Is it possible to pickle onions for the winter? Pickled onions for the winter in jars - the best recipes with photos

Moreover, it is really very simple to do this. So, it’s time to figure out how to pickle onions in a spicy marinade, which is perfect for meat or fish dishes. You can also make a variety of salads or simple side dishes with it. Write down a simple recipe for pickled onions for the winter and be sure to try the delicious preserves.

Recipe information

• Cuisine:Russian
• Type of dish: preparations for the winter
• Cooking method: on the stove
• Servings:4
• 1 hour

Ingredients for pickled onions:

• onions - 1.1 kg;
• filtered cold water - 400 ml;
• chili pod - 5 g;
• acid (citric) - 1 tsp. (without slide);
• vinegar - 81 ml;
• coarse salt - 4 tsp;
• mustard seeds - 2 tsp;
• sugar - 69 g;
• black pepper - 40 peas.

Yield: 4 cans (380 ml)

Pickled onions for the winter - step-by-step recipe with photos:

Pour a sufficient amount (about 3 glasses) of filtered water into a suitable deep saucepan, bring it to a boil and add a spoonful of citric acid.

We peel all the onions, cutting off both “butts”.

Cut each root vegetable into two parts. By the way, try to choose relatively small heads for this preservation so that they fit in the jar. If you wish, you can cut the onion into rings, but for this recipe it’s not important.

Immediately place the main ingredient of the preparation into boiling water, turn off the stove and leave the onion halves for 2-3 minutes, after which we drain the water.

Pour peppercorns (10 pieces each), mustard seeds (1/2 teaspoon each) and spicy chili cut into very thin rings into clean, preferably sterilized jars.

Now we place the prepared onions tightly inside, trying not to break them.

In a separate clean bowl, boil two full glasses of cool water, then add all the sugar and coarse salt.

When these ingredients dissolve, immediately pour in table vinegar (9%) and remove the marinade from the heat. Pour the hot liquid into the jars of onions and place the preserves in a tall saucepan with boiling water.

Sterilize pickled onions for the winter for 15 minutes, and then roll up the jars and wait until they cool completely. That’s it, jars of pickled onions can be moved to the pantry or basement for the winter. Bon appetit!

Onions are a vegetable that is difficult to live without in the kitchen. Try to prepare a standard three-course lunch, and you will see that it is used in each: in borscht and soup, in stews and cutlets.

People grow crops in their garden plots, and if there is no such thing, they buy them in the store. Moreover, for cutting into cubes and half rings, it is better to take larger specimens - it is more convenient. Small heads remain unclaimed or are used last. Although there is an excellent simple way to preserve them, namely: prepare pickled onions in jars for the winter. The recipe for such a dish will not cause any difficulties. Plus it's very tasty.

Recipe for pickled onions for the winter

Pickled onions are used as a separate dish or as an ingredient for further culinary masterpieces. This is an excellent snack for a glass of strong drink, as well as a component of various salads and vegetable dishes. Small canned onions seasoned with oil will decorate your holiday dishes. They have the correct rounded shape, pearl color and just beg to be photographed.

Therefore, if after harvesting you have a pile of small onion heads, it’s time to think about how to pickle them without spending a lot of effort.

Ingredients

Servings: – + 15

• onions 1 kg
• carnation 5 g
• garlic 50 g
• black and allspice 5 g
• bay leaf 5 g
• parsley greens and roots 50 g
• sweet pepper 100 g
• hot pepper 20 g
• water 400 g
• vinegar 500 g
• sugar 70 g

Per serving

Calories: 43 kcal

Proteins: 1 g

Fats: 0 g

Carbohydrates: 9.7 g

30 min. Video recipe Print

Wash and peel small onions well.

Chop sweet and hot peppers, parsley roots and leaves.

Prepare the jars. Heat them in the oven or sterilize them with steam.

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!

Many dishes require special seasoning, which can give them not only a unique taste, but also an exquisite aroma. To get this seasoning, you don’t have to go far, because it can be ordinary pickled onions. There are many variations of its use. The most interesting methods will be described in this article.

Pickled onions: a delicious recipe for the winter in jars

When canning vegetables, a few small onions are always added to jars, but this vegetable can be preserved for the winter yourself. You can subsequently make wonderful tasty winter salads from it, for example, herring under a fur coat.

The recipe is not at all complicated. So, to pickle onions, you need to prepare the following products:

• Onions (the quantity depends on how many jars you plan to screw).
• A few cloves of garlic.
• Bay leaf (1-2 leaves per jar).
• A few peas of allspice.
• Dill.
• Spoon of sugar.
• Spoon of salt.
• A spoon of vinegar.

Cooking begins:

1. Any jar pickling involves heat treatment of the container. Housewives are accustomed to carrying it out using boiling water, as this is a simple and effective method of sterilization. This must be done, otherwise the vegetables may disappear or the jar may explode.
2. While the container is being sterilized, you should prepare the vegetables. Only clean onions are suitable for pickling, so each vegetable must be thoroughly washed. You should also wash the dill and garlic.
3. Garlic and onions should be peeled.
4. Now you can add vegetables and seasonings to the jar that has not yet cooled down.
5. Place a small saucepan of water over medium heat and boil. Boiling water is poured into each jar up to the neck. Vegetables should be steeped in boiling water for up to 7 minutes.
6. After this, the water from all the cans should be drained back into the pan. The heat is turned back to medium and the liquid is brought to a boil. Spices are added to it: salt and sugar.
7. The resulting marinade must be refilled into the jars.
8. At the end, before twisting, a spoonful of vinegar is added to each container.
9. Before rolling up the jar, pour boiling water over the lid several times.

Advice: so that onion vapors do not irritate the mucous membrane of the eye, and a person does not cry while working with it, it must be cut in half and moistened with cold water.

Pickled onions: quick and tasty (video)

Pickled onions without sterilization for the winter

Canning vegetables is a simple process that anyone can learn, especially if you simplify the task and avoid sterilization.

Product List:

• Onion.
• Water.
• Vinegar (apple vinegar is best, but you can use regular vinegar).
• Salt, sugar (1 spoon each).
• Red and black pepper.

Preparation:

1. For this preparation, it is recommended to take a small onion, but if there are large vegetables, then they should be cut in half.
2. All vegetables should be washed in cold water and peeled.
3. For a tasty twist, you need to make sure that the onions sit in the marinade longer. It is prepared as follows: you need to bring half a liter of water to a boil, adding pepper, salt and sugar to it.
4. When the marinade just begins to boil, add vegetables to it and cook for approximately 5-6 minutes.
5. When the pan is removed from the stove, the vegetables should be in the marinade for another 5 minutes.
6. Add a little vinegar to a clean jar, then pour the product into it.
7. You can start twisting.

A simple recipe for pickled onions in vinegar for the winter

Then the winter preparation will be successful.

List of required products:

• Pearl onions (you can also take onions).
• White wine vinegar.
• Salt, sugar (1 spoon each).
• Oil (olive, sunflower).
• Bay leaf.

Preparation:

1. Cut the washed and peeled vegetables into rings. If desired, you can leave them whole, especially if you are using pearl onions.
2. Vegetables are poured with vinegar and infused for 15 minutes.
3. To prepare the marinade, you need to add all the spices and seasonings from the list of ingredients to hot water.
4. Then add oil to the marinade, followed by onion. Vegetables are infused in the marinade for 5 minutes.
5. After that, they are taken out with a slotted spoon and placed in jars for twisting.

Each jar is filled with marinade. No vinegar is added.

Fried onions in jars for the winter: how to make

Ingredients:

• Onions (it’s better to take large ones).
• Spices: salt, black and red pepper, sugar.
• Oil for frying.

Preparation:

1. Vegetables must be washed, peeled and finely chopped.
2. Heat the oil well in a frying pan. You can combine butter and sunflower. Do not throw chopped onions into the pan until the oil is completely hot.
3. The onion must be fried for about 35 minutes, stirring. Don't let it burn. It is better to fry it with the lid closed.
4. Spices are added 5 minutes before turning off the heat.
5. The fried onions are transferred to sterile jars and filled with oil.

You can use both sunflower and olive oil.

Pickled onions in half rings: preparation for the winter

Ingredients:

• Onions or Crimean onions.
• Carnation.
• Mineral water.
• Oil (vegetable).
• Vinegar.
• Salt and sugar (1 spoon each).
• Bay leaf
• Black pepper (peas).

Preparation:

1. To begin with, vegetables should be washed in water and peeled. While the onions are drying, you can start preparing the marinade.
2. You should immediately add the above spices to a pan of water, and then boil the water.
3. While the water is heating, the onion is cut into half rings. To make the preparation beautiful, it is recommended to use Crimean onions according to the recipe.
4. When the marinade has boiled, you can add chopped vegetables to the pan. Let them cook with the marinade for about 5-7 minutes.
5. Then the contents of the pan are poured into jars and rolled up.

How to pickle onions for the winter for making sandwiches

Product List:

• Several onions.
• Vegetable oil (several tablespoons).
• Spoon of soy sauce.
• Vinegar and salt.

You can start cooking:

1. The washed and peeled onion must be chopped. For sandwiches, cutting into half rings is considered ideal.
2. To remove excess bitterness, chopped vegetables are poured with boiling water and left for 2-3 minutes.
3. In a separate container you need to mix soy sauce, spices and sunflower oil.
4. Vegetables must be placed in this container, having first drained the water. They should be left to steep for about an hour.

The finished onion can either be sealed in a container and used in the future, or placed on bread immediately.

Tip: the ideal combination for this recipe is pickled onions with sprats and herbs. Thus, you can get a very tasty sandwich, the first layer of which is made from the resulting preparation, the second from sprats, and the top is decorated with parsley or lettuce.

Pickled onions in apple cider vinegar (video)

These simple recipes for making pickled onions exist. This is not the entire list of possible ways to prepare it. We should never forget that cooking is a field of human activity in which it is always advisable to experiment and create new masterpieces.

Pickled onions can be prepared for the winter, even if the harvest was not very rich and most of the collected onions are small in size. If the yield of this vegetable exceeded all expectations, then it would be completely reckless not to make canned food from it. After all, pickled onions can be served with herring or meat, and by themselves they are 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.

• You shouldn’t pickle large onions whole – it’s better to pickle them in rings or half rings. In order for them to retain their 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 if you immerse them in boiling water and then rinse with cold water. True, this cleaning method is only suitable if you plan to prepare a dish, including a winter snack, on the same day.
• Before pouring the marinade over the bulbs, they should be kept 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 preparations for the winter, it is necessary to use clean dishes, in particular jars and lids that have been sterilized by steam or in the oven. For screwing, you should use metal lids, 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 onion.
• Boil a liter of water with 0.2 kg of salt, pour in the onion and leave for a day.
• Sterilize the jars. For the amount of ingredients indicated in the recipe, you will need two half-liter bottles.
• Distribute spices into jars, arrange onions.
• Mix vinegar with a liter of water, boil, pour over the onions.
• Place the jars in a large saucepan with a towel on the bottom. Pour water up to about the middle of the jars. Put it on fire. Sterilize 5 minutes after the water boils in the pan.
• Roll up the jars and wait until winter to enjoy the taste of pickled onions.

Onions pickled according to this recipe are a little sour. Those who like softer-tasting snacks can suggest preparing it in a slightly acidic marinade.

Onions in slightly acidic marinade

• onion (small) – 1.5 kg;
• water – 1 l;
• apple cider vinegar – 0.2 l;
• salt – 50 g;
• sugar – 50 g.

Video recipe for the occasion:

Cooking method:

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

This recipe is even simpler than the previous one, but gourmets may find the onions pickled according to it not piquant enough. Another way can be proposed for them.

Onions in 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 part and the “neck”.
• Soak the onions in hot water, using half the water and salt called for in the recipe.
• Meanwhile, prepare the jars by washing them well with baking soda and sterilizing them. Boil the lids too.
• Place a star anise, cloves and laurel leaves at the bottom of each jar. Place the onions on them.
• Boil a liter of water, dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait until the marinade boils again, and pour it over the onions.
• Seal, turn over, wrap in towels. Once cooled, store for storage.

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:

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

Onions marinated with dill and bell pepper turn out aromatic and have a spicy taste.

Bulgarian pickled onions

• onion (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 pepper – 1 pc.

Cooking method:

• Wash the onion, remove the skin from it, cut off the “neck” and the lower part of each onion. Make a deep cross-shaped cut on top. Instead, you can make a curly cut around the perimeter (zigzag).
• Place a couple of bay leaves, 5 peppercorns, and about half an onion at the bottom of the jar.
• Add whole pepper and remaining spices. Continue stacking the onions in the jars until they are about the size of your shoulders.
• Mix vinegar with water, boil and pour the marinade over the onions.
• Close the lid. You can use nylon, since Bulgarian pickled onions will have to be stored in a cool place: in the refrigerator or cellar.

This simple recipe is quite popular.

Pickled onion rings

• onion – 0.5 kg;
• water – 0.5 l;
• hot pepper – 50 g;
• salt – 10 g;
• table vinegar – 0.2 l.

Cooking method:

• Blanch the onion, cut into rings or half rings, for 5 minutes in boiling water. Place it in a colander and 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 onion rings in a clean jar. Place 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 onion rings should be stored at a temperature of up to 8 degrees.

This onion is good served with fried meat, or even 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:

• Dilute 50 g of salt in a liter of hot water, pour it over the prepared onions and leave for 6 hours.
• Boil vinegar with a glass of water and the same amount of orange juice, add onion to the marinade, blanch for 5 minutes.
• Place the bulbs in sterilized jars, pour boiling marinade over them, and seal. After cooling, you can move the jars to the pantry or another place where they will be stored during the winter.

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

Onions pickled in beet juice

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

Onions marinated in beet juice are not only tasty, but also very beautiful. Goes great with salted herring.

There are so many recipes for making pickled onions that it’s hard not to find a suitable one that will delight the whole family and earn praise from guests at home.