Preparing pickled onions in rings for the winter. Pickled onions for the winter

So, when making Napoleonic plans for seaming, do not forget to prepare pickled onions for the winter. Crispy and low-calorie - it will decorate both holiday and everyday tables and will not add extra weight to you. Pickled onions for the winter are a great idea for a quick snack that is always in the refrigerator! And most importantly, this is an excellent economical solution, because onions are accessible and cheap.

How to marinate

Pickled onions are easy to prepare. Peel the onion, blanch it for a couple of minutes, drain the water and rinse with cold water. Place herbs and spices on the bottom of the jars, then add onions. Next, prepare the marinade. The marinade is made from water with the addition of vinegar, salt, sugar, as well as aromatic spices - black and allspice, cloves, bay leaves. Dill will be an excellent addition. The prepared jars are filled with marinade and then sterilized in a pan of hot water. The jars are immediately rolled up, wrapped and cooled. Store pickled onions in the refrigerator.

Useful tips

It is best to pickle onions in small jars - no more than 400 grams. It is better to eat the opened onion immediately (a day or two before).
A small onion is best suited for pickling. However, if you come across a large onion, it doesn’t matter - just cut it into three or four pieces.

As with any recipe, you can adjust the spices as you see fit. Some people add chili to a jar of pickled onions for spiciness, some are fans of cilantro, and for others their favorite parsley is enough.

If the marinade boils out of the jars, simply add boiling water. So have the kettle ready.

Pickled onions for the winter are a great idea for hospitable and thrifty housewives!

There are so many riddles, sayings and jokes dedicated to this wonderful plant like no other. Just remember the most famous ones: “The grandfather is standing, dressed in a hundred fur coats, whoever undresses him sheds tears” or “Onion - from seven ailments.” Russian cuisine has always been famous for its abundance of onions and garlic. In Rus', since time immemorial, ordinary people have been eating onions with bread, salt and kvass. Of course, people in those days knew nothing about special volatile substances, phytoncides, which have antimicrobial properties, but they noticed the healing power of onions, and already in the first herbalists they described methods of using them for various ailments: “Fresh onions, when used internally, have an excellent effect on weakness of the stomach and x indigestion, mucous and convulsive shortness of breath, water and stone disease... During prevailing infectious diseases, it is very useful to add onions to food and for breakfast make onion soup with the addition of salt, pepper, vinegar.”

Humanity knows about 300 types of onions, but the most common of them, of course, is onions. According to its taste, it is divided into three groups: spicy, semi-sharp and sweet. Housewives are especially fond of red and purple onions; they are not as spicy as white ones and look very beautiful in salads. There is also shallots. It tastes like soft red onion. Shallots are especially good in sauces and as a side dish. And green onions are an excellent source of vitamin C. Leeks are similar in appearance to thick green onions. Until autumn, it produces long, fleshy, juicy leaves with a more delicate smell than that of onion. It is used in food in raw, boiled and dried form. It is also an excellent source of folic acid, which is necessary for the hematopoietic function of the body. Chives (chives) grow wild in meadows, rocky slopes, and valleys. The taste of its leaves is gentle, not sharp. This type of onion is used for preparing salads, sauces and as a decoration for dishes. Chives contain a lot of provitamin A, potassium and calcium.

Onions have bactericidal, wound-healing, anti-inflammatory, antiscorbutic, diuretic, diaphoretic, expectorant, hemostatic, antitumor, and mild laxative effects. It inhibits the processes of putrefaction and fermentation in the intestines, enhances cardiac activity, is used in the prevention of atherosclerosis and malignant tumors, improves the activity of the gallbladder, and promotes better absorption of nutrients by the body.

Onions contain many vitamins: C, PP, E, B1 B2, B3, B6, provitamin A. In addition, onions are rich in mineral salts, essential oils, sugars, and organic acids. It is not for nothing that they say that such a vegetable protects the human body from colds and other diseases, especially during the cold season.

Onions have always played an important role in cooking; they are included in many healthy recipes, used as a seasoning for canning, added to salads, sauces, gravies, and used both raw and fried. It perfectly complements meat, fish and vegetable dishes, soups, and is an excellent addition to lard, cheese and sausages.

Not a single housewife can imagine her dishes without onions. On any plot, even the smallest one, a bed with onions occupies the most honorable place. After all, this is a really useful and useful vegetable for our body. Therefore, storing onions for the winter often becomes the only possible option for preserving this healthy vegetable.

Onions are unpretentious, they can be stored in the apartment in the winter, after thoroughly drying them and tying them into a braid, which needs to be hung in a dry, cool place, or you can simply store the harvested crop in a wooden box, but in no case in plastic bags, because they They do not allow moisture and air to pass through, and the onions quickly begin to fog up and, over time, rot.

Dried onions are very popular among our housewives, because they are an excellent natural seasoning that, compared to store-bought spices, gives dishes a richer onion aroma and contains more useful components. The main thing is to dry it correctly so that the onion has a pleasant color. The process of preparing such a vegetable is labor-intensive, but believe me, it’s worth it! Dried onions will become your little “zest” in your dishes.

Dried onions

Ingredients:
1.3 kg onions,
1 liter of water,
50 g salt.

Preparation:
First of all, peel the onion from the husks, roots, tails, rinse under running water and place in a deep bowl. On a cutting board, cut each onion one by one into thin, even rings (3-4 mm); if you cut thicker, they will not dry out. Then you can cut the onion rings into two or four pieces. When the onion is chopped, rinse it again under running water in a colander. This must be done in order to wash off the thin film from the rings. To prevent the onions from darkening and maintaining their natural pleasant color, take a deep saucepan and heat water in it until it boils. Add salt and stir until completely dissolved. When the water has cooled, put it in the refrigerator for several hours and only after that put the chopped onion in it and keep it in the saline solution for about 5 minutes. Then dry the chopped onions with a paper kitchen towel to remove any moisture. Place the onion on a baking sheet, leveling it with your hands. Dry the onions in the oven at a temperature of no more than 50-60°C for 4-6 hours. Stir the onion constantly with a wooden spatula to prevent it from burning. When the main and only ingredient is ready, take out the baking sheet. Let the onions cool to room temperature. The process of drying onions becomes much easier if you use an electric dryer, and temperature regulation in it allows you to dry the product with the least loss of nutrients. There are two options for storing this product: put the dried onion rings in a clean, dry jar and close the lid tightly so that no moisture gets into the container, or you can put it in a thick plastic or paper bag. But don't close it right away. The onion should “breathe” for a few more days and finally dry out. And only after that close the container tightly and hide it until the right moment. Dried onions can be ground or simply rubbed with your hands and added to any dishes.

Preparing onions for the winter by freezing is another method in which the beneficial substances in the product are preserved as completely as possible. For this we need fresh green onions.

Freezing green onions

Before freezing, rinse the green onions thoroughly, then dry them thoroughly to prevent clumps. It is best to dry on a napkin or towel that absorbs moisture well. Place the finely chopped onions in handfuls into bags. Be sure to squeeze out the air from the bags and tie them tightly. If desired, you can make a mixture of greens.

Preparing onions for the winter also means pickling, pickling, pickling, and all sorts of onion salads. Choose according to your taste!

Onions with salt and parsley

Ingredients:
1 kg onions,
1 kg parsley,
10 g salt.
For the brine:
1 liter of water,
700 g salt.

Preparation:
Finely chop the onions and parsley, mix, sprinkle with salt and place tightly in jars. Pour boiling brine over it. Cover the jars with plastic lids and put them in a cool place.

Pickled onion (greens)

Ingredients:
onion greens,
1 liter of water,
100 g salt.

Preparation:
Pre-cook the brine and let it cool. Then rinse the onion greens, let dry, chop, place in a colander and dip in cooled brine for 5 minutes. Then remove the onion from the brine, squeeze it lightly and, compacting it well, place it in sterilized jars. Cover them with plastic lids and leave them warm (at room temperature) overnight. In the morning, check the brine level, add more if necessary and place the jars in a cool place.

Pickled onions

Ingredients:
2 kg of small onions.
For the marinade:
1 liter of apple cider vinegar,
50 g sugar,
50 g salt,
black pepper,
carnation.

Preparation:
Peel the onions and place them in prepared jars. Pour boiling marinade over it, let stand for 5-10 minutes, drain the marinade and repeat the operation 2 more times, then roll up the jars.

Leeks marinated with dill

Ingredients:
10 kg false leeks,
1 liter of boiled water,
125 g salt,
800 ml 6% vinegar,
20 g dill,
1 tsp dill seeds,
1 tsp allspice,
1 tsp Sahara.

Preparation:
Wash the false bulbs, dry them, cut them into cylinders 3-4 cm long, fill them with brine and keep them in a cool place for two days. Then drain the brine, place the leeks and blanched dill into jars. Bring vinegar with dill seeds, allspice and 1 teaspoon of sugar to a boil and immediately fill the jars with marinade. Sterilize the jars (0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes) and roll up. You can add carrots, cut into thin slices or strips, to the canned food.

Onions with pepper

Ingredients:
500 g small onions,
2 pods of red or green pepper,
1 stack table vinegar,
salt - to taste.

Preparation:
Peel the onion, remove the seeds from the pepper, cut it lengthwise into strips. Boil the vegetables in salted water for 5 minutes, drain in a colander and cool. Core the onions and stuff them with pepper strips. Add vinegar to a glass of broth, boil and pour the boiling broth over the onions, cover and leave for a day. Then drain the liquid, boil again, cool and pour it over the onions again, cover with a lid and let it brew for about 4 weeks in a cold place, after which it can be served as a snack.

Pickled onion sets in blackcurrant juice

Ingredients:
2 kg of onion sets.
For 1 liter of marinade:
70 ml water,
300 ml blackcurrant juice,
50 g salt,
50 g sugar,
spices: cinnamon, cloves, allspice, red pepper, bay leaf (not all spices can be used).

Preparation:
Place the bulbs in boiling water for 2-3 minutes, then cool quickly. Clean and soak for some time in salted water. Then place in jars and pour boiling marinade over them. Cover the jars with lids and place in a saucepan with a wire mesh liner. From the moment of boiling, sterilize for 5 minutes. Then roll up the jars, let them cool and store them.

Instead of blackcurrant juice, you can use the juice of red currants, gooseberries, sour apples, and instead of sugar - honey, which will add a unique taste to the preparation.

Onion caviar

This wonderful preparation can be used instead of ketchup with pasta, potatoes... very tasty!

Ingredients:
1 kg of onion,
400 g tomatoes,
60 ml sunflower oil,
40 g tomato sauce,
dill.

Preparation:
Cut half of the onion into thin slices and fry in vegetable oil until golden brown. Chop the rest of the onion and pour boiling water over it. Mix the fried and blanched onions and pass through a meat grinder. Place the mixture in an enamel bowl, add tomato sauce and 60 ml of sunflower oil. Salt the mixture to taste, stir and cook for 20-30 minutes, stirring constantly, until it becomes homogeneous, thick, without liquid. At the very end, add finely chopped dill and stir. Pour boiling caviar into heated jars to the top and sterilize: half-liter jars for 40 minutes, liter jars for 50 minutes. Roll up the jars, turn them upside down and cool under a blanket.

Do you want to surprise your loved ones or guests with something like this? Then prepare onion confiture. This is the case when originality in name and taste coincide and pleasantly surprise. Your culinary excellence will not go unnoticed, make sure of this.

Onion confiture

Ingredients:
1 kg red onion,
50 ml vegetable oil,
100 ml dry red wine,
75 g sugar,
50 g honey,
thyme,
4 tbsp. wine vinegar,
salt on the tip of a knife.

Preparation:
Cut the onion (into cubes or half rings). In a wide saucepan, heat the vegetable oil. Place all the onions in the oil, simmer for 5 minutes, stirring. Then cover the saucepan with a lid and simmer for another 10-15 minutes, remembering to stir. Then pour in wine, vinegar, add salt, honey, sugar and thyme. Simmer covered for about 30 minutes. Then remove the lid, increase the heat and cook, stirring frequently, until the mass stops dripping from the spoon and stretches slightly. Don't overcook it! Dry the sterilized jar (500 ml), put the confiture in it and close the lid. Store in the refrigerator. Serve confiture with cheese, pate, fried meat or simply on toast.

Has preparing onions for the winter made you shed a lot of bitter tears? Don’t despair - these tears were not shed in vain, you have become a little healthier. “Luk, in your arms every disease passes away,” that’s what they said in the East. Don’t neglect this wonderful vegetable, eat it, don’t be afraid to smell like onions, prepare it for the winter and feel free to eat it all year round. Your body will thank you!

Bon appetit and happy cooking!

Larisa Shuftaykina

I often put onions in jars when I pickle tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone was happy to catch the crispy pickled onion. Everyone likes pickled onions and everyone strives to get them. Onions are most often found at the very bottom of the jar under all the vegetables, but this does not stop anyone. Therefore, I came to the conclusion that you need to pickle onions in their pure form for the winter so that no one suffers, and I have prepared a simple and detailed recipe with photos for you. Pickled onions without sterilization are good on their own, have excellent taste, but are also ideal as a snack. If you serve it to the table, sprinkle with fresh herbs and decorate, then all your guests will only say words of gratitude to you for such a tasty preparation. It will be great if you grill kebabs on the grill and serve them ready-made. You couldn't imagine a better dish. My family and I can fry meat over a fire in any weather, and I always have a jar of pickled onions in my cellar. At this moment, I uncork the jar and serve a wonderful appetizer with the meat. I hope you find my recipe useful.



Required Products:

- 500 grams of onion (white or purple),
- 2-3 bay leaves,
- 4-5 pcs. peppercorns,
- 3-4 pcs. dried cloves,
- 300 grams of water,
- 20 grams of granulated sugar,
- 15 grams of salt,
- 20 grams of vegetable oil,
- 3 tables. l. apple cider vinegar 6%




I chop the purple onion. Traditionally I chop it into half rings. This onion is juicy, tasty and slightly sweet. It has a pleasant taste both fresh and pickled.




Now I start the marinade. I boil water and add granulated sugar and salt. These additives will give the onions the desired taste.




I add spices: peppercorns and dried cloves. The spices will make the onions even better.




Pour in vegetable oil, vinegar and bring to a boil again. Then after a minute I remove it from the stove.




I put the onion in a jar, pour in the hot marinade and leave for 5 minutes. Then I pour the marinade back into the bowl and boil it again. The second time I pour the hot marinade over the onions.




I roll up the jars with . It turns out to be a process without sterilization and this is very convenient. I hope that this simple recipe will be useful to you and that you can use it. Bon Appetite!

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 barbecues, 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 part 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.

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.
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.

Preface

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

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

Useful onion

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

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

Write down the required list of ingredients:

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

Pickled onions

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

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

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

For four 0.5 liter jars, you will need:

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

Pickled onions with hot chili

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

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

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

Chopped onion with lemon

To prepare these pickled onions for the winter, prepare:

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

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

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

Onion confiture - an unusual alternative to a sweet dessert

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

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

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