Tinned onions for the winter. Onion blanks for the winter for any purpose and for every taste

19.04.2020

Pickled onions are harvested for the winter different ways... It is used as a seasoning for kebabs, delicious and juicy salads, for preparing first and second courses. Correctly salted onion retains its healthy and crunchy properties, is stored for a long time and has a unique taste and aroma. When cooked, it goes well with popular spices, fresh, aromatic herbs, tomatoes, cucumbers and other vegetables.

Pickled onions in jars - a classic recipe

A vegetable prepared in this way is used as an addition to fried meat or barbecue, an additive to herring and other fish, or as an ingredient for juicy and vitamin salads.

To quickly prepare such preservation, take the following products:

fresh onions - 5-6 small heads;
ordinary vinegar, salt (1-2 tsp), sugar to taste.
lavrushka, cloves, allspice and mustard seeds (optional).

First of all, peel the onion from the husk, then carefully cut into thin rings.

After all the necessary spices are prepared, allspice peas and cloves can be pressed down a little with a rolling pin so that it gives more properties.

Onion rings are placed in sterile and well washed glass jar layers, interspersed with dried spices.

All this is poured with hot marinade, which is prepared from water in combination with salt, sugar and bay leaves. After 5-7 minutes of boiling the liquid, fresh table vinegar and boil for a few more minutes.

This snack is stored in jars with closed lids within 1-2 months, but if desired, after 2-3 days salting in the refrigerator, onions can be used in a barbecue marinade or served with fresh herring.

Whole jar marinated - juicy and savory snack recipe

According to this recipe, pickled onions are juicy and crispy.

To prepare canned onions you will need:

small, fresh onions - 10-15 pcs.;
sugar, salt and apple cider vinegar;
allspice, cloves, bay leaves;
currant or oak leaves, dill and garlic.

The bulbs are carefully selected, then peeled off from them and placed in boiling water for 3-4 minutes, after which they are immediately cooled.

Blanching will remove excess bitterness from vegetables and make them softer in taste.

In another saucepan, mix water, salt, some sugar and allspice. Boil everything for about 5-7 minutes, add chopped garlic, dill, cherry leaves and dried cloves. After 2-3 minutes, pour in a tablespoon of wine or apple cider vinegar.

The dried and blanched onions are placed in clean and pre-sterilized cans in the oven or microwave.

Hot marinade is poured on top and immediately screwed or rolled up iron covers and sent for storage until winter.

Pickled red vegetable in Polish - juicy and healthy seaming

Such pickled onions are used to prepare various homemade burgers, salads, sandwiches, hot meat dishes etc.

To properly cook onions according to such a recipe, you need the following set of products:

red onion, perfect - 1 kilogram;
garlic and allspice;
sugar, salt, wine or apple cider vinegar.

Peel the onion and carefully cut it into small half-rings. Add 1 tbsp to a bowl of chopped vegetables. a spoonful of salt, mix and leave for 30-40 minutes, until the juice appears.

Banks for rolling are sterilized in the microwave or under steam, let them dry, and then put one lavrushka, several peppercorns, dried cloves or mustard seeds on the bottom of each jar.

Then put the salted in each container onion rings, pour boiling marinade on top, for the preparation of which dissolve a little salt and sugar in water, bring to a boil, add 1-2 tbsp. tablespoons of wine or ordinary vinegar.

Now the jars are additionally sterilized. To do this, they are dipped in boiling water for 10-15 minutes with the lids closed, then removed and cooled.

Red onions, unlike ordinary ones, are stored a little less, so the finished rolls are sent to the refrigerator or cold cellar, or eaten with meat or other dishes 5-7 days after pickling.

Green stems for the winter in a marinade - an ideal ingredient for salads

Onion is used for preparing salads and hot dishes. A young vegetable, unlike the usual version, has a large amount of vitamins, it turns out not so bitter and tasty.

To marinate this piece, use the following ingredients:

green onions in pods - 2-3 fresh bunches;
table salt, sugar, vinegar essence;
dill, bay leaf and sweet peas.

The tufts are thoroughly washed, the tails are removed and cut to the length of the cans that will be used for seaming. When the water drains from the vegetables, it is placed in a dense layer in clean and sterile jars, after which they begin to prepare the marinade.

A pot of water is placed on the stove, in which salt and sugar are dissolved, and do not forget to add dry lavrushka. After 5-7 minutes of boiling and complete dissolution of sugar, pour the recommended amount of vinegar into the container.

Without letting the marinade cool down, they immediately pour green vegetables in jars with it, roll it up tightly or twist it with metal lids, and send it to storage in a suitable place. After a week, vegetables can be used for cooking delicious salad or as an independent, juicy snack.

Onions in tomato juice for the winter - dressing for soups and hot dishes

This method of cooking the vegetable makes it softer and tastier, with a minimum amount of bitterness. It is good to use it for making various soups and borscht, as well as a sauce for hot side dishes, meat dishes or baked fish.

To get several jars, take the ingredients:

onions - 1 - 1.5 kilograms;
fresh parsley - 1 bunch;
vegetable oil, vinegar;
salt, sugar and spices to taste.

The first step is to prepare everyone necessary products for pickling. The onion is completely peeled from the husk, cut into small, toasted circles or half rings, or chopped on a special grater.

Parsley is chopped with a sharp knife and added to a bowl with chopped onions. Stir everything together, add a little salt and leave to salt in its natural form for 40-50 minutes.

At this time they cook tomato filling... Pour sunflower or olive oil, heat it up and gradually add tomato juice.

It is either prepared independently, grinding tomatoes in a blender or meat grinder, or using ready-made options, you can also use fresh tomato paste, but it is better to give preference to freshly squeezed juice or puree.

As soon as the juice begins to boil along with the oil, salt and sugar are added to it to taste, pepper with ground spices and, stirring, stew all the ingredients for 5-7 minutes so that the liquid boils down a little. Pour the hot filling into a bowl with onions and herbs, stir with a spoon and carefully sort the resulting snack into sterile jars, tightly sealing them with suitable lids.

The workpieces are stored in a dark, cool place for no more than 2-3 months, they serve a ready-made snack for meat and other hot dishes or use for cooking tomato soup or borscht with beets.

Canning fried onions in oil is a delicious winter preparation

Fried onion on classical technology loved by many. It is indispensable in the preparation of frying, various dressings and other dishes from meat, vegetables or fish for baking.

To make several cans of such a roll, they only take fresh vegetable oil, white onions and various spices to taste. Peel the onion, rinse slightly in cool water. Then cut into rings, small pieces or cubes.

Refined oil is poured into a frying pan, put on fire and heated to the desired temperature. Pour finely chopped onion inside and first fry it to a crust over high heat for 3-4 minutes, then reduce the flame and add spices - salt, sugar, ground pepper, cloves and other options.

Stir everything thoroughly and stew the vegetables over low heat for about 20 minutes, until the onions acquire a caramel shade. Now the resulting fry is placed in clean glass jars of a small container, if necessary, add fresh sunflower oil so that it completely covers the vegetables.

All are closed with plastic or metal screw caps. The containers are stored in a place protected from light and moisture at an optimal temperature of 12-15 degrees or in a refrigerator in a special compartment.

Marinating a vegetable - a quick and easy recipe

For cooking, take small, juicy onions and marinate them whole in classic brine. The result is a versatile appetizer that is served in almost any combination with fresh or canned vegetables, hot dishes and popular side dishes.

Of the ingredients you need:

onions - 2 kg;
fresh parsley and dill;
bay leaf and allspice;
vinegar essence, salt and granulated sugar.

Peel off the peel from the onion, then rinse it lightly with water and put it in a metal bowl to dry. Simultaneously boil 500 ml of water, to which add 1 tbsp. a spoonful of table salt.

In order for the vegetable to turn out less bitter, it is additionally blanched, first immersed in boiling water for 2 minutes, and then in cold, ice water.

Finely chopped parsley and dill, bay leaves and a few sweet peppercorns are poured into pre-prepared, sterile jars of a small volume (0.5 or 1 liter).

Onion heads are laid to them in a dense layer and all vegetables and herbs are poured with a boiling marinade of water with salt and sugar.

After 5 minutes, the liquid is again poured into the pan, a little more salt, table or apple cider vinegar are added, mixed and the marinade is poured over the jars again, immediately rolling them tightly with metal lids. Such onions are perfectly stored all winter in a dark and fairly cool cellar.

Foreword

Cucumbers and tomatoes have long been a favorite canned food. What about onions? After all, this cold appetizer no worse. It can be prepared by classic recipe or diversify with fresh colors.

Since ancient times, onions have been famous for their bactericidal and wound healing properties. Apart from this, it also acts as an anti-inflammatory, expectorant and diaphoretic. For patients with gastrointestinal problems, this vegetable helps fight excessive fermentation and inflammation in the intestines, as well as the absorption of essential nutrients. Onion also shows its effectiveness in the prevention of early atherosclerosis, helps to fight malignant tumors and enhances the work of the gallbladder.

Useful bow

What determines such a wide spectrum of onion action? A large content of vitamins and minerals necessary for the body. Among this huge list, a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils can be distinguished. Onions are simply irreplaceable in the fight against viral diseases, especially in the winter season. Every housewife has this vegetable in the 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.

Marinade in this recipe familiar to many housewives. Surely many people use it for, cucumbers and. However, when combined with chopped onion rings, it will sound differently 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;
cloves - 1 pc.

Pickled onion

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

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion blank saturate with the aromas of spices, this will take about 1 minute. We put the onions in sterilized jars and roll them up tightly with lids, also, not forgetting to sterilize the lids for four minutes in boiling water. That's all, pickled onions for the winter are ready, we send the jars to the cellar or pantry and wait for the frost.

The addition of bright spices and herbs, as well as a small amount of wine, will help diversify the taste of onions marinated for the winter. Perhaps the mixture of ingredients in this recipe will seem too heaped to some, but this is only a first impression. In fact, all spices and spices are in perfect harmony with onions, adding at the same time a light spice, freshness and a slightly tart taste.

For four 0.5 liter jars, you will need:

onions - 400 g;
garlic - three cloves;
chili pepper - 1pc;
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 each l.

Pickled onions with hot chili

Peel and cut the onion heads into rings (half rings). We also peel the ginger root and garlic, from hot pepper chili, remove the seeds to get rid of excessive pungency and cut the prepared ingredients into medium slices. We put the chopped onion, garlic, ginger root and chili in jars, and then proceed to the preparation of 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 another 10 minutes.

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

Often, in conservation for the winter to give a slight sourness, hostesses add citric acid... In this recipe, we propose to do it much easier and use fresh citruses, especially since lemon can be found on supermarket shelves at any time of the year.

Sliced onion with lemon

To cook this pickled onion 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 type of onion (onion, white, red) and peel them. Then choose a convenient way of cutting for yourself - in rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use regular black and mix everything thoroughly. Cut the lemon across into two equal parts. Gently peel off one half of the zest without touching the bitter white part of the citrus, and leave the other untouched. Then squeeze the maximum amount of lemon juice from both halves and set everything 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 completely dissolve. Add vegetable oil, freshly squeezed juice and zest of half a lemon to the almost finished marinade. We put the prepared onion tightly in a sterilized container, completely cover it with the ready-made marinade and roll it up.

Onion confiture is an unusual alternative to a sweet dessert

Recipes for the preservation we are used to for the winter can always be diversified, and here's an example. How about onion jam? This delicious appetizer will go well with grilled meats, cheese and just perfectly harmonize with soft homemade bread. We begin, as always, with the preparation of the onion (1kg). In this variation, we use a red onion. We give preference to this personalized variety due to its extraordinary sweetness and unsurpassed crunchy structure.

It must be peeled, cut into half rings and soaked 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 that, we begin to flavor our red onions by adding to the container 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. In such a mixture, we continue to simmer the onions 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 stringy. However, in this case, it is important not to overcook the jam, checking the consistency with a spoon. If the jam slowly trickles down the spoon and stretches slightly, then it is ready. Thyme sprigs are discarded at the end of the cooking process. Now all that remains is to shift ready mass in a half-liter sterilized container and close it tightly with a lid. Store such preservation in the refrigerator or cellar.

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 if you immerse them in boiling water and then rinse them. 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 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 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 caps.

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 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 of salt and granulated sugar each. 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. Another way can be suggested for them.

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 it on the onion.
Cork, turn over, wrap up in 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 peppers - 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 in liter hot water citric acid 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 floors liter cans and on the bottom of each place a bay leaf and a clove of garlic.
Place several onions in each jar so that they form a single 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 the jars with 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.;
bitter red capsicum- 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 at the 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 onion in a cool place: in the refrigerator or cellar.

This uncomplicated recipe 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.

This onion is good for fried meat, you can even instead of 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 vinegar with a glass of water and the same amount orange juice, transfer the onion to the marinade, blanch for 5 minutes.
Transfer the bulbs to sterilized jars, cover 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 during the winter.

This appetizer will appeal to lovers. 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 any 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.

Pickled in beet juice the onions 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.

A big harvest is always good. Even if it is an onion crop. And even if this is a harvest of very small onions! What can you do with a little thing? Select the most suitable one for planting next year (or even before winter, for an earlier harvest), and pickle the rest. Pickled onions for the winter are the easiest things to cook from this hot, handsome man.

Pickled onions for the winter are perfect as a side dish for meat. And if you marinate the onion in half rings, then it is good to add it to vinaigrette and other winter salads (from boiled vegetables), or sprinkle the herring - it will give them the desired sourness.

It is better to store pickled onions for the winter in a cool place, in the dark. In principle, a dark place under the bed is also suitable, as long as there are no radiators nearby.

Pickled onions for the winter in half rings

Ingredients:

800 g onions,
2 stacks water,
2 tbsp. l. 9% vinegar
4 tbsp. l. vegetable oil,
2 tbsp. l. salt,
2 tbsp. l. Sahara,
10 black peppercorns,
4 bay leaves,
2-3 cloves.

Preparation:
Peel, wash the onion. Cut it into half rings and leave for a while, while you yourself prepare the marinade. Pour water into a saucepan, add sugar, salt, spices, vegetable oil and vinegar, bring the marinade to a boil over medium heat and cook for a couple of minutes. Then put the onion, cut into half rings, in the boiling marinade, turn off the heat and let stand. Transfer the onion to sterilized jars, roll up with pre-prepared boiled lids, turn it upside down, wrap it up, and then complete cooling store in a cool place.

Whole pickled onions for the winter

Ingredients (for 1 liter can):

onions (how many will come in),
3 black peppercorns,
3 allspice peas,
1 tsp mustard seed,
2 bay leaves.
For the marinade:
800 ml of water
200 ml 9% vinegar,
1 tbsp. l. Sahara,
1 tsp salt.

Preparation:
Select a medium sized onion that is not damaged and wash without peeling. Then dip in boiling water for 2-3 minutes, then cool in cold water. Now peel the onions and fill or sterilized liter jars, after filling them with spices. Prepare a marinade from the above ingredients, pour the contents of the jars with them, cover the jars with lids and sterilize them in boiling water for 25 minutes. After the sterilization process, roll up the jars, let them cool and store them.

Pickled onions for the winter without sterilization

Ingredients:

1 kg of onions
120 g salt
1 liter of water
fresh herbs(parsley dill),
3 tbsp. l. table vinegar (9%),
3 bay leaves,
1 tsp Sahara,
6 black peppercorns,
6 peas of allspice.

Preparation:
Select medium-sized onions, peel them, wash and soak for three minutes in boiling salted water. Then place the onion in cold water for 5 minutes. Fill the prepared sterilized jars with onions, in the same jar, add dill and parsley each, 3 bay leaves, 6 black and allspice peas each. Pour the contents of the jars with a hot marinade made from water, salt, sugar and vinegar. Roll up the jars with sterilized lids, turn over, wrap and leave to cool completely. When cool, store in a cool place.

Pickled small onions

Ingredients:

2 kg of small (ideally red) onions.
For the marinade:
1 liter apple cider vinegar
500 ml lemon juice,
50 g sugar
50 g salt
ground black peppercorns,
Carnation.

Preparation:
Select a good, high-quality onion for harvesting, peel it, wash it, let it dry a little and put it in pre-washed and sterilized jars and fill it with the prepared boiling filling. Let it stand for 10 minutes, then drain the marinade and repeat this procedure 2 more times. Then roll up the jars with boiled lids, turn over, wrap up, let cool and store in a cool place.

Pickled small onions with garlic and bell peppers

Ingredients:

1 kg of small onions (set),
1 bell pepper
3-4 a clove of garlic,
1 liter of water
3 g citric acid
black peppercorns,
4 tbsp. l. Sahara,
1 tbsp. l. salt,
1 stack table vinegar
5 bay leaves.

Preparation:
Prepare the onion, peel it, wash it. Stir citric acid in a liter of water. Pour peeled onions in a saucepan with this water and bring to a boil over low heat. Bell pepper, thoroughly washed and peeled from seeds, cut into strips, chop the peeled cloves of garlic. Remove the onion from the water, put it in dry sterilized jars along with pepper and garlic. Also put a pea of black pepper in each jar. Add the indicated amount of sugar, table vinegar, bay leaves, salt to the water where the onion was boiling. Stir well, bring the marinade to a boil. Pour the marinade into jars, roll them up with sterilized lids, let cool and put them in the cellar for storage.

Long-term pickled onions

Ingredients:

onion,
red hot pepper - to taste,
3 g citric acid
1 liter of water
1 tbsp. l. salt,
4 tbsp. l. Sahara,
200 ml of table vinegar,
2-3 cloves of garlic for each jar,
Bay leaf,
allspice,
dill umbrellas,
basil.

Preparation:
Peel the onions, wash and mark in an enamel saucepan. Cover it with water, add citric acid, bring to a boil and immediately remove from heat. Place the onions in a colander and pour over with cold water. Put peeled cloves of garlic, bay leaf, allspice, dill umbrellas, 2 sprigs of basil per jar, a little chopped red hot pepper in each jar and fill them with onions in prepared dry sterilized jars. To prepare the marinade, bring water to a boil, add sugar, salt, vinegar and stir. Pour the contents of the jars with hot marinade, roll up the jars with lids, wrap them up and leave to cool completely. Store your workpiece in a cool place.

Fried onions for the winter

Ingredients:

large onions (quantity - at your discretion),
ground black pepper,
ground red pepper,
sugar,
vegetable oil,
some butter.

Preparation:
Select large bulbs without damaged or rotten areas. Pour vegetable oil into the pan, add a little butter and heat well. Place the onions in the pan, cut into thin half rings or just small pieces. Fry for 30-35 minutes, stirring so that the onions do not burn. Do not forget to add vegetable oil from time to time, as onions absorb a lot of it. You can cover the pan with a lid, then the onion will turn out to be stewed rather than fried, but it will obviously not lose its taste. Add spices 5 minutes before the end of frying. Transfer the fried onions to sterilized jars, seal tightly and store when cool, in the refrigerator or in any other cool place.

Successful blanks!

Larisa Shuftaykina

Onions are an incredibly useful gift of nature, which is actively used in cooking by almost any nation. Raw or toasted, it enhances the flavor of both vegetarian and meat dishes in one way or another. Perhaps this is the most popular seasoning in the canning industry. There is no doubt that homemade blanks are much tastier than store-bought ones. Most often, housewives add onions to cooked marinades for the winter, to improve the taste and aroma of the main vegetables, be it eggplant or tomatoes. Also, it is pickled for future use separately and as a whole. After all, pickled or salted, this healthy vegetable no less useful and serves delicious snack, even at a festive feast. Step by step recipes will reveal the secrets of cooking simple and very tasty blanks from onions.

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The last notes

In winter, you always want something tasty. And here I am always rescued by a delicious, satisfying and original homemade chicken stew with eggplant. If the classic homemade stew it is expensive and time-consuming to do, that is, an excellent substitute is a salad with eggplant and chicken. Eggplant has unusual property to absorb the aromas of those products with which they are cooked, thereby imitating their taste.