This easy-to-prepare appetizer will please your household and save the housewife time. Pickled onions are prepared for the winter in various ways: whole heads, rings, with the addition of other vegetables and favorite seasonings. The spicy onion is used in salads, pizza toppings, pies, or as an independent dish. Recipes for canning without sterilization allow you to make the preparation without unnecessary hassle.

Preparing for canning

The result of preparing homemade preparations for long-term storage depends on many factors: the quality of the products, compliance with proportions, preliminary preparation of vegetables and utensils for canning. Strict adherence to the instructions allows you to achieve optimal results and avoid premature damage and explosion of cans.

1. Glass containers for canning are washed with soda, paying special attention to the neck. It is not recommended to use standard dish detergent. It leaves an indelible film on the walls.
2. Clean jars are sterilized by steam, in the oven or microwave. The procedure time depends on the volume of the container.
3. The lids are washed with soda, rinsed and boiled in a separate pan for 3-5 minutes over high heat.
4. Onions are used in different varieties and sizes. Peel the husks and cut off the tails on both sides. Do not pickle spoiled, sprouted or softened onions.
5. Dishes for preparing marinade, knives and boards must be clean.

To pickle crispy onions for the winter, heat treatment should not exceed the time specified in the recipe. Keep the onions in boiling water for no more than 5 minutes, depending on their size, otherwise they become too soft and boil over.

Popular recipes

Methods for preparing onion snacks differ in the proportions of the main components, the presence of spices and other vegetables. The pickling technology depends on how the onions are prepared: whole or in rings. It is better to pickle onions for the winter without sterilization, this will keep the product juicy and crispy. The vinegar in the filling not only adds a piquant taste, but also prevents the formation of dangerous bacteria.

Preparation without sterilization

One of the most popular and easy-to-prepare recipes for pickled onions has a minimum of ingredients. The time spent on preparation is no more than an hour.

Classic recipe for pickled onions

Ingredients:

• 1 kg of white or red turnips;
• 500 ml water;
• 60 ml vinegar 9%;
• 30 g table salt;
• 20 g sugar.

To prepare pickled onions without sterilization, you will need 2 half-liter jars. Lids and canning containers are thoroughly washed to remove dirt and sterilized. The bulbs are cut on both sides, peeled and washed in cool water. The marinade should be prepared according to the following instructions:

1. Pour water into a clean saucepan, add salt and sugar, and place on the stove.
2. As soon as the liquid boils, add the chopped onion rings.
3. Turn off the heat, pour in the vinegar and leave to marinate for a minute.
4. Remove the onion rings, distribute into jars, and pour in the marinade.
5. Roll up the pieces with hot lids, turn them upside down, and leave to cool.

Move the cooled pieces to the basement or cellar for further storage. Onions marinated according to this recipe can be used after a few days. The shelf life of the workpiece in a cool place is several months.

The piquant taste is achieved with the help of spices, dried herbs and hot peppers. For the specified amount of components add:

• 10 peas of allspice;
• 4 bay leaves;
• 3 garlic cloves;
• 1 PC. hot pepper;
• spoon of dry dill.

The ingredients are added while the marinade is boiling. Proportions can be changed depending on taste preferences.

Recipe for pickled whole onions

Ingredients:

• 1 kg of small onions;
• 1000 ml water;
• 60 ml vinegar 9%;
• 30 g table salt;
• 20 g granulated sugar.
• hot pepper ½ pod.

Whole onions take longer to pickle than rings. The cooking time for onions in the sauce is 5 minutes. After turning off the heat, the workpiece is infused in a pan with hot pouring for another 4-5 minutes. Next, the seedlings are distributed into jars, the voids are filled to the brim. The rolled-up preserves are turned upside down and cooled. Store the workpiece on the bottom shelf of the refrigerator or in the cellar.

To get rid of the bitterness of onions, you should scald the heads with boiling water, rinse with cold water and place on a sieve.

Marinated in oil

Vegetable oil is used as one of the ingredients of the snack. You can use the preparation for preparing salads, aromatic sandwiches and as a side dish for meat or fish dishes. Calorie content is 180 kcal per 100 g.

Recipe for marinated onions in oil:

• 1 kg turnips;
• 500 ml water;
• 60 ml vinegar 9%;
• 30 g table salt;
• 20 g sugar.
• 60 ml vegetable oil.

Boil water, after adding salt and sugar. Pour in the sunflower oil, stir, and add the onion, cut into rings, into the marinade. Boil for no more than 2 minutes, then remove with a slotted spoon and distribute into sterile jars. Pour vinegar on top and fill to the brim with filling. Roll up the jars with metal lids and place them in the cold.

Instead of 9% table vinegar, you can use citric acid or lemon juice in home canning. This method is recommended for people with gastrointestinal diseases for whom dishes with vinegar are contraindicated. Onions marinated in lemon produce a piquant sourness and a pleasant citrus aroma.

For 1 kg of onion rings, use 3 lemons. The juice is added to the prepared marinade, mixed, and the resulting mixture is filled into jars with onions. The snack should be stored in the refrigerator.

Pickling green onions

Not only onions, but also green onions are suitable for pickling for the winter. The color of the feathers changes during the canning process, and the taste acquires new shades. The main difficulty of the recipe is the need to thoroughly rinse the feathers from possible contamination.

• 1 kg of green feathers without arrows;
• 1000 ml water;
• 60 ml vinegar 9%;
• 60 g table salt;
• 30 g sugar.
• dill branch.

Wash the greens, dry with a paper towel, and cut along the length of the jars. Distribute the feathers along the walls, tightly to each other. Prepare a classic marinade from the listed ingredients. Pour in liquid and seal with sterile lids. Leave the jars with onions bottom up to cool under a towel or blanket. Store the finished preserves in a dark cellar. Pickled green onions are used in winter vinaigrettes, pies and sauces.

It doesn't take much time to prepare the snack. Pickled onions for the winter help diversify the daily menu and save time. An additional advantage of the recipes is the lack of sterilization of the finished product. By using spices and varying the amounts of the main ingredients, you can get different flavors of a simple snack. In addition, pickled onions do not make you “shed” tears while preparing your favorite dishes.

In this case, I am using onion family, which I plant to grow the greens (“feathers”) of the onion. The weather outside is “nervous”, sometimes there is drought, sometimes it rains, and as a result the “feathers” withered, the rain nailed them to the ground and they began to rot. It’s a shame to throw it away, because a lot of work has been put into it, so I’m storing it for the winter! =)

First, I peel the onion. To make the husks easier to remove, I pour water over it. Wash thoroughly.

Place a saucepan with plenty of water on the fire and bring to a boil. I add onions.

I blanch for 3-5 minutes. I take it out of the water, pour it over with ice water and throw it into a colander.

A yellow film may form on the bulbs, which I remove.
I sterilize the jars in the oven at 180 degrees for 5-7 minutes. At the same time I boil the lids.

I put spices in them:
allspice peas - 4 peas per jar

cloves - 2 pcs. per jar

bay leaf - 1 leaf per jar

black peppercorns - 2 pcs. per jar

cinnamon - into each jar on the tip of a knife.

I cook the marinade. Pour the remaining spices into the pan. I add salt.

I add granulated sugar.

I fill it with water and put it on the fire to boil. In the meantime, I'm putting the onions into jars.

As soon as the marinade boils, add vinegar. I stir well, let it cool a little and pour into jars so that the marinade covers the onions. I don’t put the spices from the marinade in jars, otherwise the onions will turn out too spicy =)

I put a towel in a large saucepan, pour water and put it on the fire. There should be enough water to reach the “shoulders” of the cans.
When the water is at least 60 degrees, I place the jars and cover them with lids. I sterilize 5-7 minutes from the moment of boiling.

After the specified time has passed, I take the cans out of the water and roll them up. I sign for convenience. I turn it over and put it on the table. I cover my husband with the same pea coat and leave it until it cools completely. I store jars in a cool place.
The result is a very tasty onion that goes well with meat dishes. I also use it in salads instead of fresh onions and when making pizza.

Cooking time: PT01H20M 1 h 20 min.

Despite its bitterness and pungent aroma, onions are the most common vegetable in the world. Here are just some interesting facts about this product.

• Historical roots. The exact place and time of origin of onions is unknown to historians, but they have established that the vegetable was known in Ancient Egypt. The writings of Herodotus indicate that the slaves who built the pyramid of Cheops were fed onions to increase their ability to work and prevent disease.
• Palm of the Championship. Libya is considered the world leader in onion consumption. This vegetable is added to almost all national dishes.
• Sweeter than fruit. The vegetable is superior in sugar content to apples and pears. This is why it becomes sweet during cooking.
• Earth prototype. The ancient Sumerians considered onions to be a product of the gods. They were sure that the Earth was created exactly like this vegetable.
• Many types. At the moment, there are about 900 types of onions in the world, but a little more than 200 are edible. The rest are wild varieties that have no nutritional value.

Benefits of the main ingredient

Onions are not just a food product or a flavoring additive. This is a real home doctor. Doctors say that by eating half a bulb fruit daily (in the absence of contraindications), you can protect yourself from ailments, diseases of internal organs and colds. The secret lies in the rich chemical composition, which is described in the table.

Table - Chemical composition of onions

Substance	Amount, mg/100 g	Share of daily value,%	Biological role
Vitamin B6	0,12	6	- Promotes the absorption of fatty acids and the normal course of biological reactions; - prevents sudden surges in blood glucose; - normalizes brain function and improves memory; - heals the heart and blood vessels; - eliminates swelling
Vitamin C	10	11	- Stimulates the production of your own collagen; - takes part in the synthesis of steroid hormones; - cleanses the body of toxins and heavy metals; - supports liver health; - strengthens the immune system; - normalizes blood clotting; - strengthens the walls of blood vessels and makes them elastic
Potassium	175	7	- Normalizes blood pressure; - prevents the formation of cholesterol plaques in blood vessels; - prevents the formation of kidney stones; - promotes the conversion of glucose into energy; - normalizes heart function; - facilitates the delivery of oxygen to the brain
Sulfur	65	7	- Maintains bile production at an optimal level; - slows down the aging process of the body; - activates collagen synthesis; - accelerates metabolism; - stabilizes the functioning of the nervous system; - strengthens the immune system; - has antihistamine properties
Phosphorus	58	7	- Strengthens bone tissue; - increases mental and physical performance; - promotes the production of enzymes involved in biological processes; - normalizes protein and carbohydrate metabolism; - maintains acid-base balance
Iron	0,8	5	- Provides cellular and tissue respiration; - accelerates metabolism; - ensures healthy growth of the body; - stimulates the conduction of nerve impulses; - strengthens the immune system
Cobalt	0,005	50	- Improves blood composition; - takes part in the production of red blood cells; - normalizes intestinal microflora; - promotes cell renewal; - supports the normal functioning of the endocrine system; - strengthens bones; - reduces the level of “bad” cholesterol; - slows down the aging process of the body
Manganese	0,23	12	- Supports normal functioning of the nervous system; - promotes insulin production; - accelerates metabolism; - prevents fatty liver degeneration; - accelerates tissue regeneration
Copper	0,09	9	- Has redox activity; - promotes iron absorption; - promotes tissue and cellular respiration; - strengthens bones; - strengthens the walls of blood vessels and makes them elastic; - suppresses inflammatory processes; - improves blood composition
Chromium	0,002	5	- Regulates lipid metabolism; - normalizes the functioning of the thyroid gland; - strengthens the heart muscle; - removes toxins from the body
Zinc	0,85	7	- Included in more than 300 enzymes; - accelerates cell regeneration; - takes part in protein metabolism; - stimulates reproductive function; - normalizes the functioning of the sebaceous glands; - strengthens the immune system; - cleanses the body of toxins; - sharpens the sensitivity of taste and olfactory receptors

Despite the rich chemical composition of onions, they have contraindications. People suffering from gastritis and peptic ulcers should avoid using the product. It is also worth eating less onions if you have increased nervous excitability.

Pickled onions for the winter: recipes for every taste

Onions are usually pickled cold. But for winter preparations they use the hot method. It is more labor-intensive, but the result fully justifies the effort. The vegetable will give up its bitterness to the marinade, and itself will be saturated with the expressive taste of spices and vinegar.

Traditional

Peculiarities . The traditional recipe for pickling onions is passed down from generation to generation. Simple technology and a simple set of ingredients result in a wonderful spicy snack with a sweet and sour taste. If you pickle small onions correctly, they will turn out translucent, but will retain an appetizing crunch.

You will need:

• 1 kg of seeded onions;
• 0.5 l of water;
• 30 g salt;
• 40 g sugar;
• 70 ml vinegar (9%);
• hot pepper pod;
• ten black peppercorns;
• two dill umbrellas;
• Bay leaf.

Preparation

1. Fill a large saucepan (3-5 liters in volume) with water, boil, place the peeled onion in it and boil for three minutes. It should only soften slightly and not cook completely.
2. Prepare a container of cold (or better yet, ice) water in advance. Using a slotted spoon, transfer the still hot onion into it. This technique helps the product stay crispy.
3. Pour vinegar into 0.5 liters of water, add all the flavorings and chopped pepper. Bring to a boil and continue cooking for another two minutes.
4. Place the onions tightly in clean half-liter jars and pour in the hot marinade.
5. Sterilize for five minutes (no longer, otherwise the onion will cook) and roll up.

It is better to remove the bay leaf, dill and pepper from the marinade as soon as it is ready. If you put flavoring additives in jars of onions, they will “kill” the natural taste of the main ingredient.

With beets

Peculiarities . If you want something traditional and at the same time unusual, try preparing pickled onions for the winter without sterilization with beets. The burgundy vegetable will give the main ingredient not only a pleasant sweetness, but also a rich pink color. Thus, from eating a snack you will receive not only gastronomic, but also aesthetic pleasure.

You will need:

• 400 g small red onion;
• 50 g beets;
• 0.4 l of water;
• 30 g salt;
• 50 g sugar;
• seven black peppercorns;
• 30 ml vinegar.

Preparation

1. Peel the onions and cut the beets into oblong bars about 6 mm thick.
2. Add bulk products and pepper to the water and boil.
3. Add beets and simmer for a couple of minutes.
4. Place the onion in the marinade and cook for five minutes.
5. Transfer the onions into a sterile 0.75 liter jar and place the beets on top.
6. Pour in the vinegar as well as the marinade to fill any voids in the container.
7. All that remains is to roll up the jar.

The preserved food should be wrapped in a warm blanket so that it cools down gradually. This will improve the taste and ensure long-term storage. Also, don’t forget to turn the containers upside down to make sure they are sealed.

Spicy

Peculiarities . Pickled onions in jars for the winter are an irreplaceable preparation. It will decorate any everyday or holiday dish. It also goes well with hot spices and herbs.

You will need:

• 2 kg of onion;
• 2 liters of water;
• 0.7 liters of vinegar;
• 300 g salt;
• 1 g star anise;
• three bay leaves;
• 1 g cinnamon;
• 1 g ground red pepper;
• three peas of allspice;
• two carnation inflorescences.

Preparation

1. Dissolve 200 g of salt in a liter of water and place the peeled onion in the brine.
2. Meanwhile, add the remaining salt and spices to a liter of water.
3. Boil the liquid and cook for five minutes. Add vinegar.
4. Place the onions in sterilized jars, pour in the hot marinade and seal.

To make the process of peeling onions easier, use blanching. Keep it in boiling water for a minute and immediately transfer it to cold water. The husks will come off much easier.

With bell pepper

Peculiarities . Pickled onions with garlic and pepper for the winter are an ideal combination for aromatic preparations. By soaking in each other’s aromas, vegetables acquire completely new flavor shades. The appearance of the workpiece also cannot but rejoice. The amount of ingredients is calculated for two 0.5 liter jars.

You will need:

• 1 kg of small onions;
• 200 g bell pepper;
• 12 cloves of garlic;
• eight black peppercorns;
• two bay leaves;
• 2 g citric acid;
• a bunch of dill;
• 2 liters of water;
• 20 g salt;
• 80 g sugar;
• 250 ml vinegar.

Preparation

1. Heat a liter of water, dissolve citric acid in the liquid and soak the peeled onions. Boil for three minutes and remove the vegetables from the water.
2. Remove the seeds from the pepper and cut into rings.
3. Place six cloves of garlic, four peppercorns and a bay leaf in sterilized jars.
4. Place layers of onion and pepper alternately on top.
5. Fill the remaining space of the jar with washed and scalded dill.
6. Dissolve bulk products in a liter of water and boil.
7. Add vinegar, pour the liquid into jars and seal.

If you only have large onions, do not pickle them whole - they will not be soaked in the marinade. It's better to cut it into several smaller pieces.

Rings

Peculiarities . Fans of kebabs, burgers, salads and simply savory snacks are recommended to prepare pickled onion rings for the winter. This semi-finished product turns out to be especially aromatic and tasty, because the thin fragments are thoroughly soaked in the marinade.

You will need:

• 400 g onions;
• 200 ml water;
• 2 g cloves;
• 5 g black peppercorns;
• 5 g allspice peas;
• 15 g sugar;
• 10 g salt;
• 30 ml vinegar;
• two bay leaves.

Preparation

1. Cut the peeled onion into rings.
2. Add all the flavorings to the water and boil.
3. Add the onion and simmer for five minutes.
4. Place the product in sterile jars, fill with marinade and roll up.

Before placing the onion rings in the jar, sprinkle them with turmeric. The workpiece will acquire an attractive sunny yellow color and a pleasant aroma.

With original marinade

Peculiarities . If simple recipes for pickled onions for the winter do not inspire you, try adding something original to the traditional appetizer. What makes this recipe special is its unusual citrus marinade.

You will need:

• 1 kg of small onions;
• 600 ml vinegar;
• 250 ml water;
• 250 ml orange juice;
• 50 g salt;
• 15 g tarragon;
• 10 g cloves;
• 5 g cinnamon;
• 100 g raisins;
• 100 g sugar.

Preparation

1. Sprinkle the peeled onion with salt and leave for five hours.
2. Combine water with orange juice, raisins and spices.
3. Boil, add onion and cook for a couple of minutes.
4. Using a slotted spoon, distribute the onions into the sterilized jars.
5. Add vinegar to the marinade, boil and distribute the liquid among containers with the workpiece.

Green sprouts

Peculiarities . As a reminder of the warm season, you can pickle green onions for the winter. The preparation turns out beautiful and fragrant. The taste of onion feathers is quite unusual and bright. This is a wonderful addition to salads.

You will need:

• 1 kg of green onions;
• 200 g dill;
• 80 ml vinegar;
• 120 g salt;
• 60 g sugar;
• 1 liter of water;
• three peas of black pepper.

Preparation

1. Wash and sort the greens, cut off dry and yellowed fragments.
2. Add flavoring agents to water and boil.
3. Turn off the burner and add vinegar to the marinade.
4. Place the greens in sterile jars, tamping down lightly.
5. Pour marinade and roll up.

Fresh herbs often “explode” jars, so pickled onions cannot be stored at room temperature. Place the jars either in the cellar or in the refrigerator.

Working with vegetables without tears

Onions contain a lachrymator. This substance, released into the air from a cut onion, irritates the mucous membrane of the eyes and makes you cry. To make working with vegetables easier for you, try five housewife tricks.

1. Cold water . The liquid neutralizes the effect of the lachrymator. Therefore, before working with onions, as well as during the process, it is recommended to rinse the onion itself and the knife in cold water. Some housewives even manage to peel vegetables in a large basin filled with liquid.
2. Freezing. If you will be working with large volumes of onions, place them in the freezer for an hour. The onion juice will crystallize and will not evaporate into the air. If the workload is small, you can freeze the knife for 15 minutes.
3. Steam . Place a pot of water on the stove and boil. Position yourself near a source of steam. It neutralizes the effect of the lachrymator.
4. Ventilation. Turn on the hood while working with the bow. The device will draw in onion vapors, and they will not have time to irritate your eyes. If you don't have a hood, place a fan near your work area. During the warm season, you can work with an open window.
5. Vinegar or lemon. Treat the cutting board with acid. The onion juice will react with the vinegar, and the effect of the lachrymator will be neutralized.

To avoid tears when working with onions, use a well-sharpened knife without serrations. The easier the blade cuts through the vegetable, the less irritant will enter the air.

If you care about your family’s health, a recipe for pickled onions for the winter should definitely be in your cookbook. The fact is that during the harvesting process the vegetable does not lose its beneficial properties. Thus, this fragrant “antibiotic” will protect your household from colds all winter.

Onions are a vegetable that is difficult to live without in the kitchen. Try to prepare a standard three-course lunch, and you will see that it is used in each: in borscht and soup, in stews and cutlets.

People grow crops in their garden plots, and if there is no such thing, they buy them in the store. Moreover, for cutting into cubes and half rings, it is better to take larger specimens - it is more convenient. Small heads remain unclaimed or are used last. Although there is an excellent simple way to preserve them, namely: prepare pickled onions in jars for the winter. The recipe for such a dish will not cause any difficulties. Plus it's very tasty.

Recipe for pickled onions for the winter

Pickled onions are used as a separate dish or as an ingredient for further culinary masterpieces. This is an excellent snack for a glass of strong drink, as well as a component of various salads and vegetable dishes. Small canned onions seasoned with oil will decorate your holiday dishes. They have the correct rounded shape, pearl color and just beg to be photographed.

Therefore, if after harvesting you have a pile of small onion heads, it’s time to think about how to pickle them without spending a lot of effort.

Ingredients

Servings: – + 15

• onion 1 kg
• carnation 5 g
• garlic 50 g
• black and allspice 5 g
• Bay leaf 5 g
• parsley greens and roots 50 g
• Sweet pepper 100 g
• hot pepper 20 g
• water 400 g
• vinegar 500 g
• sugar 70 g

Per serving

Calories: 43 kcal

Proteins: 1 g

Fats: 0 g

Carbohydrates: 9.7 g

30 min. Video recipe Print

Wash and peel small onions well.

Chop sweet and hot peppers, parsley roots and leaves.

Prepare the jars. Heat them in the oven or sterilize them with steam.

Hello my dear readers. It's so great that there are so many snacks that are easy to make at home. For example, ordinary onions can be used as an independent snack with vodka or made into a variety of salads. I have just 9 of the most delicious recipes in store for you on how to pickle onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very easy to prepare. And the cooking process itself will not take much time. You will need the following components:

• 3 kg of small onions;
• 3.5 liters of water;
• 500 g salt;
• 3 pieces each of allspice and black peppercorns;
• 2 pieces each of bay leaves + cloves;
• hot pepper pod;
• 6-7 drops of acetic acid (in each half-liter jar).

Prepare the saline solution. To do this, bring 2 liters of water to a boil and dissolve 400 g of salt in it. As soon as the salt crystals are completely dissolved, remove the dishes from the stove. We wash the peeled onion and fill it with hot salted water. When this solution has cooled, place the container in which the onions are pickled in the refrigerator. Here the workpiece must be kept for 2 days. After this soaking, the onion will lose its bitterness and become “glassy”.

We drain the liquid - it has already completed its mission and is no longer needed. Next, place the onions in sterile half-liter jars. And let's start preparing the marinade. Pour 1.5 liters of water into the pan. Add here 100 g of salt, cloves, pepper and bay leaves crushed in your hand. We cut the hot pepper pod into slices with a knife and add it to the marinade.

As soon as the brine boils, immediately pour it into jars. We also add acetic acid to each container and screw it with metal lids. After this, turn the jars over, insulate them and leave until completely cool. And then we lower the workpiece into the cellar or put it in a closet.

By the way, the most impatient ones can take a sample within a week. By then the onion will be completely marinated. Only if you consume at this rate, there will be nothing left for the winter :) Therefore, I recommend it. Prepare a delicious snack in 30 minutes.

Marinate onion rings in vinegar

Juicy rings with a spicy taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. Or you can open a jar of the preparation. The deliciousness comes out unique.

To make a half-liter jar of the blank, you will need:

• 400 g onions;
• 2 tbsp. spoons of vinegar 9%;
• 2 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of sugar;
• 1 teaspoon salt;
• 200 ml water;
• 2 pcs. bay leaves;
• 1 PC. carnations;
• 5 pieces. black peppercorns.

White onions will also work for this preparation, but purple ones will look more beautiful. Or you can combine it by taking 200 g of white and 200 g of purple. In general, we give free rein to our imagination.

First of all, cook the brine. To do this, pour water into a saucepan, add salt and sugar, as well as spices. We enrich the solution with oil and vinegar. And put the container on the stove. As soon as the contents of the saucepan boil, reduce the heat and continue cooking for another 2-3 minutes.

Peel the onion and cut it into wide rings (about 5-7 mm). Place the rings in the boiling marinade, remove the dishes from the heat and leave to steep for a couple of minutes.

By the way, it is better to boil the lid before use. Then turn the jar upside down, wrap it up and leave it until it cools down. Then we move the workpiece to the basement or closet. By the way, such onions are ready for use within a day.

Preparing pickled green leek

If leeks have pleased you with a bountiful harvest this year, some of them can be pickled.

And here is his step-by-step recipe:

• leek (based on three 750-gram jars)
• 3 glasses (faceted) water;
• 1.5 teaspoons mustard seeds;
• 15 peas of allspice;
• 60 black peppercorns;
• 3 pcs. bay leaves;
• 2 tbsp. spoons of salt;
• 4 tbsp. spoons of sugar;
• 4 tbsp. spoons of vinegar 9%;
• 3 tbsp. spoons of vegetable oil.

Pour water into the pan and place the container on the fire. In the meantime, let's switch to preparing the leeks. It needs to be cleaned, rinsed and carefully inspected again. In case there are any flaws on it, we cut them out.

Then we cut the leeks into pieces so that they fit into the jars more tightly and neatly. So, if it is small, it is enough to cut it into 2 parts, if it is large, into 4 parts.

Afterwards we place the pieces vertically in the jars. Alternate them with spices. You need to add 20 black peppercorns to each jar. You also need to add 0.5 teaspoon of mustard seeds and 5 peas of allspice.

Switch to the marinade. By this time the water should already boil. Add salt, sugar and bay leaves to it. Reduce the heat to low and let the marinade simmer for a minute. Before removing the pan from the heat, enrich the brine with vinegar. And pour the hot marinade over the onion and spices. Add 1 tbsp to each jar on top. spoon of butter.

Next, we preserve the workpiece, turn it upside down, wrap it and leave it until it cools. When the preservation has cooled, move it to the refrigerator. If it is not possible to store the product at a low temperature, I advise you to sterilize the pickled leek before rolling. This will take 10-12 minutes. Here is an interesting video recipe for canning.

Pickle onions and garlic

These vegetables are not just tasty, but also incredibly healthy. Eating them will improve your health. This “medicine” will help you recover faster from colds, coughs and other unpleasant components of ARVI. And who wants to lose weight, be sure to prepare French onion soup. Because this one!

And here is the step-by-step recipe for the preparation:

• onions (take small ones) - 6-7 pieces;
• 1 PC. bay leaf;
• 2 pcs. carnations;
• 1 pod of hot pepper;
• 4-5 cloves of garlic;
• 1.5 tbsp. spoons of salt;
• 5-6 pcs. black pepper;
• Take 9% vinegar and water in a 1:1 ratio (100 ml each).

Peel the onions and garlic and wash them. We wash a half-liter jar, sterilize it and put vegetables in it. Then we start preparing the marinade. To do this, pour water into a saucepan and place the container on the fire. Next, add salt and stir until the crystals are completely dissolved. Immediately remove the dishes from the heat (the marinade will be slightly warm by then). And immediately pour the brine over the vegetables. Then leave for about 1-1.5 hours.

At this time, place the vegetables in a jar, adding hot pepper. It will add piquancy to the preparation. Then pour the hot marinade over the vegetables and roll up the jar with a metal lid. Turn the container upside down and wrap it up. After 12-15 hours you can move the workpiece to the closet.

Onion pearls - recipe from Alla Kovalchuk

This blank will look elegant on any table. The bulbs turn out transparent like pearls. To avoid getting sick during the cold season, it is recommended to eat half an onion a day, adding it to dishes when cooking or crunching a canned vegetable.

To prepare this preparation, you need the following components:

• 1 kg of small onions;
• 40 ml vegetable oil;
• 45 g salt;
• 20 g sugar;
• 2 pcs. allspice peas;
• 2 pcs. bay leaves;
• 6 pcs. black pepper;
• 2 pcs. carnations;
• 2 pcs. chili pepper;
• water;
• 40 ml 9% vinegar.

The first step is to prepare the jars (you will need 2 half-liter jars). As always, sterilize the jars well.

Peel small onions. Cut the hot pepper lengthwise into 2 parts and place 2 halves in each jar. There we also add 1 bay leaf, 3 black peas and a pea of ​​allspice. You also need to add 1 piece to each jar. carnations. And then we pour the bulbs into a glass container.

Next we switch to preparing the brine. First, you just need to add clean boiled water to the onion and leave for 10 minutes. Then pour the liquid into a saucepan and place it on the stove. We enrich the water with salt and sugar. Add oil and vinegar there. As soon as the brine boils, pour the onion over it.

And then we preserve the workpiece. Then we turn the jars over and wrap them. When the preservation has cooled, move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this preparation.

Vegetable skewers with tomatoes, peppers and cucumbers

The main requirement when preparing the product: onions, tomatoes and cucumbers must be small. Yes, you will also need sweet peppers (red and yellow). The number of vegetables is arbitrary.

To fill you will need:

• 2.5 liters of water;
• 1.5 cups sugar;
• 0.5 cups salt;
• 1.5 cups 9% vinegar.

Cut the cucumbers into rings, and sweet peppers into pieces. Thread vegetables onto wooden skewers. At the bottom of each liter jar we place a dill inflorescence, 2 black peppercorns and a sweet pea. We also put 1 piece there. cloves and 2 cloves of garlic. And then we put the skewers with vegetable skewers in jars.

Next, prepare the marinade as usual. Bring water to a boil, add sugar and salt. And as soon as the mixture is washed down, we enrich it with vinegar and pour the hot marinade over the vegetables and spices. After this, sterilize the jars for 15 minutes, twist them and turn them upside down. And then we wrap everything up and leave it overnight. In the morning we move the preservation to the closet.

How to cook sweet onions with apples and cranberries

The preparation prepared according to this recipe turns out to be extremely tasty. For it you need to take:

• 0.5 kg of onions;
• 150 g ripe apples;
• cranberries for sourness about 50 g;
• 350 ml water;
• 2 tbsp. spoons of sugar;
• 2 teaspoons salt;
• 2 cinnamon sticks;
• 1 tbsp. l. sweet sauce "Kikkoman";
• 0.5 tsp. acetic acid;
• 2 pcs. bay leaves;
• 1/3 tsp. black peppercorns;
• 3 pcs. star anise.

Cut the apple into thin slices, and the peeled onion into half rings. Prepare the marinade. To do this, boil water, add salt and sugar, cinnamon and bay leaves, pepper and star anise. And before removing the brine from the stove, we enrich the composition with acetic acid and sweet sauce. Afterwards, pour the hot marinade over the onions and apples and add cranberries.

Leave the dough until it cools and transfer it to the refrigerator. You can eat this delicacy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But I think that you will kill her sooner :)

How to cook red pickled onions

Onions prepared according to this recipe are not only tasty, but also beautiful. It comes out so bright. Just pickle it yourself and see for yourself. To do this you will need:

• 6 pcs. onions;
• 1 raw beets;
• 5 black peppercorns;
• wine vinegar with water in a ratio of 1:1 (100 ml each);
• salt to taste.

Cut the peeled onion into half rings and scald with boiling water. And chop the beets into large slices. Place onions and beets in layers in a sterile jar.

Cook the marinade. To do this, mix vinegar with water, salt this mixture and enrich it with pepper. Bring the brine to a boil and fill the workpiece with marinade (2/3 of the container volume).

We screw the jar with a metal lid and turn it over. Leave it on the table for 2-3 hours, and then put it in the refrigerator. And after 6 you can enjoy some delicious food.

Cooking pickled onions in Asian style

Connoisseurs of oriental cuisine will appreciate this appetizer. Its recipe is as follows:

• 500 g small onions;
• 200 ml rice vinegar;
• 4 tbsp. spoons of sugar;
• 75 ml vodka;
• 100 ml rose or dry white wine.

Place the peeled vegetables in a jar, pour boiling water over them and leave for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the mixture to a boil and pour it into a jar. Next, cover the vessel with a nylon lid, cool the workpiece and transfer it to the refrigerator. After a day, you can take a sample.

If you don’t like the vinegary taste, this is not a reason to deny yourself the pleasure of eating pickled onions. Try replacing vinegar with lemon juice. And before marinating, I advise you to scald the onion with boiling water, soaking it in hot water for 20-30 seconds. This will make the snack more tender and tastier.

Do you want the onions to be crispy? Then after blanching, plunge it into ice water for a minute. And don’t make the rings or half-rings too thin. They will disintegrate quickly when you pour the hot marinade over them.

Before preparing salads with pickled onions, be sure to drain them in a colander. Let all excess liquid drain. Otherwise, the remaining marinade will distort the taste of the dish you are preparing.

I am sure that you have your own subtleties and secrets for preparing such a snack. Share them in the comments. And when you prepare the product according to the recipes proposed in the article, share your feedback. Which option did you like better? And don't forget. That's all I have for today. I wish you culinary inspiration and say: see you again.