home Pickled onions can be prepared for the winter, even if the harvest was not very rich and most of the collected onions small size
How to pickle onions for the winter
salt – 0.2 kg.
Onions pickled according to this recipe are a little sour. Those who like softer-tasting snacks can suggest preparing it in a slightly acidic marinade.
salt – 0.2 kg.
This recipe is even simpler than the previous one, but gourmets may find the onions pickled according to it not piquant enough. Another way can be proposed for them.
salt – 0.2 kg.
Onions marinated according to this recipe come out very fragrant.
salt – 0.2 kg.
Onions marinated with dill and bell pepper, it turns out aromatic, with a spicy taste.
salt – 0.2 kg.
This simple recipe is quite popular.
salt – 0.2 kg.
This onion is good served with fried meat, or even as a side dish.
salt – 0.2 kg.
Lovers will love this appetizer. unusual dishes. It can be served with poultry meat.
salt – 0.2 kg.
Onions marinated in beet juice are not only tasty, but also very beautiful. Goes great with salted herring.
There are so many recipes for making pickled onions that it’s hard not to find a suitable one that will delight the whole family and earn praise from guests at home.
Source: http://OnWomen.ru/marinovannyj-luk-na-zimu.html
Pickled green onions for the winter can be either onions or green. And any variety can be used in salads, soups, and main courses. Based on this marinade, you can prepare different sauces, and cut or grate the pulp. Further use can be quite varied, for example, for preparing pickled butter or cauliflower.
Pickling onions for the winter with this recipe involves the use of the smallest fruits, which do not have much pungency and, as a rule, are difficult to use in fresh. But they are very suitable for marinating and do not require long cooking. The finished products have excellent appearance and can serve as table decoration.
Onions have a sharp taste and smell, but when pickled, they acquire other aromas and absorb the marinade. As a result, it turns out a little more tender and softer than fresh. You can also use other spices and herbs that are more preferable or available to the hostess.
This recipe can be recommended for those who cannot devote time to cleaning and chopping vegetables every day. In the preparation it is already completely cleaned and prepared; all that remains is to take out the jar, open it and use the pulp for its intended purpose. This is especially convenient when you don't have enough time to prepare.
Green onions can be pickled not alone, but together with other greens; this preparation becomes even more useful, beautiful and fragrant in spring. Moreover, you can use young greens or fairly mature branches for pickling. Of course, such plants require different preliminary preparations, but the final taste will be very interesting.
The recipe suggests preparing greens in dry wine or champagne vinegar, this is quite unusual, but has its own positive traits. This preparation will be well suited as a marinade for meat dishes and salads. The recipe also contains honey, which adds sweetness and makes the onions more tender and unusual.
You can pickle onions throughout the entire fruiting period of the plant, thus you can gradually prepare a large amount of onions throughout the summer, which can be used in a very diverse way. And anyone can just crunch on pickled onions.
You can also prepare salted watermelon using one of our recipes.
Source: http://receptynazimu.com/marinovanya/luka.html
Many dishes require special seasoning, which can give them not only a unique taste, but also an exquisite aroma. To get this seasoning, you don’t have to go far, because it can be ordinary pickled onions. There are many variations of its use. Most interesting ways will be described in this article.
When canning vegetables, a few small onions are always added to jars, but this vegetable can be preserved for the winter yourself. You can subsequently make wonderful tasty winter salads from it, for example, herring under a fur coat.
The recipe is not at all complicated. So, to pickle onions, you need to prepare the following products:
Cooking begins:
Advice: so that onion vapor does not irritate the mucous membrane of the eye, and a person does not cry while working with it, it must be cut in half and moistened with cold water.
Canning vegetables is a simple process that anyone can learn, especially if you simplify the task and avoid sterilization.
Also read: Canning cucumbers using an air fryer
Grocery list:
Preparation:
The peculiarity of this recipe is that the vegetables should sit longer in vinegar. Then the winter preparation will be successful.
List of required products:
Preparation:
Each jar is filled with marinade. No vinegar is added.
Ingredients:
Also read: Mother-in-law's tongue: a snack for every taste
Preparation:
You can use both sunflower and olive oil.
Ingredients:
Preparation:
Grocery list:
You can start cooking:
The finished onion can either be sealed in a container and used in the future, or placed on bread immediately.
Tip: the ideal combination for this recipe is pickled onions with sprats and herbs. Thus, you can get very delicious sandwich, the first layer of which is made from the resulting preparation, the second - from sprat, and decorate the top with parsley or lettuce.
Also read: Feijoa jam and other desserts made from it: step-by-step recipes
Like these ones simple recipes preparations for pickled onions exist. This is not the entire list possible ways its preparations. We should never forget that cooking is that field human activity, in which it is always advisable to experiment and create new masterpieces.
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Pickled onions are a wonderful appetizer for the winter menu. In this case, the preparation is prepared from small onions. There is usually an incredible amount of it during the season. Therefore, it is not difficult to find this vegetable for pickling for the winter.
The pickled onion recipe will be a great success. After all, this appetizer goes well with any dish. The sweet and sour taste of onions will dilute rich dishes on the table and decorate the feast with its appearance. It would seem like an ordinary bow. However, its transparency and extraordinary taste attract special attention.
And when such pickled onions are on the table, they will certainly be “swept away” in a matter of minutes. After all, you rarely see this at holidays or at an ordinary family dinner. So, let's prepare this winter snack.
Cooking method: conservation .
Preparation time: 30 min.
Cooking time: 10 h
Number of servings: 0.75 l jar.
Preface
Do you like crispy snacks with a slight tangy and sweet taste? Then how about pickled onions for the winter? Indeed, in addition to the fact that this vegetable is an integral part of almost any meat and fish dishes, it is also excellent in preservation. It’s quite easy to prepare winter preparations with it. Available ingredients and a minimum of effort, and the end result is a great result.
Since ancient times, onions have been famous for their bactericidal and wound-healing properties. In addition, it also acts as an anti-inflammatory, expectorant and diaphoretic. For patients with problems with the gastrointestinal tract, this vegetable helps fight excessive fermentation and inflammatory processes in the intestines, as well as the absorption of necessary nutrients. Onions also show their effectiveness in preventing early atherosclerosis, helping fight malignant tumors and enhancing the functioning of the gallbladder.
Useful onion
What determines such a wide spectrum of action of onions? High content of vitamins and microelements necessary for the body. Among this huge list one can highlight a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils. Onions are simply irreplaceable in the fight against viral diseases, especially in winter time of the year. Every housewife has this vegetable in her kitchen. It can be found both as a savory addition to salads, side dishes and meat dishes, and as a main ingredient in the form of snacks and preserves for the winter.
The marinade in this recipe is familiar to many housewives. Surely many people use it for cucumbers and. However, when combined with sliced onions, it takes on a new flavor and makes a welcome addition to your pantry shelves.
Write it down necessary list ingredients:
Pickled onion
Pour water into a small saucepan and add to it all the bulk ingredients and spices indicated in the list of ingredients, and then the required amount of vegetable oil and table vinegar. We wait until the mixture heats up to boiling temperature, after which we leave it to simmer for just a couple of minutes over low heat. Set the prepared marinade aside for now, and in the meantime let’s get started with the preparation. onions(you can take purple or white). We peel it and cut it into large rings.
Place the chopped onion in a saucepan with the marinade, turn on the heat and let the onion preparation become saturated with the aromas of the spices, this will take about 1 minute. Place the onions in sterilized jars and roll them tightly with lids, also, not forgetting to first sterilize the lids for four minutes in boiling water. That's all, the pickled onions are ready for the winter, we send the jars to the cellar or pantry and wait for frost.
Adding bright spices and herbs, as well as a small amount of wine, will help diversify the taste of onions pickled for the winter. Perhaps the mixture of ingredients in this recipe will seem too convoluted to some, but this is only the first impression. In fact, all the spices and spices harmonize perfectly with the onion, adding at the same time a slight spice, freshness and slightly tart taste.
For four 0.5 liter jars, you will need:
Pickled onions with hot chili
Peel the onion heads and cut them into rings (half rings). We also peel the ginger root and garlic, from hot pepper remove the seeds from the chili to remove excessive heat and cut the prepared ingredients into medium slices. Place the chopped onion, garlic, ginger root and chili into jars, then start preparing the marinade. Pour into a deep saucepan required quantity water, vinegar, wine and add all the spices listed in the list of ingredients. Bring the mixture to a boil and leave it on low heat for literally another 10 minutes.
Pour the finished marinade into clean jars with onion preparation, cover loosely with a lid and place them on a baking sheet, after which we put everything in the oven, preheated to 120 degrees. In this way, we sterilize the jars for fifteen minutes, after which we roll them up tightly.
Often, when preserving for the winter, housewives add citric acid to add a slight sourness. In this recipe, we suggest doing it much simpler and using fresh citrus fruits, especially since lemon can be found on supermarket shelves at any time of the year.
Chopped onion with lemon
To prepare these pickled onions for the winter, prepare:
Take your favorite variety of onion (onion, white, red) and peel it. Then choose a convenient cutting method for yourself - into rings or half rings, then sprinkle the chopped onion with ground white pepper; if you don’t have this on hand, use regular black pepper and mix everything thoroughly. Cut the lemon crosswise into two equal parts. Carefully remove the zest from one half, without touching the bitter white part of the citrus, and leave the other untouched. Then squeeze out both halves maximum amount lemon juice and set everything aside for a while.
In the meantime, we put a container of water on the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to this water and wait until these ingredients are completely dissolved. Add vegetable oil, freshly squeezed juice and the zest of half a lemon to the almost finished marinade. Place the onion prepared in advance tightly in a sterilized container, completely cover it with the prepared marinade and roll it up.
Recipes for our usual preserves for the winter can always be varied, and here is an example of this. How about onion jam? This tasty snack will go well with fried meat, cheese and just go perfectly with soft homemade bread. We start cooking, as always, by preparing onions (1 kg). In this version we use red onion. We give preference to this particular variety, thanks to its extraordinary sweetness and unsurpassed crispy structure.
It must be cleaned, cut into half rings and simmered in well-heated oil (50 ml) for 5 minutes, remembering to stir constantly. Then cover the saucepan with a lid and continue to simmer the onion for another fifteen minutes over low heat, also stirring it occasionally. After this, we begin to flavor our red onions by adding half a glass of dry red wine, four tablespoons of wine vinegar, fifty grams of honey, seventy-five grams of sugar, salt, literally on the tip of a knife, and a couple of sprigs of fresh thyme to the container. We continue to simmer the onion in this mixture for another half hour, covering the saucepan with a lid.
After this time, open the stewing container and simmer the mixture over medium heat until the mass becomes viscous. However, in this case, it is important not to overcook the confiture, checking the correct consistency with a spoon. If the confiture slowly flows down the spoon and stretches slightly, it means it is ready. Throw away the thyme sprigs at the end of the cooking process. Now all that remains is to transfer the finished mass into a half-liter sterilized container and close it tightly with a lid. Store this preservation in the refrigerator or cellar.
Pickled onions for the winter are a wonderful appetizer for the holidays. different dishes. No matter what you cook - kebabs (including in winter) or fragrant chicken, juicy fish fillet or cutlets beloved by your household - pickled onions will be “in theme” everywhere. Compared to raw onions, pickled onions have a more delicate taste, so they can be served with herring or simply on a separate plate. Some housewives add pickled onions to savory baked goods - for example, meat pie or pizza. Onions give every dish a very special taste.So, when making Napoleonic plans for seaming, do not forget to prepare pickled onions for the winter. Crispy and low-calorie - it will decorate both the festive and everyday table and will not add to your weight. excess weight. Pickled onions for the winter are a great idea quick snack, which is always in the refrigerator! And most importantly, this is an excellent economical solution, because onions are accessible and cheap.
How to marinate
Pickled onions are easy to prepare. Peel the onion, blanch it for a couple of minutes, drain the water and rinse with cold water. Place herbs and spices on the bottom of the jars, then add onions. Next, prepare the marinade. The marinade is made from water with the addition of vinegar, salt, sugar, as well as aromatic spices - black and allspice, cloves, bay leaves. Dill will be an excellent addition. The prepared jars are filled with marinade and then sterilized in a saucepan with hot water. The jars are immediately rolled up, wrapped and cooled. Store pickled onions in the refrigerator.
Useful tips
It is best to pickle onions in small jars - no more than 400 grams. It is better to eat the opened onion immediately (a day or two before).
A small onion is best suited for pickling. However, if you come across a large onion, it doesn’t matter - just cut it into three or four pieces.
As with any recipe, you can adjust the spices as you see fit. Some people add chili to a jar of pickled onions for spiciness, some are fans of cilantro, and for others their favorite parsley is enough.
If the marinade boils out of the jars, simply add boiling water. So have the kettle ready.
Pickled onions for the winter are a great idea for hospitable and thrifty housewives!
Onions are not the easiest vegetable to eat, as is well known. Many people do not like its pungent and acrid taste. At the same time, it is the pungent taste of onions that gives rich and bright shades to many dishes. It's hard to imagine without him vegetable salad, and for barbecue and herring this is the best company.
You can pickle any onions for the winter - both large and small. Large cut into rings or half rings. The main thing is not to cut it too thin - then it will retain its shape during marinating. 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 will come off easily.
Both white and red onions are suitable for pickling for the winter. You can also make pickled green onions or leeks.
This the snack will not last long, but it also takes a little time to prepare. So if you still keep a supply of onions at home or in the cellar for the winter, then these snacks can simply be made from time to time, depending on your mood or the appropriate dish.
The easiest way to prepare pickled onions in winter without sterilization is to use cold brine from a jar of pickled cucumbers or other winter preparations. To do this, you just need to fill the bulbs with brine and leave them in the refrigerator for several hours.
A little more complex, but also very quick option preparing onion snacks - hot marinade in microwave oven . The onions are peeled and finely chopped, placed in a microwave-safe container, and filled with water so that it covers the vegetables on top. For half a kilo of onion, add 4 tablespoons of vinegar and a teaspoon of salt to the water. Turn on the microwave at full power and leave for 10 minutes. Cool and serve. This recipe is good when you need to quickly prepare an appetizer of herring with hot potatoes.
Best suited as a side dish for barbecue red pickled onion.
For half a kilo of onions, you will need half a teaspoon of salt, two tablespoons of sugar and two tablespoons of vinegar (if you want to make the appetizer more spicy, use apple or wine vinegar). Scald the onions with boiling water, but do not drain the water immediately - to get rid of excess bitterness, keep the onions in hot water for at least 20 minutes. Then prepare a filling of salt, sugar and vinegar and pour it over the onions. You can add finely chopped dill or other herbs.
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, placed in jars and poured with boiling marinade, and then covered with lids. Marie's recipes
Recipe 3. Basic pickled onion recipe
For 1 kilogram of onion 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. Low acid marinade
For 1 kilogram of onion you will need 2 liters of water, 150 milliliters of vinegar, 50 grams of salt, 50 grams of sugar.
Recipe 5. Spicy marinade
For a spicy marinade, add hot red pepper (2g), ground cinnamon (5g), cloves and star anise (3 inflorescences each) to the main recipe. And you also need to add 2 tablespoons of sugar 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, sprinkled with finely chopped dill.
Recipe 7. Bulgarian marinade
For this recipe, add a small pod of hot pepper to each jar.
Recipe 8. Onions pickled for the winter with lemon
This recipe uses fresh lemon juice instead of vinegar, which is also an excellent preservative.
The marinade is prepared like this.
Cut the lemon into 2 halves, carefully remove the zest from one of them (do not remove the white pulp).
The juice is squeezed out of both halves.
Dissolve sugar and salt in boiling water (a teaspoon per half liter of water), add a tablespoon of vegetable oil, squeezed lemon juice and zest.
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 (here it is better to take sets) you will need a liter and a quarter of water, a quarter liter of orange juice, 1.2 liters of apple or wine vinegar and 50 grams of salt.
Pour the peeled onions with salted hot water (1 liter is enough). After 6 hours, the water is drained.
Separately, boil vinegar with a glass of water and a glass of orange juice - this is our marinade. Add onions to this marinade and blanch for 3-4 minutes.
The onions are placed in jars and poured with boiling marinade.
Recipe 10. Marinade with beet juice
For 2 kilograms of onions you will need:
The marinade in this recipe is made from beetroot broth. The beets are grated on a coarse grater, filled with water and boiled. The broth is filtered through a large sieve. Then it is boiled again with salt and sugar, and citric acid is added. Hot liquid of a juicy dark red color is poured into the jars.
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 pureed with a blender. The puree is mixed again with the broth, and this marinade is poured into jars.
This recipe will especially please those who have slightly overgrown green onions with thick feathers left in their beds. It’s not so tasty in a salad, but it’s perfect for pickling.
You will need:
Greens for this winter harvesting You can chop it finely, or you can leave long stems. The greens need to be washed and sorted, and placed tightly in sterilized jars. Pour hot marinade (this recipe requires 1 liter of water) and roll up the lids.
You will need:
For this recipe, it is important to cook the marinade correctly. It is cooked over low heat, gradually adding vinegar and honey to salted boiling water. Thyme is also added to the marinade.
For 4 large leek stalks, take the following proportions of ingredients for the marinade:
The leeks are cut into slices 2 cm thick and placed together with 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.
This is very original recipe pickled red onion. In restaurants, onion confiture is often served with steaks, but it also goes well with baked potatoes, chicken or stewed mushrooms.
You will need:
Onions, cut into half rings, are fried in hot vegetable oil 5 minutes, then cover with a lid and simmer for another 15-20 minutes over low heat. Don't forget to stir so it doesn't burn. Then add all the ingredients for the marinade to the pan and simmer until the mixture becomes viscous, slightly reminiscent of jam. Place the finished confiture in a sterilized jar, close the lid and put it in the refrigerator.
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