First, prepare the greens, wash them, remove yellow and wilted elements, and cut them. You can cut it in different ways, as is convenient for the housewife. In general, you can simply cut the stems into several pieces so that they completely fit into the jar;
2. Now you can take care of the jars, rinse them using baking soda, it cleans the jars well, then sterilize them. To quickly sterilize a large number of jars, you need to put them in a cold oven, turn it on, heat it to 100 degrees and keep the jars there for 15-20 minutes;
3. Separately cook the marinade; it consists of clean water, seasoned with spices, salt and sugar. At the very end of cooking, you need to add a small amount of vinegar, it cannot be heated to 100 degrees, which means boiling should not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
4. Place the prepared herbs in the prepared jars, and then pour the marinade over it all. The marinade should be hot, compact the pulp a little and add the marinade again, thus completely filling the entire jar;
5. The finished products must be covered with lids while hot and left to cool under a blanket. But you can use nylon covers rather than iron ones, but only very tight ones. Such twists are stored for a long time only at cold temperatures, in the refrigerator or cellar.

Pickled onions for the winter in jars

The recipe suggests preparing greens in dry wine or champagne vinegar; this is quite unusual, but has its positive qualities. This preparation will be well suited as a marinade for meat dishes and salads. The recipe also contains honey, which adds sweetness and makes the onions more tender and unusual.

Required ingredients:

• Green onion feathers – 1.5 kg;
• Water – 300 ml;
• Champagne vinegar – 300 ml;
• Liquid honey – 50 grams;
• Thyme – 6 sprigs;
• Salt – 0.5 teaspoons.

Recipe for pickled onions for the winter in jars:

1. First of all, prepare the marinade; cook it over low heat; it should not boil. You need to add honey, water to the vinegar solution and season it all with salt. Now you should stir constantly. You can use any honey, but it is recommended to use liquid types of honey, they dissolve well in the marinade and give the mixture a more piquant taste;
2. When the mixture has boiled for 2 minutes, you can remove it from the heat and cool slightly;
3. While the mixture is cooling, you can put the greens in jars. They are pre-cleaned with soda or another detergent, sterilized and set aside;
4. The tightly packed pulp is poured with hot marinade, the remaining spices are added;
5. Next, you need to prepare the lids, boil them for 10 minutes and cover the workpieces with them;
6. The preparations are placed in boiling water, the preparations must be hot, and a towel is placed on the bottom of the pan, then the jars will not burst;
7. The mass is sterilized for about 10 minutes; if the jars are large, then the sterilization time is increased and only then the jars can be closed with lids;
8. Then you need to wrap the jars well, wait until they cool and put them in a cool place. The ideal place for storage would be a cellar or refrigerator. You can eat such a twist after a few weeks, but during the marinating period the mixture will become more tender and piquant.

You can pickle onions throughout the entire fruiting period of the plant, thus you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And anyone can just crunch on pickled onions.

You can also prepare one of our recipes.

Why do you need pickled onions for the winter? You can’t even imagine how much such a seemingly simple, ordinary snack is in demand. Excellent with meat and salad. And with a glass - absolutely beautiful. Moreover, there are several variations of the workpiece.

You will find a selection of successful, and most importantly, easy recipes in the article.

We don't like to mess with onions. Because we cry a lot. Don't worry, there are ways to overcome mucosal irritation. Here are the 3 most popular:

1. We chew gum during the process.
2. We take a sip of water into our mouth. Hold it without swallowing until you cut the vegetables.
3. We put on any glasses or an eye mask.

Involve your assistants too. For example, a spouse. Men, by the way, cry less often from onions than women.

Well, aren't you afraid of onion vegetables anymore? It is recommended to make more twists. There will always be something to take with you to barbecue, something to marinate meat with, something to serve cold dishes with, etc. In fact, such a snack has a wide range of uses. Onion lovers will understand.

Pickled onion rings for the winter

The rings turn out crispy, without a strong smell or bitter taste. Enjoy the onion slices straight from the jar - they are so delicious.

For the preparation we will need:

• onion rings per 0.5 l jar;
• 1 clove bud;
• 1 bay leaf;
• a small slice of beetroot;
• 2/3 of a half-liter jar of vinegar 9%;
• 1/3 of boiled water, chilled.

Instructions:

1. Cut the onion into rings, 1 cm wide. Tamp together with the beets (1 clove) tightly into a sterilized container. We process the container and lid in a convenient way. Are you planning to use the preparation in the near future? Then it is enough to wash the jar thoroughly and give it time to dry.
2. Add cloves and bay leaves.
3. Fill with vinegar, then with water.
4. Close the lid.
5. Let it sit in the refrigerator for a day.
6. This is how quick and easy it is to prepare marinated rings.

How to pickle whole onions for the winter

Planting bulbs often remain unclaimed. Did you know that pickled fruits like these are popular in Germany? Therefore, do not rush to throw away the babies. Better write down the recipe for your future favorite snack.

On a note! Fill the small onions with cold water. Let it sit for a while. And forget about the hassle of cleaning - the husk will almost come off on its own.

Let's take the components:

• sets (shallots) - 500 g;
• white and black pepper - 3 peas;
• sweet peas - 4 pcs.;
• cloves - 1 bud;
• mustard seed - half a tablespoon;
• water - 250 ml;
• 3 tsp. granulated sugar;
• 1 tsp. salt;
• red chili - a third or half of a small pod;
• 60 ml table vinegar 6%;
• bay leaf - 2 pcs.

Step-by-step technology:

1. We clean the pearls from scales. Large fruits will not be eaten whole - they will not marinate well.
2. Place spices, except mustard seeds, in a coffee grinder. Grind it a little - no need to turn it into dust. Pieces that are not ground will add flavor and improve the appearance of the product.
3. Meanwhile, put the water on the fire. After it boils, add small onions.
4. Let stand for literally 30 seconds and drain the boiling water.
5. Then immediately lower the set into cold water.
6. Blanching onions will remove the pungent aroma and bitter taste. You will get the most delicious pearls.
7. We remove the top onion “wrapper” and take out the very peas that will be pickled. Place in a sterilized container.
8. Let's start cooking the marinade. Put the water on the fire, pour in the vinegar and add salt and sugar.
9. We wrap the ground spices in a gauze bag and lower them into the brine.
10. Boil for a couple of minutes.
11. In a jar with onions we throw a bay leaf, three peas of different types (white, allspice, black) and 1/3 of the red chili (optional).
12. Pour in the marinade. There is no need to top up - leave about 1.5 cm of free edge. This promotes steam formation.
13. Cover the jar with a lid and sterilize in the pan for 5 minutes. Don’t forget to lay a towel on the bottom and pour in hot water from the kettle. Otherwise, the workpieces will explode.

Cool the twists upside down. We insist for 1 day.

Red pickled onions are finger licking good

Good news for lovers of red (purple) onions. I present a recipe for a cool snack with his participation.

We will need:

• 1 kg red onion;
• 3 pcs. bay leaf;
• 480 ml water;
• 62 g salt (3.5 tbsp in brine, the rest for onions);
• 67 g granulated sugar;
• 240 ml of essence;
• black peppercorns - 1.5 tsp.

Cooking technology:

1. Place a saucepan of water on the stove.
2. Add salt, sugar and acid.
3. Bring to a boil.
4. Chop the onion heads into thin half rings.
5. Sprinkle with salt and leave for half an hour. During this time, the straw will give juice.
6. Let's take 3 cans of 0.5 liters each. Let's sterilize. For example, in the oven. Temperature 120-150 degrees, time - 10 minutes.
7. Place one bay leaf and half a teaspoon of black peas into cooled containers.
8. Then we put half rings into jars and distribute them evenly.
9. Fill with marinade.
10. Cover with a lid and place in a deep container to sterilize.
11. Boil the twists for 10 minutes.

Cool the jars. The next day the snack is ready to eat.
On a note! Do you still have an unpleasant onion smell on your hands after cooking? Use a regular body scrub. Table salt in combination with liquid soap will also help.

Leeks for the winter without sterilization

It turns out to be a crispy, moderately sweet and slightly spicy snack. Use it both as a supplement and in its pure form.

• 1800 g leeks;
• mustard seed and black peas to taste.

And prepare the ingredients for the marinade:

• water - 9 glasses;
• a handful of bay leaf;
• salt - 6 tbsp. l.;
• sugar - 12 tbsp. l.;
• 4 tbsp. l. oils;
• 12 tbsp. l. essences 9%.

Preparation steps:

1. We divide the leeks into several parts - this makes it easier to compact the fruits into a jar.
2. Place in containers.
3. About halfway through the container, add a little pepper and mustard between the pieces.
4. Meanwhile, cook the marinade. Bring the water to a boil.
5. Add sugar, salt, bay leaf.
6. Boil for 3 minutes.
7. Add vinegar.
8. We send the marinade into jars. We don’t fill it all the way.
9. Leave room for vegetable oil - add 2 tbsp of it on top. l. per liter container.
10. Seal the lids.

Turn the twists over, cover with a warm blanket, and cool. Then we put it in the pantry.

Watch the technology in the video.

Pickled onions in vinegar: a quick recipe in 5 minutes

The consumption indicated in the recipe is taken into account for 2 500 ml jars. The result is the perfect snack for any occasion.

Let's prepare a set of ingredients:

• sevok - 600 g;
• sugar - 200 g;
• mustard seeds - 2 tsp;
• balsamic (or apple) vinegar - 75 ml;
• salt - 25 g;
• cloves - 3 inflorescences;
• 500 ml table (apple or wine) vinegar.

Interesting fact! Small pickled onions in Germany cost 3.5 euros for one 280 g jar. Fortunately, we have the opportunity to prepare the preparation for practically nothing.

Cooking steps:

1. We take the pearls, cut off the tops and roots.
2. Fill with boiling water. Let it cool.
3. We clean the onion from scales.
4. Sprinkle the peeled sets with salt and cover with a towel.
5. Leave it overnight.
6. The next morning we treat the containers and lids for the preparations with boiling water.
7. We wash the babies, dry them and distribute them into jars.
8. Add mustard seeds, cloves, acetic acid.
9. Bring to a boil.
10. Add granulated sugar and balsamic essence.
11. Boil for a minute.
12. Remove from heat and immediately fill the jars with the heads with marinade.
13. Seal the lids.

Turn the twists upside down for 5 minutes. Store in a dark, dry place for no more than six months.

How to pickle green onions

How great it is to enjoy the taste and aroma of homemade greens in the winter season. As soon as the hostesses do not store it: they dry it and freeze it. You can also marinate it. How? Read the recipe.

Important! Spice consumption is indicated for a 0.5 liter jar. In this case, the quantity can be adjusted to taste.

Components:

• green onions - quantity at your discretion;
• black peas - 7 pcs.;
• 2 tbsp. l. acetic acid 6%;
• coriander and mustard seeds - 1 tsp each;
• water - 500 ml;
• granulated sugar - 1 tbsp. l.

Instructions:

1. Prepare the green feathers. We sort through, remove damaged leaves, wash and dry.
2. Then finely chop the onion.
3. We sterilize the jars. There are many ways. For example, in the microwave. Pour some water into the bottom of the containers and place in the oven for 2-4 minutes. Keep the lids in boiling water for 10 minutes. Then cool the container. We make the preparations in dry and cooled jars.
4. Combine water and salt. Put the brine on the fire.
5. When it boils, boil for another 2 minutes.
6. Remove from the stove and cool slightly.
7. Pour spiced grains into the bottom of the jars.
8. Then we fill it with cut feathers.
9. Pour the preparations with warm marinade.
10. Add vinegar. Cover with lids.

Place the jars in a bowl of hot water, the level of which covers ¾ of the twists. Boil for 15 minutes, remove and seal. It can be stored at room temperature. The main thing is without moisture and light.

Onions are not the easiest vegetable, as is well known. Many people do not like its pungent and acrid taste. At the same time, it is the pungent taste of onions that gives rich and bright shades to many dishes. It’s hard to imagine a vegetable salad without it, and for barbecue and herring it’s the best company.

Which onion is suitable for marinade?

You can pickle any onions for the winter - both large and small. Large cut into rings or half rings. The main thing is not to cut it too thin - then it will retain its shape during marinating. There is no need to chop small onion sets; these onions, pickled for the winter, look delicious in jars. To quickly peel small onions, you can dip them in boiling water for a few seconds and then in cold water. The husk will come off easily.

Both white and red onions are suitable for pickling for the winter. You can also make pickled green onions or leeks.

Pickled onions without sterilization

This the snack will not last long, but it also takes a little time to prepare. So if you still keep a supply of onions at home or in the cellar for the winter, then these snacks can simply be made from time to time, depending on your mood or the appropriate dish.

Recipe 1. Onion side dish for herring with potatoes

The easiest way to prepare pickled onions in winter without sterilization is to use cold brine from a jar of pickled cucumbers or other winter preparations. To do this, you just need to fill the bulbs with brine and leave them in the refrigerator for several hours.

A slightly more complex, but also very quick option for preparing onion snacks is hot marinade in the microwave. The onions are peeled and finely chopped, placed in a microwave-safe container, and filled with water so that it covers the vegetables on top. For half a kilo of onion, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power and leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare an appetizer of herring with hot potatoes.

Recipe 2. Onion garnish for shish kebab

Best suited as a side dish for barbecue pickled red onion.

For half a kilo of onions, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the appetizer more spicy, use apple or wine vinegar). Scald the onions with boiling water, but do not drain the water immediately - to get rid of excess bitterness, keep the onions in hot water for at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onions. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with hot marinade is always the same: the onions are peeled, chopped (or simply peeled if we take small onions), scalded with boiling water, placed in jars and poured with boiling marinade, and then covered with lids. Marie's recipes

Recipe 3. Basic pickled onion recipe

For 1 kilogram of onion you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 black peppercorns and 3-4 bay leaves.

Recipe 4. Low acid marinade

For 1 kilogram of onion you will need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

Recipe 5. Spicy marinade

For a spicy marinade, add hot red pepper (2g), ground cinnamon (5g), cloves and star anise (3 inflorescences each) to the main recipe. And you also need to add 2 tablespoons of sugar to the marinade.

Recipe 6. Marinade with dill and pepper

We use the basic marinade recipe, but for 1 kilogram of onion we also take 2 large sweet peppers and a bunch of dill. The pepper is cut into large rings and placed in jars alternately with onion rings, sprinkled with finely chopped dill.

Recipe 7. Bulgarian marinade

For this recipe, add a small pod of hot pepper to each jar.

Recipe 8. Onions pickled for the winter with lemon

This recipe uses fresh lemon juice instead of vinegar, which is also an excellent preservative.

The marinade is prepared like this.

Cut the lemon into 2 halves, carefully remove the zest from one of them (do not remove the white pulp).

The juice is squeezed out of both halves.

Dissolve sugar and salt in boiling water (a teaspoon per half liter of water), add a tablespoon of vegetable oil, squeezed lemon juice and zest.

The marinade is boiled for another 2-3 minutes and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (here it is better to take sets) you will need a liter and a quarter of water, a quarter liter of orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Pour the peeled onions with salted hot water (1 liter is enough). After 6 hours, the water is drained.

Separately, boil vinegar with a glass of water and a glass of orange juice - this is our marinade. Add onions to this marinade and blanch for 3-4 minutes.

The onions are placed in jars and poured with boiling marinade.

Recipe 10. Marinade with beet juice

For 2 kilograms of onions you will need:

• 1 kg beets
• 100 grams of sugar
• Tablespoon salt
• 10 grams citric acid
• 1 liter of water for marinade

The marinade in this recipe is made from beetroot broth. The beets are grated on a coarse grater, filled with water and boiled. The broth is filtered through a large sieve. Then it is boiled again with salt and sugar, and citric acid is added. Hot liquid of a juicy dark red color is poured into the jars.

Recipe 11. Marinade with red currants

In this marinade, red currant puree is used as a preservative. 2 kilograms of fresh berries are boiled in 1 liter of water, then the broth is filtered, and the berries are rubbed through a sieve or pureed with a blender. The puree is mixed again with the broth, and this marinade is poured into jars.

Recipe for pickled green onions for the winter

This recipe will especially please those who have slightly overgrown green onions with thick feathers left in their beds. It’s not so tasty in a salad, but it’s perfect for pickling.

You will need:

The greens for this winter preparation can be finely chopped, or you can leave long stems. The greens need to be washed and sorted, and placed tightly in sterilized jars. Pour hot marinade (this recipe requires 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

You will need:

• 1.5 kilograms of green onions
• Champagne vinegar or dry wine – 300 milliliters
• Honey – 50 grams
• Thyme – 3-4 sprigs
• Salt – 0.5 teaspoon

For this recipe, it is important to cook the marinade correctly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

Pickled leek recipe

For 4 large leek stalks, take the following proportions of ingredients for the marinade:

• 300 milliliters of water
• 2 tablespoons granulated sugar
• teaspoon salt
• 2 tablespoons vinegar
• Bay leaf and black peppercorns

The leeks are cut into slices 2 cm thick and placed together with spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and covered with lids.

Onion confiture recipe

This is a very original recipe for pickled red onions. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken or stewed mushrooms.

You will need:

• 1 kilogram of red sweet onion
• ½ glass of dry red wine
• 4 tablespoons wine vinegar
• 50 grams of honey
• 75 grams of sugar
• A pinch of salt
• Dried sprigs of thyme or rosemary

Onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmered for another 15-20 minutes over low heat. Don't forget to stir so it doesn't burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly reminiscent of jam. Place the finished confiture in a sterilized jar, close the lid and put it in the refrigerator.

This preparation will be guaranteed to be in demand in the winter, because pickled onions are used as an independent snack, as a savory ingredient for all kinds of salads or when roasting meat.

For pickling, very small onions are used, which are always left after the onion harvest is harvested. It is more convenient to roll pickled onions into 300-500 ml jars.

Cooking time: 30-40 min. + 12-20 hours / Yield: 0.5 l.

Ingredients

• small onions 300-350 g
• garlic 1-2 cloves
• allspice 3-4 peas
• hot pepper 1 small pod
• bay leaf 1 pc.
• dill 2 umbrellas
• granulated sugar 1 tsp.
• coarse salt 1 tsp.
• vinegar 9% 1 tbsp. l.

Preparation

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Prepare all the necessary ingredients.



The jar used for the workpiece must be well heat-treated, otherwise the workpiece will not last long. One option is to keep it in the oven for 10 minutes at a temperature of 180-200 degrees.

Wash the dill and hot pepper. Peel the garlic and onions. Yes, peeling onions is not the most pleasant task, here everyone uses different methods of protecting their eyes, you can wet the knife periodically with cold water, you can wear glasses or not breathe... Everyone has their own proven method.



Place allspice and hot peppers, bay leaves, dill, garlic and onions into a practically cooled jar.



Boil water in a small saucepan or ladle, pour it over the onions in the jar and let stand for 7-10 minutes.



Then pour the water back into the saucepan.



Add sugar and salt to the resulting volume of water and bring to a boil again.



Stir salt and sugar in the boiling marinade until completely dissolved, pour it over the onion a second time, and add a spoonful of vinegar on top.



All that remains is to pour boiling water over the lid and roll up the jar. Leave the jar of pickled onions in the kitchen to cool for 12-20 hours, and then put it in a cool place for storage. In just a couple of weeks, onions can be used for your culinary creations.

You can make a preparation with garlic in exactly the same way. And one more small detail: if purchased onions or garlic are used for pickling, then later in the jar it may acquire a blue tint. This is due to the fact that onions and garlic prepared for sale are further processed for long-term storage.

Note: from the specified amount of products you will get one liter jar of pickled red onions.

Recipe red onions for the winter:

Red onions are always tastier than their onion counterparts, but in some dishes their color seems out of place. But it is ideal for marinating.

Onions are peeled and washed. Although the onion is considered red, in fact its plates are colored a soft lilac color.

The bulbs are cut into rings, the optimal cutting thickness is 5 mm. Red onions don't have a strong smell, so you won't have to wipe away your tears.

Pour water into the pan, add bay leaves and pepper, add salt and sugar. The peculiarity of this marinade is that sunflower oil and vinegar are poured into cold water. When all the marinade ingredients are in place, place the pan on the stove. The marinade is boiled for 3-4 minutes.

Onion rings are immersed in boiling marinade, the mass is stirred, kept on the stove for 5 seconds, then turn off the heat. If you let the onion marinade simmer longer, you will end up with soft boiled onions. Our task is to prepare thick, crispy pickled onions.

Peppers and garlic are placed in a sterilized jar.

Using a wooden spoon, transfer the hot pickled onion rings and pour all the liquid from the pan. The marinade turned light pink.

The jar is rolled up for the winter, turned over, and covered with a warm “fur coat.” After wrapping, “passive sterilization” takes place inside the jar.

The cooled pickled red onions are taken to the cellar. A “quick” marinade contains fewer spices, but this “winter” marinade provides red onions with an unusually rich taste.