The most delicious recipe for pickled onions. How to pickle onions in vinegar? Recipe for onions marinated in vinegar

Pickled onions for the winter are a great snack for a variety of dishes. Whatever you cook - kebabs (including in winter) or fragrant chicken, juicy fish fillet or cutlets loved by the household - everywhere pickled onions will be “in theme”. Compared to raw, pickled onions have more delicate taste, so it can be served with herring, and simply on a separate plate. Some housewives add pickled onions to savory pastries such as meat pie or pizza. Onions give each dish a very special taste.

So when building Napoleonic plans for seaming, do not forget to prepare pickled onions for the winter. Crispy and low-calorie - it will decorate both a festive and everyday table and will not add to your excess weight. Pickled onions for the winter great idea quick snack that is always in the fridge! And most importantly, it's great. economical solution because onions are available and cheap.

How to marinate

Pickled onions are easy to prepare. Onions are peeled, blanched for a couple of minutes, the water is drained and poured over cold water. Greens and spices are laid out at the bottom of the jars, then onions are placed. Next, prepare the marinade. Marinade is made from water with the addition of vinegar, salt, sugar, as well as fragrant spices - black and allspice, cloves, bay leaves. Dill greens are a great addition. Ready-made jars are poured with marinade, and then sterilized in a saucepan with hot water. Banks are immediately rolled up, wrapped and cooled. Store pickled onions in the refrigerator.

Helpful Hints

It is best to pickle onions in small jars - no more than 400 grams. open bow It is better to eat immediately (in a day or two).
A small onion is best suited for pickling. However, if you got large onion, no problem - just cut it into three or four parts.

As with any recipe, you can adjust the spices to your liking. Someone adds chili to a jar of pickled onions for spiciness, someone is a fan of cilantro, someone loves enough parsley.

If the marinade boils away from the jars, just add boiling water. So let the kettle be ready.

Pickled onions for the winter is a great idea for hospitable and thrifty housewives!

Pickled onions are an amazing appetizer dish that can be used in independent form and add to various salads, to meat and fish. Often, vinegar essence is used for the marinade, but some recipes suggest replacing it with soy sauce.

To prepare a delicious pickled onion, it is advisable to use only young heads, but you can also take old ones. It is important to know that the onion from the new crop is more tasty, fragrant, juicy. Interestingly, to eliminate bitterness, before pickling, you need to pour boiling water over the onion and leave for eight minutes!

A quick recipe for pickled onions in vinegar

The proposed recipe can be called universal and the simplest. Onions prepared according to it are recommended to be added to salads and combined with lightly salted fish. In addition, it is perfect for barbecue.

List necessary components for cooking:

• purified water - 250 milliliters;
• granulated sugar and fine salt - ½ tsp each;
• onion - 250-300 grams;
• vinegar essence 9% - about 5 tablespoons.

Step-by-step cooking features:

1. Familiarize yourself with the recipe, prepare all the necessary ingredients. The first thing to do is heat the water, namely bring it to a boil.

2. Peel onions, rinse running water. Chop into slices using a sharp knife. It is advisable to cut into half rings or rings, it turns out much more beautiful.

As mentioned above, to remove bitterness, prepared onions are poured with boiling water, covered with a lid and left for eight to ten minutes.

3. Then you need to drain the liquid, rinse the onion with cold water.

4. Dissolve sugar and salt in vinegar, pour onion rings for twenty minutes.

The proposed recipe is very simple, accessible and understandable, it should not cause any difficulties and problems.

In no case should you leave the water that was used to combat bitterness, it must be drained.

Pickled onions for barbecue - a recipe, like in a cafe

Despite the complex and intriguing name of the snack, the cooking method is very simple. In many modern restaurants and cafes where barbecue is served, generous onion snacks are served with the dish. One of these is pickled onions, which are elegantly combined with grilled meat.

List necessary products for appetizer:

• wine bite (6%) - 140 milliliters;
• onions - 2 medium heads;
• salt, pepper - to taste.

Features of the step-by-step culinary process:

1. First you need to familiarize yourself with the recipe, prepare all the necessary components.

Considering that when slicing onions, the eyes begin to water, you can use secret technology. To get rid of such a problem is very simple, it is enough to keep the onion in the refrigerator for two hours.

2. Cut the peeled onions into thin rings.

3. Take a deep bowl or plate, pour in wine vinegar, mix with sugar and pepper, dip the prepared onion into the mixture. Marinate for forty minutes.

Before serving the original snack to the table, it is important to remove all the liquid. If you wish, you can pour a small amount of onion vegetable oil.

Marinade for onions with vinegar and sugar (correct proportions)

While there are so many onion marinade recipes out there, they all have something in common. In order for the appetizer to turn out perfectly tasty, it is necessary to adhere to strict proportions of all ingredients. The proposed recipe differs from all the others in that the onion turns out to be slightly salty and moderately sweet, which gives it a certain zest.

List of ingredients for cooking:

• water - 200 milliliters;
• table 9% vinegar - 4 tablespoons;
• vegetable oil - 1 tablespoon;
• onion - 3 heads;
• salt - 1 teaspoon;
• ground black pepper, spices, suneli hops - add to taste.

Step-by-step cooking technology:

1. Having read the recipe, prepare all the necessary components.

2. Peel the onion, chop into slices.

3. Place it in a deep bowl, mix with salt and spices, knead a little with your hands to make juice appear.

4. After that, pour vegetable oil so that the onion can be saturated with the aroma of herbs. Then you need to mix right amount vinegar 9% and water. Pour onion, mix with a tablespoon, leave for a while. As for greens, dill, garlic, parsley will do.

Keep in the marinade for no more than twenty minutes, then drain all the liquid. Store the snack for no longer than two days in the refrigerator. Onions are very tasty.

Marinate onions in apple cider vinegar

Some recipes suggest using apple cider vinegar or even replacing it with lemon juice. In any case, onions will turn out very tasty, juicy and crispy.

Cooking Ingredients:

• apple cider vinegar - 14 tablespoons;
• water - 500 milliliters;
• salt - add to taste;
• red onion - 6 heads of medium size.

Cooking process algorithm:

1. The cooking process is standard, the same as in all other recipes. Peel onions, cut into rings and pour boiling water for ten minutes to remove all unnecessary bitterness.

2. Drain the liquid, pour warm water and apple cider vinegar. Add some salt, cover with a lid.

3. Keep in the refrigerator. Eat in a day.

If the onion needs to be cooked quickly and there is no time to wait, then you can increase the proportion of vinegar or take a table one, not an apple one.

Pickled onion for kebab

The trick of the recipe is that it is supposed to use an orange or lemon. The appetizer is very bright, juicy, crispy and amazingly tasty.

For cooking you will need the following components:

• onion - 2 heads;
• lemon - ½ pc.;
• salt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• vinegar essence 9% - 1 tablespoon;
• water - 50 milliliters;
• dill (dried or fresh) - about 20 grams.

Features of the culinary process:

1. Prepare all the necessary ingredients in accordance with the recipe. Peel and chop the onion into thin half rings.

2. Wash the lemon, cut it and give out the juice.

3. Bring water to a boil, add salt and granulated sugar, mix thoroughly and add vinegar. Pour onion, leave for one hour, covered with a lid.

Drain all marinade before serving.

pickled onion salad recipe

In cooking, there are many salads, the preparation of which is not complete without such an important ingredient as onions. This is not about a simple onion, but about pickled. Often these are such legendary snacks as “Herring under a fur coat”, “Mimosa”, and sometimes “Olivier” (but the last option is not for everyone).

For cooking, you will need a list of the following ingredients:

• table 9% vinegar - 3 tablespoons;
• onions - 2 heads;
• hot water - 250 milliliters;
• fine salt - 1 teaspoon;
• granulated sugar - ½ teaspoon.

Cooking steps:

1. After reading the recipe, you should start preparing onion. It must be cleaned, chopped into square pieces, sprinkled with salt and granulated sugar. Pour necessary quantity vinegar and mix, then you can safely add hot water.

It is important to ensure that all bulk components are completely dissolved.

2. Leave to marinate for twenty minutes, then strain using a sieve.

Ready pickled onions can be added to salads, eaten pure or served with meat dishes. It turns out original and very tasty.

Pickled onions for barbecue

Preparing an onion-based snack for barbecue is incredibly simple; for this, several varieties of the main ingredient will be used, namely white and red.

For cooking, you will need the following list of products:

• red, white onions - 1 head each;
• granulated sugar - 3 tablespoons;
• water - 250 milliliters or 1 glass;
• fine salt - 1 tablespoon;
• table vinegar 9% - 3 tablespoons;
• vegetable oil, ground black pepper and dill - add to taste.

Specificity of the culinary process:

1. Study the recipe and prepare all products in accordance with it.

2. The success of high-quality, tasty and original snack considered the right marinade. Pour warm water into a bowl, add salt and granulated sugar, stir so that all the grains dissolve. After that, immediately add table vinegar.

3. At the next stage, put dried dill, ground black pepper.

It is important to taste the filling, as sugar may be needed.

4. Peel the onion, chop into thin rings or half rings. Do at your own discretion. Pour the prepared brine and stir, cover with cling film. Place in refrigerator for one hour.

When serving, be sure to pour vegetable oil, so it turns out much juicier, more aromatic and tastier.

Cooking pickled onions is incredibly simple, just use the suggested recipes and follow strict proportions. Bon appetit everyone!

Pickled onions are a great appetizer for barbecue. The bitter-sweet taste of this vegetable emphasizes and gives its zest to absolutely any meat dish, be it pork, chicken or lamb skewers, grilled meat or steak. Good, pickled onion is not only for meat, its characteristic, piquant taste will give any salad a special uniqueness. And of course, sandwiches with pickled onions are unusual.

Everyone can cook pickled onions on their own, but here everything will depend on personal taste preferences. I offer several recipes on how to pickle onions for different dishes and with the ability to roll them up in jars for the winter.

Pickled onion. What you should pay attention to when pickling onions at home

• Onions for barbecue or any other type of meat are marinated separately from the meat itself. You can serve a pickled vegetable to a barbecue, either on a separate plate or by sprinkling it on the main dish.
• The thickness of the chopped, onion ring should be about 0.5 cm.-0.8 cm.
• The description of the recipe goes to a certain amount of the product, if you take more onions, accordingly, do not forget to increase the proportion of other ingredients.
• Keep in mind, if vinegar or salt, sugar is not enough, the onion will not acquire the proper taste.
• Shelf life of marinated tomato juice onions in containers for no more than five days, in rolled containers - one year.

Try to make at least once, according to one of the presented recipes, and you will no longer be able to refuse this addition to meat, and you will fill salads only with pickled onions.

Pickled onions for barbecue with vinegar - a classic, very tasty recipe

Prepare:

• Onion - 5-6 medium-sized heads, should be strong, you can take absolutely any variety of onion, for example, white;
• Sugar - 5 tablespoons;
• Salt - 1 tablespoon;
• Vinegar essence (9%, classic is better, but can be replaced with wine or grape) - 150 ml;
• Voditsa - 300-350 ml.

Recipe step by step

Take a jar, a plastic container or any other container - a bowl, a plate, the main thing is that they can be closed with a lid.

Peel the cooked onions, cut them into rings and send them to the prepared container.

Take a saucepan, pour water into it, boil it, remove it from the stove, add salt, sugar according to the recipe. Thoroughly dilute the flowability in this boiling water.

Put the brine on the fire again, and after boiling, pour vinegar into it, mix, remove from the stove.

Pour the onion with this solution directly from the fire, that is, hot, close the container with a lid, leave to cool, and then put it in a cold place.

You need to take:

• two - three large and strong onion heads;
• two large spoons of mustard (you can use strong, classic, or take in French - grain);
• balsamic vinegar - two teaspoons;
• a couple of pinches of salt;
• a little - crushed black pepper (possibly allspice);
• four tablespoons sunflower oil.

Cooking:

Peel the onion from all the top husks, cut off the tails, cut into half rings. If you take small heads, you can cut into rings.

Place the half rings in a container prepared for marinating. It can be a deep plate, jar, saucepan, food container, etc.

Add to onion mustard, mix with a wooden spatula.

Add salt, pepper to the indicated products, season with refined oil (it is possible to use olive oil), mix again;

In a thin stream, distributing throughout the onion, pour in the vinegar. Again, mix well with a wooden spatula. Try to stir the onion, which is cooked carefully, do not break, do not make porridge out of it.

On a note! If you do pickled onion in balsamic vinegar, I recommend, if possible, take "balsamic" yellow color. In this case, our product will not darken, but will be the usual color.

Cover the container with onions with cling film or a plate, send for a couple of hours in the refrigerator. If time permits, keep the cooked vegetable in the cold longer, the richer its flavor will be.

Pickled onions in tomato juice, believe me, it's very tasty. It combines the flavor and vigor of the onion itself, and takes away the sourness of the tomatoes, which also go well with any type of meat. A special advantage of this marinade is that such an onion can be rolled into jars for the winter. And if, what kind of Sabantuy is planned, you don’t have to bother, but simply take out the already pickled product as needed and all that remains is to fry the meat.

What do you need:

• Onions - 5 pieces of medium size, only strong onions are taken;
• Fresh greens - one small bunch of dill and parsley;
• Tomato paste - 3 large spoons (you can replace 300 ml of tomato juice);
• Refined oil (odorless) - 2-2.5 liters;
• Vinegar (exclusively 9%) - a small spoon;
• Tsukar and sil - at the discretion (about a teaspoon ... in the Ukrainian manner).

How to make onions marinated in tomato juice - cook step by step

We remove the husks from the bulbs, lower the whole heads for 60 minutes in cold water.

After an hour, we take out the onion from the water, cut into rings with a thickness of about half a centimeter.

Finely chop the greens with a knife and mix with chopped onions.

We take high frying pan, add oil, heat until a characteristic sound appears. We send tomato paste, water, sugar and salt to hot vegetable oil. Cover it all with a lid and simmer for about ten minutes.

Note! Instead of water and tomato paste, you can apply, in this case natural tomato juice. If this liquid is store bought, check it for salt and sugar, you probably won't need to add these ingredients to the dish as they will already be in the juice.

After removing the pan from the stove, open the lid, pour vinegar into the marinade mass, cover for five minutes.

While the solution is being completed, place the onion in a bowl or in jars, if you plan to roll it up for the winter, fill it with hot solution and close the lids.

On a note! If you want to harvest onions marinated in tomato juice for the winter, the jars will need to be sterilized for 10 minutes before laying out the onions and subsequently rolled up. Screw options and covers in this case will not work.

When the onion has completely cooled down, you can serve it to the table, if this is an option for storage, send it to the refrigerator.

Pickled onion with lemon is very appropriate to serve with hot meat - it's just gorgeous!

We take:

• 2 large or 4 medium sized onions;
• medium-sized lemon or lime - 1 piece (you will need zest and juice);
• sugar and salt (usually one spoonful is enough);
• refined sunflower oil - a couple of spoons;
• a pinch of ground white pepper or a mixture of peppers (to your taste);
• water - 100 ml.

Cooking:

Remove the skin from the bulbs. Cut.

We spread the sliced ​​\u200b\u200bin the pan, pour white ground pepper.

We rub the peel of citrus on a fine grater, put the lemon itself aside. We will need one teaspoon of zest.

Squeeze the juice from one half of the citrus into a separate bowl. In this process, it is important that the lemon seeds do not get into the dish, be careful.

We add water to the citrus juice, warm it up, pour in salt and sugar, pour in the oil and pour in a teaspoon without a slide of lemon zest.

We dissolve bulk ingredients without bringing the water to a boil.

Pour the marinade into the onion, mix well with your hands or with a spatula. Cover with a lid and leave for an hour.

When serving, pickled onions should be prepared - drain excess liquid. To do this, put the onion rings in a colander, the marinade will drain, then squeeze the onion with your hands again, being careful not to damage the contents.

That's all the tricks of cooking. As always, special difficulties No, and not particularly financially costly.

Good luck and all the best!

be able to do it right pickle the onion at home - this is very important, as pickled onions are very tasty and healthy dish. But not everyone knows how to pickle it correctly, which begs the question: how to pickle onions? It's actually very simple. Fortunately, in our time there is a large number of recipes to make it happen.

Pickled onions can be closed for the winter, added to kebabs or any salads, it is extremely fragrant, tasty and healthy. Especially if marinated properly. We will tell you about this and much more in our article.

How to marinate deliciously and properly?

As mentioned above, there are several ways in which you can tasty, quickly and correctly pickle onions at home. In any case, it will turn out very tasty, and will give your dishes a unique aroma and flavor.

in vinegar

Marinating onions in vinegar is very convenient if you need to hurry, but you need to pickle it anyway. In addition, this method is the fastest. To do this, we need the onion itself, as well as the brine and jars in which we will pickle the onion.

For the marinade, you need to take chilled boiled water, add 50 grams of sugar to it, salt to taste, and add about 75 grams of table vinegar. You can also add other spices, like pepper or bay leaf, if you like.

Mix all the ingredients well, then peel the onion from the husk and cut it as you like. If you decide to cut into rings, then you should understand that after pickling, not all onions will retain their shape.

Put the chopped onion in pre-prepared jars, and then pour the marinade. cover the jar plastic lid and let the onion brew for about half an hour. After this time, delicious homemade pickled onions will be ready to eat.

For the winter

Pickled onions for the winter in winter will be most welcome. Winter is the time viral diseases and all kinds of salads, so such an onion will save you more than once, so it's best to stock up in advance.

To pickle onions for the winter at home, you need to peel them, and then dip them in boiling water for two minutes. After that, rinse the vegetable with cold water and leave to cool slightly at room temperature. Now you need to prepare the banks: put spices at the bottom, as well as your favorite greens, after which you can add onions to the jar. Prepare the marinade, let it cool slightly, then pour it into jars with onions and spices. Then the jars must be sterilized, then roll up the lids, cover the jars with a blanket and send to infuse.

Store onions pickled for the winter in the refrigerator or in any other cool place.

without vinegar

Pickling onions without vinegar is a great option if you don't like the smell of vinegar. To do this, proceed as follows: peel the onion from the husk, then cut it in any way convenient for you, then dip it in boiling water for a few seconds using a colander.

Now chopped onion must be poured with lemon juice, add a tablespoon of vegetable oil, salt and add your favorite spices. Close the container with the onion and leave to infuse for one hour.

There is a second way with which you can quickly pickle onions without vinegar. To do this, you need to add a little soy sauce in a container with onions, and nothing else. The onion will marinate with this sauce for about two hours.

To barbecue

You can quickly marinate onions for barbecue as follows: take a resealable container, cut the onion into rings or half rings, and then prepare the marinade. To do this, mix vinegar, salt, sugar and water. In this case, it is not necessary to boil the marinade. Pour the onion with the resulting solution, sprinkle it all with finely chopped dill, then refrigerate for half an hour. After the required amount of time, marinated delicious onion to the barbecue will be ready to eat.

For herring

To quickly pickle onions for herring, you need to follow this algorithm of actions: the onion must first be peeled, then cut into half rings. After that, put it in a colander and pour over boiling water, after which the onion will need to be lowered into cold boiled water. Don't forget to prepare the marinade: to do this, mix salt, sugar and vinegar in a glass of water, then remove the onion from the water, transfer to a small container and pour the marinade over. After the dish has been soaked in the marinade for 30 minutes, the homemade pickled herring onion will be ready to eat. This method of pickling onions at home is one of the fastest and most effective.

For salad

Tasty and quick pickling onions for salads is very simple. To do this, you must first peel the onion from the husk, cut it in any way convenient for you, and then prepare the marinade. Put a small container of water on the fire, mix sugar, salt, and vinegar in it, and after the liquid boils, pour it over the onion. After the onion container has cooled, it will be ready to eat.

In oil and mayonnaise

Marinating onions in mayonnaise is a very popular and effective way. The onion is very tasty and tender. To pickle it in this way, you need to do the following: cut the onion into rings or half rings, put it in a convenient container, after which it will need to be mixed with salt, pepper, oil and mayonnaise. You can add some mustard to taste. After that, the onion should be left for two hours, after which it will be ready for use.

As you can see, pickling onions at home is very easy and delicious. The main thing is to strictly follow the recommendations indicated in our article.

Pickled onion- this is the only salvation for those who absolutely do not recognize the addition of fresh onions in salads and other dishes. And indeed, the bow causes many conflicting reviews! Some cannot even take an onion petal into their mouths, while others cannot imagine either the first or second courses without this vegetable with an unusual taste with spicy bitterness. Pickled onions are the way out! There are many ways to pickle onions, after which it acquires exquisite taste sweet and sour notes, and does not lose its crunchiness. You won't find a better addition to meat, pilaf, any salad. Especially since marinating onions is easy! And the following recipes will tell you how to do it.

How to choose the right onion for pickling?

Onions come in different varieties: spicy, medium spicy, and sweet. Which one is the best for marinating? Bitter, spicy onions are best marinated, bringing to a boil in the marinade or pre-drenching with boiling water, which will remove excess bitterness from it. For sweet onions, such procedures are not needed, since by nature it has a pleasant, moderately bitter aftertaste. I don't pickle leeks green onion, and also use red onions less often. Often, ordinary onions are taken for pickling, as in recipes "".

Pickled Onion Salad Recipe

Pickled onions can drastically change the taste of the dish to which they are added. For example, lettuce or. And to perform a quick pickle onion you will need:

3 bulbs
- 70 ml of 9% vinegar,
- 0.5 tbsp salt,
- 3 tablespoons Sahara,
- 250 ml of water.

The onions are peeled before pickling, cut into half rings of medium thickness and put into a glass jar. The marinade is prepared in a separate bowl. For him, water is poured into an enameled pan, sugar, salt are poured, and, having mixed, are brought to a boil.

Then vinegar is carefully poured in and, as soon as the marinade starts to boil, it is immediately removed from the heat and poured into a jar of onions. The jar is then closed with a tight nylon lid, and the onion is left to marinate for 1.5 hours (until it cools completely).

You can also cook quick pickled onion in the following ways:

1 way. Four onions need to be cut into half rings and scalded with boiling water so that bitterness comes out of them. Then the onion is placed in a glass bowl or other dish in which it will be marinated. For marinade, 1 incomplete tsp is poured into 1 liter of boiled chilled water. salt, 1 tbsp. sugar and 4 tbsp. 9% vinegar. After mixing the marinade, the onion is poured over it, and the workpiece is removed for 2-3 hours in a cold place. Such pickled onions are great for salads; and add it to them in such an amount that corresponds to individual taste preferences.

2 way. 2-3 onions are cut into half rings and poured with warm water, previously diluted with acetic acid (for 500 ml of water - 1 tablespoon of acetic acid). Also sugar, salt, ground black pepper are added to the marinade to taste. By the way, instead of vinegar, you can pour lemon juice into the marinade, add fresh herbs and any spices. All the ingredients in the marinade are thoroughly mixed, poured into the onion prepared for pickling and aged until the water cools. If it intends to store pickled onions for some time, then, unlike "" recipes, which can be at room temperature, it should be kept exclusively in the refrigerator.

3 way. To prepare a side dish for meat, it is recommended to marinate the onion in this way. To do this, 1 kg of onion is peeled and cut into thin half rings. Then the onion is dipped in boiling water. Next, a medium-sized beet is taken, cut into small pieces and transferred to a container with onions. For marinade pouring, wine vinegar is diluted in water in equal proportions, peppered and salted to taste. Onions and beets are poured with marinade and infused for about a day in the refrigerator.

4 way. Can you cook spicy pickled onion fast. So 0.5 kg of red onion should be cut into half rings and poured over with boiling water. After draining the water, 3 finely chopped cloves of garlic, 1 tsp are added to the onion. sugar, a little salt, a pinch of coriander, ground black and red pepper. After mixing, all this is poured with 1 glass of water, to which they added? a glass of vegetable oil and 1 tbsp. vinegar 9%. The recipe is placed for 1-1.5 hours in the refrigerator for pickling.

5 way. If you want to pickle onions in a special way, then you can use the Georgian recipe. For him, 4 large onions are peeled, treated with boiling water, cooled and cut into half rings. The bow is then folded into ceramic dishes and poured with wine vinegar, diluted with water in a ratio of 1: 1. In addition, salt and seasonings are added to the marinade to taste (bay leaf, cinnamon, coriander, etc.). Onions are aged in the marinade for 3 hours in the refrigerator, after which they can be consumed or used to prepare other dishes.

Of course, such methods are not suitable for, but salads with them are simply excellent. And the following salad recipes with pickled onions prove it!

Recipe "Meat salad with pickled onions"

For a hearty, savory meat salad with original taste would need:
- 0.5 kg of boiled pork,
- 100 g pickled onions,
- 200 g green canned peas,
- 3 carrots,
- mayonnaise.

Boiled pork is cut into small thin strips. Carrots are peeled, rubbed on a coarse grater and stewed over low heat until half cooked. Canned food is poured into a salad bowl green pea, the cooled carrots, meat are laid and everything is mixed. After that, pickled onions are added to taste, and at the end of the recipe " Pickled Onion Salad» seasoned with mayonnaise.

Salad recipe with tangerines and pickled onions

Ingredients you need for unusual salad, the following:
- 1 chicken breast,
- 3 tangerines,
- pickled onion
- vinegar 9%,
- 0.5 tsp Sahara,
- parsley greens,
- mayonnaise.

Chicken breast is boiled in salted water for about half an hour until tender. After that, the meat must be divided into fibers or cut into thin strips. Tangerines are peeled and sorted into slices, each of which is cut in half. Boiled chicken meat is first laid in a salad bowl, pickled onions and chopped tangerines are added. All this is seasoned with mayonnaise and mixed thoroughly. Before serving, the salad is garnished with parsley and whole mandarin slices. Use salad "Marinated onion, chicken" you can immediately, but it is better to withstand at least an hour so that it is properly soaked.

Recipe " Pickled onions for barbecue»

Meat is known to love specific seasonings and spices. Therefore, onions for barbecue need to be marinated original way; for example, in mustard. Sweet onions are cut into rings for this. Mustard (preferably spicy) is mixed with onions. On average, 2-3 tablespoons are placed on 2-3 medium bulbs. mustard. In addition, a little black ground pepper, salt and marjoram are added, 2-3 tbsp. refined sunflower oil and 50 ml low-fat mayonnaise. The onion with additives mixes well and marinates in the refrigerator for a couple of hours, after which it can be added to the meat for barbecue.

Some lovers savory dishes do pickled onion recipe for barbecue in dry wine, which is added instead of mayonnaise and sunflower oil. You can tint the onion with beetroot juice. Another version of the onion marinade is done in this way: 1 tsp is added to the spicy onion, cut into rings. acetic acid, pour everything with boiling water and leave to cool; then the marinade is completely drained, the onion is squeezed, sprinkled with salt, sugar and pour 2 tbsp. refined sunflower oil. This recipe is put in the refrigerator for 1 hour and then transferred to the meat to taste.

Who doesn’t like the taste of vinegar can pickle onions for barbecue in lemon juice. Yes, onion medium size cut into half rings and folded into a jar of a suitable volume. The juice of one lemon is squeezed into a separate bowl and a couple of tablespoons of warm water are poured. boiled water. Added to the marinade sunflower oil, salt, sugar, pepper and finely chopped greens.

Onions in a jar are poured with the prepared marinade, and after half an hour of infusion at room temperature, it will be ready for any pickled onion recipes. Onions according to this recipe are recommended to be kept in boiling water for 2-3 minutes before cooking to remove bitterness from it.

Recipes for pickling onions for the winter

It is better to pickle onions for the winter in small jars (for example, half a liter); since in open form This product has a short shelf life and must be used immediately. For winter pickling, 5-6 peas of black pepper and allspice, cloves, parsley with roots, 3 bay leaves, 10-12 cloves of garlic, 1 bitter and 3 sweet peppers are prepared for 1 kg of small onions or seedlings.

For marinade, 0.5 liters of water is taken 400 ml of 9% vinegar, 8 tsp. sugar and 1-2 tbsp. salt. Vegetables are thoroughly washed.

Hot pepper is cut into rings, sweet - into strips. The greens are coarsely chopped. Spices are placed at the bottom of the jars. Onions are placed on them, laying peppers and herbs between the onions. The contents in the jars are poured with boiling marinade, and the workpiece is rolled up. Before cooling, the marinated is turned upside down and wrapped in a blanket.

The second way" Onion marinated in vinegar for the winter "offers to prepare this vegetable without herbs, which is very important for those who do not use it. For this method, 1 kg of medium-sized onions will require 2-3 peas of allspice and black pepper, 2 bay leaf. Marinade can be prepared in two ways. For a slightly acidic filling, 3 tbsp is taken per 1 liter of water. 9% vinegar, 1 tbsp. salt and sugar; some of the water can be replaced with blackcurrant juice.

For a concentrated marinade, 2/3 cup of vinegar is poured into 1 liter of water, and beetroot juice. The onion is peeled, poured with brine (200 g of salt per 1 liter of water) and left for two days in a cool place. Then the bow is laid out in glass jars with selected seasonings, poured with boiling marinade and rolled up.

Pickled onion preparation for the winter makes it possible to cook very tasty and spectacular on appearance condiment or snack. To do this, a zigzag cut is made in the onion with a sharp knife, it is cut in half and laid out on a prepared dish for family table.

Pickled onions for the winter can be used as decoration various recipes, add it to them, as well as for the winter version of the barbecue (in the oven or deep-fried), and, of course, for delicious vegetable and meat salads. well and chicken with pickled onions goes above and beyond!