Pickled onions in vinegar quickly. Pickle onion for salad: delicious marinade recipes. Salads with pickled onions. Red pickled onions.

Onions are useful: it supplies the human body with vitamins, improves digestion and makes meat soft. That's just the taste and smell of onions, to put it mildly, for an amateur. And the aftertaste in the mouth and the aroma of breathing will for a long time remind you and those around you of what you ate recently. But if you are so fond of onions that you are not ready to give it up, there is no other way out than to pickle onions in vinegar or other substances. There are many marinades for onions, but it is vinegar that acts on it optimally, eliminates bitterness, but retains useful properties.

All recipes for vinegar marinade are suitable not only for ordinary onions, but also for Crimean red onions. Do not be surprised: red lettuce is really called sweet, but pickling in vinegar makes it especially piquant. Try pickling onions in vinegar in different ways: for barbecue, for salad and as an independent snack. And make sure that he not only does not bother, but also transforms traditional recipes. Unless, of course, you know or are ready to read how to properly and tasty pickle onions in vinegar, sugar and other seasonings.

Onion marinade or pickled onions? Composition, properties and features
White, yellow and purple onions are extremely rich in vitamins (C, E, PP, K, and especially B groups), minerals (sodium, potassium, calcium, iron, phosphorus), volatile, pectins, organic acids, enzymes, amino acids and organic sugars. But a fly in the ointment in this “barrel” of useful substances is essential oil, which is not harmful, but has a strong smell and taste. The same onion spirit is the result of the ether evaporation. Heat treatment is a popular way to get rid of the bitterness of onions, but far from the best and not the only one. Vitamins and organic compounds are destroyed at high temperatures, so it’s better not to fry, stew or cook, but pickle onions at room temperature or in cold weather.

Why is it better to pickle onions in vinegar? Table vinegar is a natural preservative that preserves the properties and freshness of products for a long time. Natural vinegar contains organic acids and vitamins, so it is advisable to use apple or wine vinegar for pickling onions. However, the simplest table vinegar, consisting of a 3% solution of acetic acid, also retains all the healing properties of onions and improves its taste. Especially if you pickle onions in vinegar and sugar. A small amount of salt and spices in the vinegar marinade softens and complements the taste of onions. Small onions are perfectly saturated with the whole marinade, and large onions are cut into rings before dipping into the marinade. In addition, onion itself has a pickling, softening effect on meat. Therefore, the choice of recipe depends on the variety of onion and the dish in which you plan to use pickled onions.

How to pickle onions quickly?
To cook pickled onions simply and quickly (the whole procedure will take no more than 2 hours), you will have to use high temperature, which means sacrificing some of the vitamins and volatile. But you will save time, which is simply necessary.

1. Instant marinade for onions is prepared from 1 cup of water, 1.5 tablespoons of vinegar, 1 tablespoon of sugar and 1 teaspoon of salt for every 150-200 grams of onion.
   
2. Peel the onion and cut into wide rings. Whole or halved onions in this recipe do not pickle, because it does not have time to soak in brine.
   
3. Fold the onion rings in a deep and / or high non-metallic dish (glass jar, ceramic salad bowl, etc.).
   
4. Boil water and dissolve sugar and salt in boiling water. Pour onion rings with the resulting brine, completely covering them with liquid.
   
5. Leave the onions to marinate at room temperature until the brine cools completely.
   Pickled onions will be ready when it cools - usually it takes no more than a couple of hours. But do not try to speed up the process with the help of a refrigerator: the water will cool quickly, but the onions will not have time to marinate properly.
   

How to marinate onions in vinegar for salad?
Onions are an excellent way to fight vitamin deficiency, so it is often added to vegetable salads. So that the onion is not bitter, it is pre marinated in this way:

1. It is advisable to cook pickled onions for salad not with the usual table, but with apple cider vinegar. For 200 grams of onion (these are about 3 small onions), take 1 tablespoon of vinegar, 1.5 tablespoons of sugar and 0.5 teaspoon of salt. Such proportions will make the taste of the onion more sweet.
   
2. Peel the onion and cut into thin half rings first. You can also chop it if you like a finer cut.
   
3. Fold the chopped onion in a non-metal dish with high walls: salad bowl, ceramic mold, etc. Remember it with your hands to soften and squeeze out a little juice.
   
4. Add apple cider vinegar, sugar, salt and mix everything together with onions and juice.
   
5. Leave at room temperature for a while, which is chosen to taste empirically. Some people like to eat onions pickled in vinegar right away, while others prefer to wait a few hours (from 2 to 5).
   

An additional, in addition to a mild taste, advantage of this recipe lies in its variability. After mixing with vinegar and sugar, you can add chopped green onions and / or dill, cranberries, pomegranate seeds, green apple slices, grated beets (which, by the way, will even color the white onions in the marinade in a beautiful pink color). In a word, the preparation of salad begins at the stage of pickling onions! Moreover, when ready, you can put it not only in the salad, but also on sandwiches, fish and other cold snacks.

How to marinate onion in barbecue vinegar
A small amount of pickled onions improves digestion and activates the intestines, which is why onion marinade is so popular for barbecue from lamb, pork and other heavy and / or fatty meat dishes. To diversify and enhance the taste, onion for barbecue marinated in vinegar and lemon juice:

1. For 3 medium-sized onions (total weight about 200 grams), take 1 ripe lemon with a thin peel, 1 tablespoon of vinegar, 5 tablespoons of water, 1 teaspoon of vegetable oil and sugar, as well as a pinch of salt and ground pepper.
   
2. Cut the onion for barbecue marrow into rings: thin, but strong enough so that they remain intact and do not tear
   
3. Put the lemon in the microwave and turn it on for 10 seconds at full power. This will help squeeze out more juice from the lemon.
   
4. Combine freshly squeezed lemon juice, vinegar, warm water, oil, salt, sugar and pepper. Pour onion with marinade and make sure it is completely covered with liquid.
   
5. Leave at room temperature for 1-1.5 hours. After that, onions can be used for marinating meat.
   

Pickled onions give the kebab a delicate aroma that becomes stronger when heated over a fire. Be sure to string the onion rings onto the skewers in between the pieces of meat. However, you can serve onions marinated in vinegar and lemon juice, and barbecue, steaks, chops, fried potatoes  and cold lard and salted fish.

Other marinade recipes for onions. How to pickle onions in vinegar correctly?
In the off-season, in cold autumn and early spring, eating onions helps to cope with a breakdown, has an antiviral and antimicrobial preventive effect. Pickled onions are tastier than raw and do not leave such a strong aroma as fried, so try to pickle onions as often as possible. And so that he does not become boring, use such tricks and rules for preparing vinegar marinade for onions:

• The smaller you chop the onion, the softer it will be from the marinade. Therefore, do not increase the proportion of vinegar, but shred the onion smaller if you want to achieve a delicate consistency of pickled onions.
  
• So that black pepper does not add bitterness and gives only flavor, use whole peas. It is easy to extract from pickled onions. For flavor, also use allspice peas and bay leaves.
  
• Together with vinegar for taste, you can dilute onion marinade with soy sauce. Another option is to take less vinegar and dilute it not with water, but with brine from a can with preservation.
  

Now you know how to pickle onions in vinegar and sugar, as well as almost all pickled onion recipes available at home. Use them one at a time, and at the same time change the onion varieties: white, yellow and red are obtained differently even in the same marinade. Moreover, red salad onions require the least time and effort, and the marinade makes it even sweeter. For spoiled gourmets we suggest the idea: try pickling red onions in wine vinegar with the addition of raisins, cinnamon and nutmeg. Pickled onions can be stored in the refrigerator or cooked for the future, increasing the amount of marinade and preserving in sterile jars. At the same time, check that it will be in great demand: pickled cucumbers or pickled onions. We can bet that the cans of onions will end sooner.

Onions are an almost unchanged 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 gravy, juiciness to fried dishes.

Another great effect is obtained by using pickled onions.

They can be accompanied by a randomly overdried pilaf, used to enrich the taste of lean fried fish. Home-marinated onions turn out to be juicy, fragrant, devoid of unpleasant bitterness.

Pickled onion. Basic principles of pickling onions at home

Bulbs of any size and grade 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, they pour onions over with boiling water or blanch the time indicated in the recipe and only then pour the 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 may be unpredictable.

You can cook more than one with pickled onions original dish, from salads to pies.

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

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

Onion marinated with vinegar

Ingredients:

Four bulbs, preferably purple;

One liter of water;

Four table. tablespoons of vinegar 9%;

1 tsp salts;

1 tbsp. l granulated sugar.

Cooking method:

1. Pour boiled water onion, chopped in half rings and hold in it for about a minute. The onion should be completely in the water.

2. Throw the onions in a colander and rinse well under the tap.

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

4. Pour marinade onions in a glass bowl and put in the refrigerator compartment for two hours for marinating.

Pickled onions without vinegar

Ingredients:

Three medium onions;

500 ml of water;

One thin-skinned lemon;

Salt, sugar refined and crushed black pepper.

Cooking method:

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

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

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

Chicken Liver Salad with Mushrooms and Pickled Onions

Ingredients:

200 grams of fresh whole mushrooms;

One onion pickled for salad;

Small pickled cucumber;

Two chicken eggshard boiled;

300 grams of chilled chicken liver;

Mayonnaise 67%.

Cooking method:

1. Boil champignons and chicken liver in different dishes until cooked.

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

3. Cut the liver, mushrooms into thin strips with thin slices, and cucumbers and eggs into small pieces, squeeze the pickle out of the cucumbers with your hands.

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

Oven-baked trout with pickled onions

Ingredients:

900 grams of trout steaks;

Three heads of onion marinated without vinegar;

Two teaspoons of a mixture of Provencal herbs;

Salt, coarse grinding;

Ground, preferably by hand, black peppercorns.

Cooking method:

1. Rinse fish pieces with water and dry thoroughly on all sides with a napkin or towel. If the fish is frozen, pre-lay it overnight to defrost.

2. Grate the steaks with a mixture of salt and pepper and, laying on a cutting board, sprinkle plenty of fish with Provencal herbs. Let stand for fifteen minutes.

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

4. Top the trout steaks on top and, with the remaining onions falling asleep, bake the fish at 190 degrees in the oven.

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

How to pickle onions at home "In Georgian"

Ingredients:

Five large onions;

Wine vinegar;

Coriander;

Cloves;

Lavrushka;

Coarse salt.

Cooking method:

1. Dip the peeled whole onions in boiling water.

2. After a couple of minutes, remove the onions and cut them into small rings in chilled form.

3. Dilute with water, based on the proportion of one to one, vinegar and pour onion with a solution.

4. Add seasonings, salt, and refrigerate for marinating for four hours.

Marinated onion fried in batter

Ingredients:

Five heads of pickled “Georgian” onion;

200 ml of 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 letting the lumps go astray. The result is a homogeneous, liquid mass, slightly thicker than bold sour cream.

2. Put the pickled onions in a colander so that the remaining marinade comes off.

3. Fry the rings, dipped in batter, in a well-calcined refined oil, until crisp.

4. Serve this dish is best when hot.

How to Pickle Onions at Home in Asian Style Wine

Ingredients:

A pound of onion;

100 ml of dry pink wine;

75 ml of vodka;

Two hundred gram glass of vinegar, rice;

Four tablespoons of granulated sugar.

Cooking method:

1. Pour onions 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 let it simmer on the fire.

3. Pour boiling jar filled with onions, cover with a lid and let cool.

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

Pork pockets with pickled onions

Ingredients:

600 grams of pork, sirloin;

Large head of pickled Asian style onion;

One raw egg;

6 tablespoons of flour, corn.

Cooking method:

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

2. Cut the pieces of pulp, not cutting to the edge, with a knife so that it can be opened like a book.

3. Unfold the semi-finished products thus prepared, beat off on both sides with a special hammer and grate with salt.

4. On one half of each, put the chopped pickled onion and close the pocket.

5. Roll “pockets” in cornmeal, dip in egg whipped with a whisk, quickly roll in flour again and fry in very hot, preheated butter, turning over no more than once, until browned.

6. Turn off the heat, cover the dish and let stand for twenty minutes.

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

Ingredients:

One large onion of any kind;

Table. a spoonful of sugar;

1.5 tbsp. l salt;

50 ml of 9% vinegar, table;

2 cups filtered water:

60 ml of purified sunflower oil.

Cooking method:

1. Cut the onion into four parts and chop each in thin strips. Remember slightly with your hands, set aside.

2. Dissolve the salt and then the granulated sugar in water, add refined oil, vinegar and put to a boil.

3. In the boiled marinade, put the chopped onions and remove from heat to cool.

4. Marinated onion pies will be ready when fully cooled, after 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 dough;

10 grams of small edible salt;

3 table. tablespoons of high-quality olive oil, or frozen out vegetable;

Ground black pepper;

To taste the greens.

Cooking method:

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

2. Select the remaining small bones from the meat with tweezers and cut it into small, approximately centimeter pieces.

3. Add salt to taste, manually grinding black pepper and, having mixed well, pour in vegetable oil little by little.

4. Stir again and refrigerate for one hour.

5. From the most part of the defrosted puff pastry, roll out a thin layer and transfer it to a baking sheet lined with parchment paper moistened with vegetable oil.

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

7. Pinch the edges, the top of the cake can be decorated with the remaining dough, folded 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 onions are white.

For marinade, based on one liter of water:

One hundred fifty milliliters 6% vinegar;

One and a half table. tablespoons of sugar;

Table. a spoonful of coarse salt.

Cooking method:

1. By sterile liter cans  spread the chopped into thin rings, you can whole, and blanched white onions 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, put in a boil.

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

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 beets;

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 salt of cage or coarse grinding;

Peppercorns

Cooking method:

1. Bulb boiling water over boiling water, then dip in cold water and peel.

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

3. In a boiling marinade, put the onion, bring to a boil and simmer it for three minutes over low heat.

4. At the bottom of dry, pre-sterilized, cans, put a piece of peeled beets.

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

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

Cooking with pickled onions. How to Pickle Onions at Home - Tips and Tips

Adding to salad with chicken liver  and pickled onions mayonnaise, do not put a lot, salad and so it turns out quite sleepy and greasy.

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

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

Jars with canned pickled onions after rolling 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, since its presence can distort the expected taste.

Vinegar can be replaced with natural lemon juice, or an appropriate concentration, citric acid solution to rid your dishes of a characteristic vinegar flavor.

If you want to get crispy onions as a result, dip it after blanching for some time in cold water.