Pickled onions for the winter

Pickled onions for the winter

Pickled onions for the winter can be harvested, even if the harvest was not very rich and most of the small bulbs harvested. If the yield of this vegetable exceeded all expectations, then not to make canned food from it would be completely rash. After all, pickled onions can be served both to herring and meat, and in itself it is also quite tasty.

How to pickle onions for the winter

You can pickle onions for the winter in whole or in rings, but you need to know a few secrets.

  • It is not necessary to pickle whole large onions - it is better to pickle them with rings or half rings. To keep them in shape, it is desirable to make them not too thin - about half a centimeter.
  • Small onions, before pickling them, must be cleaned. This can be done very quickly if you immerse them in boiling water, and then rinse with cold water. However, this cleaning method is suitable only if you prepare a dish, including a snack for the winter, is planned on the same day.
  • Before pouring the marinade on the bulbs, they should be held in hot water or blanched in boiling water. They can be considered ready for pickling only when they become translucent.
  • Onions are marinated in a fairly large amount of vinegar, but this does not adversely affect its taste.
  • When it comes to blanks for the winter, it is necessary to use clean dishes, in particular sterilized steamed or in an oven, with cans and lids. For the twist should be used metal caps, not nylon.

Otherwise, you only need to follow the recommendations set out in the appropriate recipe.

Simple recipe for pickling onions for the winter

Composition:

  • onion sets - 1 kg;
  • water - 2 l;
  • bay leaf - 2 pcs .;
  • black pepper peas - 6 pcs .;
  • allspice peas - 6 pcs .;
  • table vinegar - 0, 25 l;
  • salt - 0, 2 kg.

Method of preparation:

  • Peel and wash the onions.
  • Boil a liter of water with 0, 2 kg of salt, pour onions and leave for a day.
  • Sterilize the jars. For specified in the recipe the number of ingredients will require two half-liter.
  • Spread the spices in a jar, spread the onion.
  • Mix vinegar with a liter of water, boil, pour onions.
  • Put the jars in a large saucepan by placing a towel on the bottom of the pot. Pour water approximately to the middle of the cans. Put on the fire. Sterilize for 5 minutes after boiling water in a saucepan.
  • Roll up the cans and wait for the winter to enjoy the taste of pickled onions.

Onions marinated according to this recipe are a little bit sour. Fans of softer-to-taste snacks can be offered to cook it in a sub-acidic marinade.

Onions in a mild pickle

Composition:

  • onions (small) - 1, 5 kg;
  • water - 1 l;
  • apple vinegar - 0, 2 l;
  • salt - 50 g;
  • sugar - 50 g.

Method of preparation:

  • Remove the husks from the bulbs, cut off the upper and lower parts. Dip in boiling water and boil for 5 minutes. Take it out and let it drain.
  • Place in sterilized jars (three half-liter).
  • Boil a liter of water, pour a glass of vinegar into it, add 50 g of salt and granulated sugar. Boil everything together for a couple of minutes. Pour marinade onions.
  • Cover the jars with lids, place in a saucepan with water and sterilize for 10 minutes.
  • Roll up and let cool in an inverted state under the coverlet.

This recipe is even simpler than the previous one, but pickled onions on it to gourmets may not seem spicy enough. For them, you can offer another way.

Onions in spicy marinade

Composition:

  • small onions - 1, 5 kg;
  • water - 2 l;
  • salt - 80 g;
  • granulated sugar - 40 g;
  • table vinegar - 0, 5 l;
  • ground cinnamon - 5g;
  • hot red pepper (ground) - 2 g;
  • carnation - 6 pcs .;
  • badyan - 3 pcs .;
  • bay leaf - 6 pcs.

Method of preparation:

  • Peel the bulbs, cut off the root part and the “neck”.
  • Soak the onions in hot water, using half the water and salt indicated in the recipe.
  • In the meantime, prepare the jars by washing them well with soda and sterilizing them. Boil the lids too.
  • At the bottom of each jar, put the star aniseas, cloves and laurel leaves. Spread the onions on them.
  • Boil a liter of water by dissolving two tablespoons of salt and granulated sugar in it, adding pepper and mustard. After boiling, pour in the vinegar, wait until the marinade boils again, and pour the onions.
  • Cork, turn over, wrap with towels. After cooling, remove the storage.

Onion marinated in this recipe comes out very fragrant.

Onions marinated with dill and pepper

Composition:

  • small onions - 1 kg;
  • sweet pepper - 0, 2-0, 25 kg;
  • garlic - 2 cloves;
  • black pepper peas - 8 pcs .;
  • bay leaf - 2 pcs .;
  • citric acid - 2 g;
  • dill (fresh) - 40 g;
  • water - 2 l;
  • salt - 20 g;
  • granulated sugar - 80 g;
  • table vinegar - 0, 25 l.

Method of preparation:

  • Dilute citric acid in a liter of hot water and pour washed and cleaned onions with this solution.
  • Boil the onions in the solution for 2-3 minutes, remove and let the liquid drain from it.
  • Wash the sweet pepper and cut it into rings of about half a centimeter thick.
  • Peel the garlic.
  • Sterilize two half-liter jars and place garlic cloves on the bottom of each one.
  • Place several onions in each jar so that they form one layer, put pepper on top of the ring. So, shifting each layer of onion with pepper, fill the jars with vegetables.
  • Place dill on top of the onion and pepper.
  • Boil a liter of water with sugar and salt. After it boils, pour in the vinegar and bring to the boil again. As soon as boils - turn off and pour the marinade over the banks with onions.
  • Close the jars with metal lids marinated in winter with onions. Turn upside down, cover with something warm. After 12 hours, you can remove the banks of onions for storage.

Onions marinated with dill and bell pepper, turn out fragrant, with a piquant taste.

Bulgarian pickled onions

Composition:

  • onions (small) - 1 kg;
  • water - 0, 3 l;
  • table vinegar - 0, 3 l;
  • salt - 20 g;
  • black pepper peas - 15 pcs .;
  • bay leaf - 5 pcs .;
  • red bitter capsicum - 1 pc.

Method of preparation:

  • Wash the onions, removing the husks from it, cut off the “neck” and the lower part of each bulb. From above make a deep cross-cut. You can instead make a shaped incision along the perimeter (zigzag).
  • At the bottom of the jar, place a couple of bay leaves, 5 peppercorns, place about half of the onions.
  • Put the whole pepper, the remaining spices. Continue to lay a bow in the cans so that it will be about her shoulders.
  • Mix the vinegar with water, boil and pour the marinade onion.
  • Close the lid. You can use kapron, because onion should be stored in a cool place in a refrigerator or cellar.

This simple recipe is quite popular.

Onions marinated in rings

Composition:

  • onions - 0, 5 kg;
  • water - 0, 5 l;
  • hot pepper - 50 g;
  • salt - 10 g;
  • table vinegar - 0, 2 l.

Method of preparation:

  • Onions, sliced ​​into rings or half rings, blanch for 5 minutes in boiling water. Throw it in a colander, let the water drain.
  • Mix the glass of the remaining onion broth with vinegar and boil for a minute. Add salt and cook for another minute.
  • Put onion rings in a clean jar. In it, put the pepper pod. Fill with hot marinade.
  • Close any lid. When it cools down, put it in the fridge - in the winter, pickled onions in rings should be stored at a temperature of up to 8 degrees.

Such onions are well served with grilled meat, you can even instead of a side dish.

Onions marinated in orange juice

Composition:

  • onion sets - 1 kg;
  • water - 1, 25 l;
  • salt - 50 g;
  • apple vinegar - 0, 5 l;
  • orange juice - 0, 25 l.

Method of preparation:

  • Dissolve 50 g of salt in a liter of hot water, fill in the prepared onion and leave for 6 hours.
  • Boil the vinegar with a glass of water and the same amount of orange juice, put the onion into the marinade, and blanch for 5 minutes.
  • Transfer the bulbs to sterilized jars, pour boiling marinade, cork. After cooling, you can rearrange the banks in the pantry or in another place where they will be stored in the winter.

This snack will appeal to lovers of unusual dishes. You can serve it to poultry meat.

Onions marinated in beet juice

Composition:

  • onion sets or just small size - 2 kg;
  • beets - 1 kg;
  • water - 1 l;
  • sugar - 120 g;
  • salt - 20 g;
  • citric acid - 10 g.

Method of preparation:

  • Clean and grate raw beets. Leave for half an hour.
  • Fill with water, boil, strain after cooling.
  • Clean and wash the bulbs, cut off the excess. If the bulbs are large, they can be cut in half or even into 4 pieces.
  • Pour salt and sugar in beet broth, boil it.
  • Add citric acid to the broth, stir and remove from heat.
  • Spread the onion in sterilized jars, cover with beet marinade, close tightly with lids.
  • Put on the covers, cover with a blanket. When cool, you can clean up for winter storage.

Onion pickled in beetroot juice is not only tasty, but also very beautiful. It goes well with salted herring.

There are so many recipes for preparing pickled onions that it is difficult not to find a suitable one that will delight the whole family and deserve praise from the lips of guests at home.

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