Pickled onion
Pickling is one of the best ways to preserve the nutrients in this vegetable. This preparation allows you to preserve not only useful qualities, but also has an interesting taste. When marinated, it can be added to a variety of dishes without wasting time on preliminary preparation.
Three colors
Pickled onions can decorate any dish, especially if they are prepared for the winter in a non-standard way. The “Three Colors” recipe is very simple and does not require much time.
For this recipe we will need:
- 1 kg of onion;
- 1 liter of water;
- 100-150 g beets;
- a little turmeric;
- 1 tablespoon salt;
- 1 tablespoon sugar;
- half a glass of 9% vinegar;
- 2 tablespoons sunflower oil.
Cooking technology:
- Scald small onions with boiling water and cut into rings or half rings.
- To prepare the marinade, add salt, sugar and vinegar, and a small amount of sunflower oil to cold water.
- Place the mixture in the first jar and fill it with the prepared marinade.
- Add the beets cut into pieces into the second jar, then pour in the marinade.
- In the third jar, sprinkle onion rings with turmeric and fill with marinade.
The jars need to be refrigerated for several hours so that the product marinates well. This preparation can be used the very next day. If you close the jars with nylon lids, then pickled onions in rings and half rings will be preserved all winter.
Rings
Recipe:
- Rinse and sterilize jars thoroughly.
- Selected onions are peeled, washed in cold water and cut into rings.
- After placing the chopped onions in jars, pour boiling water and let it brew for 5-10 minutes.
- After this, the water is drained, salt, sugar and spices are added to taste. For half a kilogram of onion add a tablespoon of sugar and salt. For flavor, add 1-2 cloves and a few black peppercorns. The resulting marinade is boiled for several minutes and again poured into jars.
It is better to store jars in a cool room or put them in the cellar for the winter. It is better to pickle onion rings at the end of summer or early autumn, before it is fresh and has not begun to deteriorate. This product is used in the preparation of both meat dishes and salads.
Whole heads
List of required products:
- 1 kg of onion;
- 1 pack of dry bay leaf;
- a little black pepper;
- a little clove;
- a little red pepper and tarragon (optional);
- 1 tablespoon salt;
- 1 tablespoon sugar;
- 1 liter of water.
Cooking technology:
- Small onions are cleaned, balanced in boiling water for 1-2 minutes, and filled with cold water.
- Place 2-3 bay leaves, a little black pepper and cloves at the bottom of a liter sterilized jar. You can also throw in red pepper and tarragon.
- Fill the jar with prepared onions, add half a glass of vinegar and warm marinade. To prepare the marinade, add a tablespoon of salt and sugar to a liter of water. The resulting mixture is boiled for several minutes and cooled to room temperature.
- Closed jars should be refrigerated for a day.
Pickled onions will be stored longer if they are rolled into jars after preliminary pasteurization for 5-10 minutes.
How to quickly and tasty pickle onions for salad?
Any salad will be transformed when pickled onions are added to it. Thanks to this simple recipe for pickling onions, there will be no trace of bitter taste or unpleasant odor.
Cooking time: 75 min.
Cooking time: 15 min.
Servings: 3-4.
Ingredients:
- Onions – 2 pcs.
- Water – 2 tbsp.
- Apple cider vinegar – 3 tbsp.
- Sugar – 1 tbsp.
- Salt – 1 tsp.
- Dill - to taste.
Cooking process:
Step 1. Remove the skins from the onion, rinse it and cut into half rings.
Step 2. Place the onion in a bowl and pour a glass of cold water over it for half an hour to remove the bitterness.
Step 3. Dissolve vinegar, sugar and salt in a second glass of water.
Step 4. Drain the onion and pour the marinade over it. Wash the dill and chop finely with a knife. Add dill to onion and stir.
Step 5. Marinate the onions for 30 minutes, then drain the marinade and use the pickled onions as intended.
Bon appetit!
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How to dry onions for the winter
It is very convenient to store and use dried onions for cooking. When dried, the weight and volume decreases several times, since the bulbs consist of 90% water. By grinding the dried mass in a coffee grinder or blender, you can obtain an aromatic powder that can be added to soups, salads and meat dishes.
Benefits of drying:
- takes up little space;
- preserves taste;
- a pleasant sweetish taste appears;
- It can be stored for a long time in dry, tightly closed containers.
In the oven
You can dry it in either a gas or electric oven. After harvesting, the bulbs are sorted and dried. Rotten or moldy onions should not be used for drying for the winter.
- It is necessary to clean the bulbs from roots and husks and rinse thoroughly in cold water. You need to cut into thin rings or slices up to 5 mm. Thickly sliced rings take a long time to dry, unevenly and can burn.
- Rinse the chopped product again under running water in a colander.
- Prepare the brine in a deep saucepan: to do this, dissolve a spoonful of salt in a liter of water and bring to a boil. Place the cooled water in the refrigerator for several hours. Pour the chopped product with brine for 10-15 minutes. After this, drain the water through a colander and wait 10-15 minutes. until the liquid has completely drained.
- Place on a baking sheet in an even layer. You need to dry it in the oven at a temperature of no more than 60°C for 4-6 hours. In order for the onion to dry evenly and not burn, it must be stirred regularly with a wooden spatula.
- Once drying is complete, remove the baking sheet and allow to cool at room temperature.
It is better to store the dried product in a dry, clean jar with a tight lid or in a tight plastic bag.
Cooking option with apple, wine or balsamic vinegar in 10 minutes
To marinate 1 medium onion you will need:
- balsamic, apple or wine vinegar (6%) – 1.5 tbsp. l.;
- sugar – 0.5 tsp;
- salt - on the tip of the knife;
- spices, herbs, fresh herbs - to taste and desire (optional).
Cooking method:
- Cut the onion into as thin rings or halves of rings as possible. Place in a colander and scald with boiling water. Immediately rinse with cold water.
- Add salt, sugar, vinegar to the chopped onion.
- Stir and let sit for at least 10 minutes (or longer).
Done, the crispy, spicy onion can be used for its intended purpose.
How to pickle onions at home
During the cold season, everyone wants to diversify their diet with dishes from fresh vegetables or canned salads. Housewives prepare a lot of preserves in the summer and autumn, but, as a rule, do not worry about preparing greens. It is better to dry dill and parsley, and we recommend pickling green onions for soups and salads. This preparation for the winter will preserve the color and taste of onion shoots.
This is easy to do at home:
- Pre-well-washed greens are cut into 2-3 cm fragments. Both young and mature stems are suitable for this.
- The chopped shoots are mixed well with salt in a deep bowl. 1 kg of greens requires 200 g of salt. You can crush the resulting mixture with a spoon or your hands.
- A few hours before salting, prepare the containers: sterilize the jars, scald the containers with boiling water.
- The workpiece is placed in the prepared containers and compacted well. The greens should be completely covered with juice. Pour a few tablespoons of vegetable oil on top to form a layer of just under a centimeter.
- The jars are closed with nylon or iron lids.
Onions stored for the winter will enrich your food with vitamins and other beneficial substances. The variety of recipes for its preparation and use allows you to improve the taste of any dish and diversify your menu during the cold season. Salting and marinating do not require much time, and drying allows you to obtain an easy-to-use product.
Harvesting wild garlic
Compound:
- winning variety (leaves and stems) - 1 kilogram;
- sea or table salt (coarse) - 0.7 kilograms.
Preparation:
The wild garlic is washed well and then left in cold water for thirty minutes. After this, the greens are rinsed again and watered with boiling water. Next, the vegetable is laid out in layers in jars, covered with a large amount of table salt. The container is filled to the very neck so that juice begins to flow out of the compacted wild garlic. The jar is closed with a lid and sent to a cold place.
Winter preparations from onions - delicious recipes
At the moment, more than three hundred types of onions are known. But the most commonly used is onion. It has found wide application in folk medicine, as well as in the cooking of many peoples of the world. According to taste, onions are divided into three types: spicy, semi-sharp and sweet. The vegetable can be frozen, pickled, or added to eggplant or tomato marinades to improve the taste. For preparing preparations for the winter, both onion feathers and ordinary onions are suitable.
Pickling is the best way to preserve all the beneficial substances in onions and give them a special taste. The pickled vegetable will be an excellent assistant for preparing various dishes, which will eliminate the additional waste of time. Small onions, unsuitable for storage in winter due to rapid drying, are suitable as the main ingredient for home preparation.
You can also add other vegetables to the jar, such as beets or carrots. And if you prepare apple marinade, the onions will have a more pronounced taste.
Ingredients for marinade filling:
- 6 percent bite – 5 liters;
- water – 4.5 liters;
- salt – 0.6 kg.
- bay leaf – 10 grams;
- red pepper – 4 grams;
- star anise – 4 grams;
- cloves – 5 grams;
- red pepper – 4 grams;
- cinnamon – 5 grams;
- allspice – 5 grams.
For harvesting, 4 kilograms of small onions are used. They should be peeled and removed from any remaining roots.
To free the onion from the peel much faster, you need to immerse it in boiling water for three minutes and then pour cold water over it.
Onions peeled in this way must be kept in a water-salt solution with a ratio of water to salt of 1000:200 (ml/g).
When the marinade is ready, place the onions in clean, dry jars and fill them with the filling. After twenty minutes, the marinade must be poured back into the pan and boiled. The operation of pouring from the pan into the jars and back is performed two more times. Then the containers are rolled up using an iron lid and stored in a cool place.
Onions in this recipe are only an additional ingredient, but it is difficult to imagine many meat dishes without them.
To prepare feathers, you will need the following products:
- water – 0.3 liters;
- feather onion – 1.5 kilograms;
- natural liquid honey – 0.05 kilograms;
- dry white wine – 0.3 liters;
- salt - half a teaspoon;
- thyme - a couple of sprigs.
Pour water into the pan, add honey and coarse table salt. The composition is thoroughly mixed and left to boil for several minutes. Place chopped feathers in half-liter jars and place thyme branches between them. You can place them at your discretion - horizontally or vertically.
Then the contents of the jar are filled with boiling marinade. The container is rolled up and sterilized in a water bath for ten minutes. After turning off the fire, leave the workpiece to stand for a few more minutes in a warm place. This is done to increase its shelf life.
This pickled onion recipe will make the dish much more beautiful with its bright colors. It’s not difficult to prepare even for those who don’t particularly like to cook.
- water – 1 liter;
- onion – 1 kilogram;
- vegetable oil – 2 tablespoons;
- salt – 1 tablespoon;
- 9 percent vinegar - 1/2 cup;
- turmeric - small amount;
- beets – 0.150 kilograms;
- sugar – 1 tablespoon.
Three colors
This pickled onion recipe will make the dish much more beautiful with its bright colors. It’s not difficult to prepare even for those who don’t particularly like to cook.
Ingredients:
- water - 1 liter;
- onion - 1 kilogram;
- vegetable oil - 2 tablespoons;
- salt - 1 tablespoon;
- 9 percent vinegar - 1/2 cup;
- turmeric - small amount;
- beets - 0.150 kilograms;
- sugar - 1 tablespoon.
How to cook:
Small onions must be doused with boiling water and chopped into rings. To prepare the marinade, add ocet, salt, sunflower oil and sugar to cold water. Chopped onions are placed in the first jar and filled with marinade. The chopped beets are placed in the second container and also poured with marinade. Onion rings are placed in the third, which are then sprinkled with turmeric and poured over with marinade.
Once the marinade has cooled, place the jars in the refrigerator for several hours for best results. The product will be ready for use the next day. And if the containers are closed with nylon lids, then the onion rings will last all winter and will not deteriorate.
Read how to prepare green onions for the winter.
Drying vegetables for the winter
Dried onions are an excellent natural product that retains all its beneficial properties for a long period. Dried vegetables serve as a good alternative to fresh products and are used for preparing first and second courses, pies, minced meat, canned food, salads, etc.
Ingredients required for preparation: onions (3 kg), water (2 l), salt (100 g).
Preparing and drying vegetables:
- Carefully sort the onions (for harvesting it is necessary to select only dense fruits without signs of rotting or rotting), then peel them, and also cut off the tails and roots.
- Rinse the prepared onions well under running water, then cut into thin, uniform rings.
- Place the chopped vegetable in a colander, rinse again, then let the water drain.
- In a suitable enamel bowl, boil 2 liters of water, adding the required amount of salt. Mix everything well and remove from heat.
- Cool the salt solution at room temperature and then put it in the refrigerator for 2-3 hours.
- Place chopped onion in the infused brine for 5-10 minutes.
- Remove it from the salt water, then dry it on a dry paper towel.
- Spread the chopped onion in a thin, even layer on a wide baking sheet.
- Place in the oven and dry for 5-6 hours at a temperature of 55-60 °C, stirring constantly with a wooden spoon or spatula.
- Cool the finished product and transfer it to a thick paper bag or a dry glass jar.
- Store in a dark place with minimal humidity.
Optimal conditions and terms
Fresh green onions should not be kept in the refrigerator without packaging, but they should not be tightly packed either. In the first case, the stems dry out, in the second, they deteriorate from excess moisture.
A refrigerator is suitable for ideal preservation of vegetables in urban environments. The optimal storage temperature for fresh feathers for a month is 2-7 °C. When cooled to 0 °C, the period can be extended by 2 times.
Make sure that no moisture comes into contact with the product during this time. That’s why the bags are cooled before packaging, only then filled with herbs. Before this, it is washed and dried.
The container and type of product play an important role during storage. Onions in oil and salted are kept cool, without access to light, at a temperature of 5-10 ° C. It is recommended to pour dried feathers into small canvas bags.
Be sure to read:
How to preserve pumpkin at home all winter
Consumer deadlines directly depend on the procurement method:
- ice cream - about a year,
- dried – 16-24 months,
- pickled - up to six months,
- freshly harvested – 3-4 months.
Pickled onions
Crispy pickled onions that can be used as a flavorful seasoning for fish and meat dishes, as well as vegetable appetizers. Necessary ingredients: medium-sized onions (about 15 pcs.), refined vegetable oil (30−35 ml), peppercorns and dry clove buds (4−5 pcs.), table vinegar (30 ml), salt and granulated sugar (according to 30 g).
Step-by-step preparation of pickled onions:
- Place the unpeeled onions into a pan of boiling water and boil for 2-3 minutes.
- Turn off the heat, place the onion in a colander and immediately rinse with cold water.
- Peel the vegetables, then place them in a suitable enamel bowl and fill them with cold water again. Leave for 15-20 minutes, then remove the bulbs and place them on a dry towel.
- Preparation of the marinade: boil 150 ml of water, then add granulated sugar, salt, vinegar, peppercorns and cloves. Keep on fire for about 2 minutes, then place whole onions there, pour in vegetable oil and mix thoroughly.
- Boil all components over medium heat for 15-20 minutes.
- Remove the pan with the preparation from the stove and leave for a day at room temperature.
- After the required time has passed, pour the marinade into a separate bowl and bring to a boil again.
- Place whole onion heads in a sterilized glass jar, then pour hot marinade and roll up.
Recipe with citric acid and oil - for vinaigrette, Herring under a fur coat, Mimosa, Greek salad
Need to take:
- medium-sized onion heads - 2 pcs.;
- drinking water – 100 ml;
- citric acid – 6 g;
- olive or sunflower oil – 2 tbsp. l.;
- sugar, salt - 0.5 tsp each.
How to cook:
- Dissolve citric acid, salt and sugar in hot water. Cool slightly (so that the marinade is not hot).
- Add chopped onion to the liquid. When preparing Herring under a fur coat, Mimosa and other puff salads with the addition of mayonnaise, as well as vinaigrette, it is better to cut the heads finely, into small cubes. And in a Greek salad, for example, onion half rings are usually added.
- Let stand for 20-30 minutes until desired taste is obtained. Then drain the liquid and add a little oil to the pickled onions. The type depends on what kind of salad you are going to prepare. For Greek, it’s logical to use olive oil. The vinaigrette will be good with unrefined sunflower. And in most salads with mayonnaise, it is better to add odorless oil.
Pickling with herbs
Resourceful housewives have learned to preserve onions by salting them . To give this preparation a fresh aroma, additional ingredients are usually used in the form of parsley and dill umbrellas.
Products needed for cooking: onions (1 kg), table salt (120 g), fresh parsley (1 kg), water (1 l), dill umbrellas (2 pcs.), black peppercorns (to taste).
Then salting is carried out as follows:
Onion dressings and sauces
Ready-made dressings make life much easier in winter.
For example, an option for soup. Need to:
- onions, carrots and bell peppers – 600 g each;
- tomatoes and parsley roots - 100 g each;
- greens – 400 g;
- salt – 500 g.
Vegetables and herbs are finely chopped with a knife or in a blender, then salt is added and the mixture is thoroughly mixed. The finished mass is sealed with plastic lids.
Dressing for borscht:
- onions, tomatoes, sweet peppers, carrots - 1 kg of each type;
- greens - 600 g of at least three types;
- salt without iodine – 1000 g.
The carrots are grated, the remaining vegetables are chopped with a knife, meat grinder or blender, everything is mixed with salt and sealed.
The same method is used to prepare the dressing, which is universal for all soups. Grammations for her:
- onions, peppers, tomatoes - 1000 g each;
- dill greens – 300 g;
- non-iodized salt – 800 g.
Simple lecho with zucchini
A fragrant and tasty salad with vegetables is the perfect complement to a winter meal.
Ingredients:
- Zucchini - 2 kg
- Tomato sauce - 400 ml.
- Sea salt - 45 g
- Bell pepper – 0.5 kg
- Chili pepper - 20 g
- Onion - 0.5 kg
- Vinegar - 40 ml.
- Tomatoes – 1 kg
- Sugar - 60 g
- Vegetable oil - 70 ml.
- Garlic - 20 g
- Ground black pepper
Preparation:
Chop vegetables into arbitrary pieces.
Puree tomatoes and peppers.
Boil the puree, add spices and sugar. Add salt and sauce and bring to a boil again.
Sauté vegetables in oil until soft. Place the finished fried vegetables in sterilized jars and pour boiling sauce over them. Seal the jars and wrap until completely cooled.
Onion salad with vinegar
Onions go well with vinegar, which is why they are always pickled in it.
To prepare this salad, you need the following products:
- Onion.
- Sunflower oil.
- Salt.
- Vinegar.
- Carnation.
- Bay leaf.
- Black peppercorns.
Onions go well with vinegar, which is why they are always pickled in it.
The cooking recipe consists of the following steps:
- The vegetable is peeled and cut. The cutting depends on the desire of the cook, but in this recipe, onions cut into strips are considered optimal, because this way they will marinate better.
- Then it is placed in a container and filled with vinegar. You can add a little salt to the mixture if you want a salty salad. Bay leaves, cloves and pepper are also added to the marinade.
- This entire mass must be poured with sunflower oil, which should not be more than vinegar.
- While the mixture is infusing, it’s time to start sterilizing the container.
- After this, the pickled vegetable must be boiled without draining the marinade. Once it is brought to a boil, you can put it in jars for twisting.
Korean tomatoes
A spicy and aromatic winter snack in Korean style.
Ingredients:
- Vegetable oil 100 g
- Tomatoes – 2 kg
- Dill sprigs
- Bell pepper - 4 pcs.
- Sweet basil
- Sugar - 100 g
- Curly parsley
- Vinegar 9% – 100 g
- Hot pepper
Preparation:
Chop all the vegetables into random pieces.
Mix all ingredients and pour into jars.
Immerse the prepared preservatives in water and sterilize for an hour.
Close the jars with lids and wrap them up.
Preparing daikani sarada
Daikani sarada is a Japanese dish that will appeal to seafood lovers.
To prepare it you need the following ingredients:
- Crab meat (in most cases, an alternative option is used - crab sticks).
- Cucumber.
- Orange pulp.
- Mayonnaise.
- Tobiko caviar.
- Chilli.
- Parsley (for decoration).
- Carrot.
Daikani sarada is a Japanese dish.
Sequential recipe:
- First you need to prepare the vegetables. They are cut and grated. However, the cucumber should not be grated. After this, you need to select the dishes on which the dish will be served and place the grated vegetables on the first layer of salad.
- Then take an orange and peel it. Its zest does not need to be used in salad. The fruit pulp is cut into small pieces.
- Next, crab meat (or crab sticks), caviar, finely chopped cucumber and orange are mixed in a separate container. All this is stirred and seasoned with mayonnaise.
- After this, a culinary ring is placed on the dish with the already prepared first layer of salad, which is filled with this mass.
- The ring is removed when the dish takes the desired shape.
At the last stage it is decorated with chili pepper and parsley.
