Pickled canned onion recipe. Pickled onions: the simplest and most delicious recipes

27.12.2023

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.

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 with 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 so that they 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 approximately up to her 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.

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:

We chew gum during the process.
We take a sip of water into our mouth. Hold it without swallowing until you cut the vegetables.
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 of boiled water, chilled.

Instructions:

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.
Add cloves and bay leaves.
Fill with vinegar, then with water.
Close the lid.
Let it sit in the refrigerator for a day.
This is how quick and easy it is to prepare marinated rings.

Whole onions without sterilization - a simple recipe

Planting bulbs often remain unclaimed. Did you know that pickled fruits like these are popular in Germany? Therefore, do not rush to throw away your babies. Better write down the recipe for your future favorite snack.

On a 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:

We clean the pearls from scales. Large fruits will not be eaten whole - they will not marinate well.
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.
Meanwhile, put the water on the fire. After it boils, add small onions.
Let stand for literally 30 seconds and drain the boiling water.
Then immediately lower the set into cold water.
Blanching onions will remove the pungent aroma and bitter taste. You will get the most delicious pearls.
We remove the top onion “wrapper” and take out the very peas that will be pickled. Place in a sterilized container.
Let's start cooking the marinade. Put the water on the fire, pour in the vinegar and add salt and sugar.
We wrap the ground spices in a gauze bag and lower them into the brine.
Boil for a couple of minutes.
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).
Pour in the marinade. There is no need to top up - leave about 1.5 cm of free edge. This promotes steam formation.
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 onion

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:

Place a saucepan of water on the stove.
Add salt, sugar and acid.
Bring to a boil.
Chop the onion heads into thin half rings.
Sprinkle with salt and leave for half an hour. During this time, the straw will give juice.
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.
Place one bay leaf and half a teaspoon of black peas into cooled containers.
Then we put half rings into jars and distribute them evenly.
Fill with marinade.
Cover with a lid and place in a deep container to sterilize.
Boil the twists for 10 minutes.

Cool the jars. The next day the snack is ready to eat.
On a 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

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:

We divide the leeks into several parts - this makes it easier to compact the fruits into a jar.
Place in containers.
About halfway through the container, add a little pepper and mustard between the pieces.
Meanwhile, cook the marinade. Bring the water to a boil.
Add sugar, salt, bay leaf.
Boil for 3 minutes.
Add vinegar.
We send the marinade into jars. We don’t fill it all the way.
Leave room for vegetable oil - add 2 tbsp of it on top. l. per liter container.
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.

Delicious pickled onions

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:

We take the pearls, cut off the tops and roots.
Pour boiling water over it. Let it cool.
We clean the onion from scales.
Sprinkle the peeled sets with salt and cover with a towel.
Leave it overnight.
The next morning we treat the containers and lids for the preparations with boiling water.
We wash the babies, dry them and distribute them into jars.
Add mustard seeds and cloves.
Bring acetic acid to a boil.
Add granulated sugar and balsamic essence.
Boil for a minute.
Remove from heat and immediately fill the jars with the heads with marinade.
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.

Instructions:

Prepare the green feathers. We sort through, remove damaged leaves, wash and dry.
Then finely chop the onion.
We sterilize the jars. There are many ways. For example, in the microwave. Pour some water into the bottom of the containers and place in the oven for 2-4 minutes. Keep the lids in boiling water for 10 minutes. Then cool the container. We make the preparations in dry and cooled jars.
Combine water and salt. Put the brine on the fire.
When it boils, boil for another 2 minutes.
Remove from the stove and cool slightly.
Pour spiced grains into the bottom of the jars.
Then we fill it with cut feathers.
Pour the preparations with warm marinade.
Add vinegar. Cover with lids.

Place the jars in a bowl of hot water, the level of which covers ¾ of the twists. Boil for 15 minutes, remove and seal. It can be stored at room temperature. The main thing is without moisture and light.

In the same way, pickle any type of green onion (anzur, slime, etc.)

Pearl onions for the winter

On a note! The consumption of spices depends on taste preferences and the number of containers.

This appetizer is called differently: pearl onion, silver onion. It's all about the appearance of the blanks. And they taste amazing - a real treasure.

This preparation will be guaranteed to be in demand in the winter, because pickled onions are used as an independent snack, as a savory ingredient for all kinds of salads or when roasting meat.

For pickling, very small onions are used, which are always left after the onion harvest is harvested. It is more convenient to roll pickled onions into 300-500 ml jars.

Cooking time: 30-40 min. + 12-20 hours / Yield: 0.5 l.

Ingredients

small onions 300-350 g
garlic 1-2 cloves
allspice 3-4 peas
hot pepper 1 small pod
bay leaf 1 pc.
dill 2 umbrellas
granulated sugar 1 tsp.
coarse salt 1 tsp.
vinegar 9% 1 tbsp. l.

Preparation

Prepare all the necessary ingredients.

The jar used for the workpiece must be well heat-treated, otherwise the workpiece will not last long. One option is to keep it in the oven for 10 minutes at a temperature of 180-200 degrees.

Wash the dill and hot pepper. Peel the garlic and onions. Yes, peeling onions is not the most pleasant task, here everyone uses different methods of protecting their eyes, you can wet the knife periodically with cold water, you can wear glasses or not breathe... Everyone has their own proven method.

Place allspice and hot peppers, bay leaves, dill, garlic and onions into a practically cooled jar.

Boil water in a small saucepan or ladle, pour it over the onions in the jar and let stand for 7-10 minutes.

Then pour the water back into the saucepan.

Add sugar and salt to the resulting volume of water and bring to a boil again.

Stir salt and sugar in the boiling marinade until completely dissolved, pour it over the onion a second time, and add a spoonful of vinegar on top.

All that remains is to pour boiling water over the lid and roll up the jar. Leave the jar of pickled onions in the kitchen to cool for 12-20 hours, and then put it in a cool place for storage. In just a couple of weeks, onions can be used for your culinary creations.

You can make a preparation with garlic in exactly the same way. And one more small detail: if purchased onions or garlic are used for pickling, then later in the jar it may acquire a blue tint. This is due to the fact that onions and garlic prepared for sale are further processed for long-term storage.

Pickled onions for the winter- This is one of the popular options for preparing this vegetable. You can serve this appetizer with barbecue, herring, add it to a salad, or decorate a sandwich. Check out some very interesting recipes.

Onions pickled for the winter

Peel the small onions, blanch them for a couple of minutes, and wash with cool water. Place spices, vegetables, chopped dill at the bottom of the containers. From? a glass of acetic acid, 55 g each of salt and granulated sugar, cook the marinade. Pour the resulting mixture into the prepared container along with spices and onions, sterilize for 5 minutes. Roll up and place in the refrigerator.

Onions pickled for the winter - small fruits

If the onion harvest is not entirely successful, do not despair, since small fruits can be used for pickling. To make the cleaning process easier, dip the vegetables in boiling water and pour cool water over them. In this case, the peel will be easily and quickly removed. Pour in the prepared brine. It is prepared as follows: 2.3 liters of water, add 2.5 liters of acetic acid, 320 g of salt, red pepper and cinnamon to taste. In addition, you can add a couple of sweet peas and bay leaves.

Pickled onions for the winter: recipe

Peel the onions, pour hot water with added salt into them, and place in a cool place for two days. As a result, the vegetables should become transparent. Fill the containers up to the shoulders with prepared fruits, add hot marinade, and seal.

Fans of spicy winter snacks will also appreciate it. It will be a great addition to any dish.

Bulgarian version.

Peel small onions, cut them, and place them up to their shoulders. Place 4 pieces between the heads. bay leaves, red pepper pod, 15 black peppercorns. Fill with a solution of water and vinegar in a ratio of 1 to 1.

We hope that we have given you a complete and detailed description of how you can prepare pickled onions for the winter. If you follow all the instructions carefully, you will have a great snack!

Pickled green onions for the winter can be either onions or green. And any variety can be used in salads, soups, and main courses. Based on this marinade, you can prepare different sauces, and cut or grate the pulp. Further use can be quite varied, for example, for cooking or.

Pickling onions for the winter with this recipe involves using the smallest fruits, which do not have much pungency and, as a rule, are difficult to use fresh. But they are very suitable for marinating and do not require long cooking. The finished pieces have a beautiful appearance and can serve as table decoration.

Required ingredients:

Onion – 2-3 kilograms;
Dill – 1-2 bunches;
Vinegar - half a glass;
Salt – 55 gr.;
Sugar – 55 gr.

Pickled onions for the winter:

Wash the small heads, peel them, put them in boiling water and boil for 2 minutes; you can’t cook them for a long time; very young fruits can simply be put in boiling water and left for a few minutes under a closed lid. Then rinse the pulp with cold water, it will remove the juice and cool faster;
While the pulp is cooling, you can prepare the jars; it is convenient to use small glass jars so that their contents can be consumed at one time. The container is washed, sterilized over boiling water and cooled until completely dry;
Place spices at the bottom of the prepared container, then put in the prepared vegetables, and sprinkle chopped herbs on top;
While the preparation is standing, it is necessary to prepare the marinade. For this, add salt and sugar to acetic acid, put it on the stove, and boil;
Immediately pour the prepared marinade over the preparations and cover with lids;
Place the twists in boiling water to ensure they are properly sterilized for about 5 minutes;
Then you can roll up the twists with lids and set aside to cool. When the twist has cooled completely, you can stir the mixture into the refrigerator.

Pickled onion rings for the winter recipe

Onions have a sharp taste and smell, but when pickled, they acquire other flavors and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available to the hostess.

Required ingredients:

Onion – 400 gr.;
Cloves – 1 umbrella;
Pepper – 2 sweet peas;
Sugar – 1 table. false;
Water – 200 milliliters;
Pepper – 5 peas;
Laurel – 2 leaves;
Salt – 1 tea. spoon;
Vinegar – 2 table. spoons.

Pickled onion rings for the winter:

Clean the heads well. If you are using a large-sized fruit, then it needs to be cut in a convenient way; you can chop it into rings, half rings or cubes. The cutting method can be chosen in such a way that it will be more convenient to use it later;
Set the prepared vegetables aside for now and start preparing the marinade. It is prepared from water with the addition of all the spices; you don’t need to cook the marinade for a long time, just bring it to a temperature of 100 degrees;
When the temperature is normal, you can add vegetables and cook for 5-6 minutes. The fire should not be made too large so that the mass does not boil, but simmers a little;
The hot mass is immediately transferred to jars. For longer storage, it is necessary to prepare the jars in a special way, wash them, you can use soda, rinse well, and place over steam for sterilization. To do this, you can keep the jars over steam for about 15-20 minutes, then remove them and place them upside down, so they will wait for the next stage of cooking;
When the mixture is put into jars, they are immediately closed with lids. It is better to store the twist in a cold room, and check the tightness of the workpiece by turning it upside down.

Pickled onions for the winter in half rings

This recipe can be recommended for those who cannot devote time to cleaning and chopping vegetables every day. In the preparation it is already completely cleaned and prepared; all that remains is to take out the jar, open it and use the pulp for its intended purpose. This is especially convenient when you don't have enough time to prepare.

Required ingredients:

Onion – 1 kilogram;
Sugar – 2 tbsp. l.;
Pepper – 5-6 peas;
Laurel – 2-3 leaves;
Vinegar 9% - 1 glass.

Pickled chopped onions for the winter:

The fruits are washed well, peeled, and cut into necessary elements. You can chop it into rings or half rings, or you can use special electric shredders and speed up the cutting process;
When the pulp is prepared, pour boiling water over it, cover with a lid and set aside for 5 minutes;
When the pulp is infused, the water is drained, then boiling water is poured again, so it is necessary to pour water over the vegetables three times;
After this, the vegetables gave up all the bitterness and spiciness, the mass became tender, it will not need to be further fried;
After the pulp is soaked, you need to put water on the stove, add spices, and boil for 5 minutes;
Transfer the pulp into a container that has been previously sterilized and washed; it must be carefully tamped so that there is less free space;
Pour boiling marinade over prepared containers with vegetables, close with lids and place in a warm blanket. To be on the safe side, you can turn the jars over to check the sealing of the lids. After complete cooling, the twists will be completely ready for transportation to the cellar.

How to pickle onions for the winter in jars

Green onions can be pickled not alone, but together with other greens; this preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or fairly mature branches for pickling. Of course, such plants require different preliminary preparations, but the final taste will be very interesting.

Required ingredients:

Green onions – 1 kg;
Dill – 0.2 kg;
Vinegar 6% - 80 ml;
Salt – 120 gr.;
Sugar – 60 gr.;
Boiled water – 1 liter;
Pepper – 3 peas.

How to pickle onions for the winter in jars:

First, prepare the greens, wash them, remove yellow and wilted elements, and cut them. You can cut it in different ways, as is convenient for the housewife. In general, you can simply cut the stems into several pieces so that they completely fit into the jar;
Now you can take care of the jars, rinse them using baking soda, it cleans the jars well, then sterilize them. To quickly sterilize a large number of jars, you need to put them in a cold oven, turn it on, heat it to 100 degrees and keep the jars there for 15-20 minutes;
Separately cook the marinade; it consists of clean water, seasoned with spices, salt and sugar. At the very end of cooking, you need to add a small amount of vinegar, it cannot be heated to 100 degrees, which means boiling should not be allowed, you just need to bring it to a temperature of 80-90 degrees and immediately turn it off;
Place the prepared herbs in the prepared jars, and then pour the marinade over it all. The marinade should be hot, compact the pulp a little and add the marinade again, thus completely filling the entire jar;
The finished products must be covered with lids while hot and left to cool under a blanket. But you can use nylon covers rather than iron ones, but only very tight ones. Such twists are stored for a long time only at cold temperatures, in the refrigerator or cellar.

Pickled onions for the winter in jars

The recipe suggests preparing greens in dry wine or champagne vinegar; this is quite unusual, but has its positive qualities. This preparation will be well suited as a marinade for meat dishes and salads. The recipe also contains honey, which adds sweetness and makes the onions more tender and unusual.

Required ingredients:

Green onion feathers – 1.5 kg;
Water – 300 ml;
Champagne vinegar – 300 ml;
Liquid honey – 50 grams;
Thyme – 6 sprigs;
Salt – 0.5 teaspoons.

Recipe for pickled onions for the winter in jars:

First of all, prepare the marinade; cook it over low heat; it should not boil. You need to add honey, water to the vinegar solution and season it all with salt. Now you should stir constantly. You can use any honey, but it is recommended to use liquid types of honey, they dissolve well in the marinade and give the mixture a more piquant taste;
When the mixture boils for 2 minutes, you can remove it from the heat and cool slightly;
While the mixture is cooling, you can put the greens in jars. They are pre-cleaned with soda or another detergent, sterilized and set aside;
The tightly packed pulp is poured with hot marinade, the remaining spices are added;
Next, you need to prepare the lids, boil them for 10 minutes and cover the workpieces with them;
The preparations are placed in boiling water, the preparations must be hot, and a towel is placed on the bottom of the pan, then the jars will not burst;
The mass is sterilized for about 10 minutes; if the jars are large, then the sterilization time is increased and only then the jars can be closed with lids;
Then you need to wrap the jars well, wait until they cool and put them in a cool place. The ideal place for storage would be a cellar or refrigerator. You can eat such a twist after a few weeks, but during the marinating period the mixture will become more tender and piquant.

You can pickle onions throughout the entire fruiting period of the plant, thus you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And anyone can just crunch on pickled onions.

You can also prepare one of our recipes.