Pickled onions for the winter without sterilization recipe. Onions in tomato juice for the winter - dressing for soups and hot dishes

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

Classic with sterilization

Pickling onions for the winter - popular view blanks. Most often it is done classic recipe. It provides for harvesting the whole onion. For a blank recipe for a 1 liter jar, we need:

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

Cooking:

This recipe can also be used for diced onions. In this case, it does not need to be pre-boiled.

Onion recipe without sterilization

Pickled onions for the winter without sterilization - easy recipe. The product can be cut into rings, half rings or cubes. Pickling small onions can be carried out entirely. This preparation for the winter will spice up any hot dish. Its recipe 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 for a liter jar.

Cooking:

What else is put in 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.

Hello my dear readers. It's so great that there are so many snacks that are easy to make at home. For example, an ordinary onion can be used as independent snack under vodka or make variety of salads. I just have 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 easy to make. 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 peas allspice and black peas;
2 pieces of lavrushka + cloves;
a pod of hot pepper;
6-7 drops of acetic acid (in each half-liter jar).

Cooking 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. Wash the peeled onion and pour hot salty water. When this solution has cooled, we send the dishes in which the onions are pickled to the refrigerator. Here the preparation must be kept for 2 days. After such soaking, the onion will lose its bitterness and become “glassy”.

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

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

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

Marinate onion rings in vinegar

Juicy rings with piquant taste even those who do not like onions will appreciate it. This preparation can be served with fried meat, fish and poultry. And you can open a jar of blanks. The yummy comes out amazing.

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

400 g of onions;
2 tbsp. spoons of vinegar 9%;
2 tbsp. tablespoons of vegetable oil;
1 st. a spoonful of sugar;
1 teaspoon of salt;
200 ml of water;
2 pcs. lavrushki;
1 PC. cloves;
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 vent to fantasy.

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

We clean the onion from the husk and cut it into wide rings (about 5-7 mm). We send the rings to the 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 we turn the jar upside down, wrap it up and leave it until it cools. After 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 a leek has pleased you this year with a bountiful harvest, you can pickle some of it.

Here is his step by step recipe:

leek (based on three 750-gram jars)
3 cups (faceted) water;
1.5 teaspoons mustard seeds;
15 peas of allspice;
60 black peppercorns;
3 pcs. lavrushki;
2 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
4 tbsp. spoons of vinegar 9%;
3 art. tablespoons of vegetable oil.

Pour water into the pan and put the container on the fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, washed and carefully examined again. Suddenly, what flaws are on it - we cut them out.

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

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

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and parsley to it. Reduce the flame of the fire to low and let the marinade simmer for a minute. Before removing the pan from the heat, enrich the brine with vinegar. And pour hot marinade onions with spices. Top each jar with 1 tbsp. a spoonful of oil.

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

Marinate onions and garlic

These vegetables are not only tasty, but also incredibly healthy. Eating them will improve your health. Such a “medicine” will help you recover faster from colds, coughs and other unpleasant components of SARS. And who wants to lose weight, be sure to cook onion soup French. Because this one!

Here is the step by step recipe:

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

We clean the onions and garlic from the husk and wash. We wash a half-liter jar, sterilize it 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 then). And immediately pour the vegetables with brine. After leaving about 1-1.5 hours.

At this time, arrange the vegetables in a jar, adding hot pepper. He will add spice to the workpiece. Then pour the vegetables with hot marinade and roll up the jar metal lid. Turn the container upside down and wrap. 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. 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 a canned vegetable to dishes during cooking or crunching.

To prepare this blank, you need the following components:

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

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

We clean the small onions. Cut the hot pepper lengthwise into 2 parts and send 2 halves to each jar. There we also add 1 lavrushka, 3 black peas and a pea of allspice. You also need to add 1 pc to each jar. carnations. And then we fall asleep glass container bulbs.

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

And then we preserve the workpiece. After we turn the banks over and wrap them. When the preservation 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 skewers with tomatoes, peppers and cucumbers

The main requirement when preparing the workpiece: onions, tomatoes and cucumbers should be small. Yes, still needed Bell pepper(red and yellow). The number of vegetables is arbitrary.

To fill you will need:

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

Cucumbers are cut into rings, and sweet peppers into slices. Thread vegetables onto wooden skewers. at the bottom of each liter jar we put the inflorescence of dill, 2 peas of black pepper and a fragrant pea. There we put 1 pc. cloves and 2 cloves of garlic. And then we put the skewers with vegetable skewers in jars.

Next, prepare the marinade as usual. Bring water to a boil, add sugar and salt. And as soon as the composition is washed down, 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 preservation to the closet.

How to cook sweet onions with apples and cranberries

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

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

We cut the apple into thin slices, and the peeled onion into half rings. We are preparing the marinade. To do this, boil water, add salt with sugar, cinnamon with parsley, pepper and star anise. And before removing the brine from the stove, we enrich the composition acetic acid and sweet sauce. After the hot marinade, pour onions with apples and add cranberries.

Leave the workpiece to cool and transfer to the refrigerator. You can already 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 hamster her earlier 🙂

How to cook red pickled onions

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

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

Peeled onion cut into half rings and scalded with boiling water. And chop the beets large slices. V sterile jar lay out layers of onions and beets.

We cook the marinade. To do this, mix 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 for 2-3 hours on the table, and then put it in the refrigerator. And after 6 you can enjoy yummy.

Cooking pickled onions in Asian style

Connoisseurs oriental cuisine will appreciate this appetizer. Her recipe is this:

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

We put the peeled vegetables in a jar, pour boiling water 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 bowl nylon cover, cool the workpiece and transfer to the refrigerator. A day later, you can take a sample.

If you don’t like the vinegary taste, this is no reason to deny yourself the pleasure of eating pickled onions. Try replacing the vinegar with lemon juice. And before pickling, I advise you to scald the onion with boiling water, soaking in hot water 20-30 seconds. So the snack will turn out more tender and tastier.

Do you want crispy onions? Then after blanching dip it in ice water for a moment. And do not make rings or half rings too thin. They will fall apart quickly when you pour hot marinade over them.

Before preparing salads with pickled onions, be sure to drain 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 that's all I have for today. I wish you culinary inspiration and say: see you again.

Onions are not the easiest vegetable, it is well known. Many people do not like its sharp and pungent taste. At the same time exactly spicy taste onions add rich and vibrant colors to many dishes. It's hard to imagine without it vegetable salad, and for barbecue and herring, this is the best company at all.

Which onion is suitable for marinade?

You can pickle any bulbs for the winter - both large and small. Large cut into rings or half rings. The main thing is not to cut too thinly - then when pickling it will retain its shape. Small onion sets do not need to be cut, these onions, pickled for the winter, look amazing 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 can be easily removed.

For pickling for the winter, both white and red onion are suitable. You can also make pickled green onions or leeks.

Pickled onions without sterilization

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

Recipe 1. Onion garnish for herring with potatoes

The easiest way to cook pickled onions in the winter without sterilization is to use cold brine from a can of pickled cucumbers or other winter preparations. To do this, simply pour the bulbs with brine and leave for several hours in the refrigerator.

A little more complex, but still very fast option cooking onion snack – hot marinade v microwave oven . The onions are peeled and finely chopped, placed in a microwave-safe container, poured with water so that it covers the vegetables on top. For a pound of onions, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power, leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare a herring appetizer with hot potatoes.

Recipe 2. Onion garnish for barbecue

Best garnish for barbecue pickled red onion.

For a pound of onion, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the snack more spicy, use apple or wine vinegar). Scald the onions with boiling water, but do not immediately drain the water - to get rid of excess bitterness, hold the onions in hot water for at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onion. 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, laid out in jars and poured with boiling marinade, and then closed with lids. Mari 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. Slightly acidic 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 spicy marinade add hot red pepper (2g) to the main recipe, ground cinnamon(5 g), cloves and star anise (3 inflorescences each). And also in the marinade you need to add 2 tablespoons of sugar.

Recipe 6. Marinade with dill and pepper

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

Recipe 7. Marinade in Bulgarian

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

Recipe 8. Onion pickled for the winter with lemon

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

The marinade is prepared like this.

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

Juice is squeezed out of both halves.

Sugar and salt are dissolved in boiling water (a teaspoon per half liter of water), a tablespoon of vegetable oil, squeezed lemon juice and zest are added there.

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 of a liter orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.

Salted hot water(1 liter is enough) pour the peeled bulbs. After 6 hours, the water is drained.

Vinegar is boiled separately with a glass of water and a glass of orange juice - this is our marinade. Onion is transferred to this marinade, blanched for 3-4 minutes.

Onions are laid out in jars and poured with boiling marinade.

Recipe 10. Marinade with beetroot juice

For 2 kilograms of onions you will need:

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

The marinade in this recipe is made on the basis of beetroot broth. The beets are rubbed on coarse grater, pour water and boil. The broth is filtered through a large sieve. Then it is boiled again with salt and sugar, added citric acid. Banks are poured with hot liquid of juicy dark red color.

Recipe 11. Marinade with red currant

This marinade uses redcurrant puree as a preservative. 2 kilograms fresh berries boil in 1 liter of water, then filter the broth, and rub the berries through a sieve or puree with a blender. The puree is again mixed 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 the beds. It is no longer so tasty in a salad, but it is perfect for marinating.

You will need:

Greens for this winter preparation can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly laid in sterilized jars. Pour hot marinade (this recipe will require 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 green onion
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 the ingredients for the marinade:

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

Leek is 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 closed with lids.

onion jam recipe

This is very original recipe pickled red onion. 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 kilo red sweet onion
½ cup dry red wine
4 tablespoons wine vinegar
50 grams of honey
75 grams of sugar
A pinch of salt
Dry 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. We put the finished confiture in a sterilized jar, close the lid and hide it in the refrigerator.

Everyone is well aware of how exquisite taste has pickled onions. After all, even if you just keep it a little in vinegar, it acquires a more delicate flavor, but does not lose its characteristic piquancy. If you make a blank for the winter out of it, then the snack will turn out to be even more original. Jars with onions will be simply indispensable in the pre-holiday bustle, as salads and many snacks with the help of this blank will be much easier and faster to prepare. 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 acquires a completely different taste if you add to the marinade great amount spices. It is unlikely that it will be possible to use this blank while preparing other dishes, because it will be impossible to break away from this snack just by opening the jar.

Products:

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

Cooking:

Onions need to be peeled, washed and dried.
Put it in boiling water and soak in it for only 3 minutes.
After that, rinse with cold water.
Pour water into a saucepan and boil it.
Then add salt and sugar, add bay leaf, boil for 15 minutes.
Strain the prepared marinade through cheesecloth, folded in several layers.
Boil the filtered liquid again, pour in the vinegar.
Put all the spices and onions in jars.
Fill jars with marinade to the top and cover with lids.

Sterilize no more than five minutes, immediately roll up.

Pickled onions: fast and tasty (video)

How to pickle onions in jars with beets

Whole onion heads in a bright red marinade look incredibly appetizing. Such a blank will become one of the most memorable and unusual. All this despite the fact that the simplest and most affordable root crops will have to be preserved.

Products:

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

These onions look incredibly appetizing.

Cooking:

Clean the bulbs.
Wash the beets, peel and cut into strips.
Pour sugar into an enameled container, add pepper and salt, pour water and boil.
Pour in the beets and boil again.
After that, put the onions in the pan and boil them for only 5 minutes.
Transfer the prepared root crops to a jar, pour vinegar into it.
Pour hot marinade and immediately roll up the container.

Marinated onions for the winter

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

Products:

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

The most common onion, harvested in a marinade, acquires a simply delicious taste.

Cooking:

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

Put the prepared vegetables in jars, pour over 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. Such a preparation is also good because each onion is already initially cut into rings, so there will no longer be a need to do this immediately before serving.

Products:

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

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

Cooking:

Peel the onions, rinse and cut into rings very thinly.
After grinding, dry and salt.
Mix water with vinegar and pour this mixture into the prepared vegetables.
Mix thoroughly and immediately put in jars, cover tightly.
Refrigerate immediately 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 is revealed in a completely different way, exceeding all expectations. Already after the first test, 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 of vinegar;
0.6 l of water;
25 ml of 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.

Cooking:

Peel the onion well and chop it into half rings.
You also need to peel the garlic with ginger, chop into thin slices.
Remove all the seeds from the pepper, cut into rings.
Alternately place onion, ginger, garlic and pepper 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 finished marinade into jars, cover with lids, sterilize for 10 minutes.

Quickly roll up the entire container.

Pickled onions with currants: a step by step recipe

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

Products:

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

Cooking:

The bulbs need to be peeled, put in boiling water for a couple of minutes and then pour over with cold water.
Put greens in jars.
Rinse the currants well and also place in jars.
After that, lay out the main component there.
Boil water in a saucepan, fill jars with it, leave for only 3 minutes, then drain back into the saucepan.
Add to plain water sugar and salt, 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)

What kind of blanks do skillful hostesses not brag about. It can be various pickles, salads, caviar, jams and compotes. But a special place on the shelves is always occupied by vegetables prepared in the marinade. By right, such blanks can be called one of the best. After all, their advantage is not only that vegetables have excellent palatability, but also in the fact that the jars will definitely stand until the desired date. The lids won't fly up in the air, and the cans won't burst, you can be sure of that. Pickled onions can be called the simplest and at the same time delicious of these preparations, although fried root crops will be no less in demand. In the marinade, it turns out to be very fragrant, without a characteristic pungent smell and taste. A pleasantly crunchy root vegetable will surprise you with its completely new taste.

Foreword

Love crunchy snacks with a little spiciness and sweet taste? Then how about pickled onions for the winter? Indeed, in addition to the fact that this vegetable is an integral part of almost any meat and fish dishes, it is also great in conservation. cook winter preparations it's pretty easy with him. Available Ingredients and minimum effort, and in the end - a great result.

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 gastrointestinal problems, this vegetable helps fight excessive fermentation and inflammatory processes in the intestines, as well as the absorption of the necessary nutrients. Onion also shows its effectiveness in the prevention of early atherosclerosis, helps fight malignant tumors and enhances the functioning of the gallbladder.

useful bow

What causes such wide range bow action? High content of vitamins and microelements necessary for the body. Among this huge list, one can single out a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils. The bow is simply indispensable in the fight against viral diseases, especially in winter time of the year. This vegetable is in the kitchen of every housewife. It can be found both as a savory addition to salads, side dishes and meat dishes, and as the main ingredient in the form of snacks and preserves for the winter.

Marinade in this recipe familiar to many housewives. Surely many people use it for cucumbers and. However, in combination with chopped onion rings, it will sound new and will be a nice addition to your pantry shelves.

write down required list 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;
carnation - 1 pc.

Pickled onion

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

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion blank get enough of the aromas of spices, this will take about 1 minute. We put the onions in sterilized jars and roll them tightly with lids, also, not forgetting to 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 the frost.

To diversify the taste of onions pickled for the winter, the addition of bright spices and spices, as well as a small amount of wine, will help. Perhaps the mixture of ingredients in this recipe will seem too heaped up for some, but this is only a first impression. In fact, all the spices and spices are in perfect harmony with the onion, adding at the same time a light point, freshness and a 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 spicy chili

We clean the onion heads and cut into rings (half rings). Ginger root and garlic are also peeled, from hot pepper chili, take out the seeds to get rid of excessive spiciness and cut the prepared ingredients into medium slices. We lay out the chopped onion, garlic, ginger root and chili in jars, after which we proceed to prepare the marinade. Pour into a deep saucepan right amount water, vinegar, wine and add all the listed spices in the list of ingredients. Bring the mixture to a boil and leave it on a minimum heat for literally another 10 minutes.

Pour the finished marinade into clean jars with onion preparation, cover loosely with a lid and put them on a baking sheet, after which we send everything to the oven, heated to 120 degrees. Thus, we sterilize the jars for fifteen minutes, after which we roll them tightly.

Often, in preservation for the winter, citric acid is added to give a slight sourness to the hostess. In this recipe, we suggest doing it much easier and using fresh citrus fruits, especially since lemon can be found on supermarket shelves at any time of the year.

Sliced onion with lemon

To prepare this pickled onion for the winter, prepare:

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

Take your favorite variety of onion (bulb, white, red) and peel it. Then choose a convenient way of slicing for yourself - rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use ordinary black and mix everything thoroughly. Cut the lemon crosswise into two equal parts. Gently remove the zest from one half, avoiding the bitter white part of the citrus, and leave the other untouched. Then squeeze out both halves maximum amount lemon juice and set aside for a while.

In the meantime, we send a container of water to the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to such water, wait until these ingredients are completely dissolved. In the almost ready marinade, add vegetable oil, freshly squeezed juice and zest of half a lemon. The onion prepared in advance is tightly packed in a sterilized container, completely covering it. ready marinade and roll up.

Onion confiture - an unusual alternative to a sweet dessert

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

It must be peeled, cut into half rings and then soaked in well-heated oil (50 ml) for 5 minutes, not forgetting to stir constantly. Then cover the saucepan with a lid and continue to simmer the onion for another fifteen minutes for low fire also stirring occasionally. After that, 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 at the tip of a knife, and a couple of sprigs of fresh thyme to the container. In this mixture, we continue to simmer the onion for another half hour, covering the saucepan with a lid.

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