Mushrooms 

Pickled onion rings - classic and modern recipes for the winter. How to preserve all the beneficial properties and vitamins of onions? Prepare pickled onions for the winter

Hello my dear readers. So great that there are a lot of snacks that are easy to make at home. For example, common onions can be used as an independent snack with vodka or make a variety of salads. I have 9 of the most delicious recipes how to pickle onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very simple to prepare. And the cooking process itself will not take much time. You will need the following components:

  • 3 kg of small onions;
  • 3.5 liters of water;
  • 500 g of salt;
  • 3 pieces of allspice peas and black peas;
  • 2 pieces of lavrushka + cloves;
  • a pod of hot pepper;
  • 6-7 drops of acetic acid (in each half-liter jar).

Preparing the saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. Rinse the peeled onion and fill it with hot salted water. When this solution cools down, we send the dishes in which the onions are pickled to the refrigerator. Here the workpiece must be kept for 2 days. After soaking, the onions will lose their bitterness and become "glassy".

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

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

By the way, the most impatient ones can take a sample in a week. By that time, the onions are completely marinated. Only if you absorb at such a rate, there will be nothing left for the winter 🙂 Therefore, I recommend quickly pickling onions for salad. Prepare a delicious snack in 30 minutes.

Pickle the onion rings in vinegar

Juicy rings with a piquant taste will be appreciated even by those who do not like onions. You can feed this workpiece with fried meat, fish and bird. Or you can cook a soft pork kebab and open the jar of the blank. The yummy comes out unique.

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

  • 400 g onions;
  • 2 tbsp. tablespoons of vinegar 9%;
  • 2 tbsp. tablespoons of vegetable oil;
  • 1 tbsp. a spoonful of sugar;
  • 1 teaspoon of salt;
  • 200 ml of water;
  • 2 pcs. lavrushka;
  • 1 PC. carnations;
  • 5 pieces. black peppercorns.

For the preparation of this blank, white onions will also work, but purple will look more beautiful. Or you can combine by taking 200 g of white and 200 g of purple. In general, we give free rein to imagination.

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

We peel the onion and cut it into wide rings (about 5-7 mm). We send the rings to the boiling marinade, remove the dishes from the heat and leave to infuse for a couple of minutes.

Next, we move the rings with the marinade into the prepared jar and tighten the metal lid. By the way, to shorten the time, sterilize the jars in the microwave.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or closet. By the way, such onions are ready for use in a day.

Cooking pickled green leek

If leeks have pleased you with a bountiful harvest this year, some of them can be pickled.

And here is his step-by-step recipe:

  • leek (based on three 750-tigram cans)
  • 3 cups (faceted) water;
  • 1.5 teaspoons of mustard seeds;
  • 15 peas of allspice;
  • 60 peas of black pepper;
  • 3 pcs. lavrushka;
  • 2 tbsp. tablespoons of salt;
  • 4 tbsp. tablespoons of sugar;
  • 4 tbsp. tablespoons of vinegar 9%;
  • 3 tbsp. tablespoons of vegetable oil.

Pour water into a saucepan and put the container on fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, rinsed and carefully inspected again. Suddenly, what flaws it has - we cut them out.

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

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

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and lavrushka to it. Reduce the heat to low and let the marinade simmer for a minute. Add vinegar to the brine before removing the pot from the heat. And pour the hot marinade on the spiced onion. On top of each jar, add 1 tbsp. spoonful of oil.

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

Pickle onions and garlic

These vegetables are not only delicious, but incredibly healthy as well. By eating them, you will improve your health. Such a "medicine" will help you quickly recover from colds, coughs and other unpleasant components of ARVI. And who wants to lose weight, be sure to cook onion soup in French. Because this vegetable is an excellent fat burner!

And here is a step-by-step recipe for a blank:

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

Peel and rinse the onions and garlic. We wash a half-liter jar, sterilize and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and put the container on fire. Next, add salt here and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by that time). And immediately fill the vegetables with brine. After that, we leave for about 1-1.5 hours.

At this time, place the vegetables in the jar by adding hot peppers... He will add piquancy to the workpiece. Then pour the vegetables with hot marinade and roll up the jar with a metal lid. Turn the container upside down and wrap it up. After 12-15 hours, you can move the workpiece to the closet.

Onion pearls - a recipe from Alla Kovalchuk

This blank will look elegant on any table. The bulbs are transparent like pearls. In order not to get sick in the cold season, it is recommended to eat half an onion a day, adding it to dishes during cooking or grilling a canned vegetable.

To prepare this blank, you need the following components:

  • 1 kg small onions;
  • 40 ml of vegetable oil;
  • 45 g salt;
  • 20 g sugar;
  • 2 pcs. allspice peas;
  • 2 pcs. laurel leaves;
  • 6 pcs. black pepper;
  • 2 pcs. carnations;
  • 2 pcs. chili peppers;
  • water;
  • 40 ml of 9% vinegar.

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

We peel small onions. Cut hot pepper lengthwise into 2 parts and send 2 halves to each jar. Add 1 lavrushka, 3 black peas and a pea of ​​allspice to it. You also need to add 1 piece to each jar. carnations. And then we fall asleep in a glass container onions.

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

And then we canning the workpiece. Then we turn over the cans and wrap them up. When the conservation cools down, we move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this blank.

Vegetable kebab with tomatoes, peppers and cucumbers

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

To fill you need:

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

Cut the cucumbers into rings, and the bell peppers into slices. We string vegetables on wooden skewers. At the bottom of each liter jar, put an inflorescence of dill, 2 black peppercorns and a sweet pea. We put 1 piece there. cloves and 2 cloves of garlic. And then we put the skewers with vegetable kebabs in the jars.

Next, cook the marinade as usual. Bring the water to a boil, add sugar and salt. And as soon as the composition is fed, we enrich it with vinegar and pour vegetables with spices with hot marinade. After that, we sterilize the cans for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning, we move the conservation to the closet.

How to make sweet onions with apples and cranberries

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

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

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

We leave the workpiece until it cools down and put it in the refrigerator. You can eat this yummy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But, I think that you will hack it earlier 🙂

How to cook red pickled onions

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

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

Cut the peeled onion into half rings and scald with boiling water. And grind the beets into large slices. Put onion and beets in layers in a sterile jar.

Cook the marinade. To do this, mix the vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the volume of the container).

We twist the jar with a metal lid, turn it over. Leave it on the table for 2-3 hours for now, and then put it in the refrigerator. And after 6, you can feast on yummy.

Cooking Asian-style pickled onions

Connoisseurs oriental cuisine will appreciate this appetizer. Its recipe is as follows:

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

Put the peeled vegetables in a jar, pour boiling water over and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition to a boil and pour it into a jar. Next, cover the dish with a nylon lid, cool the workpiece and put it in the refrigerator. After a day, you can take a sample.

If you don't like the vinegar aftertaste, this is not a reason to deny yourself the pleasure of eating pickled onions. Try substituting lemon juice for vinegar. And before marinating, I advise you to scald the onions with boiling water, keeping them in hot water for 20-30 seconds. This will make the appetizer more tender and tastier.

Want a crispy onion? Then after blanching, immerse it in ice water for a minute. And don't make the rings or half rings too thin. They will disintegrate quickly when you fill them with hot marinade.

Before preparing salads with the addition of pickled onions, be sure to discard them in a colander. Let all excess liquid drain. Otherwise, the leftover marinade will distort the taste of the dish you are cooking.

I am sure that you have your own subtleties and secrets of preparing such an appetizer. Share them in the comments. And how to prepare a blank according to the recipes proposed in the article, share your feedback. Which option did you like best? And do not forget to subscribe to updates. And I have everything for today. I wish you culinary inspiration and say: see you soon.

I often put onions in jars when pickling tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone is happy to catch a crunchy pickled onion. Everyone likes pickled onions and everyone wants 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 made the following conclusion that you need to pickle pure onions for the winter so that no one is tormented and prepares a simple and detailed recipe with photo. Marinated onions without sterilization are good on their own, have excellent taste, but are also ideal for a snack. If you serve it to the table, grind it with fresh herbs and decorate, then all your guests will say only words of gratitude to you for such tasty preparation... It will be great if you grill kebabs on the grill, and serve them ready-made. The best dish and you can't imagine. 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 snack with the meat. Hope you find my recipe useful.



Required products:

- 500 grams of onions (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, shredded in half rings. Such onions are juicy, tasty and slightly sweet. It tastes good both fresh and pickled.




Now I'm starting to marinade. I boil water and pour granulated sugar and salt into it. These additives will give the onion the flavor it needs.




I put spices: peppercorns and dried cloves. Spices will make the onion even better.




I pour in vegetable oil, vinegar and bring to a boil again. Then after a minute I take it off the stove.




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




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

There are as many mysteries, sayings and jokes devoted to this wonderful plant as to no other.

Recall at least the most famous: "A grandfather is standing, dressed in a hundred fur coats, who undresses him, he sheds tears" or "Onion - from seven ailments." Russian cuisine has always been famous for its abundance of onions and garlic.

In Russia, from time immemorial, common people used onions with bread, salt and kvass.

Of course, people in those days did not know anything about the special volatile substances of phytoncides with antimicrobial properties, but they noticed the healing power of onions, and already in the first herbalists, methods of using it for various ailments are described: weakness of the stomach and poor digestion, mucous and convulsive shortness of breath, water and stone sickness ... During the prevailing infectious diseases, it is very useful to add onions to food and for breakfast make a soup from onions with the addition of salt, pepper, vinegar. "

Mankind knows about 300 types of onions, but the most common of them, of course, is onion. According to its taste, it is divided into three groups: spicy, semi-sharp and sweet.

Red and purple onions are especially honored by housewives, they are not as sharp as white ones, and they look very beautiful in salads. There is also shallots. It tastes like soft red onions. Shallots are especially good in sauces and as a side dish.

And green onions are an excellent source of vitamin C. Leeks look like thick green onions. Until autumn, it produces long, fleshy, juicy leaves with a more delicate odor than that of onions. It is used in writing raw, boiled and dried.

It is also an excellent source of folic acid, which is essential for the hematopoietic function of the body. Chives (chives) grows wild in meadows, rocky slopes, in valleys. The taste of its leaves is gentle, not harsh.

Onions have bactericidal, wound healing, anti-inflammatory, antiscorbutic, diuretic, diaphoretic, expectorant, hemostatic, antitumor, 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, organic acids. No wonder they say that such a vegetable protects the human body from colds and other diseases, especially during the cold season.

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

Not a single housewife can imagine her dishes without onions. On any, even the smallest area, the onion garden takes the most honorable place.

After all, this is really a useful and useful vegetable for our body.

Therefore, harvesting onions for the winter is often the only thing possible option preserving this healthy vegetable.

The onion is unpretentious, it can be stored in an apartment in the winter, thoroughly dried and tied in a braid, which must be hung in a dry, cool place, or you can simply store the harvested crop in a wooden box, but by no means in plastic bags, because they do not allow moisture and air to pass through, and the onions quickly begin to fog up, and eventually rot.

Dried onions are very popular with our housewives, because this is an excellent natural seasoning, which, in comparison with purchased 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 cooking such a vegetable is time consuming, but believe me, it's worth it! Dried onions will become your little highlight in your dishes.

Dried onions

Ingredients: 1, 3 kg of onions, 1 l of water,

Preparation:
First of all, peel the onion from the husk, roots, tails, rinse under running water and put in a deep bowl.

On a cutting board, alternately cut each onion into thin, even rings (3-4 mm), if you cut them thicker, they will not dry out. After you can onion rings cut into two or four more pieces. When the onions are chopped, rinse them again under running water in a colander.

This must be done in order to wash off a thin film from the rings. To prevent the onions from darkening and retain their natural, pleasant color, take a deep saucepan and heat the water in it to a boil. Pour in salt and stir until completely dissolved.

When the water has cooled, put it in the refrigerator for several hours and only then put the chopped onion in it and keep it in a saline solution for about 5 minutes. Then use a paper kitchen towel to dry the chopped onions to keep them dry.

Place the onion on a baking sheet, leveling it out with your hands. Dry the onions in the oven at a temperature not exceeding 50-60 ° C for 4-6 hours. Stir the onions constantly with a wooden spatula to keep them from burning.

When the main and only ingredient is ready, remove the baking sheet. Let the onion cool to room temperature.

The process of drying onions becomes much easier if you use an electric dryer, and the regulation of the temperature in it allows you to dry the product with the least loss of nutrients.

There are two options for storing such a product: put the dried onion rings in a clean, dry jar and close the lid tightly so that moisture does not get into the container, but you can put it in a tight 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, tightly close the container and hide it until the desired moment. Dried onions can be grinded or simply rubbed with your hands and added to any dishes.

Harvesting onions for the winter by freezing is another way in which nutrients are preserved as fully as possible in the product. For this we need a fresh green onion.

Freezing green onions

Rinse chives well before freezing, then dry thoroughly to avoid clumping.

It is best to dry on a napkin or towel that absorbs moisture well. Put the finely chopped green onions in handfuls in bags.

Be sure to squeeze the air out of the bags, tie them tightly. If desired, you can make a mixture of herbs.

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

Onions with salt and parsley

Ingredients: 1 kg of onions, 1 kg of parsley, 10 g of salt. For brine: 1 l of water,

700 g of salt.

Preparation:
Finely chop the onions and parsley, mix, sprinkle with salt and place tightly in jars. Cover with boiling brine. Close the jars with plastic lids and store in a cool place.

Pickled spring onions (greens)

Ingredients: green onions, 1 l of water,

100 g of salt.

Preparation:
Pre-boil the brine and let it cool. Then rinse the green onions, let dry, cut, place in a colander and dip in cooled brine for 5 minutes.

Then remove the onion from the brine, squeeze it slightly and, tamp it well, put it in sterilized jars. Cover them with plastic lids and leave warm (at room temperature) overnight.

Check the brine level in the morning, top up if necessary and put 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 of sugar, 50 g of salt, black pepper,

Carnation.

Preparation:
Peel the bulbs and place them in prepared jars. Pour with boiling marinade, 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 l boiled water, 125 g of salt, 800 ml of 6% vinegar, 20 g of dill, 1 tsp. dill seeds, 1 tsp. allspice,

1 tsp Sahara.

Preparation:
Wash the false bulbs, dry them, cut them into 3-4 cm long cylinders, cover with brine and keep in a cool place for two days. Then drain the brine, put the leek and blanched dill in the jars.

Bring the vinegar with dill seeds, allspice and 1 teaspoon of sugar to a boil and immediately pour the marinade over the jars. Sterilize cans (0.5-liter - 10 minutes, 1-liter - 15 minutes) and roll up.

You can add carrots, cut into thin circles or strips, to canned food.

Onions with pepper

Ingredients: 500 g small onions, 2 red pods 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 vegetables in salted water for 5 minutes, discard in a colander and refrigerate. Core the bulbs and stuff with strips of pepper.

Add vinegar to a glass of broth, boil and pour onion with boiling broth, cover and leave for a day.

Then drain the liquid, boil again, cool and pour the onion with it again, cover 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 juice black currant

Ingredients: 2 kg of onion sets. For 1 liter of marinade: 70 ml of water, 300 ml of black currant juice, 50 g of salt, 50 g of sugar,

spices: cinnamon, cloves, allspice, red pepper, bay leaf (not all spices can be used).

Preparation:
Dip the bulbs in boiling water for 2-3 minutes, then cool quickly. Peel and soak for a while in salted water.

Then place in jars and cover with boiling marinade. Cover the jars with lids and place them in a saucepan with a wire rack. From the moment of boiling, sterilize within 5 minutes.

Then roll up the cans, let them cool and store.

Instead of blackcurrant juice, you can use redcurrant juice, gooseberry juice, sour apples, and instead of sugar - honey, which will give a unique taste to the preparation.

Onion caviar

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

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

Preparation:
Cut half of the onion into thin slices and fry on vegetable oil until golden brown. Chop the rest of the onion and pour over with boiling water.

Mix the fried and blanched onions and mince them. Place the mass 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. Add finely chopped dill at the very end and stir.

Pour boiling caviar into heated jars to the top and sterilize: half-liter jars for 40 minutes, liter jars - 50 minutes. Roll up the cans, turn them upside down and cool under the covers.

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

Onion confiture

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

salt on the tip of a knife.

Preparation:
Cut the onion (into cubes or half rings). Heat vegetable oil in a wide saucepan. Put the whole onion in the oil, then simmer for 5 minutes, stirring occasionally.

Then cover the saucepan with a lid and simmer for another 10-15 minutes, remembering to stir. Then pour in the wine, vinegar, add salt, honey, sugar and thyme. Simmer for 30 minutes, covered.

Then remove the lid, increase the heat and cook, stirring often, until the mass stops flowing from the spoon and stretches slightly. Do not overcook! Dry the sterilized jar (500 ml), put the jam in it and close the lid.

Store in the refrigerator. Serve the jam with cheese, pâté, grilled meats, and simply on toast.

Harvesting onions for the winter made you shed a lot of bitter tears? Do not despair - these tears were not shed for nothing, you have become a little healthier.

"Onion, in your arms every disease passes," - so they said in the East.

Do not neglect this wonderful vegetable, eat it, do not be afraid to smell of onions, prepare it for the winter and eat it boldly. all year round... Your body will be grateful to you!

Bon appetit and good preparations!

Larisa Shuftaykina

Source: https://kedem.ru/zagotoi/zagotoa-luka-na-zimu/

Bon Appetit:).

In this recipe, we will be using whole onions. To do this, take medium-sized onions so that they fit easily into jars.

We clean well and wash the onions in cold water... Since preservation usually takes several kilograms of onions, prepare convenient dishes - for example, a bucket and pour cold water into it.

So the onion will irritate the mucous membrane less and you will not have to cry over each head of the peeled vegetable. Prepare jars - jars must be clean and sterilized.

Fill each jar with onions and pour boiling water over it. Cover each jar with a lid that we will roll up with.

Let the onion stand for a while and warm up for about five minutes.

To make the onion stand well, it is advisable to use the three-time pouring method, for this we drain the water from the cans into a convenient saucepan and bring it to a boil.

Pour hot water on the onion a second time and also leave it for five minutes. For the third time, the required amount of sugar, salt and table vinegar will need to be added to the drained water from the cans.

If you are using an essence, remember to dilute it. In all canned food, it is advisable to use 9% vinegar, if you use 6% vinegar, you need to take a little more.

Boil the marinade until the salt and sugar are completely dissolved, add peppercorns and bay leaves.

It is enough to boil the marinade for five minutes and immediately pour it into the jars.

Roll up the finished onion and turn the jars over until they cool completely. After the onion has cooled down, it can already be used for salads and other dishes.

If you are a lover of canned onions, cook often meat dishes or kebabs, you can prepare several jars of already chopped onions.

It is prepared in the same way as the whole one, only at the very beginning of cooking it must be chopped into rings. To do this, you can use a special vegetable grater. Store the onions in a cool place out of direct sunlight.

Cooking spicy pickled onions:

For the second recipe, you can use the same marinade, just add to it citric acid, garlic and hot peppers. The preparation of this blank will be even much easier.

Pour all products with marinade - do not forget to finely chop the peppers and onions, the garlic can be left whole.

We boil in the marinade for about five minutes, after which we add a pinch of citric acid to each jar and can be rolled up immediately. The number of products is indicated for one liter of water, if you make a larger amount, observe the proportions.

Now you know how to preserve onions and always have a tasty and healthy preparation on hand. It will also be interesting to see home recipe ketchup, which will be the best, by the way, with meat side dishes.

Bon Appetit:).

Source: http://yum-yum-yum.ru/zagotoi/konservatsiya/konservirovannyj-luk-na-zimu.html

Harvesting onions

Onions are one of the most widespread vegetable crops in the world. We will share with you popular recipes to save everything useful qualities this bright representative of the onion genus.

Harvesting onions

The onions are harvested after the tops turn yellow and lie on the ground, and the neck of the onion dries well.

These signs appear closer to mid-July, but if mass maturation is not observed during this period, the process is artificially stimulated.

For this, the soil is raked off a little, and the tops are "rolled up".

They start harvesting in sunny, dry weather - the bulbs extracted from the ground take time to dry (this takes 4-5 days).

The bulbs are dried by spreading them out on a flat dry surface in one layer. When the upper scales acquire a characteristic shine and color, the damaged husk is removed, and long roots are also cut off. If the onion is planned to be stored in bulk, then the tops are also shortened, leaving a "tail" 4-5 cm long.

If the weather is not conducive to complete drying, then the crop is laid out under sheds or in a well-ventilated barn. Sunny days allow you to dry onions right in the beds.

Before sending the fruits for storage, they are sorted out, damaged, devoid of upper scales and spoiled are removed. To prevent the selected onion from sprouting, it is subjected to liming. To do this, cut off the bottom, and then cover the fresh cut with lime slurry.

The crop is distributed in boxes and placed in a cool and well-ventilated area. Onions are regularly sorted out to prevent spoilage.

Onion braids are another storage option. In order to weave them, the tops are not cut off - they are tied up, connecting several bulbs at once. The resulting garland is hung from the ceiling in a ventilated dry room.

Dried onions

Peel the onions, cut off the bottom and neck, peel, cut into rings and pour a thin layer onto a sieve (baking sheet).

The product is dried first in air and then in the oven (optimum temperature: 55-65 ° C). During the drying process, the onions must be mixed.

The finished product is stored in canvas bags or cardboard boxes.

Pickled onions

Onions - 2 kg Red currant juice - 300 ml Water - 1 L Sugar - 100 g

Salt - 50 g

Onions are peeled, washed, sorted by size and cut (in half or in rings). Then the product is placed in sterilized jars and poured with boiling marinade three times at intervals of five minutes. After the last filling, the cans are rolled up.

Salted onions

Small onions Allspice Bay leaves Water - 1 l

Salt - 100 g

The onions are cleaned, washed, placed in a barrel, spices are added, poured with brine, covered with a wooden circle, and oppression is placed on top and the onions are left to ferment in the warmth. After 5-7 days, the product is sent to the cellar.

Onion caviar

Onions - 1 kg Ripe tomatoes - 400 g Vegetable oil - 50 ml Salt

The bulbs are cleaned, washed and allowed to dry from moisture. Half of the onion is cut into rings and fried until golden brown. The rest of the onion is scalded with boiling water and passed through a meat grinder along with the pre-fried product.

The onion mixture is boiled with the addition of oil and grated tomatoes until thick (this takes 20-30 minutes). Then finely chopped herbs, salt, spices (optional) are introduced into the mass and packaged in prepared jars. The product is pasteurized (40 and 50 minutes - 0.5 and 1 l, respectively).

Banks are rolled up, overturned and wrapped.

Onion sauce

Carrots - 400 g Onions - 200 g Sunflower oil- 120 ml Tomato puree - 1 kg Salt - 120 g Bitter and allspice Sugar - 100 g Vinegar - 80 ml

Cinnamon, garlic, cloves

Carrots are washed, blanched in boiling water, peeled and cut into cubes. The root vegetable is fried until half cooked, onion rings are added and fried until golden brown.

The tomato is diluted with water (200 ml), seasoned with sugar, salt and spices, boiled for 8 minutes, and then vegetables are added, mixed, heated the same amount, vinegar is added, laid out in half-liter jars, sterilized for 50-60 minutes and sealed.

Onion husk tincture

Fifty degree alcohol - 5 parts
Onion peel- 1 part

Onion peels are placed in a bottle, poured with alcohol, shaken and left in a dark room for a week. The finished tincture is thoroughly filtered, poured into a dark glass bottle and closed with a cork.

The cultivation of onions has been practiced since ancient times, at the same time, the recipes for harvesting this vegetable crop are unfamiliar to many. We hope that our article will help you expand the range of winter storage.

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Source: http://mir-ovosey.ru/zagotoa-repchatogo-luka/

Onion blanks for the winter - how to cook canned, salted onions, recipes +

Foreword

Onions are used in the preparation of many dishes, as well as preparations for the winter, but in them it is "in the wings" - an indispensable, but just an additional ingredient added in small quantities. Fans of this extremely healthy vegetable are familiar with recipes in which it “performs” solo or as a “first violin”.

There are relatively few recipes for canning or harvesting onions for the winter.

Still, it is usually used as an additional component that gives a certain accent to the taste of the final product, that is, in fact, as a spice.

At the same time, most of the onion harvest is kept fresh in winter. But on the other hand, it is very difficult to do without those few recipes for preparing this vegetable.

Harvesting vegetables for the winter

The only exception, perhaps, is the freezing of onions. It is neither an alternative, nor even more competitive to keeping this vegetable fresh, and its results are very relative, and often disappointing.

Each time freezing an onion resembles some kind of new experiment - whether it will work or not. Most pickled onion recipes. And they are most often sold, at least for the sake of the same shish kebab or herring.

Below are other, possibly unknown to someone, recipes for canning and harvesting onions for the winter. It is not excluded that everyone will find among them some kind of "his".

Freezing onions

When canning according to the recipes below, like any others, certain requirements must be observed. The selection, pre-processing of vegetables and the storage of the final product should be carried out in the same way as when harvesting pickled onions.

How to prepare a salted vegetable for the winter?

There are practically only 2 options for pickling onions: salted green and salted onions.

Attempts to diversify the taste of such a preparation, that is, to increase the number of recipes, using spices do not give tangible results. The onion invariably defends its own taste. After all, he himself is like a spice.

You can only play with salt in order to get a preform of higher or lower salinity. You can also add greens.

Recipe for harvesting salted green onions. You will need:

  • onions - 1 kg;
  • non-iodized salt - 200 g;
  • vegetable oil - 120 ml.

Dry the prepared washed vegetable by spreading it out in a dry place on a soft cloth. Then cut into 1–2 cm pieces and gently mix with salt so as not to crush ahead of time. Then pour the onion into a jar and tamp it tightly until it secretes juice with a layer of at least 2 cm.

Put a wooden circle on top of the vegetable. They need to sink the onion so that it is below the juice level. Then pour oil into the container. This should be done carefully and "aiming" at the circle so that it does not mix with the juice.

Then carefully remove the piece of wood, and seal the container with a nylon lid.

Cutting the onions into 1–2 cm pieces

The following recipes for canning onions. Harvesting for the winter with dill. You will need:

  • bulbs - 1 kg;
  • dill (umbrellas) - 3 pcs;
  • pepper (peas) - to taste;
  • non-iodized salt - 50 g.

Cut the onion into rings or small pieces. We put 1 dill umbrella on the bottom of the jar, and then the vegetable in layers, on each of which we pour pepper and salt on top.

We place another 1 umbrella in the middle of the container, and the third one on the last layer of the onion. Then we press down the vegetable with a load (oppression) and leave it for 24 hours in a room where the room temperature is.

After that, we remove the oppression, and close the container with a nylon lid.

Recipe with parsley. You will need:

  • bulbs - 1 kg;
  • non-iodized salt - 10 g;
  • parsley (greens) - 1 kg.

Iodized salt with parsley

For brine:

  • non-iodized salt - 100 g;
  • water - 1 l.

Cut the onions into thin half rings, and chop the greens finely. Then mix the parsley and vegetable well in a deep cup with 10 g of salt.

Then we pour everything into jars. Dissolve the rest of the salt in boiled water and immediately pour the resulting brine into containers with vegetables.

We close the cans with nylon lids.

Onion dressings and sauces

No time to fiddle with vegetables, and lunch isn't ready yet.

We take out the dressing preserved for the winter from the refrigerator (bring it from the cellar) and simply add it to the first and / or second dishes to be prepared.

Moreover, you do not need to salt anything, including broth, when the meat is still being cooked. This will be done by the vegetable seasonings, the recipes for which are offered, because they are already salted in the right concentration.

Soup dressing recipe. You will need:

  • onions, carrots and bell peppers - 0.6 kg each;
  • tomatoes and parsley (roots) - 100 g;
  • greens - 400 g;
  • non-iodized salt - 0.5 kg.

We grind washed and peeled vegetables, roots and herbs with a knife, meat grinder, blender or on a coarse grater - depending on how they should appear in the dish.

Pour salt into the resulting mass and mix thoroughly with it. Place the finished dressing tightly in jars and close it with plastic lids.

Chopped vegetables for dressing

For borscht. You will need:

  • onions, tomatoes, bell peppers and carrots - 1 kg each;
  • celery, dill and parsley (greens) - 0.6 kg each;
  • non-iodized salt - 1 kg.

Grate the carrots, finely chop the remaining vegetables with a knife, and chop the greens. Then mix everything well with salt. We put the seasoning in the jars and seal with plastic lids.

Recipe for universal dressing. You will need:

  • onions, bell peppers and tomatoes - 1 kg each;
  • dill (greens) - 300 g;
  • non-iodized salt - 0.8 kg.

Grind all the ingredients, as for a soup dressing, mix with salt, then put in containers and seal with nylon lids.

Soup dressing with salt

Onion sauce is perfect for dishes made from any meat and even fish, it will make them even tastier. To prepare it, you will need:

  • onions - 200 g;
  • carrots - 400 g;
  • garlic, cloves, black and red peppers (ground), cinnamon - to taste;
  • tomato puree or tomato paste- 1 kg or 0.5 kg, respectively;
  • sugar - 100 g;
  • non-iodized salt - 120 g;
  • vinegar - 80 ml.

Blanch the washed carrots in boiling water for 1 minute, then peel and cut into cubes. Cut the onion into rings. After that, fry the carrots until half cooked and throw the onions to it. Continue frying until the rings are golden brown.

We dilute the tomato with water. If we use mashed potatoes, add 200 ml of liquid to it, and 700 ml to the paste. Season the diluted tomato with salt, spices and sugar, and then boil for 8 minutes.

Then we add vegetables to it. Mix everything and cook for another 8 minutes. Then pour in the vinegar.

Mix everything again and lay out ready-made sauce on cans with a capacity of 0.5 liters, which are then sterilized for 60 minutes, and then rolled up.

Original recipes for blanks

It will be unexpected for someone that caviar or confiture can be preserved on the basis of onions. The first preparation for the winter will give odds to any store ketchups and other tomato spices. Onion confiture should be served with fried meat, cheese, pâté, or simply on toast.

Onion caviar. You will need:

  • bulbs - 1 kg;
  • tomatoes - 0.5 kg;
  • black pepper (ground) and non-iodized salt - to taste;
  • tomato paste - 50 g;
  • sunflower oil - 70 ml;
  • dill (greens) - 1 bunch.

Ingredients for onion caviar

Cut the onion into thin half rings. Peel the tomatoes. Fry half of the chopped onions in oil, and blanch the second part with boiling water. Then chop both onions and tomatoes with a meat grinder or blender.

Pour the resulting mixture into an enamel bowl, and then add a little oil, tomato paste and pepper and salt to it. We mix everything well and send it to the stove.

We turn on medium heat and boil the caviar, stirring, until the consistency of a thick, homogeneous jelly 20-30 minutes.

When the state of the mixture becomes suitable, add finely chopped greens to it and cook for another 5 minutes. Pour the prepared hot caviar into 0.5 liter cans and sterilize for 50 minutes.

Tinned onion confiture. You will need:

  • onions (preferably red) - 1 kg;
  • dry red wine - 100 ml;
  • sugar - 80 g;
  • honey and vegetable oil - 60 g each;
  • thyme - to taste;
  • salt - 2 pinches;
  • wine vinegar - 4 tbsp. spoons.

Canned Onion Jam

Cut the onions into half rings or cubes and place them in a wide saucepan with heated oil. We simmer the vegetable for 5 minutes, stirring occasionally and without covering. Then about another 15 minutes. At the same time, the stewpan should be covered with a lid, which is removed only when stirring.

Then add the remaining ingredients to the onion and mix everything, and then simmer for 30 minutes, covering with a lid. At the end of this period of time, increase the fire, remove the lid and continue cooking, often interfering.

When the jam begins to stretch slightly and no longer drips from the spoon, it is transferred to jars.

  • Mikhail Malofeev
  • Print

Onions are not the easiest vegetable, as is well known. Many people dislike its pungent and pungent taste. At the same time, it is the pungent taste of onions that gives rich and vibrant shades to many dishes. It's hard to imagine without him vegetable salad, and even for barbecue and herring, this is the best company.

Which onion is suitable for the marinade?

Any bulbs can be pickled for the winter - both large and small. Large cut into rings or half rings... The main thing is not to cut too thin - then, when pickling, it will retain its shape. There is no need to chop small onion sets, these onions, pickled for the winter, look delicious in jars. To quickly peel small onions, you can dip them in boiling water for a few seconds and then in cold water. The husk can be easily removed.

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

Pickled onions without sterilization

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

Recipe 1. Onion garnish for herring with potatoes

The easiest way to cook pickled onions in the winter without sterilizing is to use a cold pickle from a jar of pickled cucumbers or other winter preparations. To do this, you just need to pour the brine on the onions and leave in the refrigerator for several hours.

A slightly more complex, but also very quick option for making an onion snack - hot marinade in microwave oven ... The onions are peeled and finely chopped, placed in a microwave oven, filled with water so that it covers the vegetables on top. For a pound of onion, add 4 tablespoons of vinegar and a teaspoon of salt to the water. We turn on the microwave at full power, leave it for 10 minutes. We cool and serve. This recipe is great for making a quick herring and hot potato snack.

Recipe 2. Onion garnish for barbecue

Best for barbecue garnish red pickled onions.

For a pound of onions, you need half a teaspoon of salt, two tablespoons of sugar, and two tablespoons of vinegar (for a spicier snack, use apple cider vinegar or wine vinegar). Scald the onions with boiling water, but do not drain the water right away - to get rid of excess bitterness, hold the onions in hot water for at least 20 minutes. Then make a sauce of salt, sugar and vinegar and pour it over the onions. You can add finely chopped dill or other herbs.

Onions for the winter with hot marinade

The process of preparing onions for the winter with a hot marinade is always the same: the onions are peeled, chopped (or simply peeled, if we take small onions), scalded with boiling water, laid out in jars and poured with boiling marinade, and then covered with lids. Marie's recipes

Recipe 3. Basic recipe for pickled onions

For 1 kilogram of onions, you will need 2 liters of water, 250 milliliters of vinegar, 200 grams of salt, 10 black peppercorns and 3-4 bay leaves.

Recipe 4. Slightly acidic marinade

For 1 kilogram of onions, you need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.

Recipe 5. Spicy marinade

For spicy marinade add hot red pepper (2 g), ground cinnamon (5 g), cloves and star anise (3 inflorescences) to the main recipe. And also 2 tablespoons of sugar must be added to the marinade.

Recipe 6. Marinade with dill and pepper

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

Recipe 7. Bulgarian marinade

For this recipe, add a small hot pepper pod to each jar.

Recipe 8. Onions marinated for the winter with lemon

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

Marinade is prepared like this.

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

Juice is squeezed out of both halves.

Dissolve sugar and salt in boiling water (a teaspoon for half a liter of water), add a tablespoon of vegetable oil, squeezed lemon juice and zest there.

The marinade is boiled for another 2-3 minutes, and then poured into jars.

Recipe 9. Marinade with orange juice

For 1 kg of small onions (it is better to take sets here), a liter and a quarter of water, a quarter of a liter orange juice, 1.2 liters of apple cider or wine vinegar and 50 grams of salt.

Peeled onions are poured with salted hot water (1 liter is enough). After 6 hours, the water is drained.

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

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

Recipe 10. Marinade with beet juice

For 2 kilograms of onions you will need:

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

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

Recipe 11. Marinade with red currants

In this marinade, red currant puree is used as a preservative. 2 kilograms of fresh berries are boiled in 1 liter of water, then the broth is filtered, and the berries are rubbed through a sieve or mashed with a blender. The puree is again mixed with the broth, and this marinade is poured into the jars.

Pickled green onions recipe for the winter

This recipe will especially delight those who have slightly overgrown green onions with thick feathers in their beds. It is no longer so tasty in a salad, but it is perfect for pickling.

You will need:

Greens for this winter harvest can be finely chopped, or you can leave long stems. Greens need to be washed and sorted out, tightly packed in sterilized jars. Pour in hot marinade (this recipe will require 1 liter of water) and roll up the lids.

Recipe for green onions marinated in dry wine or champagne vinegar

You will need:

  • 1.5 kilograms of green onions
  • Champagne vinegar or dry wine- 300 milliliters
  • Honey - 50 grams
  • Thyme - 3-4 branches
  • Salt - 0.5 teaspoon

For this recipe, it is important to cook the marinade properly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.

Pickled Leek Recipe

For 4 large leek stalks, take the following proportions of the ingredients for the marinade:

  • 300 milliliters of water
  • 2 tablespoons granulated sugar
  • Teaspoon of salt
  • 2 tablespoons vinegar
  • Bay leaf and black peppercorns

The leek is cut into 2 cm thick slices and placed together with the spices in sterilized jars. For the marinade, boil water with vinegar, sugar and salt. The marinade is poured into jars, topped up with vegetable oil and covered with lids.

Onion confiture recipe

This is very original recipe pickled red onions. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken or stewed mushrooms.

You will need:

  • 1 kilogram of red sweet onion
  • ½ cup dry red wine
  • 4 tablespoons wine vinegar
  • 50 grams of honey
  • 75 grams of sugar
  • A pinch of salt
  • Dry sprigs of thyme or rosemary

The onions, cut into half rings, are fried in hot vegetable oil for 5 minutes, then covered with a lid and simmer for another 15-20 minutes over low heat. Remember to stir to avoid scorching. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly resembling jam. Put the finished jam in a sterilized jar, close the lid and hide in the refrigerator.

When canning vegetables, a few small onions are always added to the jars, but this vegetable can be canned for the winter on its own. From it you can subsequently make wonderful delicious winter salads, for example, herring under a fur coat.

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

  • Onions (the amount depends on how many cans you plan to spin).
  • Several cloves of garlic.
  • Bay leaf (1-2 leaves per jar).
  • Several peas of allspice.
  • Dill.
  • A spoonful of sugar.
  • A spoonful of salt.
  • A spoonful of vinegar.

Cooking starts:

  1. Any canned pickle suggests heat treatment containers. The hostesses are used to carrying it out with boiling water, as it is simple and effective method sterilization. This must be done, otherwise the vegetables may disappear or the jar may explode.
  2. While the container is being sterilized, vegetables should be prepared. Only clean onions are suitable for pickling, so each vegetable must be thoroughly washed. Dill and garlic should also be washed.
  3. Peel the garlic and onion.
  4. Now you can put vegetables and seasonings in a still not cooled jar.
  5. Put a small pot of water over medium heat and bring to a boil. Boiling water is poured into each jar to the neck. Vegetables should be infused in boiling water for up to 7 minutes.
  6. After that, the water from all the cans should be drained back into the pan. Medium heat is brought back in and the liquid is brought to a boil. Spices are added to it: salt and sugar.
  7. The resulting marinade must be re-poured into the jars.
  8. At the end, before spinning, a spoonful of vinegar is added to each container.
  9. Before you roll up the jar, the lid should be rinsed with boiling water several times.

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

Pickled onions: fast and tasty (video)

Pickled onions without sterilization for the winter

Canning vegetables is an easy process that anyone can learn, especially if you simplify the task and refuse to sterilize.

Grocery list:

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

Preparation:

  1. For this workpiece, 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 take care that the bulbs are allowed to melt in the marinade for a longer time. It is prepared as follows: it is necessary to bring half a liter of water to a boil, adding pepper, salt and sugar to it.
  4. When the marinade just starts to boil, add vegetables to it and cook for about 5-6 minutes.
  5. When the pan is removed from the stove, the vegetables should be marinated for another 5 minutes.
  6. Add a little vinegar to a clean jar, then pour the blank into it.
  7. You can start spinning.

A simple recipe for pickled onions in vinegar for the winter

Then winter harvesting will succeed.

List the right products:

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

Preparation:

  1. Cut the washed and peeled vegetables into rings. Can be left intact if desired, especially if pearl onions are used.
  2. Vegetables are poured with vinegar and infused for 15 minutes.
  3. To prepare the marinade, you need hot water add all the spices and seasonings from the ingredients list.
  4. Then add oil to the marinade, followed by onions. 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 do

Ingredients:

  • Bulb onions (it is better to take large ones).
  • Spices: salt, black and red pepper, sugar.
  • Frying oil.

Preparation:

  1. Vegetables must be washed, peeled and finely chopped.
  2. Heat the oil well in a skillet. You can combine creamy and sunflower seeds. Do not throw the chopped onion into the pan until the oil is completely heated.
  3. Fry the onions for about 35 minutes, stirring occasionally. Do not let it burn. Better to fry it under closed lid.
  4. Spices are added 5 minutes before turning off the heat.
  5. Fried onions are transferred to sterile jars and poured with oil.

You can use both sunflower and olive oil.

Pickled onions in half rings: preparation for the winter

Ingredients:

  • Bulb or Crimean onions.
  • Carnation.
  • Mineral water.
  • Vegetable oil).
  • Vinegar.
  • Salt and sugar (1 spoon each).
  • Bay leaf
  • Black pepper (peas).

Preparation:

  1. First, the vegetables should be washed in water and peeled off. While the onions are drying, you can start making the marinade.
  2. You should immediately add the above spices to a pot 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 take Crimean onions according to the recipe.
  4. When the marinade has boiled, you can add chopped vegetables to the saucepan. Let them cook with the marinade for about 5-7 minutes.
  5. Then the contents of the pan are laid out on the banks and rolled up.

How to pickle onions for the winter for making sandwiches

Grocery list:

  • Several onions.
  • Vegetable oil (a few spoons).
  • A spoonful of soy sauce.
  • Vinegar and salt.

You can start cooking:

  1. The washed and peeled onions must be chopped. Slicing in half rings is considered ideal for sandwiches.
  2. To remove excess bitterness, chopped vegetables are poured with boiling water and infused for 2-3 minutes.
  3. V separate container need to mix soy sauce, spices and sunflower oil.
  4. Vegetables must be placed in this container, after having drained the water. They should be insisted for about an hour.

The finished onion can either be closed in a container and used in the future, or you can put it on bread right away.

Tip: in this recipe, a combination of pickled onions with sprats and herbs is considered ideal. Thus, you can get very delicious sandwich, the first layer of which is made from the resulting workpiece, the second - from sprat, and decorate the top with parsley or salad.

Pickled onions in apple cider vinegar (video)

Like these ones simple recipes cooking pickled onions exist. This is not the whole list of possible ways to prepare it. We should never forget that cooking is the field of human activity in which it is always advisable to experiment and create new masterpieces.