Pickled onion recipe. Pickled onions for salad: cooking features, recipes

19.10.2019

We love to enjoy different goodies, for example. But even such self-sufficient dishes need an addition. And we're going to cook pickled onions. I don't know people who would refuse such an appetizer. At least not in my area.

In my family, since childhood, the onion was poured only with vinegar, my mother did not know other types of marinade. Now you can do it without essence. But still, in my opinion, it turns out tastier. In general, I love vinegar in food, I eat with it, make it and even add it to borscht.

You know that vinegar is different, it can be wine, rice or apple. Typically, this fruit extract has an acid content of up to 6%. But there is also an essence that is very concentrated. And in it the acid content reaches 70%.

Naturally, recipes require different amounts of these products. Now let's see how to pickle onions in apple cider vinegar. It is considered the most beneficial for digestion, waist and hair. Yes, and much more is said about its benefits. But first of all, we are interested in its taste.

Ingredients:

6 bulbs
1 tbsp salt
4 tbsp Sahara
4 tbsp apple cider vinegar

We cut the heads into thin rings.

In a separate bowl, mix salt, sugar and vinegar. Stir to dissolve sugar and pour onion rings with this liquid.

Cover with a lid and leave to marinate for 30 minutes.

Quick recipe in 5 minutes with sugar

Usually the pickling process itself does not take more than 5-10 minutes. most popular and quick recipe is this one with a light 9% vinegar essence.

Sugar adds a pleasant sweetness to the finished dish.

Ingredients:

4 things. medium onion
400 ml. boiled water
2 tbsp salt
3-4 tbsp Sahara
8 tbsp vinegar 9% (you can take apple, rice or grape)
4 bay leaves
Greens to taste (can be frozen)

We cut the head into half rings.

Separately bred in warm water salt, sugar and vinegar. Mix well until completely dissolved.

Soak the onion in this marinade and leave it for 20 minutes.

You can add any spices to taste.

Delicious pickled onion with lemon without vinegar for meat

But not everyone can eat sauces with essence. There are also those who categorically do not eat it. Therefore, I suggest that you also add a pickled onion to the meat. That's just saturate it will be lemon juice.

Ingredients:

one onion
1 lemon
Pepper
A little dill
Vegetable oil

We cut the onion as usual.

Squeeze a quarter of a lemon into it. Salt and pepper.

Chop the dill separately and sprinkle over the vegetables.

Sprinkle vegetable oil, wrinkle with hands. And let it sit for 10 minutes.

A simple recipe with boiling water

It’s probably not a secret for a long time that in order to remove the extra essential oils, which give bitterness, you need to pour the heads or finished pieces with boiling water for about five minutes.

Did you know that after this procedure, the vegetable fibers become loose and soft. This means that they absorb any aroma and taste more easily.

Ingredients:

1 onion
a glass of boiling water
1 Bay leaf
1 peppercorns
1 tsp vinegar or lemon juice

Pour boiling water over the onion rings and leave it for 30 minutes until it cools.

Then drain the liquid and sprinkle with essence or lemon juice to add taste. Put the lavrushka and pepper.

Uzbek cooking method with vinegar

If there was no low-concentration vinegar. I propose to pickle the onion according to these proportions.

Ingredients:

2 onions
2 tsp essences 70%
Salt pepper
Glass of water
greenery

First we make the marinade. Pour a glass of water into a separate cup. In it, stir in half a tablespoon of sugar and salt. We are waiting for the complete dissolution of the crystals. Then add essence.

Chop the onion and put it in the marinade.

If you still find greens, then finely chop it and put it in the marinade.

We leave for 20 minutes. After the end of this time, drain the marinade, and spread the vegetable mass to the meat.

Marinate onions for salad in mayonnaise quickly and tasty

One more interesting option, in which we need only two products. This recipe is not very popular because it has the lowest pronounced taste of all the above. But suddenly someone will like it.

I must say right away that this option is better suited for salads, where there is a main product rich in taste: herring, smoked meats.

Ingredients:

4 bulbs
4 tbsp mayonnaise

The mayonnaise already has both salt and sugar and lemon juice and sunflower oil. In a word, we simply combined these products in one.

Coat the vegetable pieces with the sauce so that they are well soaked. And leave for 4 hours. For flavor, you can sprinkle the mass with dried dill or other spices.

Cooking method with butter

Sunflower oil helps all the aromas of spices to penetrate into the main product. Then it envelops its fibers and does not allow it to come out from the inside. a large number juice. As a result, your onion turns out to be very crispy and fragrant.

Ingredients:

onion - 2 pcs.
sugar - 1.5 tsp
sunflower oil - 100 ml.
ground red pepper - 0.5 tsp
ground paprika - 1.5 tsp
vinegar - 1 tsp
soy sauce- 3 tablespoons

Onion cut into half rings. Sprinkle them with sugar.

Heat oil in a pan with salt, pepper and paprika. And add hot oil to the onions.

Stir, add vinegar.

Mix and add soy sauce. The scent is incredible.

And we put it in the refrigerator for at least 12 hours, and preferably for a day.

The most delicious onion in a herring jar

But my grandmother always used a jar for pickling. Only at that time the volume of the container was at least 3 liters. After all, this snack can be stored for a long time. Well, we will limit ourselves to just one liter. I think that you and on and on enough.

Ingredients:

70 ml vinegar
200 ml water
4 bulbs
3 tbsp Sahara
0.5 tbsp salt
8 black peppercorns
3 bay leaves

At the bottom of a clean jar, lay out the lavrushka and peppercorns.

Cut the onion and put it in a liter jar.

Mix water with sugar and salt.

Bring to a boil and stir in essence. Now pour the marinade into a jar.

We close the lid. For 4 hours.

onion salad

This pickled vegetable is also called onion salad. Recipes are very different in combination with other vegetables, such as potatoes or carrots. But you and I will have a salad of the same type, and the whole highlight will be in the filling.

Remember how we fried crackers for salad in garlic oil? So now let's start preparing this fragrant filling again. The smell will be such that all the household will come running.

Ingredients:

3 large onions
50 ml vegetable oil
2 garlic cloves
1/2 tsp coriander seeds
10 peppercorns
1 tsp dry dill
all-season spices with chili pepper,
2 tbsp rice vinegar (apple or table)
1 tbsp lemon juice
1 tbsp honey
1/3 tsp salt

Cut the onion and scald it with boiling water to remove the bitterness.

Put the garlic in the heated vegetable oil and fry it. So he will give all his flavor. It can then be carefully pulled out and discarded.

Drain the liquid from the rings through a colander and begin to prepare the marinade.

Mix vinegar, lemon juice and honey. Mix the sauce.

Salt the mass and pour the sauce into it. Next, pour all the spices, a mixture of peppers.

Drizzle it all with hot oil.

We mix the salad and send it to the refrigerator for 1-2 hours.

Cook with pleasure, because it is so tasty and so complements the fried meat! I think it's time for everyone to have a barbecue.

Pickled onions have many advantages over fresh onions. Such an additive to dishes diversifies the taste, gives the cooked food a pleasant aroma. These onions are incredibly easy to prepare. You can use this ingredient not just as an addition to salads, but also as a complete addition that goes well with meat and salted fish, such as herring.

There are many recipes for pickled onions. It is worth noting that in any of them it is very important to use the indicated proportions so that the additive does not turn out to be too sour in taste. Depending on which recipe is chosen, the cooking time for pickled onions will vary. The simplest and fast way involves marinating in vinegar for 30 minutes. You can pickle onions in advance, for example, a day before the proposed feast.

Pickled onions have many benefits. These include taste and aroma. Such a product has a mild taste, unlike fresh onions, so many cooks prefer to add it to different dishes as one of the ingredients. In addition, pickled onions do not cause tearing, because during the cooking process, substances that irritate the mucous membrane of the eyes disappear. At the same time, an interesting marinade recipe can give such a component new flavors.

Everyone is familiar with such a situation when any salad with fresh onions leads to the appearance bad smell from mouth. One of the main advantages of pickled onions is the absence of such a smell. Pickled onions in vinegar or other marinade is a universal component that can be consumed at any time of the day without fear of making a bad impression on others.

We recommend that you do not forget that cooked food should bring health benefits. In progress heat treatment the bulb loses all useful substances, in particular, vitamin C, 90% of which is destroyed during cooking and frying. The pickling process helps to retain most of all the nutrients that are contained in the onion, which is another important advantage.

There are three varieties of such a bulbous vegetable that are easy to distinguish by color:

Any variety can be quickly marinated using a classic recipe.

Three Ways to Use the Supplement

Pickled onions can be used in a variety of ways. This is a wonderful addition to barbecue, cooked in best traditions Caucasian cuisine. You need to prepare a simple marinade using original recipe, pour them chopped onion. When the component is ready, you need to add greenery to it. It is best to use parsley, cilantro, basil, dill. For flavor, sprinkle the onion with lemon juice and add half a teaspoon of sugar. After that, such an onion salad is wrapped in thin Armenian lavash. This dish is easy to prepare for a picnic. It should be specially served with a barbecue. You can immediately wrap a piece of barbecue in pita bread. This is delicious!

The second way to use the supplement is for presentation. To do this, you should take a purple onion, which has a very beautiful shade. The onion in this case should be cut into rings, which look very nice on the dish. After cooking, the circles are laid out on a plate with herring, salmon, baked tuna, grilled chicken, pork steaks and other dishes. This decoration meets the basic rule that all presentation components must be edible.

The third interesting way: pickled onions can be added to baked vegetables. This is a complete, tasty and very healthy side dish. This salad recipe is incredibly simple. It is necessary to bake eggplant, zucchini, large bell pepper and tomatoes in the oven, peel them, cut into cubes, add onion marinated in vinegar, herbs, salt and olive oil. This dish goes well with meat and fish. It is also very easy and quick to prepare.

Classic marinating recipe

The most popular recipe for pickling onions involves the implementation of the process in vinegar. So, you need to take the following ingredients:

First you need to prepare the marinade. To do this, water is mixed with vinegar, the concentration of which is 9%. After that, you need to add spices, salt, sugar. Bulbs must be chopped into rings or half rings, put in a deep container with a lid, for example, a food container. The chopped vegetable is poured with marinade and sent to the refrigerator.

Pickled onions will be ready in 30-40 minutes. This recipe, which involves pickling in ordinary vinegar, is universal. Herbs can be added to the finished ingredient to improve taste and appearance.

It is worth noting that this method allows you to quickly pickle any variety of onions.

Marinating in lemon juice

The following recipe allows you to prepare a very tasty supplement. Many nutritionists recommend using lemon juice instead of vinegar because it contains vitamins. Such pickled onions are prepared incredibly quickly. You need to take the following ingredients:

We recommend slightly warming up the water to prepare the marinade. This will greatly speed up the cooking process. Water should be at a temperature of 50 - 55 degrees. Add lemon juice, spices, salt, sugar to it. After that, finely chopped onion is poured with marinade. The container with onions should be sent to the refrigerator for 40 minutes.

This method is perfect for people who follow healthy eating. If you are cooking for a child, we highly recommend replacing the vinegar with lemon juice. This ingredient is not only useful. It gives the food a very pleasant aroma inherent in all citrus fruits. At the same time, the pickling process is very fast.

Marinating in wine vinegar

Marinating in wine vinegar makes a supplement that can be refrigerated for up to 2 months. The recipe involves the use of the following components:

500 grams of red onion;
320 milliliters of red wine vinegar;
170 grams of granulated sugar.

First, you need to sterilize the jars to extend the shelf life of the finished onion. After that, the onion should be chopped into rings or half rings, and then laid out in jars. It is necessary to tightly stack the rings, trying not to leave empty spaces. Sugar should be dissolved in wine vinegar and put on a slow fire. With vinegar brought to a boil, it is necessary to pour jars with onions, cover with lids, cool, and then send to the refrigerator.

You can use the supplement within a day. Such pickled onions can be added to various sandwiches, burgers. It pairs perfectly with fried liver and beef steaks. Since it keeps for a long time in the refrigerator, you can make a double serving.

There are many ways to pickle onions. The most popular involves the preparation of additives in the usual 9% vinegar. Often, cooks pickle onions in lemon juice and wine vinegar. You can prepare such a component, send it to the refrigerator, where it will be stored for several days or even months, depending on the recipe used for cooking.

Pickled onion- this is the only salvation for those who absolutely do not recognize the addition of fresh onions in salads and other dishes. And indeed, the bow causes many conflicting reviews! Some cannot even take an onion petal into their mouths, while others cannot imagine either the first or second courses without this vegetable with an unusual taste with spicy bitterness. Pickled onions are the way out! There are many ways to pickle onions, after which it acquires exquisite taste sweet and sour notes, and does not lose its crunchiness. You won't find a better addition to meat, pilaf, any salad. Especially since marinating onions is easy! And the following recipes will tell you how to do it.

How to choose the right onion for pickling?

Onions come in different varieties: spicy, medium spicy, and sweet. Which one is the best for marinating? Bitter, spicy onions are best marinated, bringing to a boil in the marinade or pre-drenching with boiling water, which will remove excess bitterness from it. For sweet onions, such procedures are not needed, since by nature it has a pleasant, moderately bitter aftertaste. I don't pickle leeks green onion, and also use red onions less often. Often, ordinary onions are taken for pickling, as in recipes "".

Pickled Onion Salad Recipe

Pickled onions can drastically change the taste of the dish to which they are added. For example, lettuce or. And to perform a quick pickle onion you will need:

3 bulbs
- 70 ml of 9% vinegar,
- 0.5 tbsp salt,
- 3 tablespoons Sahara,
- 250 ml of water.

The onions are peeled before pickling, cut into half rings of medium thickness and put into a glass jar. The marinade is prepared in a separate bowl. For him, water is poured into an enameled pan, sugar, salt are poured, and, having mixed, are brought to a boil.

Then vinegar is carefully poured in and, as soon as the marinade starts to boil, it is immediately removed from the heat and poured into a jar of onions. The jar is then closed with a tight nylon lid, and the onion is left to marinate for 1.5 hours (until it cools completely).

You can also cook quick pickled onion in the following ways:

1 way. Four onions need to be cut into half rings and scalded with boiling water so that bitterness comes out of them. Then the onion is placed in a glass bowl or other dish in which it will be marinated. For marinade, 1 incomplete tsp is poured into 1 liter of boiled chilled water. salt, 1 tbsp. sugar and 4 tbsp. 9% vinegar. After mixing the marinade, the onion is poured over it, and the workpiece is removed for 2-3 hours in a cold place. Such pickled onions are great for salads; and add it to them in such an amount that corresponds to individual taste preferences.

2 way. 2-3 onions cut into half rings and poured warm water, pre-diluted with acetic acid (for 500 ml of water - 1 tablespoon of acetic acid). Also sugar, salt, ground black pepper are added to the marinade to taste. By the way, instead of vinegar, you can pour lemon juice into the marinade, add fresh herbs and any spices. All the ingredients in the marinade are thoroughly mixed, poured into the onion prepared for pickling and aged until the water cools. If it intends to store pickled onions for some time, then, unlike "" recipes, which can be at room temperature, it should be kept exclusively in the refrigerator.

3 way. To prepare a side dish for meat, it is recommended to marinate the onion in this way. To do this, 1 kg of onion is peeled and cut into thin half rings. Then the onion is dipped in boiling water. Next, a medium-sized beet is taken, cut into small pieces and transferred to a container with onions. For marinade pouring, wine vinegar is diluted in water in equal proportions, peppered and salted to taste. Onions and beets are poured with marinade and infused for about a day in the refrigerator.

4 way. Can you cook spicy pickled onion fast. So 0.5 kg of red onion should be cut into half rings and poured over with boiling water. After draining the water, 3 finely chopped cloves of garlic, 1 tsp are added to the onion. sugar, a little salt, a pinch of coriander, ground black and red pepper. After mixing, all this is poured with 1 glass of water, to which they added? a glass of vegetable oil and 1 tbsp. vinegar 9%. The recipe is placed for 1-1.5 hours in the refrigerator for pickling.

5 way. If you want to pickle onions in a special way, then you can use the Georgian recipe. For him, 4 large onions are peeled, treated with boiling water, cooled and cut into half rings. Then the onion is folded into ceramic dishes and poured with wine vinegar, diluted with water in a ratio of 1: 1. In addition, salt and seasonings are added to the marinade to taste (bay leaf, cinnamon, coriander, etc.). Onions are aged in the marinade for 3 hours in the refrigerator, after which they can be consumed or used to prepare other dishes.

Of course, such methods are not suitable for, but salads with them are simply excellent. And the following salad recipes with pickled onions prove it!

Recipe "Meat salad with pickled onions"

For a hearty, savory meat salad with original taste would need:
- 0.5 kg of boiled pork,
- 100 g pickled onions,
- 200 g canned green peas,
- 3 carrots,
- mayonnaise.

Boiled pork is cut into small thin strips. Carrots are peeled, rubbed on a coarse grater and stewed over low heat until half cooked. Canned food is poured into a salad bowl green pea, the cooled carrots, meat are laid and everything is mixed. After that, pickled onions are added to taste, and at the end of the recipe " Pickled Onion Salad» seasoned with mayonnaise.

Salad recipe with tangerines and pickled onions

The ingredients you will need for an unusual salad are as follows:
- 1 chicken breast,
- 3 tangerines,
- pickled onion
- vinegar 9%,
- 0.5 tsp Sahara,
- parsley greens,
- mayonnaise.

Chicken breast is boiled in salted water for about half an hour until tender. After that, the meat must be divided into fibers or cut into thin strips. Tangerines are peeled and sorted into slices, each of which is cut in half. Boiled chicken meat is first laid in a salad bowl, pickled onions and chopped tangerines are added. All this is seasoned with mayonnaise and mixed thoroughly. Before serving, the salad is garnished with parsley and whole mandarin slices. Use salad "Marinated onion, chicken" you can immediately, but it is better to withstand at least an hour so that it is properly soaked.

Recipe " Pickled onions for barbecue»

Meat is known to love specific seasonings and spices. Therefore, onions for barbecue need to be marinated original way; for example, in mustard. Sweet onions are cut into rings for this. Mustard (preferably spicy) is mixed with onions. On average, 2-3 tablespoons are placed on 2-3 medium bulbs. mustard. In addition, a little black ground pepper, salt and marjoram are added, 2-3 tbsp. refined sunflower oil and 50 ml low-fat mayonnaise. The onion with additives mixes well and marinates in the refrigerator for a couple of hours, after which it can be added to the meat for barbecue.

Some savory food lovers do pickled onion recipe for barbecue in dry wine, which is added instead of mayonnaise and sunflower oil. You can tint the onion with beetroot juice. Another version of the onion marinade is done in this way: 1 tsp is added to the spicy onion, cut into rings. acetic acid, pour everything with boiling water and leave to cool; then the marinade is completely drained, the onion is squeezed, sprinkled with salt, sugar and pour 2 tbsp. refined sunflower oil. This recipe is put in the refrigerator for 1 hour and then transferred to the meat to taste.

Who doesn't like the taste of vinegar can marinate onions for barbecue in lemon juice. So, a medium-sized onion is cut into half rings and folded into a jar of a suitable volume. The juice of one lemon is squeezed into a separate bowl and a couple of tablespoons of warm boiled water is poured. Sunflower oil, salt, sugar, pepper and finely chopped greens are added to the marinade.

Onions in a jar are poured with the prepared marinade, and after half an hour of infusion at room temperature, it will be ready for any pickled onion recipes. Onions according to this recipe are recommended to be kept in boiling water for 2-3 minutes before cooking to remove bitterness from it.

Recipes for pickling onions for the winter

It is better to pickle onions for the winter in small jars (for example, half a liter); since in open form This product has a short shelf life and must be used immediately. For winter pickling, 5-6 peas of black pepper and allspice, cloves, parsley with roots, 3 bay leaves, 10-12 cloves of garlic, 1 bitter and 3 sweet peppers are prepared for 1 kg of small onions or seedlings.

For marinade, 0.5 liters of water is taken 400 ml of 9% vinegar, 8 tsp. sugar and 1-2 tbsp. salt. Vegetables are thoroughly washed.

Hot pepper is cut into rings, sweet - into strips. The greens are coarsely chopped. Spices are placed at the bottom of the jars. Onions are placed on them, laying peppers and herbs between the onions. The contents in the jars are poured with boiling marinade, and the workpiece is rolled up. Before cooling, the marinated is turned upside down and wrapped in a blanket.

The second way" Onion marinated in vinegar for the winter "offers to prepare this vegetable without herbs, which is very important for those who do not use it. For this method, 1 kg of medium-sized onions will require 2-3 peas of allspice and black pepper, 2 bay leaves. Marinade can be prepared in two ways. For a slightly acidic filling, 3 tbsp is taken per 1 liter of water. 9% vinegar, 1 tbsp. salt and sugar; some of the water can be replaced with blackcurrant juice.

For a concentrated marinade, 2/3 cup of vinegar is poured into 1 liter of water, and beet juice is also added. The onion is peeled, poured with brine (200 g of salt per 1 liter of water) and left for two days in a cool place. Then the onion is laid out in glass jars with selected seasonings, poured with boiling marinade and rolled up.

Pickled onion preparation for the winter makes it possible to cook very tasty and spectacular on appearance condiment or snack. To do this, a zigzag cut is made in the onion with a sharp knife, it is cut in half and laid out on a prepared dish for family table.

Pickled onions for the winter can be used as decoration various recipes, add it to them, as well as for the winter version of the barbecue (in the oven or deep-fried), and, of course, for delicious vegetable and meat salads. well and chicken with pickled onions goes above and beyond!

Onions are an almost constant component of most salads, dishes and snacks.

Such versatility is provided to him by the taste and structure of the plant.

Onions are used to give "volume" to liquid sauces, juiciness to fried dishes.

Another wonderful effect is obtained when using pickled onions.

They can be accompanied by accidentally overdried pilaf, used to enrich the taste of lean fried fish. Pickled onions at home are juicy, fragrant, devoid of unpleasant bitterness.

Pickled onion. The basic principles of pickling onions at home

Bulbs of any size and variety are suitable for pickling at home.

Onions can be pickled whole, chopped into rings or half rings, it all depends on the method of pickling.

The main highlight of pickling onions is that they do not have characteristic bitterness. To get rid of it, before pickling, the onions are poured with boiling water or blanched for the time specified in the recipe and only then poured with marinade. The main thing is not to overexpose it in hot water, the “overheated” onion becomes soft.

There are a lot of varieties of marinades, but they are united by the main requirement - all soluble components must be really dissolved, otherwise the result can be unpredictable.

With pickled onions, you can cook more than one original dish, from salads to pies.

Usually, each dish has its own pickling recipe, but you can experiment within reasonable limits.

How to pickle onions at home for salads and hot appetizers with and without vinegar

Vinegar pickled onion

Ingredients:

Four bulbs, preferably purple;

One liter of water;

Four table. spoons of table vinegar 9%;

1 tsp salt;

1 st. l. granulated sugar.

Cooking method:

1. Pour the onion cut into half rings with boiling water and hold in it for about a minute. The bow must be completely submerged in water.

2. Drain the onion in a colander and rinse well under the tap.

3. Prepare the marinade by diluting granulated sugar, vinegar and salt in cold boiled water.

4. Pour the onion placed in a glass container with the marinade and put it in the refrigerator for two hours to marinate.

Pickled onions without vinegar

Ingredients:

Three medium bulbs;

500 ml of water;

One thin-skinned lemon;

Salt, refined sugar and crushed black pepper.

Cooking method:

1. Pour the onion chopped into thin half rings with slightly warm boiled water.

2. Add freshly squeezed lemon juice, add sugar, salt to taste and pepper, mix everything well.

3. Onion pickled in this way will be ready in half an hour, when it cools down.

Chicken liver salad with champignons and pickled onions

Ingredients:

200 grams of fresh whole champignons;

One onion, marinated for salad;

Small pickle;

Two chicken eggs, hard boiled;

300 grams of chicken liver, chilled;

Mayonnaise 67%.

Cooking method:

1. In different utensils Boil mushrooms and chicken liver until tender.

2. Put the mushrooms in a colander, drain the water from the pan with the liver and cool.

3. Cut the liver, champignons into thin slices into medium-sized strips, and cucumbers and eggs into small pieces, squeeze the brine out of the cucumbers with your hands.

4. Put all the chopped ingredients in a salad bowl, add the pickled “for salad” onion, pepper, salt, add mayonnaise in several separate portions and mix well, gently.

Trout with marinated onions baked in the oven

Ingredients:

900 grams of trout steaks;

Three heads of onions pickled without vinegar;

Two teaspoons of a mixture of Provence herbs;

Garden salt, coarse grinding;

Ground, preferably by hand, black peppercorns.

Cooking method:

1. Rinse the fish pieces with water and dry thoroughly on all sides with a napkin or towel. If the fish is frozen, set it aside overnight to thaw.

2. Rub the steaks with a mixture of salt and pepper and, spreading out on a cutting board, generously sprinkle the fish with Provence herbs. Let stand fifteen minutes.

3. Grease a heat-resistant form or a baking sheet well with refined vegetable oil, spread half of the onion pickled without vinegar on the bottom.

4. Lay the trout steaks on top and, adding the remaining onions, bake the fish at 190 degrees in the oven.

5. After about eight minutes, remove the mold, brush the top of the dish with vegetable oil with a special silicone brush and put it back for another ten minutes.

How to pickle onions at home "Georgian"

Ingredients:

Five large bulbs;

Vinegar;

Coriander;

Carnation;

Lavrushka;

Coarse salt.

Cooking method:

1. Dip the peeled whole onions in boiling water.

2. After a couple of minutes, remove the onion and cut into medium-sized rings when chilled.

3. Dilute with water, based on a one-to-one ratio, wine vinegar and pour the onion with the solution.

4. At your discretion, add seasonings, salt and refrigerate for marinating for four hours.

Pickled onions fried in batter

Ingredients:

Five heads of pickled "Georgian" onions;

200 ml beer, light;

Baking flour.

Cooking method:

1. Pour the beer into a deep bowl and mix it with the sifted flour. Add flour gradually in a small amount, constantly stirring with a whisk, not allowing lumps to stray. The result is a homogeneous, liquid mass, slightly thicker than bold sour cream.

2. Put the pickled onion in a colander to drain the rest of the marinade.

3. Fry the rings, dipping in batter, in well-calcined refined oil, until crispy.

4. This dish is best served hot.

How to pickle onions at home in Asian-style wine

Ingredients:

Half a kilogram of onions;

100 ml dry rose wine;

75 ml of vodka;

A two-hundred-gram glass of vinegar, rice;

Four tablespoons of granulated sugar.

Cooking method:

1. Pour the onions placed in a glass jar with boiling water and immediately drain the water.

2. Prepare the marinade by mixing rice vinegar, vodka, wine, granulated sugar in a small saucepan, and put on fire to boil.

3. Pour a jar filled with onions with a boiling solution, cover with a lid and leave to cool.

4. Place the chilled jar in the refrigerator for one hour.

Pork pockets with pickled onions

Ingredients:

600 grams of pork, loin;

A large head of pickled "Asian-style" onions;

One a raw egg;

6 tablespoons flour, corn.

Cooking method:

1. Cut the pulp into thick pieces across the fibers. The thickness must be at least one and a half centimeters.

2. Cut the pieces of pulp without cutting to the edge with a knife so that you can open it like a book.

3. Expand the semi-finished products prepared in this way, beat them off on both sides with a special hammer and rub with salt.

4. Put a chopped pickled onion on one half of each and close the pocket.

5. "Pockets" roll in cornmeal, dip in a beaten egg, quickly roll again in flour and fry in very hot, preheated oil, turning no more than once, until browned.

6. Turn off the heat, cover the dish with a lid and leave to stand for twenty minutes.

How to pickle onions at home for pies stuffed with meat and fish

Ingredients:

One large onion of any variety;

Table. a spoonful of sugar;

1.5 st. l. garden salt;

50 ml of 9% vinegar, table;

2 cups filtered water:

60 ml purified sunflower oil.

Cooking method:

1. Cut the onion into four parts and chop each into thin strips. Slightly remember with your hands, set aside.

2. Salt, and then granulated sugar, dissolve in water, add refined oil, vinegar and set to boil.

3. Put the chopped onion into the boiled marinade and remove from heat to cool.

4. Pickled pie onions will be ready when completely cooled, in about one hour.

Pink salmon pie with pickled onions

Ingredients:

700 grams of pink salmon, frozen;

One and a half heads of pickled onions for pies;

A pound of puff pastry purchased;

10 grams of fine food salt;

3 table. quality spoons olive oil, or frozen vegetable;

Ground black pepper;

Greens to taste.

Cooking method:

1. Remove the skin from the thawed fish, separate the fillet.

2. Remove the remaining small bones from the meat with tweezers and cut it into small, about a centimeter pieces.

3. Add salt to taste, hand-ground black pepper and, mixing well, pour in vegetable oil little by little.

4. Stir again and refrigerate for one hour.

5. From most of the thawed puff pastry roll out not a thin layer and transfer it to a baking sheet lined with parchment paper moistened with vegetable oil.

6. Lay out the fish filling, spread the onion marinated for pies on top and cover with the second same layer of puff pastry, only a little smaller.

7. Pinch the edges, the top of the pie can be decorated with the remaining dough, rolled into thin bundles.

8. On the surface with a sharp thin knife, make a few short cuts and bake at 200 degrees.

9. After forty minutes, the pink salmon pie will be ready.

canned pickled onions

Ingredients:

small bulbs white color.

For the marinade, based on one liter of water:

One hundred and fifty milliliters of 6% vinegar;

Half a table. spoons of granulated sugar;

Table. a spoonful of large, garden salt.

Cooking method:

1. In sterile liter jars, spread the white onion cut into thin rings, whole, and blanched for one minute in boiling water.

2. Pour salt into the heated water, followed by granulated sugar and, stirring until the ingredients are completely dissolved, set to boil.

3. Pour vinegar into the boiling solution, and fill the jars filled with onions with it.

4. Cover with lids and pasteurize for half an hour, and then roll up.

"Red balls", pickled onions, tinted with beets

Ingredients:

One kilogram of small onions;

big beetroot;

Half a liter of water;

150 ml of vinegar, table;

One hundred grams of honey;

Two bay leaves and a sprig of thyme;

1 tsp without a hill of garden salt, or coarse grinding;

Peppercorns.

Cooking method:

1. Pour boiling water over the bulbs, then dip in cold water and remove the husk.

2. Pour sugar, salt, a teaspoon of black peppercorns into boiling water, add honey, vinegar and mix thoroughly.

3. Put the onion into the boiling marinade, bring to a boil and boil it for three minutes over low heat.

4. At the bottom of dry, pre-sterilized jars, place a piece of peeled beets.

5. Fill the jars with onions, laying thyme and lavrushka between the onions.

6. Pour marinade over and cover with a lid and refrigerate.

Cooking dishes with pickled onions. How to pickle onions at home - tricks and tips

When adding mayonnaise to a salad with chicken liver and pickled onions, do not put a lot, the salad turns out to be quite sleepy and greasy anyway.

When frying in batter, after dipping in batter, you can roll the rings in breading from finely crushed chips. Onions will not only look original, but will also acquire a peculiar, unusual taste.

When preserving, do not cut the onion too thin, otherwise it will cook and not be crispy.

After rolling, jars with canned pickled onions are turned upside down and covered with warm clothes. Only after waiting for the cans to cool completely, they are removed to the storage place.

When added to dishes, pickled onions should be discarded in a colander to remove excess marinade, as its presence can distort the expected taste.

Vinegar can be replaced with natural lemon juice, or a solution of the appropriate concentration citric acid to rid your dishes of the characteristic vinegary aftertaste.

If you want to get crispy onions as a result, dip them after blanching for a while in cold water.

A light spring salad with young greens, or a fragrant shish kebab in nature, and it is impossible to imagine without onions. He is the head of everything, many vegetable lovers would say. Indeed, a significant number of dishes modern kitchen without its piquant taste it is impossible to imagine. Those who do not use fresh onions will certainly like pickled onions. Recipes of it fast food with or without vinegar are presented in this article.

For cooking, a pickled onion is a versatile product that has a huge number of advantages. Firstly, there is no specific bad breath after drinking it. Agree, this is his great advantage. Secondly, the bitterness inherent fresh vegetable disappears during pickling.

Substances with a high acid content will help get rid of the specific bitter onion taste: a solution of citric acid or ordinary table vinegar. They are usually diluted with water in the right concentration.

Attention! Hot water contributes to a better removal of bitterness, however, it will take more time to marinate. In a cold liquid, onion cooking is faster, but the specific taste remains.

The pickling method depends on the variety of onions. This means that when cooking spicy onions, it is best to use hot water, and for sweet - cold.

Classic recipe for pickled onions in vinegar

You will need the following products:

5 bulbs;
half st. l. salt;
70 ml table vinegar 9%;
30 g (or 3 tablespoons) sugar;
2.5 st. water.

Cooking:

Remove the husks from the heads and chop the onion into rings. Put in a jar or any other container.
Prepare the marinade by mixing sugar, salt and water and bringing the liquid to a boil. Then add vinegar, boil again and pour into a jar of chopped onions.
Cover and refrigerate for 1.5-2 hours. Then immediately use for cooking or refrigerate.

Express recipe pickled onions

The main difference of this recipe is that it only takes 15 minutes to prepare.

For the dish, take the following ingredients:

3 bulbs of small diameter;
2 tbsp. l. wine vinegar (white varieties - they are more saturated);
1 st. l. Sahara;
50 g of water (previously boiled and cooled);
200 g boiling water to prepare the onion.

Cooking:

After peeling and chopping the onion in half rings, it should be poured with boiling water and kept for 2-3 minutes. Then drain the water and lower the workpiece into cold water.
While the onion is cooling, prepare the marinade: mix sugar and water, add vinegar. You will get a thick saturated solution.
Strain the onion rings and season them with the marinade.

Advice. In this recipe, wine vinegar is interchangeable with apple or balsamic.

Onion snack for barbecue

This herb-filled onion is a great addition to any roasted meat.

Ingredients:

2 onions;
finely chopped fresh dill - the amount to taste;
2 tbsp. l. wine white vinegar;
2 tsp Sahara;
half tsp salt;
200 g of hot boiled water;
2 tbsp. l. refined oil.

Peel and cut the onion into half rings or rings. If desired, you can make an incision on only one side of the rings. After cooking, the onion will soften and look like long stripes.
Mix salt, sugar, water, vinegar and rast. butter.
Pour the prepared marinade over the onion and let it brew for 1-2 hours or until it cools completely. The dish will have a spicy taste if the onion preparation is poured with cold water.
When serving with a barbecue, the marinade should be drained, and the onion mixed with dill.

Spicy Pickled Onions in Red Wine Vinegar

A unique taste will be obtained by adding cloves and cinnamon to the marinade.

For the dish, take:

4 medium onions;
1 tsp salt;
3 black peppercorns;
1 bud of cloves;
a pinch of cinnamon;
1 st. l. wine vinegar;
1 sheet of lavrushka.

Cooking:

First, prepare the marinade: pour vinegar into 100 g of water, add salt, put pepper, cloves and cinnamon. Bring to a boil and simmer for 5 minutes.
Peel and chop the onion. Put in a glass container, put the bay leaf and pour the slightly cooled marinade. It must be hot. Cover and marinate 2-3 hours in the refrigerator.

This onion has a longer shelf life - it can be stored safely in the refrigerator for about a week.

You can enhance the taste of each presented recipe by adding various spices and seasonings at your discretion. Even crushed garlic will be appropriate for such an appetizer.