Pickled blue onions for the winter. Cooking recipes and photo recipes

Pickled onions for the winter are used as a seasoning for first and hot dishes. It is added to salads, served with meat. The onion gives the dish the aroma and light flavor of the marinade. The product has a disinfecting property, which allows it to be useful during winter epidemics.

Classic with sterilization

Marinating onions for the winter is a popular type of harvesting. Most often it is made according to the classic recipe. It provides for the harvesting of the whole onion. For a blank recipe for a 1 liter can, we need:

3 heads of onions or red onions (the second is sweet)
2 bunches of dill or green onions
1/2 cup vinegar
50 g salt
the same amount of sugar

Preparation:

This recipe can be used to cook onion sliced \u200b\u200binto rings. In this case, it does not need to be boiled beforehand.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - an easy recipe. The product can be cut into rings, half rings or cubes. Small onions can be marinated whole. This preparation for the winter will add spice to any hot dish. The recipe for its preparation includes the following ingredients:

500 g small onions (or regular size, but in this case, cut the onion into rings)
1 l. water,
150 g salt
2 peppercorns
1 bay leaf
1 clove
14 drops of vinegar.

Ingredients are calculated per liter jar.

Preparation:

What else is put when cooking

Bulbs can be pickled with other vegetables: tomatoes, cabbage, carrots, garlic, chili peppers. Grained mustard, dry garlic, basil, thyme, coriander are suitable as spices.

An easy-to-prepare snack will appeal to the household and save time for the hostess. Pickled onions are prepared for the winter in various ways: whole heads, rings, with the addition of other vegetables and your favorite seasonings. Spicy onions are used in salads, pizza toppings, pies, or as an independent dish. Canning recipes without sterilization allow you to make a blank without unnecessary hassle.

Preparation for canning

The result of preparing homemade preparations for long-term storage depends on many factors: the quality of the products, the proportions, the preliminary preparation of vegetables and utensils for canning. Careful adherence to the instructions allows you to achieve an optimal result, avoid premature damage and explosion of cans.

Glass containers for canning are washed with soda, paying particular attention to the neck. We do not recommend using standard dish detergent. It leaves a permanent film on the walls.
Clean jars are sterilized by steam, in an oven or microwave. The procedure time depends on the volume of the container.
The lids are washed with baking soda, rinsed and boiled in a separate saucepan for 3-5 minutes over high heat.
Onions are used in different varieties and sizes. Peel off the husk, cut off the tails on both sides. Do not marinate spoiled, sprouted or softened onions.
Pickling utensils, knives and boards must be clean.

To marinate crispy onions for the winter, the heat treatment should not exceed the time indicated in the recipe. The bulbs are kept in boiling water for no more than 5 minutes, depending on their size, otherwise they become too soft and boil soft.

Popular recipes

Methods for preparing onion snacks differ in the proportions of the main components, the presence of spices and other vegetables. The pickling technology depends on how the bulbs are harvested: whole or in rings. It is better to marinate onions for the winter without sterilization, this will keep the product juicy and crispy. The vinegar in the filling not only gives a piquant taste, but also prevents the formation of dangerous bacteria.

Cooking without sterilization

One of the most popular and easy-to-prepare pickled onion recipes is distinguished by a minimum of ingredients. The time spent on the procurement is no more than an hour.

The classic pickled onion recipe

Ingredients:

1 kg of white or red turnips;
500 ml of water;
60 ml vinegar 9%;
30 g table salt;
20 g sugar.

For harvesting pickled onions without sterilization, you will need 2 half-liter jars. Lids and containers for canning are thoroughly washed from contamination and sterilized. The bulbs are cut on both sides, peeled and washed in cool water. The marinade must be prepared according to the following instructions:

Pour water into a clean saucepan, add salt and sugar, put on the stove.
As soon as the liquid boils, add the chopped onions.
Turn off heat, pour in vinegar and leave to marinate for a minute.
Remove the onion rings, distribute over the jars, pour over the marinade.
Roll the blanks with hot lids, turn them upside down, leave to cool.

Move the cooled blanks to the basement or cellar for further storage. The onion marinated according to this recipe can be used after a few days. The shelf life of the workpiece in a cool place is several months.

The savory taste is achieved with the help of spices, dried herbs and hot peppers. Add to the specified number of components:

10 allspice peas;
4 bay leaves;
3 garlic cloves;
1 PC. hot pepper;
a spoonful of dry dill.

The ingredients are added while the marinade is boiling. The proportions can be changed depending on taste preferences.

Whole Pickled Onion Recipe

Ingredients:

1 kg of small onions;
1000 ml of water;
60 ml vinegar 9%;
30 g table salt;
20 g granulated sugar.
hot pepper ½ pod.

Whole onions take longer to pickle than rings. The onion boiling time is 5 minutes. After turning off the fire, the workpiece is infused in a saucepan with hot pouring for another 4-5 minutes. Next, the sevok is distributed into banks, the voids are filled with pouring to the edge. The rolled up conservation is turned upside down, cooled. Store the workpiece on the bottom shelf of the refrigerator or in the cellar.

To get rid of the bitterness of onions, scald the heads with boiling water, rinse with cold water and discard on a sieve.

Pickled in oil

Vegetable oil is used as one of the ingredients in the snack. You can use this blank for making salads, aromatic sandwiches and as a side dish for meat or fish dishes. The calorie content is 180 kcal per 100 g.

Onion pickled in oil recipe:

1 kg of turnips;
500 ml of water;
60 ml vinegar 9%;
30 g table salt;
20 g sugar.
60 ml of vegetable oil.

Boil water, after adding salt and sugar. Pour in sunflower oil, mix, dip the onion, cut into rings, into the marinade. Boil for no more than 2 minutes, then remove with a slotted spoon and distribute in sterile jars. Pour vinegar on top and fill to the brim with pouring. Roll up the jars with metal lids, move to the cold.

You can use citric acid or lemon juice instead of 9% table vinegar in home canning. This method is recommended for people with gastrointestinal diseases for whom dishes with vinegar are contraindicated. Onions marinated in lemon are obtained with a piquant acidity and a pleasant citrus aroma.

For 1 kg of onion rings, 3 lemons are used. The juice is added to the finished marinade, mixed, the resulting filling is filled in cans with onions. Store the snack in the refrigerator.

Pickling green onions

For pickling for the winter, not only onions are suitable, but also green onions. The color of the feathers changes during the canning process, and the taste takes on new shades. The main difficulty of the recipe is the need to thoroughly rinse the feathers from possible contamination.

1 kg of green feathers without arrows;
1000 ml of water;
60 ml vinegar 9%;
60 g table salt;
30 g sugar.
dill branch.

Rinse the greens, dry with a paper towel, cut to the length of the cans. Distribute feathers along the walls, tightly to each other. Prepare a classic marinade from the listed ingredients. Fill with liquid and roll up with sterile caps. Leave the jars with the onions upside down to cool under a towel or blanket. Store the finished preservation in a dark cellar. Pickled green onions are used in winter vinaigrette, pies and sauces.

It does not take a lot of time to prepare a snack. Pickled onions for the winter can help diversify the everyday menu and save time. An additional advantage of the recipes is the absence of sterilization of the finished product. By using spices and varying the amount of the main ingredients, you can get different shades of a simple snack. In addition, pickled onions do not make you “shed” tears while cooking your favorite dishes.

Hello my dear readers. So great that there are a lot of snacks that are easy to make at home. For example, common onions can be used as a standalone snack with vodka or make a variety of salads. I have just in store for you 9 of the most delicious recipes for pickling onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very simple to prepare. And the cooking process itself will not take much time. You will need the following components:

3 kg of small onions;
3.5 liters of water;
500 g of salt;
3 pieces of allspice peas and black peas;
2 pieces of lavrushka + cloves;
a pod of hot pepper;
6-7 drops of acetic acid (in each half-liter jar).

Preparing the saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. Rinse the peeled onion and fill it with hot salted water. When this solution cools down, we send the dishes in which the onions are pickled to the refrigerator. Here the workpiece must be kept for 2 days. After soaking, the onions will lose their bitterness and become "glassy".

We drain the liquid - it has already completed its mission and is no longer needed. Next, we lay out the onion in sterile half-liter jars. And we start preparing the marinade. Pour 1.5 liters of water into a saucepan. Add here 100 g of salt, cloves, pepper and bay leaves chopped in hand. Cut a hot pepper pod into slices with a knife and send it to the marinade.

As soon as the brine boils, we immediately pour it into jars. We also add acetic acid to each container and tighten with metal caps. After that, we turn the jars, insulate and leave until they cool completely. And then we lower the workpiece into the cellar or transfer it to the closet.

By the way, the most impatient ones can take a sample in a week. By that time, the onions are completely marinated. Only if you absorb at such a rate, there will be nothing left for the winter 🙂 Therefore, I recommend. Prepare a delicious snack in 30 minutes.

Pickle the onion rings in vinegar

Juicy rings with a spicy taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. Or you can open the jar of the blank. The yummy comes out unique.

To make a half-liter jar of stock, you will need:

400 g onions;
2 tbsp. tablespoons of vinegar 9%;
2 tbsp. tablespoons of vegetable oil;
1 tbsp. a spoonful of sugar;
1 teaspoon of salt;
200 ml of water;
2 pcs. lavrushka;
1 PC. carnations;
5 pieces. black peppercorns.

For the preparation of this blank, white onions will also work, but purple will look more beautiful. Or you can combine by taking 200 g of white and 200 g of purple. In general, we give free rein to imagination.

The first step is to cook the brine. To do this, pour water into a saucepan, add salt and sugar here, as well as spices. We enrich the solution with oil and vinegar. And we put the container on the stove. As soon as the contents of the saucepan boil, reduce the heat and continue cooking for another 2-3 minutes.

We peel the onion and cut it into wide rings (about 5-7 mm). We send the rings to a boiling marinade, remove the dishes from the heat and leave to infuse for a couple of minutes.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or to the closet. By the way, such onions are ready for use in a day.

Cooking pickled green leek

If leeks have pleased you with a bountiful harvest this year, some of them can be pickled.

And here is his step-by-step recipe:

leek (based on three 750-tigram cans)
3 cups (faceted) water;
1.5 teaspoons of mustard seeds;
15 peas of allspice;
60 peas of black pepper;
3 pcs. lavrushka;
2 tbsp. tablespoons of salt;
4 tbsp. tablespoons of sugar;
4 tbsp. tablespoons of vinegar 9%;
3 tbsp. tablespoons of vegetable oil.

Pour water into a saucepan and put the container on fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, rinsed and carefully inspected again. Suddenly, what flaws it has - we cut them out.

Then we cut the leek into pieces so that they fit into the jars more densely and neatly. So, if it is small, it is enough to cut it into 2 parts, if it is large - into 4 parts.

Then place the pieces vertically in the jars. Alternate with spices. Add 20 black peppercorns to each jar. Also here you need to add 0.5 tsp of mustard seeds and 5 allspice peas.

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and lavrushka to it. Reduce the heat to low and let the marinade simmer for a minute. Add vinegar to the brine before removing the pot from the heat. And fill the onion with spices with hot marinade. On top of each jar, add 1 tbsp. spoonful of oil.

Next, we preserve the workpiece, turn it upside down, wrap it up and leave it to cool. When the canning has cooled, move it to the cold. If you cannot store the workpiece at a low temperature, I advise you to sterilize the pickled leek before rolling. It will take 10-12 minutes. And here is an interesting video recipe for conservation.

Pickle onions and garlic

These vegetables are not only delicious, but also incredibly healthy. By eating them, you will improve your health. Such a "medicine" will help you quickly recover from colds, coughs and other unpleasant components of ARVI. And who wants to lose weight, be sure to cook French onion soup. Because this one!

And here is the step-by-step recipe for the blank:

onions (take small ones) - 6-7 pieces;
1 PC. bay leaf;
2 pcs. carnations;
1 pod of hot pepper;
4-5 cloves of garlic;
1.5 tbsp. tablespoons of salt;
5-6 pcs. black peppercorns;
Take 9% vinegar and water in a 1: 1 ratio (100 ml each).

Peel and rinse the onions and garlic. We wash a half-liter jar, sterilize and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and put the container on fire. Next, add salt here and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by that time). And immediately fill the vegetables with brine. After that, we leave for about 1-1.5 hours.

At this time, place the vegetables in a jar, adding hot peppers. He will add piquancy to the workpiece. Then pour the vegetables with hot marinade and roll up the jar with a metal lid. Turn the container upside down and wrap it up. After 12-15 hours, you can move the workpiece to the closet.

Onion pearls - a recipe from Alla Kovalchuk

This blank will look elegant on any table. The bulbs are transparent like pearls. In order not to get sick in the cold season, it is recommended to eat half an onion a day, adding it to dishes during cooking or grilling a canned vegetable.

To prepare this blank, you need the following components:

1 kg of small onions;
40 ml of vegetable oil;
45 g salt;
20 g sugar;
2 pcs. allspice peas;
2 pcs. laurel leaves;
6 pcs. black pepper;
2 pcs. carnations;
2 pcs. chili peppers;
water;
40 ml of 9% vinegar.

The first step is to prepare the jars (you will need 2 half-liter jars). Sterilize the jars well as usual.

Peel small onions. Cut hot pepper lengthwise into 2 parts and send 2 halves to each jar. Add 1 lavrushka, 3 black peas and a pea of \u200b\u200ballspice there. You also need to add 1 piece to each jar. carnations. And then we fall asleep in a glass container onions.

Next, we switch to the preparation of the brine. First, you just need to pour the onion with clean boiled water and leave for 10 minutes. After that, we pour the liquid into a saucepan and put it on the stove. We enrich the water with salt and sugar. Add oil and vinegar there. As soon as the brine boils, pour the onion with it.

And then we preserve the workpiece. Then we turn over the cans and wrap them up. When the conservation cools down, we move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this blank.

Vegetable kebab with tomatoes, peppers and cucumbers

The main requirement when preparing the workpiece: onions, tomatoes and cucumbers should be small. Yes, you also need sweet peppers (red and yellow). The number of vegetables is arbitrary.

To fill you need:

2.5 liters of water;
1.5 cups of sugar;
0.5 cups of salt;
1.5 cups 9% vinegar.

Cut the cucumbers into rings, and the bell peppers into slices. We string vegetables on wooden skewers. At the bottom of each liter jar, put an inflorescence of dill, 2 black peppercorns and a sweet pea. We put 1 piece there. cloves and 2 cloves of garlic. And then we put the skewers with vegetable kebabs in the jars.

Next, cook the marinade as usual. Bring the water to a boil, add sugar and salt. And as soon as the composition is fed, we enrich it with vinegar and pour vegetables with spices with hot marinade. After that, we sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning, we move the conservation to the closet.

How to make sweet onions with apples and cranberries

The blank prepared according to this recipe turns out to be unusually tasty. For her you need to take:

0.5 kg of onions;
150 g ripe apples;
cranberries for sourness about 50 g;
350 ml of water;
2 tbsp. tablespoons of sugar;
2 teaspoons of salt;
2 cinnamon sticks;
1 tbsp. l. sweet sauce "Kikkoman";
0.5 tsp acetic acid;
2 pcs. lavrushka;
1/3 tsp black peppercorns;
3 pcs. star anise.

Cut the apple into thin slices, and the peeled onion into half rings. Cooking the marinade. To do this, boil water, add salt and sugar, cinnamon with lavrushka, pepper and star anise. And before removing the brine from the stove, enrich the composition with acetic acid and sweet sauce. After that, pour onion with apples with hot marinade and add cranberries.

We leave the workpiece until it cools down and put it in the refrigerator. You can eat this yummy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But I think that you will hack it earlier 🙂

How to cook red pickled onions

The onion prepared according to this recipe turns out to be not only tasty, but also beautiful. It comes out so bright. Yes, you marinate yourself and see for yourself. To do this, you will need:

6 pcs. onions;
1 raw beet
5 black peppercorns;
wine vinegar with water in a 1: 1 ratio (100 ml each);
salt to taste.

Cut the peeled onion into half rings and scald with boiling water. And grind the beets into large slices. Put onion and beets in layers in a sterile jar.

Cook the marinade. To do this, mix the vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the volume of the container).

We twist the jar with a metal lid, turn it over. Leave it on the table for 2-3 hours for now, and then put it in the refrigerator. And after 6, you can feast on yummy.

Cooking Asian-style pickled onions

Connoisseurs of oriental cuisine will appreciate this appetizer. Its recipe is as follows:

500 g of small onions;
200 ml of rice vinegar;
4 tbsp. tablespoons of sugar;
75 ml of vodka;
100 ml of rose or dry white wine.

Put the peeled vegetables in a jar, pour boiling water over and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition to a boil and pour it into a jar. Next, cover the dish with a nylon lid, cool the workpiece and put it in the refrigerator. After a day, you can take a sample.

If you don't like the vinegar aftertaste, this is not a reason to deny yourself the pleasure of eating pickled onions. Try substituting lemon juice for vinegar. And before pickling, I advise you to scald the onions with boiling water, keeping them in hot water for 20-30 seconds. This will make the appetizer more tender and tastier.

Want a crispy onion? Then after blanching, immerse it in ice water for a minute. And don't make the rings or half rings too thin. They will disintegrate quickly when you fill them with hot marinade.

Before preparing salads with the addition of pickled onions, be sure to discard them in a colander. Let all excess liquid drain. Otherwise, the remaining marinade will distort the taste of the dish you are cooking.

I am sure that you have your own subtleties and secrets of preparing such an appetizer. Share them in the comments. And how to prepare a blank according to the recipes proposed in the article, share your feedback. Which option did you like best? And don't forget. And I have everything for today. I wish you culinary inspiration and say: see you soon.

Pickled onions for the winter can be prepared, even if the harvest was not very rich and most of the harvested bulbs are small in size. If the yield of this vegetable exceeded all expectations, then it would be completely rash not to make canned food out of it. After all, pickled onions can be served with herring and meat, and in itself it is 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.

Do not marinate whole large onions - it is better to marinate them in rings or half rings. To keep them in 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 by immersing them in boiling water and then rinsing with cold water. True, this method of cleaning is suitable only if you plan to prepare a dish, including a snack for the winter, on the same day.
Before pouring the marinade on the onions, they should be held in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
Onions are pickled in a fairly large amount of vinegar, but this does not negatively affect its taste.
When it comes to blanks for the winter, it is necessary to use clean dishes, in particular, cans and lids sterilized by steam or in the oven. For twisting, use metal caps, 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 onions.
Boil a liter of water with 0.2 kg of salt, pour the onion and leave for a day.
Sterilize the jars. The amount of ingredients specified in the recipe will require two half-liters.
Distribute spices in jars, lay out onions.
Mix vinegar with a liter of water, boil, pour over the onions.
Place the jars in a large pot with a towel on the bottom. Pour water up to about the middle of the cans. Put on fire. Sterilize 5 minutes after boiling water in a saucepan.
Roll up the jars and wait for winter to enjoy the taste of pickled onions.

The pickled onions in this recipe are slightly sour. Fans of snacks that are softer in taste can be offered to cook it in a slightly acidic marinade.

Onions in slightly acidic marinade

onions (small) - 1.5 kg;
water - 1 l;
apple cider vinegar - 0.2 l;
salt - 50 g;
sugar - 50 g.

Cooking method:

Remove the husks from the bulbs, cut off the top and bottom. Dip in boiling water and simmer for 5 minutes. Take out, let the water drain.
Place in sterilized jars (three half-liter).
Boil a liter of water, pour a glass of vinegar into it, add 50 g each 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 pot of water and sterilize for 10 minutes.
Roll up and cool upside down under a blanket.

This recipe is even simpler than the previous one, but gourmet onions marinated with it may not seem spicy enough. For them, you can suggest another way.

Onions in a 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 and neck.
Soak the onions in hot water using half the water and salt indicated in the recipe.
In the meantime, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
Place star anise, cloves and laurel leaves on the bottom of each jar. Spread the onions over them.
Boil a liter of water by dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait for the marinade to boil again, and pour the onion with it.
Cork, turn, wrap with towels. Store after cooling.

Onions marinated according to this recipe come out very fragrant.

Onions marinated with dill and pepper

small onions - 1 kg;
sweet 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:

Dissolve citric acid in a liter of hot water and pour the washed and peeled onion with this solution.
Boil the onion in the solution for 2-3 minutes, remove and let the liquid drain from it.
Wash the bell peppers and cut them into rings about half a centimeter thick.
Peel the garlic.
Sterilize two 1/2 quart jars and place a bay leaf and a clove of garlic on the bottom of each jar.
Place several onions in each jar so that they form one layer, place a ring of pepper on top. So, shifting each layer of onion with pepper, fill the jars with vegetables.
Place the dill on top of the onion and pepper.
Boil a liter of water with sugar and salt. After it boils, pour in the vinegar and bring to a boil again. As soon as it boils, turn off and pour the marinade into jars of onions.
Close the jars of pickled onions for the winter with metal lids. Flip upside down, cover with something warm. After 12 hours, you can put the jars of onions for storage.

Onions marinated with dill and bell pepper, it turns out fragrant, with a piquant taste.

Bulgarian pickled onions

onions (small) - 1 kg;
water - 0.3 l;
table vinegar - 0.3 l;
salt - 20 g;
black peppercorns - 15 pcs.;
bay leaf - 5 pcs.;
red hot chilli pepper - 1 pc.

Cooking method:

Wash the onion by removing the husk from it, cut off the neck and bottom of each onion. Make a deep cruciform incision on top. You can instead make a curly cut around the perimeter (zigzag).
At the bottom of the jar, put a couple of bay leaves, 5 peppercorns, place about half of the onion.
Put in the whole pepper, the remaining spices. Continue tucking the onions into the jars so that they are about shoulder-length.
Mix the vinegar and water, boil and pour the marinade on the onion.
Close the lid. You can use nylon, since you will have to store pickled Bulgarian onions in a cool place: in the refrigerator or cellar.

This simple recipe is quite popular.

Pickled onions with rings

onions - 0.5 kg;
water - 0.5 l;
hot pepper - 50 g;
salt - 10 g;
table vinegar - 0.2 l.

Cooking method:

Onions, cut into rings or half rings, blanch in boiling water for 5 minutes. Throw it in a colander, 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 the onion rings in a clean jar. Put 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 onions with rings should be stored at temperatures up to 8 degrees.

Such onions are good to serve with fried meat, you can even serve as 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:

Dissolve 50 g of salt in a liter of hot water, pour the prepared onion into it and leave for 6 hours.
Boil the vinegar with a glass of water and the same amount of orange juice, transfer the onion to the marinade, blanch for 5 minutes.
Transfer the bulbs to sterilized jars, fill with boiling marinade, and seal. After cooling down, you can move the jars to the pantry or to another place where they will be stored in the winter.

This appetizer will appeal to fans of unusual dishes. It can be served with poultry meat.

Onions marinated in beetroot juice

onion sets or just a medium-sized size - 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 it on for half an hour.
Fill with water, boil, strain after cooling.
Peel and wash the bulbs, cut off excess. If the bulbs are large, they can be cut in half or even in 4 pieces.
Pour salt and granulated sugar into the beet broth, boil it.
Add citric acid to the broth, stir and remove from heat.
Arrange the onions in sterilized jars, cover with beet marinade, close tightly with lids.
Place on lids, cover with a blanket. When it cools down, you can put it away for winter storage.

Onions marinated in beetroot juice are not only tasty, but also very beautiful. It goes well with salted herring.

There are so many recipes for making pickled onions that it is difficult not to find a suitable one that will delight the whole family and deserve praise from the guests of the house.

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.

Do not marinate whole large onions - it is better to marinate them in rings or half rings. To keep them in 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 by immersing them in boiling water and then rinsing with cold water. True, this method of cleaning is suitable only if you plan to prepare a dish, including a snack for the winter, on the same day.
Before pouring the marinade on the onions, they should be held in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
Onions are pickled in a fairly large amount of vinegar, but this does not negatively affect its taste.
When it comes to blanks for the winter, it is necessary to use clean dishes, in particular, cans and lids sterilized by steam or in the oven. For twisting, use metal caps, 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 onions.
Boil a liter of water with 0.2 kg of salt, pour the onion and leave for a day.
Sterilize the jars. The amount of ingredients specified in the recipe will require two half-liters.
Distribute spices in jars, lay out onions.
Mix vinegar with a liter of water, boil, pour over the onions.
Place the jars in a large pot with a towel on the bottom. Pour water up to about the middle of the cans. Put on fire. Sterilize 5 minutes after boiling water in a saucepan.
Roll up the jars and wait for winter to enjoy the taste of pickled onions.

The pickled onions in this recipe are slightly sour. Fans of snacks that are softer in taste can be offered to cook it in a slightly acidic marinade.

Onions in slightly acidic marinade

onions (small) - 1.5 kg;
water - 1 l;
apple cider vinegar - 0.2 l;
salt - 50 g;
sugar - 50 g.

Cooking method:

Remove the husks from the bulbs, cut off the top and bottom. Dip in boiling water and simmer for 5 minutes. Take out, let the water drain.
Place in sterilized jars (three half-liter).
Boil a liter of water, pour a glass of vinegar into it, add 50 g each 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 pot of water and sterilize for 10 minutes.
Roll up and cool upside down under a blanket.

This recipe is even simpler than the previous one, but gourmet onions marinated with it may not seem spicy enough. For them, you can suggest another way.

Onions in a 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 and neck.
Soak the onions in hot water using half the water and salt indicated in the recipe.
In the meantime, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
Place star anise, cloves and laurel leaves on the bottom of each jar. Spread the onions over them.
Boil a liter of water by dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait for the marinade to boil again, and pour the onion with it.
Cork, turn, wrap with towels. Store after cooling.

Onions marinated according to this recipe come out very fragrant.

Onions marinated with dill and pepper

small onions - 1 kg;
sweet 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:

Dissolve citric acid in a liter of hot water and pour the washed and peeled onion with this solution.
Boil the onion in the solution for 2-3 minutes, remove and let the liquid drain from it.
Wash the bell peppers and cut them into rings about half a centimeter thick.
Peel the garlic.
Sterilize two 1/2 quart jars and place a bay leaf and a clove of garlic on the bottom of each jar.
Place several onions in each jar so that they form one layer, place a ring of pepper on top. So, shifting each layer of onion with pepper, fill the jars with vegetables.
Place the dill on top of the onion and pepper.
Boil a liter of water with sugar and salt. After it boils, pour in the vinegar and bring to a boil again. As soon as it boils, turn off and pour the marinade into jars of onions.
Close the jars of pickled onions for the winter with metal lids. Flip upside down, cover with something warm. After 12 hours, you can put the jars of onions for storage.

Onions marinated with dill and bell pepper, it turns out fragrant, with a piquant taste.

Bulgarian pickled onions

onions (small) - 1 kg;
water - 0.3 l;
table vinegar - 0.3 l;
salt - 20 g;
black peppercorns - 15 pcs.;
bay leaf - 5 pcs.;
red hot chilli pepper - 1 pc.

Cooking method:

Wash the onion by removing the husk from it, cut off the neck and bottom of each onion. Make a deep cruciform incision on top. You can instead make a curly cut around the perimeter (zigzag).
At the bottom of the jar, put a couple of bay leaves, 5 peppercorns, place about half of the onion.
Put in the whole pepper, the remaining spices. Continue tucking the onions into the jars so that they are about shoulder-length.
Mix the vinegar and water, boil and pour the marinade on the onion.
Close the lid. You can use nylon, since you will have to store pickled Bulgarian onions in a cool place: in the refrigerator or cellar.

This simple recipe is quite popular.

Pickled onions with rings

onions - 0.5 kg;
water - 0.5 l;
hot pepper - 50 g;
salt - 10 g;
table vinegar - 0.2 l.

Cooking method:

Onions, cut into rings or half rings, blanch in boiling water for 5 minutes. Throw it in a colander, 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 the onion rings in a clean jar. Put 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 onions with rings should be stored at temperatures up to 8 degrees.

Such onions are good to serve with fried meat, you can even serve as 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:

Dissolve 50 g of salt in a liter of hot water, pour the prepared onion into it and leave for 6 hours.
Boil the vinegar with a glass of water and the same amount of orange juice, transfer the onion to the marinade, blanch for 5 minutes.
Transfer the bulbs to sterilized jars, fill with boiling marinade, and seal. After cooling down, you can move the jars to the pantry or to another place where they will be stored in the winter.

This appetizer will appeal to fans of unusual dishes. It can be served with poultry meat.

Onions marinated in beetroot juice

onion sets or just a medium-sized size - 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 it on for half an hour.
Fill with water, boil, strain after cooling.
Peel and wash the bulbs, cut off excess. If the bulbs are large, they can be cut in half or even in 4 pieces.
Pour salt and granulated sugar into the beet broth, boil it.
Add citric acid to the broth, stir and remove from heat.
Arrange the onions in sterilized jars, cover with beet marinade, close tightly with lids.
Place on lids, cover with a blanket. When it cools down, you can put it away for winter storage.

Onions marinated in beetroot juice are not only tasty, but also very beautiful. It goes well with salted herring.

There are so many recipes for making pickled onions that it is difficult not to find a suitable one that will delight the whole family and deserve praise from the guests of the house.