Marinated onions are tasty and healthy. It can be used as a separate snack, and as an addition to the main dish. It is used in salads, meat stuffing pies, with pickled onions cooked hamburgers and sandwiches. Shish kebab or herring with pickled onions - treat, fingers lick!
There are plenty of options for pickling onions. The article selected the fastest recipes for pickling onions in vinegar.
Quick Recipes for Pickled Onions in Vinegar - General Cooking Principles
• Bulbs of any type and size are suitable for pickling with vinegar. It is important that the onions be fleshy and juicy, the bulbs with thin plates should be excluded.
• To marinate onions quickly it needs to be finely shred. Usually use the method of cutting into half rings or rings. Sometimes the bulbs are cut into slices, but only very small.
• There are many marinades that use vinegar, they can be hot and cold. It is important that all proportions in their preparation were observed exactly and all bulk components are well dissolved.
• Not only 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 tender, but also convey their specific taste to onions.
• Marinating in a fast way can not only be used with the intention of using it immediately. Special marinades allow you to store snacks for up to two months.
Quick recipe for pickled onions with vinegar
Such marinated onions will serve as an excellent addition to kebabs, herring, grilled meat, grilled chicken. For a festive table, in order to decorate a dish beautifully, it is advisable to pickle a purple onion and cut it into rings.
Ingredients:
• three medium onions;
• glass of water;
• seven tablespoons of 9% vinegar;
• refined sugar - 25 grams;
• leaf of laurel;
• spoonful of fine salt;
• allspice - three peas. Preparation:
1. Peeled onion cut the onion and thinly chop halves across. You can cut the onions into rings.
2. Fold the onion into a small plastic container with a tight, resealable lid, add lavrushka and allspice.
3. In cool water dissolve the salt and then the sugar. Pour vinegar and thoroughly stir.
4. Bay marinade bow, close the container and shake well.
5. We send onions in the fridge for a day.
6. You can add a bit of finely chopped greens to the marinated onions, this will improve its taste.
Recipe for quick pickled onions in wine vinegar
It is undesirable to store pickled onions in vinegar for more than a day. Wine vinegar allows you to prepare a snack that will continue without loss of quality for more than a month. If you plan to marinate onions in this recipe for long-term storage, first of all take care of the containers in which you will fold it - you need to process the jars with steam.
Ingredients:
• a pound of onion;
• 320 ml of wine red vinegar;
• sugar - 170 gr.
Preparation:
1. Having cleaned the husks from the bow, rinse the heads with cool water.
2. Cut the onions into rings or half rings, arrange them in prepared jars. We put it tightly, trying not to leave voids, but it is not worth tamping too much.
3. Pour wine vinegar in a saucepan, pour sugar and stir well. Sugar should dissolve completely.
4. Place the saucepan with the marinade on medium heat, stirring, bring to a boil.
5. As soon as the marinade starts to seethe, pour it into jars with onions. Cover containers with lids, cool and put them in the fridge. Onions will be fully prepared after about a day.
6. Such onions are well combined not only with meat, it can be added to sandwiches, burgers, served with fried liver or fish.
Pickled onion in vinegar: quick recipe with hot marinade
The ingredients of the marinade, the recipe is similar to the first, but in this embodiment, the onion is filled with hot marinade, so the process of marinating takes less time. If in the first case the onions are ready for the next day, prepared according to this recipe can be used within an hour and a half. In this way, sweet pepper, beets, or cucumbers are quickly marinated, but they must be kept in the marinade for longer, six hours or more. Ingredients:
• five large onions;
• glass of water;
• three tablespoons of sugar;
• table 9% vinegar - 70 ml;
• 0.5 tablespoons of evaporated salt.
Preparation:
1. We cut onions in the form of rings or half rings, the method of cutting does not matter, it is important to chop finely. Fold the bow in a glass jar.
2. In water, dissolve the salt with sugar, bring to a boil. Pour vinegar into the boiling solution and immediately set aside the container from the stove. Fill with hot liquid onions.
3. Close the jar with a nylon cap, cool at room temperature. This can take from one to one and a half hours.
4. After cooling, pickled onions can be used, but it will be more delicious if it stays in the fridge for some time.
5. If you plan to add such onions to the salad, it should be pressed a little.
Pickled onion in vinegar: quick recipe with cold marinade (10 minutes)
The easiest way to quick marinate is to take about a quarter of an hour to cook. The perfect complement to herring, grilled meat, kebabs. Rice vinegar is used for pickling, thanks to which the onion is not sour.
Ingredients:
• large onion;
• fine salt - teaspoon;
• 8 grams of sugar;
• two branches of dill;
• Spoon of rice vinegar.
Preparation:
1. Cut the peeled onion into thin ringlets. We shift the cutting into a deep plate.
2. Sprinkle with sugar and salt. Pour in rice vinegar, mix thoroughly and leave for ten minutes.
3. We will replace rice vinegar with 9%, table, it needs to be diluted in a 1: 1 ratio with water. If you do not, the onion will have a sharp acidity.
4. While the onion is pickled, we cut the dill greens finely. Mix dill with marinated onions.
5. Greens in this embodiment is used only for a more beautiful feed. Therefore, if you do not like dill, you can not add.
Spicy pickled onion in vinegar: a quick recipe with vegetable oil
According to the recipe, onion is not required to shred, you can simply cut into slices. To marinate faster, it is desirable to select small heads. Quite small ones can be marinated, not cut, entirely, but then they must lie in the marinade for not a day, but at least three days. Ingredients:
• small heads of bitter onions - 250 gr.;
• a bunch of fresh parsley;
• garlic;
• unrefined oil - three spoons;
• a glass of drinking water;
• one large bay leaf;
• ten black peas and four allspice;
• one umbrella carnation;
• four grains of cardamom;
• half a glass of vinegar, nine percent;
• sugar and salt - half a teaspoon;
• two sprigs of basil, fresh.
Preparation:
1. Wash the parsley and basil thoroughly dry. Tear off the leaves from the stems, cut the basil into strips, and leave the parsley leaves whole.
2. We clear onions, we cut onions into two or four parts. The method of cutting depends on the size of the bulbs, the smallest can be left entirely.
3. At the bottom of a clean, steamed jar lay out a piece of parsley, fill the container with onions. We do not tamp, lay it out freely, so that there is room for the marinade.
4. Crush the garlic, we need about a dessert spoon, spread over the onion.
5. Pouring vegetable oil into the container, cover the onion with the remaining parsley and basil. If not fresh, you can add half a spoonful of dry basil.
6. Pour a glass of water into the pan, put laurea, all 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 allow to simmer for a minute.
8. After removing the marinade from the plate, pour them onions. Close the jar lid and leave to cool, slowly at first, on the table, then put in the fridge.
9. Onions in this recipe is ready by the next day, but it is especially tasty after three days.
Pickled onion in vinegar: quick recipe with beet
Beautiful appetizer of pickled onions with beets, thanks to which it takes on a bright color. Beet gives a snack in addition to color, more and taste, so try to take a dark beet of Bordeaux, it is sweeter.
Ingredients:
• six medium sized bulbs;
• maroon beets - 1 pc .;
• a glass of light wine vinegar;
• 250 ml of water;
• black pepper;
• half a spoonful of salt, variety “Extra”.
Preparation: 1. Peel the onions and beets. Cut the bulbs into rings, beetroot into thin circles and cut them into four pieces again.
2. Put the onion in a colander, scald with boiling water and rinse immediately with running water. Rings are left in a colander to dry.
3. Thoroughly wash half-liter jars with hot water. Fill the tank with boiling water and drain it in a minute.
4. At the bottom of the glass containers put a few pieces of beets and fill them with onions.
5. On top of it lay the remaining slices of beets, sprinkle with ground pepper.
6. Mix vinegar with water, add salt. We bring the marinade to boiling and immediately pour them onions.
7. Jars tightly cork nylon covers and leave for three hours on the table. Cold snack for 6 hours remove mature in the fridge.
Tips for quick-cooked pickled onions with vinegar and tips for cooking
• Homemade pickled onions will be more tender if you pre-scald it with boiling water or stand in it for at least 30 seconds. But if you want to get a hearty snack, don't do it.
• Onions may not crackle after hot water. After scalding, rinse it immediately with cold water to help maintain crispiness.
• If the onions marinated in vinegar are too sour, pour boiling water over it, the acid will go away.
• If the marinade should be cold in the recipe, you can still warm it up. Onions are marinated faster, unless it can turn out not so crispy.
