Pickled small onions without sterilization. Recipe: Pickled onions for the winter - whole

Foreword

Do you like crunchy snacks with a light spicy 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. Preparing winter preparations with it is quite simple. Available ingredients and a minimum of effort, and in the end - 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 gastrointestinal problems, this vegetable helps fight excessive fermentation and inflammation in the intestines, as well as the absorption of essential nutrients. Onion also shows its effectiveness in the prevention of early atherosclerosis, helps fight malignant tumors and enhances the functioning of the gallbladder.

useful bow

What is the reason for such a wide range of onions? High content of vitamins and microelements necessary for the body. Among this huge list, one can single out a group of provitamins A, C, B1, B2, B3, B6, E, PP, mineral salts, organic acids and essential oils. Onions are simply indispensable in the fight against viral diseases, especially in the winter season. This vegetable is in the kitchen of every housewife. It can be found both as a spicy 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, in combination with chopped onion rings, it will sound new and will be a nice addition to your pantry shelves.

Write down the required list of ingredients:

onions - 0.4 kg;
water - 1 glass;
vegetable oil - 2 tbsp. l.;
vinegar 9% - 2 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
bay leaf - 2 pcs;
black peppercorns - 5 pcs;
carnation - 1 pc.

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 warms up to the boiling point, after which we leave it to boil for just a couple of minutes over low heat. We set aside the prepared marinade for now, and in the meantime, let's prepare the onions (you can take purple or white). We clean it from the husk and cut into large rings.

We send the chopped onion to the pan with the marinade, turn on the fire and let the onion blank get enough of the aromas of spices, this will take about 1 minute. We put the onions in sterilized jars and roll them tightly with lids, also, not forgetting to 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 the frost.

To diversify the taste of onions pickled for the winter, the addition of bright spices and spices, as well as a small amount of wine, will help. Perhaps the mixture of ingredients in this recipe will seem too heaped up for some, but this is only a first impression. In fact, all the spices and spices are in perfect harmony with the onion, adding at the same time a light spiciness, freshness and a slightly tart taste.

For four 0.5 liter jars, you will need:

onions - 400 g;
garlic - three cloves;
chili pepper - 1 pc;
ginger root - 15 g;
water - 2.5 cups;
vinegar 9% (preferably infused with herbs) - 2.5 cups;
dry white wine - 1 tbsp. l.;
bay leaf - 2 pcs;
salt - 1 tsp;
mustard seeds and ground black pepper - 1 tbsp. l.

Pickled onions with spicy chili

We clean the onion heads and cut into rings (half rings). We also clean the ginger root and garlic, take out the seeds from the hot chili pepper to get rid of excessive spiciness and cut the prepared ingredients into medium slices. We lay out the chopped onion, garlic, ginger root and chili in jars, after which we proceed to prepare the marinade. Pour the right amount of water, vinegar, wine into a deep saucepan and add all the spices listed in the list of ingredients. Bring the mixture to a boil and leave it on a minimum heat for literally another 10 minutes.

Pour the finished marinade into clean jars with onion preparation, cover loosely with a lid and put them on a baking sheet, after which we send everything to the oven, heated to 120 degrees. Thus, we sterilize the jars for fifteen minutes, after which we roll them tightly.

Often, in preservation for the winter, citric acid is added to give a slight sourness to the hostess. In this recipe, we suggest doing it much easier and using fresh citrus fruits, especially since lemon can be found on supermarket shelves at any time of the year.

Sliced onion with lemon

To prepare this pickled onion for the winter, prepare:

onions - two small heads;
lemon - 1 pc.;
water - half a glass;
vegetable oil - 1 tbsp. l.;
sugar and salt - 0.5 tsp each;
ground white pepper - to taste

Take your favorite variety of onion (bulb, white, red) and peel it. Then choose a convenient way of slicing for yourself - rings or half rings, then sprinkle the chopped onion with ground white pepper, if this is not at hand, use ordinary black and mix everything thoroughly. Cut the lemon crosswise into two equal parts. Gently remove the zest from one half, avoiding the bitter white part of the citrus, and leave the other untouched. Then squeeze the maximum amount of lemon juice from both halves and set everything aside for a while.

In the meantime, we send a container of water to the fire and bring it to the temperature we need, about seventy degrees. Add salt and sugar to such water, wait until these ingredients are completely dissolved. In the almost ready marinade, add vegetable oil, freshly squeezed juice and zest of half a lemon. We put the onion prepared in advance tightly in a sterilized container, completely cover it with the finished marinade and roll it up.

Onion confiture - an unusual alternative to a sweet dessert

Recipes for our usual preservation for the winter can always be varied, and here is an example of this. How about onion jam? This tasty appetizer will go well with grilled meats, cheese, and just perfect with soft homemade bread. We start cooking, as always, with the preparation of onions (1 kg). In this version, we use red onion. We give preference to this particular variety, due to its extraordinary sweetness and unsurpassed crispy structure.

It must be cleaned, cut into half rings and then soaked in well-heated oil (50 ml) for 5 minutes, not forgetting 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 that, 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 at the tip of a knife, and a couple of sprigs of fresh thyme to the container. In this mixture, we continue to simmer the onion for another half hour, covering the saucepan with a lid.

After this time, open the stewing container and boil the mixture over medium heat until the mass becomes viscous. However, in this case, it is important not to overcook the jam, checking the correct consistency with a spoon. If the confiture slowly flows down the spoon and stretches slightly, then it is ready. Throw away the thyme sprigs at the end of the cooking process. Now it remains only to shift the finished mass into a half-liter sterilized container and close it tightly with a lid. Store such preservation in the refrigerator or cellar.

The need to harvest onions for the winter can arise for various reasons. Someone loves to mess around in the country, but there is simply nowhere to store the carefully grown crop, so to speak, in its natural form. It is easier for someone to open a jar in winter and take the finished product from there - add the same fried onion to the soup. And someone has a place for storage, and a desire to grow everything - and suddenly Nature gives a bow the size of an adult man's fist - and what do you want to do with this gift?

Prepare onions for the winter, and in different ways. For example, a pickled onion looks good in winter salads, as well as an independent addition to meat. Fried onions - from the category of dishes “opened and ate”, you want it in borscht, you want it in soup, but you want it for bread and with bacon ... Dried onions can be combined with other aromatic herbs, making up your own branded mixtures. In general, there are plenty to choose from. And besides, there is nothing complicated!

Canned onions in jars for the winter

Ingredients:

1 kg of onion
1 liter of water
2 tbsp. l. Sahara,
1 st. l. salt,
1 stack 9% vinegar,
1 bay leaf (for 1 jar),
2-3 black peppercorns (for 1 jar).

Cooking:
Take medium-sized bulbs that fit easily in a jar. Clean them thoroughly and wash them in cold water. The process of peeling onions can be made a little more pleasant if you lower the knife into cold water, so the onions will be less irritating to the mucous membranes. Place the peeled bulbs in prepared sterilized jars and pour boiling water over them. Cover the jars with sterilized metal lids and leave for 5-7 minutes. After that, pour the water into the pan, boil, pour it over the onion again and let it stand again. When the time is up, drain the water into a saucepan and this time add sugar, salt, vinegar to it and let it boil. When the sugar and salt dissolve, add the peppercorns and bay leaf. Boil everything together for 5 minutes and pour onions in jars with boiling marinade. Roll up the workpiece with lids, turn over, cover with a blanket and leave to cool completely. The whole charm of this preparation is that you can use onions literally the next day or store them in a cool place until the first opportunity.

In jars with pickled onions, you can add a slice of raw beets - the marinade and onions will turn pink.

Fried onions in jars for the winter

Ingredients:

1 kg large onion,
1.4 liters of vegetable oil,
spices - to taste and desire.

Cooking:
Select large, high-quality bulbs without damage and rot, wash them thoroughly and clean them. Then cut as you like. It is more pleasant for someone to see the onion in small cubes, for someone in half rings. Heat the oil in a frying pan well, put the onion and fry it until golden brown, remembering to stir, then reduce the heat and continue to fry for 35-40 minutes. Be careful not to burn your onion. It will absorb oil, so add oil so that the onion literally floats in it. 5 minutes before the end of frying, add spices, mix everything gently, hold in the pan for a couple more minutes. Transfer the fried onions to sterilized jars, fill with oil to the very top and roll up with prepared boiled lids.

For cutting a large amount of onions, it is better to use a slicer. Fast, safe (provided that you will work with the fruit holder) and beautiful - because the slicer will chop your onions in the same rings or half rings.

Salted onion (option 1)

Ingredients:

2 kg of onions.
For brine:
2 stack water,
750 ml 5% vinegar,
1.5 st. l. salt.

Cooking:
Peel the onion and blanch it for 3 minutes in boiling water, then pour over cold (or better, straight ice water) and pat dry. Then pack the bulbs tightly in sterilized warm jars and pour over the hot brine made from water, salt and vinegar. Cover the jars with lids and sterilize them in not too boiling water: 1 liter - 10 minutes, 0.5 liter - 5 minutes. Roll up the onion jars with boiled metal lids, let them cool and transfer to a cool place for storage.

Salted onions (option 2)

Ingredients:

1 kg of onion
200 g of salt.

Cooking:
Select firm medium-sized onions, peel, wash and cut into not too thick rings. Lay them in dry sterilized jars in layers, sprinkling with layers of salt. Be sure to leave a layer of salt on top. Seal the jars and store in a cool place (cellar, insulated balcony or refrigerator).

Green onions for the winter

Drying in the oven
Wash the green onion, dry well and cut into pieces no longer than 5 cm long. Lay the onion in a thick layer on a baking sheet covered with parchment paper. Be sure to use parchment paper, it will not let the greens darken. Place a baking sheet with onions in an oven preheated to 50ºС and dry, stirring constantly for 2-3 hours. Store dried herbs in cloth bags at room temperature in a dry place.

Air drying
Thoroughly wash the collected fresh green onions, cut them into rings and lay them out to dry on clean paper, spread out in a dry, warm room where the sun's rays do not fall, as they destroy the beneficial substances contained in the onion. This is a rather long way of harvesting onions, lasting about 6-7 days. You can check whether the onion is ready by trying to grind it with your fingers. If it crumbles easily, then it's time to pour into jars, close with lids and store in a dry place at room temperature.

Lucky people who have electric dehydrators, or, in Russian, dryers, generally easily prepare dried onions for the winter: just spread the prepared onions on pallets, press the button and wait for the result!

salting
Mix one kilogram of thoroughly washed, dried and chopped green onion feathers with a glass of salt (200 g), place in sterilized jars and close with clean nylon lids. Many housewives add other greens to the onion, for example, dill or parsley. It turns out a wonderful fragrant seasoning for any dishes.

Freeze
Rinse the green onion feathers thoroughly under running water, shake off the water and dry on a cotton cloth.

First way
Cut the prepared feathers into 1 cm pieces, blanch them for 5 minutes, then drain them in a colander to drain the water. After the onion has cooled, put it in packing containers and place it in the freezer.

Second way
Fry prepared and chopped onion feathers in a mixture of heated vegetable oil and butter. After the onion has cooled, distribute it into prepared containers and freeze.

The third way (in ice cubes)
Thoroughly wash the green onion feathers, dry them, cut into small rings and place the slices in ice molds. Pour the onion with clean cold water and send it to the freezer. After 2-3 days, remove the molds from the freezer, remove the onion cubes from them, put them in bags and send them back to the freezer. Onions frozen in this way can be added to hot dishes without defrosting.

Freezing onions for the winter
Select bulbs that are firm, free of stains and mold, clean them, rinse under cold, running water and pat dry with a towel to remove excess moisture. If you want to freeze whole bulbs, then choose medium-sized ones. Place the prepared onions in a freezer bag, removing as much air as possible, or in a plastic container, which is tightly closed and sent to the freezer.

If there is a desire and time to freeze chopped onions, then cut whole onions into rings, half rings, large or small cubes. Place chopped onions in bags or containers and send to the freezer.

Frozen onions should be cooked without defrosting. Otherwise, the onion will turn sour and lose its “face” greatly.

If you know how else to prepare onions for the winter, share it on the pages of our website!

Good luck preparing!

Larisa Shuftaykina

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 make a variety of salads. I just have in store for you 9 of the most delicious recipes for pickling onions for the winter. Choose the one you like and cook with pleasure!

This appetizer is very easy to make. 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 of salt;
3 pieces of peas allspice and black peas;
2 pieces of lavrushka + cloves;
a pod of hot pepper;
6-7 drops of acetic acid (in each half-liter jar).

Prepare 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 pour it with hot salted water. When this solution has cooled, we send the dishes in which the onions are pickled to the refrigerator. Here the preparation must be kept for 2 days. After such 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, lay out the onion in sterile half-liter jars. Let's start preparing the marinade. Pour 1.5 liters of water into a saucepan. Add here 100 g of salt, cloves, pepper and bay leaves crushed in your hand. We cut a pod of hot pepper into slices with a knife and send it to the marinade.

As soon as the brine boils, immediately pour it into jars. We also add acetic acid to each container and twist it with metal caps. After that, we turn the jars over, insulate and leave to cool completely. And then we lower the workpiece into the cellar or transfer it to the closet.

By the way, the most impatient in a week can take a sample. By that time, the onion will be completely pickled. Only if you absorb at such a pace, 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 piquant taste will be appreciated even by those who do not like onions. You can serve this preparation with fried meat, fish and poultry. And you can open a jar of blanks. The yummy comes out amazing.

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

400 g of onions;
2 tbsp. spoons of vinegar 9%;
2 tbsp. tablespoons of vegetable oil;
1 st. a spoonful of sugar;
1 teaspoon of salt;
200 ml of water;
2 pcs. lavrushki;
1 PC. cloves;
5 pieces. black peppercorns.

For the preparation of this blank, white onions will also work, but purple will look more beautiful. Or you can combine by taking 200 g of white and 200 g of purple. In general, we give vent to fantasy.

First of all, we cook the brine. To do this, pour water into the pan, add salt with 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 to cook for another 2-3 minutes.

We clean the onion from the husk and cut it into wide rings (about 5-7 mm). We send the rings to the boiling marinade, remove the dishes from the heat and leave to infuse for a couple of minutes.

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

Cooking Pickled Green Leek

If a leek has pleased you this year with a bountiful harvest, you can pickle some of it.

Here is his step by step recipe:

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

Pour water into the pan and put the container on the fire. In the meantime, we switch to preparing the leek. It needs to be cleaned, washed and carefully examined again. Suddenly, what flaws are on it - we cut them out.

Then we cut the leek into pieces so that they enter the jars more tightly and more accurately. So, if it is small - it is enough to cut into 2 parts, if large - into 4 parts.

After vertically place the pieces in jars. Alternate with spices. Add 20 black peppercorns to each jar. Also here you need to add 0.5 teaspoons of mustard seeds and 5 peas of allspice.

We switch to the marinade. By this time, the water should already boil. Add salt, sugar and parsley to it. Reduce the flame of the fire to low and let the marinade simmer for a minute. Before removing the pan from the heat, enrich the brine with vinegar. And pour hot marinade onions with spices. Top each jar with 1 tbsp. a spoonful of oil.

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

Marinate onions and garlic

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

Here is the step by step recipe:

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

We clean the onions and garlic from the husk and wash. 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 put the container on fire. Next, add salt here 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 vegetables with brine. After leaving about 1-1.5 hours.

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

Onion pearls - a recipe from Alla Kovalchuk

This blank will look elegant on any table. Bulbs are transparent like pearls. In order not to get sick in the cold season, it is recommended to eat half an onion a day, adding a canned vegetable to dishes during cooking or crunching.

To prepare this blank, you need the following components:

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

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

We clean the small onions. Cut the hot pepper lengthwise into 2 parts and send 2 halves to each jar. There we also add 1 lavrushka, 3 black peas and a pea of allspice. You also need to add 1 pc to each jar. carnations. And then we fall asleep in a glass container bulbs.

Next, we switch to the preparation of the brine. First, you just need to pour the onion with clean boiled water and leave for 10 minutes. After pouring the liquid into the pan and put it on the stove. We enrich the water with salt and sugar. Add oil and vinegar to it. As soon as the brine boils, pour the onion into it.

And then we preserve the workpiece. After we turn the banks over and wrap them. When the preservation cools down, we move it to the pantry. And here is a video recipe that will reveal to you all the subtleties and secrets of preparing this blank.

Vegetable skewers with tomatoes, peppers and cucumbers

The main requirement when preparing the workpiece: onions, tomatoes and cucumbers should be small. Yes, you still 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 of sugar;
0.5 cups of salt;
1.5 cups of 9% vinegar.

Cucumbers are cut into rings, and sweet peppers into slices. Thread vegetables onto wooden skewers. At the bottom of each liter jar we put a dill inflorescence, 2 peas of black pepper and a fragrant pea. There we put 1 pc. 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 composition is washed down, we enrich it with vinegar and pour vegetables with spices with hot marinade. After that, we 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 unusually tasty. For her, you need to take:

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

We cut the apple into thin slices, and the peeled onion into half rings. We are preparing the marinade. To do this, boil water, add salt with sugar, cinnamon with parsley, pepper and star anise. And before removing the brine from the stove, we enrich the composition with acetic acid and sweet sauce. After the hot marinade, pour onions with apples and add cranberries.

Leave the workpiece to cool and transfer to the refrigerator. You can already eat this yummy in a couple of hours. It can be stored in the refrigerator for about 2 weeks. But, I think that you will hamster her earlier 🙂

How to cook red pickled onions

The onion prepared according to this recipe is not only tasty, but also beautiful. It comes out so bright. Yes, you marinate yourself and see for yourself. For this you will need:

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

Peeled onion cut into half rings and scalded with boiling water. And chop the beets into large pieces. In a sterile jar, lay out layers of onions and beets.

We 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 volume of the container).

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

Cooking pickled onions in Asian style

Connoisseurs of oriental cuisine will appreciate this appetizer. Her recipe is this:

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

We put the peeled vegetables in a jar, pour boiling water and hold for half a minute. Mix vodka with wine, vinegar and sugar in a saucepan. Bring the composition 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. A day later, you can take a sample.

If you don’t like the vinegary taste, this is no reason to deny yourself the pleasure of eating pickled onions. Try replacing the vinegar with lemon juice. And before pickling, I advise you to scald the onion with boiling water, soaking it in hot water for 20-30 seconds. So the snack will turn out more tender and tastier.

Do you want crispy onions? Then, after blanching, dip it in ice water for a minute. And do not make rings or half rings too thin. They will fall apart quickly when you pour 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 cooking.

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

Pickled baby onions for the winter according to this recipe were closed by my grandmother. Small pickled onions, closed in this way, are both an excellent independent snack with a glass of something appropriate, and a great addition to salads or used to decorate dishes.

The taste of this small onion is spicy, sweet and sour, moderately spicy. And if you follow the technology, they will be translucent, and, at the same time, crispy. About how to pickle small pickled onions for the winter in jars, I describe in detail and simply in a recipe with step-by-step photos taken.

To preserve baby onions for the winter, we need the following products:

onion sowing 1 kg;
salt - incomplete 1 tbsp;
sugar - 1.5 tbsp;
vinegar 9% - 70 ml;
hot chili pepper - 1 pod;
black peppercorns;
dill umbrellas;
Bay leaf.

Inventory:

a jar with a lid (I have a lot of small ones);
Bowl;
saucepan with a volume of 3-5 liters.

How to pickle small onions for the winter

We sort out the onion and clean it.

Remember, the smaller the onion, the tastier the preparation will be. Therefore, I chose the onions as small as possible. I have one already assembled in my country house.

Boil water separately in a large saucepan. As soon as it boils, throw the onion into it and boil for exactly 3 minutes over high heat!

Do not exceed this time, since our task is to get not boiled, but pickled onions.

The next secret lies in the contrast shower. Put a bowl of cold water in the sink. For best results, ice can be added to the water. This will help keep the onions crisp.

As soon as the onions were sent to cold water, we prepare the marinade.

Pour vinegar into half a liter of water, add sugar and salt, add dill, bay leaf, pepper and boil until the sugar and salt dissolve. After boiling, boil for 1-2 minutes. Pepper, if you want to sharpen the onion, cut into pieces. I don’t like my small pickled onions to have a too strong aroma of dill and lavrushka, therefore, I take out all the “greenery” after boiling the marinade.

Put the cold onion in a jar in a convenient way for you.

The final contrast procedure is to fill the cold onion with hot marinade. Make sure that the jar does not burst from the temperature difference. Therefore, it is better to pour hot marinade after placing the jar on a wide knife.

Put the jar in a pot of water and let it sit for no more than 5 minutes. Then, take out the jar and screw on the sterilized lid. In this state, small pickled onions can be stored for a very long time. Baby onions canned for the winter are ready!

Be sure to try this wonderful recipe for preserving pickled baby onions for the winter, which will be a spectacular and spicy addition to your feast.

Everyone is well aware of the exquisite taste of pickled onions. After all, even if you just keep it a little in vinegar, it acquires a more delicate flavor, but does not lose its characteristic piquancy. If you make a blank for the winter out of it, then the snack will turn out to be even more original. Jars with onions will be simply indispensable in the pre-holiday bustle, as salads and many snacks with the help of this blank will be much easier and faster to prepare. As a result, they will be much tastier and richer.

Everyone is well aware of how exquisite the taste of pickled onions is.

An ordinary onion acquires a completely different taste if a huge amount of spices is added to the marinade.. It is unlikely that it will be possible to use this preparation while preparing other dishes, because it will be impossible to tear yourself away from this snack just by opening the jar.

Products:

4.4 kg of medium-sized onions;
0.2 kg of sugar;
0.1 kg of salt;
65 ml of vinegar;
11 gr. cloves;
2 gr. cinnamon;
11 gr. allspice;
11 gr. peppercorns;
11 gr. bay leaf;
1.6 liters of water.

Cooking:

Onions need to be peeled, washed and dried.
Put it in boiling water and soak in it for only 3 minutes.
After that, rinse with cold water.
Pour water into a saucepan and boil it.
Then add salt and sugar, add bay leaf, boil for 15 minutes.
Strain the prepared marinade through cheesecloth, folded in several layers.
Boil the filtered liquid again, pour in the vinegar.
Put all the spices and onions in jars.
Fill jars with marinade to the top and cover with lids.

Sterilize no more than five minutes, immediately roll up.

Pickled onions: fast and tasty (video)

How to pickle onions in jars with beets

Whole onion heads in a bright red marinade look incredibly appetizing. Such a blank will become one of the most memorable and unusual. All this despite the fact that the simplest and most affordable root crops will have to be preserved.

Products:

0.4 kg of onion;
0.1 kg of beets;
35 gr. salt;
35 gr. Sahara;
9 gr. peppercorns;
0.4 l of water;
35 ml apple cider vinegar.

These onions look incredibly appetizing.

Cooking:

Clean the bulbs.
Wash the beets, peel and cut into strips.
Pour sugar into an enameled container, add pepper and salt, pour water and boil.
Pour in the beets and boil again.
After that, put the onions in the pan and boil them for only 5 minutes.
Transfer the prepared root crops to a jar, pour vinegar into it.
Pour hot marinade and immediately roll up the container.

Marinated onions for the winter

The most common onion, harvested in a marinade, acquires a simply delicious taste.. This is a very practical workpiece, the range of application of which is quite wide. Even classic salads such as "Herring under a fur coat" and "Mimosa" with such a component will be much brighter and tastier.

Products:

0.4 kg of onion;
45 ml of wine vinegar;
18 gr. Sahara;
25 gr. vanilla sugar;
4 gr. cloves;
2 gr. bay leaf;
20 gr. ginger root.

The most common onion, harvested in a marinade, acquires a simply delicious taste.

Cooking:

Pour boiling water over the peeled onion, leave for just a minute and put it in a colander, cool.
Peel the ginger root with a knife and chop finely enough, mix with bay leaves and cloves, put in a small bag.
Pour regular and vanilla sugar into the vinegar, put the bag in which the spices were laid out, pour in the water.
Boil the liquid for 10 minutes.
Remove spices from the pot.

Put the prepared vegetables in jars, pour over the marinade and roll up.

How to make pickled onions without sterilization

Canning is not difficult, especially since there is no need for additional sterilization. Such a preparation is also good because each onion is already initially cut into rings, so there will no longer be a need to do this immediately before serving.

Products:

0.9 kg of onion;
65 ml of vinegar;
65 ml of water;
15 gr. salt.

Canning is not difficult, especially since there is no need for additional sterilization

Cooking:

Peel the onions, rinse and cut into rings very thinly.
After grinding, dry and salt.
Mix water with vinegar and pour this mixture into the prepared vegetables.
Mix thoroughly and immediately put in jars, cover tightly.
Refrigerate immediately for further storage.

Delicious and simple pickled onions in half rings

The peculiarity of this recipe is the addition of a small amount of wine to the marinade. It is thanks to this component that the workpiece is revealed in a completely different way, exceeding all expectations. Already after the first test, you begin to regret only that so few jars were prepared.

Products:

0.6 kg of onion;
15 gr. ginger root;
35 gr. garlic;
45 ml of vinegar;
0.6 l of water;
25 ml of wine (white, dry);
15 gr. chili pepper;
12 gr. black peppercorns;
12 gr. allspice;
12 gr. mustard seeds;
4 gr. bay leaf;
9 gr. salt.

The peculiarity of this recipe is the addition of a small amount of wine to the marinade.

Cooking:

Peel the onion well and chop it into half rings.
You also need to peel the garlic with ginger, chop into thin slices.
Remove all the seeds from the pepper, cut into rings.
Alternately place onion, ginger, garlic and pepper into jars.
Pour water, wine and vinegar into a saucepan.
Immediately add mustard, pepper, salt, sugar and bay leaves to this mixture.
Boil for about ten minutes.
Pour the finished marinade into jars, cover with lids, sterilize for 10 minutes.

Quickly roll up the entire container.

Pickled onions with currants: a step by step recipe

An unusual berry note will give the workpiece a completely new shade of taste. The appetizer is much more aromatic and tastier than the usual, prepared according to the traditional recipe. Yes, and visually it looks much more attractive, because healthy berries create a special impression.

Products:

0.3 kg of onion;
0.4 l of water;
35 gr. salt;
0.1 l of apple cider vinegar;
25 gr. Sahara;
60 gr. currants;
25 gr. greenery.

Cooking:

The bulbs need to be peeled, put in boiling water for a couple of minutes and then pour over with cold water.
Put greens in jars.
Rinse the currants well and also place in jars.
After that, lay out the main component there.
Boil water in a saucepan, fill jars with it, leave for only 3 minutes, then drain back into the saucepan.
Add sugar and salt to ordinary water, stir and boil.
Pour in the vinegar and immediately pour the marinade into jars.
Roll up the entire container.

Pickled onions in apple cider vinegar (video)

What kind of blanks do skillful hostesses not brag about. It can be various pickles, salads, caviar, jams and compotes. But a special place on the shelves is always occupied by vegetables prepared in the marinade. By right, such blanks can be called one of the best. After all, their advantage is not only that vegetables have excellent taste, but also that the jars will definitely stand until the desired date. The lids won't fly up in the air, and the cans won't burst, you can be sure of that. Pickled onions can be called the simplest and at the same time delicious of these preparations, although fried root crops will also be no less in demand. In the marinade, it turns out to be very fragrant, without a characteristic pungent smell and taste. A pleasantly crunchy root vegetable will surprise you with its completely new taste.