Onions with salt and vinegar. How to pickle onions in vinegar - the most delicious savory snack recipes

A light spring salad with young greens, or a fragrant shish kebab in nature, and it is impossible to imagine without onions. He is the head of everything, many vegetable lovers would say. Indeed, a significant number of dishes modern kitchen without its piquant taste it is impossible to imagine. Those who do not use fresh onions will certainly like pickled onions. Recipes of it fast food with or without vinegar are presented in this article.

For cooking, a pickled onion is a versatile product that has great amount merits. First, there is no specific bad smell mouth after consumption. Agree, this is his great advantage. Secondly, the bitterness inherent in a fresh vegetable disappears during pickling.

Substances with a high acid content will help get rid of the specific bitter onion taste: solution citric acid or regular table vinegar. They are usually diluted with water in the right concentration.

Attention! Hot water contributes to a better removal of bitterness, however, it will take more time to marinate. In a cold liquid, onion cooking is faster, but the specific taste remains.

The pickling method depends on the variety of onions. This means that when cooking spicy onions, it is best to use hot water, and for sweet - cold.

Classic recipe for pickled onions in vinegar

You will need the following products:

• 5 bulbs;
• half st. l. salt;
• 70 ml of table vinegar 9%;
• 30 g (or 3 tablespoons) sugar;
• 2.5 st. water.

Cooking:

1. Remove the husks from the heads and chop the onion into rings. Put in a jar or any other container.
2. Prepare the marinade by mixing sugar, salt and water and bringing the liquid to a boil. Then add vinegar, boil again and pour into a jar of chopped onions.
3. Cover and refrigerate for 1.5-2 hours. Then immediately use for cooking or refrigerate.

Express recipe pickled onions

The main difference of this recipe is that it only takes 15 minutes to prepare.

For the dish, take the following ingredients:

• 3 bulbs of small diameter;
• 2 tbsp. l. wine vinegar (white varieties - they are more saturated);
• 1 st. l. Sahara;
• 50 g of water (previously boiled and cooled);
• 200 g boiling water to prepare the onion.

Cooking:

1. After peeling and chopping the onion in half rings, it should be poured with boiling water and kept for 2-3 minutes. Then drain the water and lower the workpiece into cold water.
2. While the onion is cooling, prepare the marinade: mix sugar and water, add vinegar. You will get a thick saturated solution.
3. Strain the onion rings and season them with the marinade.

Advice. In this recipe, wine vinegar is interchangeable with apple or balsamic.

Onion snack for barbecue

This herb-filled onion is a great addition to any roasted meat.

Ingredients:

• 2 onions;
• finely chopped fresh dill - the amount to taste;
• 2 tbsp. l. wine white vinegar;
• 2 tsp Sahara;
• half tsp salt;
• 200 g of hot boiled water;
• 2 tbsp. l. refined oil.

1. Peel and cut the onion into half rings or rings. If desired, you can make an incision on only one side of the rings. After cooking, the onion will soften and look like long stripes.
2. Mix salt, sugar, water, vinegar and rast. oil.
3. Pour the prepared marinade over the onion and let it brew for 1-2 hours or until it cools completely. The dish will have a spicy taste if you pour the onion preparation cold water.
4. When serving with a barbecue, the marinade should be drained, and the onion mixed with dill.

Spicy Pickled Onions in Red Wine Vinegar

A unique taste will be obtained by adding cloves and cinnamon to the marinade.

For the dish, take:

• 4 medium onions;
• 1 tsp salt;
• 3 black peppercorns;
• 1 bud of cloves;
• a pinch of cinnamon;
• 1 st. l. wine vinegar;
• 1 sheet of lavrushka.

Cooking:

1. First, prepare the marinade: pour vinegar into 100 g of water, add salt, put pepper, cloves and cinnamon. Bring to a boil and simmer for 5 minutes.
2. Peel and chop the onion. Place in a glass container Bay leaf and pour over the slightly cooled marinade. It must be hot. Cover and marinate 2-3 hours in the refrigerator.

This onion has a longer shelf life - it can be stored safely in the refrigerator for about a week.

You can enhance the taste of each presented recipe by adding various spices and seasonings at your discretion. Even crushed garlic will be appropriate for such an appetizer.

Pickled onion recipes - photo

Pickled onions are rightfully an indispensable component of many dishes. It is added to fish, used in salads, stored for the winter. Homemade preparations differ in variety in methods and speed of preparation.

Quick recipes for pickled onions in vinegar are a real salvation for any housewife. Compliance with cooking methods is the only secret in this matter. Therefore, it is so important to know how to pickle onions in vinegar correctly.

The possibilities of using onions in a vinegar marinade are almost endless, because it goes well with different types products. In addition, with this method of cooking, valuable properties for health are preserved.

Important! You need to know that the beneficial qualities of onions and vinegar are effective only with moderate use. Otherwise, exacerbation of chronic diseases is possible. gastrointestinal tract, kidney.

Onion salad with vinegar is especially popular with cooks. It can be used as an original independent dish.

Also, this seasoning is part of salads and cold appetizers, adding a bright, memorable taste to them. Serving meat and fish dishes with pickled onions gives them an appetizing look and adds piquant notes to the taste. Every housewife will have such “signature” recipes in stock.

Note! One of useful properties pickled onions - no characteristic odor. This advantage can be used when compiling a menu for business lunches or romantic dinners.

How to quickly pickle onions with vinegar

If you are unexpectedly visited by guests or suddenly want to treat yourself to something delicious, it is useful to have an onion recipe with instant vinegar on hand.

Most Popular Recipe (30 min)

• 3 medium onions
• 1 glass of water
• 7 tablespoons of vinegar (9%)
• 3 tablespoons of sugar
• 0.5 tablespoons of salt
• other spices to taste

Step by step cooking process:

1. Add sugar, salt, vinegar to water.
2. Cut the onion into thin half rings or any size you like.
3. Place everything in a glass container, pour vinegar mixture and close the lid.
4. Keep the jar in the cold for about half an hour, then you can serve an appetizer to the table or add to other dishes.

The proposed method is not laborious and time consuming. Half an hour is not so much to get a tasty bonus to the main course.

The fastest recipe (5 min)

The fastest recipe for pickled onions in vinegar takes only 5 minutes. For its preparation use:

• 1 large onion
• 1 teaspoon salt
• 4 tablespoons of vinegar (9%)
• 1 glass of water

Cooking method:

1. Prepare onion rings.
2. Add salt and vinegar to the water and pour the marinade over the rings until completely covered.
3. cook in microwave oven 3-5 minutes at maximum power.

Pickling onions is a creative process. Often, chefs add other ingredients to the recipe, giving this appetizer original flavors.

wine vinegar recipe

The additive is unique in that it harmoniously complements any dishes.

Components:

• ½ cup
• ½ glass of water
• 2 tablespoons of sugar
• ½ teaspoon salt
• 2 red onions
• 1 bay leaf
• red pepper to taste

Cooking method:

1. Cut the onions into thin half rings or another size to your taste.
2. Mix wine vinegar, sugar, water, salt, pepper and bay leaf. Boil until sugar dissolves.
3. Place the half rings in a glass container and pour the mixture until they are completely covered.
4. Cover with a lid and let cool.

apple cider vinegar recipe

Gives spiciness and can be added to meat salads.

Components:

• 300 g beef
• 1 bell pepper
• 2 medium onions
• 1 cup table vinegar (9%)

Cooking method:

1. Boil the beef, cool, cut into strips.
2. Chop the pepper and add to the meat.
3. Thinly chopped onions (half rings) pour vinegar and leave for 2 hours. Then drain the vinegar, squeeze the onion slightly (do not crush!).
4. Mix all the ingredients, if necessary, salt the salad and season with mayonnaise or olive oil.

If you are not a fan of a very sharp taste, you can dilute the vinegar solution with water in a ratio of 1:3 or 1:2.

So that you are not disappointed with the result of culinary creations, before pickling onions with vinegar, check out some of the intricacies of preparing the dressing:

• Do not use frozen or rotten onions. Low taste qualities will remain even if you cut off bad areas and spoil the taste of the marinade.
• To give originality to the usual taste of pickled onions, you can add various spices to the recipe: cloves, coriander, capsicum and etc.

Important! Spices should be used wisely - in small quantities. They should complement, and not interrupt the main taste of the marinade.

• When choosing vinegar, it is necessary to consider for which dish the marinade is being prepared. For example, for salads or chicken, onions marinated with pleasant sweet and sour notes in taste are perfect.

With the help of two simple components, you can get dozens of different dishes for every taste: cook a quick dinner or decorate a festive table, make stocks for the winter or preparations for quick use. Onions marinated in vinegar remain a popular product among both professional cooks and housewives.

Pickled onions are tasty and healthy. It can be used as a separate appetizer, and as an addition to the main course. It is used in salads meat stuffing pies, hamburgers and sandwiches are prepared with pickled onions. Shish kebab or herring with pickled onions - a treat, you will lick your fingers!

There are many options for pickling onions. The article selected the fastest recipes for pickling onions in vinegar.

Quick Vinegar Pickled Onion Recipes - General Cooking Principles

For the purpose of pickling with vinegar, bulbs of any variety and size are suitable. It is important that the onion is fleshy and juicy, it is better to exclude onions with thin plates.

In order for the onion to marinate quickly, it needs to be finely chopped. Usually use the method of cutting into half rings or rings. Sometimes the bulbs are cut into slices, but only very small ones.

There are many marinades that use vinegar, and they can be hot or cold. It is important that all proportions during their preparation are observed exactly and all loose components are well dissolved.

Not only table vinegar can be added to the marinade. Very often it is prepared with wine, balsamic, apple or rice vinegar. If ordinary food vinegar has a rather sharp acidity and smell, others are not only more gentle, but also convey their specific taste to onions.

Marinate fast way onions can be used not only for the purpose of immediately using it. Special marinades allow the appetizer to be stored for up to two months.

A quick recipe for pickled onions with table vinegar

Such pickled onions will serve as an excellent addition to barbecue, herring, fried meat, grilled chicken. To festive table to decorate the dish beautifully, it is advisable to pickle the purple onion and cut it into rings.

Ingredients:

Three medium bulbs;

Glass of water;

Seven tablespoons of table 9% vinegar;

Refined sugar - 25 grams;

Lavrushka leaf;

A spoonful of fine salt;

Allspice - three peas.

Cooking method:

1. Cut the peeled onions into onions and finely chop the halves across. You can cut the onions into rings.

2. We put the onion in a small plastic container with a tight, closing lid, add parsley and allspice.

3. Dissolve salt in cool water, and then sugar. Add vinegar and stir thoroughly.

4. Pour the marinade over the onions, close the container and shake well.

5. We send the onion to the refrigerator for a day.

6. You can add a little finely chopped greens to the pickled onion, this will improve its taste.

Recipe for Quick Pickled Onions in Wine Vinegar

It is undesirable to store onions marinated in table vinegar for more than a day. Wine vinegar allows you to prepare a snack that will last for more than a month without loss of quality. If you plan to pickle onions according to this recipe for long-term storage, first of all take care of the containers in which you will put them - the jars need to be steamed.

Ingredients:

Half a kilo of onions;

320 ml red wine vinegar;

Sugar - 170 gr.

Cooking method:

1. After peeling the onion husk, rinse the heads with cool water.

2. We cut the onions into rings or half rings, lay them out in prepared jars. We lay tightly, trying not to leave voids, but you should not tamp too much.

3. Pour wine vinegar into a saucepan, add sugar and stir well. Sugar should dissolve completely.

4. Place the saucepan with the marinade over medium heat, stirring, bring to a boil.

5. As soon as the marinade begins to boil, pour it into jars with onions. We cover the containers with lids, cool and put in the refrigerator. The onion will be completely ready after about a day.

6. Such an onion goes well not only with meat, it can be added to sandwiches, burgers, served with fried liver or fish.

Onions marinated in vinegar: a quick recipe with hot marinade

According to the components of the marinade, the recipe is similar to the first one, but in this version, the onion is poured with hot marinade, so the marinating process takes noticeably less time. If in the first case the onion is ready the next day, prepared according to this recipe can be used after an hour and a half. In this way quickly pickle Bell pepper, beets or cucumbers, only they need to be kept in the marinade longer, six or more hours.

Ingredients:

Five large bulbs;

Glass of water;

Three spoons of sugar;

Table 9% vinegar - 70 ml;

0.5 tablespoons of boiled salt.

Cooking method:

1. We cut the onion in the form of rings or half rings, the method of cutting does not matter, it is important to chop finely. Put the onion in a glass jar.

2. Dissolve salt and sugar in water, bring to a boil. Pour vinegar into the boiling solution and immediately set aside the container from the stove. Pour hot liquid over the onion.

3. Close the jar with a nylon lid, cool at room temperature. This may take from one to one and a half hours.

4. After cooling, pickled onions can be used quite well, but they will be tastier if they stand for some time in the refrigerator.

5. If you plan to add such an onion to a salad, it should be squeezed out a little.

Onions marinated in vinegar: a quick recipe with a cold marinade (in 10 minutes)

The simplest way quick pickling - it will take a maximum of a quarter of an hour to cook. Ideal addition to herring, fried meat, shish kebab. For pickling, rice vinegar is used, thanks to which the onion does not sour.

Ingredients:

Large bulb;

small salt- a teaspoon;

8 grams of sugar;

Two sprigs of dill;

A spoonful of rice vinegar.

Cooking method:

1. Cut the peeled onion into thin rings. We shift the cut into a deep plate.

2. Sprinkle with sugar and salt. Pour in rice vinegar, mix thoroughly and leave for ten minutes.

3. We replace rice vinegar with nine percent, table vinegar, it must be diluted in a ratio of 1: 1 with water. If this is not done, the onion will have a sharp sourness.

4. While the onion is marinating, finely chop the dill. Mix dill with pickled onions.

5. Greens in this version are used only for a more beautiful presentation. Therefore, if you do not like dill, you can not add.

Spicy onions marinated in vinegar: a quick recipe with vegetable oil

According to the recipe, the onion does not need to be chopped, you can simply cut it into slices. To make it marinate faster, it is advisable to pick up small heads. Very small ones can be marinated without cutting them whole, but then they should lie in the marinade not for a day, but for at least three days.

Ingredients:

Small heads of bitter onions - 250 gr.;

A bunch of fresh parsley;

Unrefined oil - three tablespoons;

Cup drinking water;

One large bay leaf;

Ten black peas and four allspice;

One cloves umbrella;

Four grains of cardamom;

Half a glass of table vinegar, nine percent;

Sugar and salt - half a teaspoon each;

Two sprigs of basil, fresh.

Cooking method:

1. Dry the washed parsley and basil thoroughly. We tear off the leaves from the stems, cut the basil into strips, and leave the parsley leaves whole.

2. We clean the onion, cut the onions into two or four parts. The method of cutting depends on the size of the bulbs, the smallest can be left whole.

3. Put a piece of parsley on the bottom of a clean, steamed jar, fill the container with onions. We do not tamp, we lay it out freely so that there is room for the marinade.

4. Crush the garlic, we need about a dessert spoon, lay it on top of the onion.

5. Pouring into a container vegetable oil, cover the onion with the remaining parsley and basil. If there is no fresh, you can add half a spoonful of dry basil.

6. Pour a glass of water into the pan, put the bay leaf, all the spices, spices and sugar. Mix well and bring to a boil.

7. As soon as the marinade begins to boil, pour in the vinegar, slightly reduce the heat and let it boil for a minute.

8. After removing the marinade from the stove, fill it with onions. We close the jar with a lid and leave to cool, first slowly, on the table, then place in the refrigerator.

9. The onion according to this recipe is ready by the next day, but it is especially tasty after three days.

Onions marinated in vinegar: a quick recipe with beets

A beautiful appetizer of pickled onions with beetroot, thanks to which it acquires bright color. Beetroot gives the appetizer, in addition to color, also taste, so try to take dark Bordeaux beets, it is sweeter.

Ingredients:

Six medium-sized bulbs;

Burgundy beets - 1 pc.;

A glass of light wine vinegar;

250 ml of water;

Black pepper;

Half a spoonful of salt, Extra grade.

Cooking method:

1. We clean the onions and beets. We cut the onions into rings, the beets into thin circles and once again cut them into four parts.

2. Put the onion in a colander, scald with boiling water and rinse immediately running water. Leave the rings in a colander to dry.

3. Rinse thoroughly hot water half liter jars. We fill the containers with boiling water and drain it after a minute.

4. Put a few pieces of beets on the bottom of glass containers and fill them with onions.

5. Place the remaining slices of beets on top of it, sprinkle with ground pepper.

6. After mixing vinegar with water, add salt. Bring the marinade to a boil and immediately pour over the onions.

7. We tightly cork the jars with nylon lids and leave them on the table for three hours. We remove the cooled snack for 6 hours to ripen in the refrigerator.

Tricks of quick recipes for pickled onions with vinegar and useful tips for cooks

Homemade pickled onions will turn out more tender if you first scald it with boiling water or keep it in it for at least 30 seconds. But if you want to get a vigorous snack, don't do it.

After hot water the onion may not be crispy. After scalding, rinse immediately with cold water to help maintain crispness.

If the onion marinated in vinegar came out too sour, pour boiling water over it, the acid will go away.

If according to the recipe the marinade should be cold, it can still be warmed up. Onions will marinate faster, except that they may turn out not so crispy.

For an extravaganza of colors, red and onion (white) onions can be added to the salad. You can serve such onions with barbecue, potatoes, chicken, and other dishes.

I really like to add pickled onions to herring or salted mackerel. For decoration and taste.

You can pickle onions in a bowl, a tray with a lid, or a glass jar, covering it with a lid so that the smell of pickled onions does not spread around the house.

Recently, I have been pickling onions by pouring boiling water on them, the bitterness goes away, but the crunch is not lost. This method is suitable for spicy onion varieties. But not everyone likes this method (I will share it below). Many are interested in how to pickle onions correctly.

The content of the article:
1. How to pickle onions for salad

How to pickle onions for salad

If you are going to serve a bow to fried potatoes, for herring, for barbecue, add a little vegetable oil and spices to the pickled onion (I usually add ground black pepper or a mixture of peppers).

Ingredients:

• 1 glass of water (room temperature)
• 2 tbsp. spoons of sugar
• 1 teaspoon salt (not a mountain)
• 2 tbsp. spoons of vinegar 9%
• 1 medium sized onion

Work process:

1. Peel the onion, cut into cubes (rings, half rings).

2. Add salt, sugar, vinegar and water to a bowl. Stir to dissolve the ingredients.

3. Place the chopped onion in the marinade.

4. Marinate for 30 minutes. Then we strain the marinade.

The bow is ready.

How to pickle onions for salad under a fur coat and Mimosa salad

On the New Year, and not only, we are preparing classic salads, in their composition pickled onions.

Ingredients:

• 1 medium sized onion
• 1 glass of water (50 degrees)
• 1-2 tbsp. spoons of sugar
• 2 tbsp. spoons of 9% vinegar
• 0.5 tsp salt

Work process:

1. I cut the onion for salad under a fur coat or Mimosa into cubes, having previously cleaned it.

2. Pour water into a bowl, add salt, sugar, vinegar, mix with a spoon until the salt and sugar dissolve.

3. I dip the chopped onion into the marinade.

4. Marinate for 20-30 minutes.

5. I decant the marinade (a colander is suitable for this).

Salad onions are ready.

How to pickle onions in vinegar video

How to pickle onions for salad without vinegar

Pickling onions without vinegar means marinade with lemon juice or apple cider vinegar. Now I will tell you how to marinate with lemon juice.

Ingredients:

• 100 ml. water (water 50 degrees)
• Juice of one lemon
• 1 teaspoon sugar
• 0.5 tsp salt

Work process:

1. Cut the onion (cubes, rings, half rings).

2. Squeeze lemon juice into a bowl, you can use a citrus juicer.

3. Add salt, sugar, water, mix everything to dissolve the salt and sugar.

4. Lay out the bow.

5. Marinate for 30 minutes.

6. Drain the marinade (excess liquid in the salad is useless).

If pickling onions with apple cider vinegar, then add 4-5 tbsp. spoons, I have apple cider vinegar 3%, you can have 6%.

The bow is ready.

How to pickle onions for salad quickly and tasty

I have been using this recipe lately, I really like it, I pickle onions with boiling water. This way you can marinate onion. It becomes sweet and sour and not bitter at all.

Ingredients:

• 2 cups boiling water
• 2-3 bulbs
• 3 art. spoons of sugar
• 3 art. tablespoons of vinegar
• 1 full teaspoon salt

Work process:

Peel and cut the onion (cubes, rings, half rings.

I transfer the onion to a bowl, add sugar and salt.

I add vinegar 9% table.

I pour boiling water over everything, mix.

I let it marinate for 10-20 minutes.

I strain the marinade into a colander. We need the marinade to stack well.

This method allows you to pickle onions for salad very quickly when there is no time at all. If there is no time at all, then I cut the onion into cubes, marinate for 10 minutes, this is quite enough.

I like onion, it turns out not boiled, retains its crunch, but it turns out not bitter and very tasty. Try it, you won't regret it.

How to pickle red onion for salad

Red onions are much tastier, they are not as spicy, plus they have a beautiful color, red onions look great in salads. If I have red onions, then I will pickle red ones better.

Ingredients:

• 1-2 pcs. Red onion
• 200 ml. water
• 1 st. a spoonful of sugar
• 0.5 teaspoon salt
• 1-2 tbsp. tablespoons of vinegar 9% (you can add 4 tablespoons of apple cider vinegar)

Work process:

1. Peel and cut the onion.

2. Pour water into a bowl, add salt, sugar, vinegar. Mix everything well.

3. Add the onion and marinate for 20 minutes.

4. Drain the marinade. The red onion is ready.

I pickle red onions for Greek salad, although regular onions are also suitable.

How to pickle onions with dill for salads and barbecue

With dill, onions are more beautiful and tastier. You can shake such a delicious pickled onion for barbecue, or use it to make a salad.

If serving with barbecue, cut into rings or half rings, if you use for salad, cut into cubes.

Ingredients:

• Water - 250 grams
• Onions - 2 large onions (we have 450 grams)
• Vinegar - 65 - 70 grams
• Sugar - 2 full tablespoons (50 grams)
• Salt - 1 teaspoon (12 grams)
• 1 st. tablespoon refined vegetable oil
• Greens to taste

Work process:

2. Pour water into a bowl, add salt, sugar and vinegar. We mix everything.

3. Add the onion to the marinade.

4. Marinate for 20 to 30 minutes.

5. Strain the marinade.

6 Add finely chopped dill and vegetable oil to the onion, mix everything well and leave for another 10 minutes.

The bow is ready. If you have any questions, I suggest watching the video recipe.

How to marinate onions deliciously for barbecue video

Delicious meat kebab can not do without savory snack in the form of pickled onions. There are many variations of its preparation with the addition of various additives and spices. Consider the popular recipes for pickled onions for barbecue.

Pickled onions for barbecue: a classic of the genre

• table vinegar 9% - 80 ml.
• table salt - 15 gr.
• bulb - 3 pcs.
• purified water - 230 ml.
• granulated sugar - 65 gr.

1. Choose medium-sized bulbs, visually inspect for external damage. Next, remove the husk, rinse the product with running water. Chop the onion into thin rings.
2. Place the product in a suitable bowl, send a pan to the stove in parallel. Add purified water, salt and granulated sugar to it.
3. Turn on the burner, bring the ingredients to a boil. With the appearance of the first bubbles, you need to pour in the vinegar, and turn off the stove.
4. Stir the ingredients, then pour the chopped onion with the finished marinade. Cover the container with the product with a lid or a suitable plate.
5. The aging time of pickled onions depends on personal time and preferences. Let the product brew for 1 hour to a day. After that, throw the vegetable in a colander, eat.

Pickled onions for barbecue: dry method

• apple cider vinegar - 50 ml.
• onions - 3 heads
• salt - to taste
• sugar - 20 gr.

1. Peel the onion, chop in the usual way. Squeeze the product lightly and place in a suitable container.
2. Sprinkle the onion with vinegar, add salt and granulated sugar. Stir the ingredients thoroughly, wait 20 minutes. Pickled onions are ready to eat.

Red pickled onion

• bow "Red Baron" - 3 pcs.
• olive oil - 110 ml.
• oregano - 15 gr.
• vinegar 6% - 80 ml.

1. Remove the husk from the onion, rinse the product with running water. The vegetable should be chopped into rings and sent to a sealed bag.
2. Next, you need to add oil, oregano and vinegar to it. Close the bag and shake it thoroughly. Wait about 1.5 hours, serve on fresh lettuce leaves.

Onion marinated with lemon juice

• onions - 4 pcs.
• spices - to taste
• table salt - 30 gr.
• sunflower oil - 60 ml.
• lemon - 1 pc.

1. Peel the onions in the usual way, chop into half rings. Send the product to a deep bowl.
2. Add spices and oil, sprinkle with freshly squeezed lemon juice. Wait at least 1 hour, consume.

Small onions marinated in sugar

• crushed pepper - 5 gr.
• cane sugar - 140 gr.
• mustard in French - 15 gr.
• small onions - 650 gr.
• bay leaves - in fact
• table salt - 75 gr.
• ground cloves - 7 gr.
• filtered water - 2 l.
• apple cider vinegar - 1.8 l.
• chili pepper - in fact

1. Sort the bulbs, get rid of the husk. Next, start preparing the brine. Combine filtered water and salt. Stir the liquid until the crystals are completely dissolved. Pour the bulbs with brine, leave the product overnight.
2. With the onset next day throw the bulbs in a colander, proceed to the sterilization of glass jars. Choose the container size of your choice. Combine vinegar, pepper, spices and sugar in a separate container.
3. Pack the bulbs according to glass jars, add a little cloves, bay leaf, chili pepper to each. Pour in the prepared marinade, not reaching the edges of 1 cm. Tighten the lids tightly, refrigerate.
4. The above method is not fast. The term of infusion is 3-4 weeks. Only after a specified period of pickled onions can be consumed. In the end, you will be satisfied with the result.

Red onion in spicy marinade

• onion - 5 pcs.
• vinegar 6% - 500 ml.
• carnation - 2 buds
• bay leaves - 6 pcs.
• pea pepper - 7 pcs.
• vegetable oil - 40 gr.
• sugar - 35 gr.
• salt - 20 gr.

1. Take a suitable saucepan, add vinegar, sugar and salt to it. Send the container to the stove, bring the liquid to a boil. Reduce the heat to a minimum level, simmer for 3-4 minutes.
2. Peel the onions, chop into small rings. Place the product in a heat-resistant bowl, pour in the hot marinade. After 1 hour, the product will be ready. Before use, the onion must be thrown into a colander.

Quick pickled onion

• table vinegar - 25 ml.
• onion - 4 pcs.
• rock salt - 12 gr.

1. Remove the husk from the bulbs, rinse the product under the tap. Chop the vegetable into small rings. Place the onion in a deep bowl, add salt and vinegar.
2. Close the container with a tight lid, shake the contents of the container well. Wait 40-60 minutes, apply as directed.

Pickled onions in beetroot juice

• beets - 1 fruit
• wine vinegar - 110 ml.
• food salt - 25 gr.
• onion - 4 pcs.
• pepper mixture - 8 gr.

1. Peel and rinse the onions, chop into thin rings. Do similar manipulations with beets, cut the root crop into small straws.
2. Mix the onions and beets, prepare the marinade in a separate container. Mix wine vinegar with water in a 1:1 ratio. Add salt and pepper mixture.
3. Pour the vegetables with the composition, send the container with the contents to a cool dark place. The exposure time varies within 20-24 hours.

Pickled onions in oil

• onion - 5 pcs.
• fresh herbs - 40 gr.
• various spices - to taste
• lemon - 1 pc.
• olive oil - 70 ml.
• salt - to taste

1. Clean the bulbs in the usual way. Cut the vegetable into rings. Add spices to taste, add salt if necessary.
2. Pour finely chopped greens and oil to the total mass. Sprinkle the onions with freshly squeezed lemon juice. Marinate the product for at least 1 hour.

Onions in a spicy marinade

• 6% vinegar - 40 gr.
• sumac (seasoning) - 15 gr.
• onion - 3 pcs.
• ground red pepper - 3 gr.
• chopped sweet pepper - 4 gr.
• greens - 35 gr.

1. Pick up suitable onions, peel and chop in the usual way into rings. Add some salt and squeeze out the vegetable.
2. Send the onion to a glass container, add spices to taste, pour in the vinegar. Chop greens, pour into a common container. Marinating time is 40 minutes.

Wine marinade for onions

• filtered water - 450 ml.
• onions - 4-5 pcs.
• white wine - 500 ml.
• table salt - 10 gr.
• ground pepper - 5 gr.
• granulated sugar - 20 gr.

1. Cut the onion the classic way, chop into thin rings. Use a deep cup, place the chopped product in it. Pour boiling water into the container, wait 6-8 minutes.
2. After the time has elapsed, discard the onion in a colander, place the product in a clean container, add pepper, salt and granulated sugar to the vegetable. At the end of the procedure, pour in the wine, mix the ingredients. The exposure time is 3 hours.

Pickled onions with herbs

• boiled water - 220 ml.
• onion - 2 pcs.
• vinegar 9% - 65 ml.
• granulated sugar - 25 gr.
• table salt - 7 gr.
• greens - 45 gr.

1. Remove the skin from the bulbs and wash. Chop the vegetable in half rings, send to a cup. Chop the greens and add to a bowl.
2. Warm the water to 50 degrees, add the remaining components to it. Pour the mixture into the onion. The vegetable should marinate at room temperature for about 3 hours.
3. After that, throw the pickled onion into a fine sieve, leave it in a clean container until consumed.

Onion in pomegranate marinade

• onion - 4 pcs.
• pomegranate juice - 450 ml.

1. Peel the vegetable, chop into rings. Send the product in a suitable container, pour in the pomegranate juice.
2. Put the bowl in refrigerator compartment, wait 4 hours. After that, serve the onion to the barbecue.

Pickled onion in Caucasian style

• sugar sand - 50 gr.
• onions - 4 pcs.
• salt - to taste
• apple cider vinegar - 55 ml.

1. Peel the onion, wash and cut into half rings. Squeeze the vegetable lightly to extract the juice. Next add sugar and salt.
2. Pour apple cider vinegar into a bowl. Leave the product to marinate for half an hour. After a predetermined time, the onion is ready for use.

Pickled onion with adjika

• drinking water - 150 ml.
• onion - 3 pcs.
• vinegar 6% - 120 ml.
• adjika dry - 75 gr.

1. Peel the onion in the usual way, it is not necessary to chop. Lightly beat the vegetable with a kitchen mallet. Send water to the stove, wait for bubbles to appear.
2. Pour the onion with hot liquid, wait 15 minutes. Strain the water into a separate container. Mix adjika and vinegar to the broth. Pour the liquid back to the onion, wait 3 hours.

Easy to cook pickled onions different ways if you stick to practical advice. Vary the number of components and find out for yourself perfect recipe. Serve pickled onions with barbecue or as a single snack.

Video: how to pickle onions for barbecue and pilaf