People are well aware of the healing properties and nutritional value of onions. This vegetable can be found in any kitchen in the world, it is used in the preparation of a wide variety of dishes. In this article, we will talk about how to deliciously pickle onions, and some of the most popular and simple recipes will also be given.
Selection and preparation of ingredients
For onion preparations, it is advisable to choose strong and juicy vegetables. Since onions are usually pickled in small jars, for pickling you need to take tiny onions, with a small root diameter, to use them whole.
If the onion is pickled and its size is much higher than desired, you can cut the vegetables into halves or quarters. So that the chopped onion does not fall into scales, the bottom of the bulb is cleaned of the roots, but not completely cut.
It is the onion bottom that will hold the slices of the vegetable together. It is unacceptable that vegetables intended for whole preservation or pickling have mechanical damage or rotten patches.
Important! If the hostess unexpectedly discovered that the bulbs bought or grown slightly dried out or withered, the situation can be corrected by pouring cool water on the vegetables for several hours.
The best recipes
To prepare the onions in the marinade does not require too much time and financial costs. Onions are an inexpensive vegetable, all components of brine or marinade are also cheap. In the end result, the taste of vegetables depends on the proportions of salt, vinegar and sugar used.
Classic recipe
120–25 minutes
table or wine vinegar 9%
10 ml
Nutritional value per 100 g of product:
- The bulb is peeled and then finely chopped. Cutting can be done in the form of rings or half rings, with a thickness not exceeding 0.3-0.5 mm.
- Onion rings are placed in a deep saucer or bowl, salted and sprinkled with vinegar, and then mixed so that the spices fall on all the vegetables.
- Next, the cut is transferred to a glass jar (0.5 l). The jar is sealed with a plastic lid, and its contents are well shaken several times.
- A jar of vegetables is left to marinate for 15 minutes. Ready pickled onions are transferred to a salad bowl.
Onion Set
1 can per 0.5 liter 40-60 min.
refined vegetable oil
2 tbsp. l
Nutritional value per 100 g of product:
Small onion sets are peeled and washed in cool water. Bulbs are poured into a colander and allowed to drain moisture. A glass jar (0.5 L volume) is washed well with soap, rinsed in clean water, and then sterilized by steam or microwaved for 15 minutes.
While the jar is being sterilized, the marinade is prepared: salt and sugar are added to the water, then vinegar and spices are added, after which they are brought to a boil.
After boiling the brine, oil and small peeled onions are added to it. The contents of the pan are cooked for three minutes at a low boil.
The onion cooked in brine is poured into a jar and corked with a preservation key. If a leak is detected in the bank, the defect is eliminated.
A rolled jar with pickled onions is wrapped in a terry towel and left to cool completely. It usually takes from three to six hours.
Small onion sets are peeled and washed in cool water. Bulbs are poured into a colander and allowed to drain moisture. A glass jar (0.5 L volume) is washed well with soap, rinsed in clean water, and then sterilized by steam or microwaved for 15 minutes.
While the jar is being sterilized, the marinade is prepared: salt and sugar are added to the water, then vinegar and spices are added, after which they are brought to a boil.
After boiling the brine, oil and small peeled onions are added to it. The contents of the pan are cooked for three minutes at a low boil.
The onion cooked in brine is poured into a jar and corked with a preservation key. If a leak is detected in the bank, the defect is eliminated.
A rolled jar with pickled onions is wrapped in a terry towel and left to cool completely. It usually takes from three to six hours.Video recipe
Onion
Did you know? Rarely, what kind of hostess, slicing an onion, does not cry. This is due to the fact that during the cutting, the structure of the vegetable is disturbed, as a result of which the enzymes leave the destroyed onion cells, react with each other (alliinase with sulfur) and form a gas that causes tears in a person.
Pearl onions
1-2 cans per 350-500 ml 60-100 min.
Nutritional value per 100 g of product:
For the preparation of pearl onions, you can take onions of various colors - burgundy, purple or white. Small onions, the diameter of which does not exceed 3 cm, are cleaned of the upper husk and a thin subcutaneous film.
Next, peeled onions are poured into a deep bowl, poured with water so that the vegetables are covered with liquid, and about 1 tbsp is added there. l salt. Soaking time varies from 15 minutes. up to half an hour, at the discretion of the hostess.
Pickled onions are closed in small containers, with a volume not exceeding 350-500 ml. At the same time, cans with lids are sterilized.
Spice is placed in each jar: one bay leaf, 1 pc. cloves, a small piece of cinnamon and 2 peppers. Next, tightly lay the bulbs. Filled containers are carefully poured with boiling water and left to warm for 10-15 minutes.
At this time, the hostess prepares the brine, bringing the water with sugar and salt to a boil. Vinegar is poured into the brine last because it can partially evaporate while boiling the liquid.
Water for heating is drained from the cans carefully so as not to burn hands with boiling water. To do this, use a tack or linen kitchen towel. Next, the vegetables are poured with hot marinade and corked with iron lids.
Seaming with pickled onions is warmed (with a blanket) for the night or for 12-14 hours. The cooled preservation is transferred from the kitchen to the cellar for further storage. Pickled vegetables will become ready approximately 3 weeks after preservation.
For the preparation of pearl onions, you can take onions of various colors - burgundy, purple or white. Small onions, the diameter of which does not exceed 3 cm, are cleaned of the upper husk and a thin subcutaneous film.
Next, peeled onions are poured into a deep bowl, poured with water so that the vegetables are covered with liquid, and about 1 tbsp is added there. l salt. Soaking time varies from 15 minutes. up to half an hour, at the discretion of the hostess.
Pickled onions are closed in small containers, with a volume not exceeding 350-500 ml. At the same time, cans with lids are sterilized.
Spice is placed in each jar: one bay leaf, 1 pc. cloves, a small piece of cinnamon and 2 peppers. Next, tightly lay the bulbs. Filled containers are carefully poured with boiling water and left to warm for 10-15 minutes.
At this time, the hostess prepares the brine, bringing the water with sugar and salt to a boil. Vinegar is poured into the brine last because it can partially evaporate while boiling the liquid.
Water for heating is drained from the cans carefully so as not to burn hands with boiling water. To do this, use a tack or linen kitchen towel. Next, the vegetables are poured with hot marinade and corked with iron lids.
Seaming with pickled onions is warmed (with a blanket) for the night or for 12-14 hours. The cooled preservation is transferred from the kitchen to the cellar for further storage. Pickled vegetables will become ready approximately 3 weeks after preservation.Video recipe
Pearl lou
Features of storage of blanks
Canned vegetables can be stored for a year in a place with a low air temperature, for example, in a cellar, cold pantry or on the bottom shelf of the refrigerator.
Important! If the cellar is too damp, then tin or iron lids on cans with preservation are recommended to be lubricated with vegetable oil. The method is simple, but it can completely prevent the appearance of rust on the lids, and therefore spoil the contents of the rolled cans.
Pickled onions can serve as a wonderful addition to any second dish, as well as an independent snack with an unusual and spicy taste. Any, even not too experienced hostess will be able to easily and quickly cook it.
