Deliciously prepared pickled onions. Pickled onions in pies, salads and hot dishes

Pickled onions are an amazing appetizer dish that can be used on its own and added to various salads, meat and fish. Vinegar essence is often used for marinade, but some recipes suggest replacing it with soy sauce.

To prepare delicious pickled onions, it is advisable to use only young heads, but you can also use old ones. It is important to know that onions from the new harvest are more tasty, aromatic, and juicy. Interestingly, to eliminate bitterness, before marinating, you need to pour boiling water over the onions and leave for eight minutes!

Quick recipe for pickled onions in vinegar

The proposed recipe can be called universal and the simplest. Onions prepared using it are recommended to be added to salads and combined with lightly salted fish. In addition, it is perfect for barbecue.

List of necessary components for preparation:

• purified water – 250 milliliters;
• granulated sugar and fine salt - ½ tsp each;
• onions – 250-300 grams;
• vinegar essence 9% - about 5 tablespoons.

Features of step-by-step cooking:

1. Familiarize yourself with the recipe, prepare all the necessary ingredients. The first thing you need to do is heat the water, namely bring it to a boil.

2.​ Peel the onions, rinse with running water. Chop into slices using a sharp knife. It is advisable to cut into half rings or rings, it turns out much more beautiful.

As mentioned above, to remove bitterness, pour boiling water over the prepared onions, cover with a lid and leave for eight to ten minutes.

3. Then you need to drain the liquid and rinse the onion with cold water.

4. Dissolve granulated sugar and salt in vinegar, pour onion rings for twenty minutes.

The proposed recipe is very simple, accessible and understandable; no difficulties or problems should arise with it.

Under no circumstances should you leave the water that was used to combat bitterness; it should be drained.

Pickled onions for barbecue - recipe, just like in a cafe

List of required snack products:

• wine bite (6%) – 140 milliliters;
• onions - 2 medium heads;
• salt, pepper - to taste.

Features of the step-by-step culinary process:

1.​ First, you need to familiarize yourself with the recipe and prepare all the necessary components.

Considering that when cutting onions your eyes begin to water, you can use a secret technology. Getting rid of this problem is very simple; just keep the onions in the refrigerator for two hours.

2. Cut the peeled onions into thin rings.

3. Take a deep bowl or plate, pour in wine vinegar, mix with sugar and pepper, immerse the prepared onion in the mixture. Marinate for forty minutes.

Before serving the original appetizer, it is important to remove all liquid. If you wish, you can pour a small amount of vegetable oil on the onions.

Onion marinade with vinegar and sugar (correct proportions)

List of ingredients for preparation:

• water – 200 milliliters;
• table vinegar 9% - 4 tablespoons;
• vegetable oil – 1 tablespoon;
• onions – 3 heads;
• salt – 1 teaspoon;
• ground black pepper, spices, suneli hops - add to taste.

Step-by-step cooking technology:

1. After reading the recipe, prepare all the necessary components.

2. Peel the onion and chop into slices.

3.​ Place it in a deep bowl, mix with salt and spices, knead it a little with your hands until the juice appears.

4. After this, pour in vegetable oil so that the onions can be saturated with the aroma of herbs. Then you need to mix the required amount of vinegar 9% and water. Pour in the onion, stir with a tablespoon, and leave for a while. As for greens, dill, garlic, and parsley are suitable.

Keep in the marinade for no more than twenty minutes, then drain all the liquid. Store the snack for no longer than two days in the refrigerator. The onion turns out very tasty.

Marinate onions in apple cider vinegar

Some recipes suggest using apple cider vinegar or even replacing it with lemon juice. In any case, the onions will turn out very tasty, juicy and crispy.

Cooking ingredients:

• apple cider vinegar – 14 tablespoons;
• water – 500 milliliters;
• salt – add to taste;
• red onion - 6 medium sized heads.

Algorithm of the culinary process:

1.​ The cooking process is standard, the same as in all other recipes. Peel the onions, cut into rings and pour boiling water for ten minutes to remove all unnecessary bitterness.

2. Drain the liquid, add warm water and apple cider vinegar. Add a little salt and cover with a lid.

3.​ Keep in the refrigerator. Eat every other day.

If you need to cook the onions quickly and there is no time to wait, then you can increase the proportion of vinegar or use table vinegar rather than apple vinegar.

Pickled onions for lula kebab

The trick to the recipe is that it involves using orange or lemon. The snack turns out very bright, juicy, crispy and amazingly tasty.

• onions – 2 heads;
• lemon – ½ piece;
• salt – 1 teaspoon;
• granulated sugar – 1 teaspoon;
• vinegar essence 9% - 1 tablespoon;
• water – 50 milliliters;
• dill (dried or fresh) – about 20 grams.

Features of the culinary process:

1.​ Prepare all the necessary ingredients in accordance with the recipe. Peel the onion and chop into thin half rings.

2.​ Wash the lemon, cut it and squeeze out the juice.

3. Bring water to a boil, add salt and granulated sugar, stir thoroughly and add vinegar. Pour in the onion and leave for one hour, covering with a lid.

Before serving, drain off all the marinade.

Recipe for pickled onions for salad

In cooking, there are many salads, the preparation of which cannot be done without such an important ingredient as onions. We are not talking about simple onions, but pickled ones. Often these are such legendary snacks as “Herring under a fur coat”, “Mimosa”, and sometimes “Olivier” (but the latter option is not for everyone).

For cooking you will need a list of the following ingredients:

• table vinegar 9% - 3 tablespoons;
• onions – 2 heads;
• hot water – 250 milliliters;
• fine salt – 1 teaspoon;
• granulated sugar - ½ teaspoon.

Cooking steps:

1. After reading the recipe, you should start preparing the onions. It must be peeled, chopped into square pieces, sprinkled with salt and granulated sugar. Pour in the required amount of vinegar and stir, after which you can safely add hot water.

It is important to ensure that all bulk components are completely dissolved.

2. Leave to marinate for twenty minutes, then strain using a sieve.

Add ready-made pickled onions to salads, eat plain or serve with meat dishes. It turns out original and very tasty.

Pickled onions for barbecue

Preparing an onion-based appetizer for barbecue is incredibly simple; for this you will use several varieties of the main ingredient, namely white and red.

For preparation you will need the following list of products:

• red and white onions – 1 head each;
• granulated sugar – 3 tablespoons;
• water – 250 milliliters or 1 glass;
• fine salt – 1 tablespoon;
• table vinegar 9% - 3 tablespoons;
• vegetable oil, ground black pepper and dill - add to taste.

Specifics of the culinary process:

1. Study the recipe and prepare all products in accordance with it.

2.​ The success of a high-quality, tasty and original snack is considered to be the correct marinade. Pour warm water into a bowl, add salt and granulated sugar, stir until all the grains dissolve. After this, immediately add table vinegar.

3.​ At the next stage, add dried dill and ground black pepper.

It is important to taste the filling as it may need sugar.

4.​ Peel the onions, chop into thin rings or half rings. Do it at your own discretion. Pour in the prepared brine and stir, cover with cling film. Place in the refrigerator for one hour.

When serving, be sure to drizzle with vegetable oil, this will make it much juicier, more aromatic and tastier.

Preparing pickled onions is incredibly simple, just use the suggested recipes and follow strict proportions. Bon appetit everyone!

Know how to do it right pickle the onion at home - this is very important, since pickled onions are a very tasty and healthy dish. But not everyone knows how to pickle it correctly, which begs the question: how to pickle onions? It's actually very simple. Fortunately, nowadays there are a large number of recipes with which this can be done.

Pickled onions can be sealed for the winter, added to kebabs or any salads; they are extremely aromatic, tasty and healthy. Especially if you marinate it correctly. We will tell you about this and much more in our article.

How to marinate deliciously and correctly?

As mentioned above, there are several ways in which you can deliciously, quickly and correctly pickle onions at home. In any case, it will turn out very tasty and will give your dishes a unique aroma and taste.

In vinegar

Pickling onions in vinegar is very convenient if you need to rush, but you need to pickle them in any case. In addition, this method is the fastest. To do this, we will need the onion itself, as well as brine and jars in which we will pickle the onion.

For the marinade, you need to take chilled boiled water, add 50 grams of sugar to it, add salt to taste, and also add about 75 grams of table vinegar. You can also add other spices, such as pepper or bay leaf, if you wish.

Mix all the ingredients thoroughly, then peel the onion and cut it as convenient for you. If you decide to cut into rings, you should understand that after pickling, not all of the onions will retain their shape.

Place the chopped onions in prepared jars and then pour the marinade. Cover the jar with a plastic lid and let the onions sit for about half an hour. After this time, delicious homemade pickled onions will be ready for use.

For the winter

Pickled onions for the winter will come in handy this winter. Winter is a time of viral diseases and all kinds of salads, so such onions will save you more than once, so it’s best to make supplies in advance.

To pickle onions at home for the winter, you need to peel them and then put them in boiling water for two minutes. After this, rinse the vegetable with cold water and leave to cool slightly at room temperature. Now you should prepare the jars: Place spices at the bottom, as well as your favorite herbs, after which you can add onions to the jar. Prepare the marinade, let it cool slightly, then pour it into jars with onions and spices. Then the jars must be sterilized, then roll up the lids, cover the jars with a blanket and leave to infuse.

Onions pickled for the winter should be stored in the refrigerator or any other cool place.

Without vinegar

Pickling onions without vinegar is a great solution if you don’t like the smell of vinegar. To do this, you need to proceed in this way: peel the onion, then cut it in any way convenient for you, and then lower it into boiling water for a few seconds using a colander.

Now you need to pour the chopped onion with lemon juice, add a tablespoon of vegetable oil, salt and add your favorite spices. Close the container with the onions and leave to steep for one hour.

There is a second way to quickly pickle onions without vinegar. To do this you will need to add a little soy sauce into a container with onions, and nothing else. The onions will marinate with this sauce for about two hours.

To the barbecue

You can quickly marinate onions for barbecue as follows: take a sealed container, cut the onion into rings or half rings, and then prepare the marinade. To do this, mix vinegar, salt, sugar and water. There is no need to boil the marinade. Pour the resulting solution over the onion, sprinkle it all with finely chopped dill, and then put it in the refrigerator for half an hour. After the required amount of time, the pickled delicious onions for the kebab will be ready for use.

For herring

To quickly pickle onions for herring, you need to follow this algorithm of actions: The onion must first be peeled, then cut into half rings. After this, put it in a colander and pour boiling water over it, after which the onion will need to be lowered into cold boiled water. Don't forget to prepare the marinade: to do this, mix salt, sugar and vinegar in a glass of water, then remove the onion from the water, place it in a small container and pour in the marinade. After the dish has been soaked in the marinade for 30 minutes, the homemade pickled onion for herring will be ready to eat. This method of pickling onions at home is one of the fastest and most effective.

For the salad

It’s very easy to pickle onions for salads quickly and deliciously. To do this, you must first peel the onion, cut it in any way convenient for you, and then prepare the marinade. Place a small container of water on the fire, mix sugar, salt, and vinegar in it, and after the liquid boils, pour it over the onions. After the onion container has cooled, it will be ready for use.

In oil and mayonnaise

Pickling onions in mayonnaise is a very popular and effective way. The onion turns out very tasty and tender. To marinate it in this way, you need to do the following: cut the onion into rings or half rings, put it in a convenient container, after which it will need to be mixed with salt, pepper, oil and mayonnaise. You can add a little mustard to taste. After this, the onion should be left for two hours, after which it will be ready for use.

As you can see, it’s very easy to pickle onions at home in a tasty and quick way. The main thing is to strictly follow the recommendations specified in our article.

Calories: Not specified
Cooking time: Not specified

Quite often you come across onions that are bitter or very pungent, and sometimes they taste so hard and sharp that you can’t taste anything other than onions in the salad. It will be very disappointing if you spent a lot of time and products, and the salad is hopelessly spoiled. To be on the safe side, it is better to add pickled onions to salads. There is no need to buy it, pickled onions for salads are easy to prepare at home, and today I want to tell you how to quickly pickle onions for salad in vinegar. In this recipe, the onions are poured with cold marinade and remain fresh and crispy after marinating. But there will be no bitterness or sharpness in it. The recipe for pickled onions is universal, suitable not only for salads, but also for other dishes, kebabs and all kinds of meat and fish dishes.

Ingredients:

- onions or salad - 2 large onions;
- water – 150 ml;
-vinegar 9% – 2 tbsp. l;
- sugar – 1 tbsp. l;
- table salt – 2/3 tsp;
- dill - several sprigs (optional).

Step-by-step recipe with photos:

Cut the peeled onions into two parts, if the onions are large, then into four. Chop into thin strips or cut the onion as you usually would for a salad.

Transfer to a deep salad bowl or bowl. There is no need to crush or grind the onion, even if it is hard, it will soften under the action of the vinegar marinade.

Fill with cold boiled water for five to ten minutes. Pour enough water to completely cover the onion. After the specified time, drain the water in which the onions were soaked - the bitter onion juice will go away along with it. After the water has been drained, you can add finely chopped dill to the onion if desired.

We prepare the onion marinade using cold boiled water (or take water at room temperature). Pour in 9% strength vinegar. Stir.

Pour the cold marinade over the onions and leave for 15-20 minutes. This time is enough for the onions to marinate, and for you to chop fresh vegetables or prepare a salad of boiled vegetables.

Drain the marinade. The salad onions are ready. It tastes sweet and sour, with a slight vinegar tang and is not bitter at all. In this case, vinegar also acts as a preservative, so you can get as much onion as you need, and put the rest in a jar with a lid, pour in the remaining marinade and put it in the refrigerator.

Season with pickled onions

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

This versatility comes from the taste and structure of the plant.

Onions are used to add “volume” to liquid gravies and juiciness to fried dishes.

Another wonderful effect is obtained when using pickled onions.

They can accompany accidentally over-dried pilaf or be used to enrich the taste of lean fried fish. Onions pickled at home are juicy, aromatic, and free of unpleasant bitterness.

Pickled onion. Basic principles of pickling onions at home

Onions 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 pickling method.

The main highlight of pickling onions is that they have no characteristic bitterness. To get rid of it, before pickling the onions are doused 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, as “overheated” onions become soft.

There are a huge variety of marinades, but they are united by the main requirement - all soluble ingredients must be truly dissolved, otherwise the result can be unpredictable.

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

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

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

Onions marinated in vinegar

Ingredients:

Four bulbs, preferably purple;

One liter of water;

Four table. tablespoons table vinegar 9%;

1 tsp. salt;

1 tbsp. l. granulated sugar.

Cooking method:

1. Pour boiling water over the onion, cut into half rings, and keep in it for about a minute. The onion should be completely submerged in water.

2. Drain the onions 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 marinade over the onions placed in a glass container and place them in the refrigerator for two hours to marinate.

Pickled onions without adding vinegar

Ingredients:

Three medium onions;

500 ml water;

One thin-skinned lemon;

Salt, refined sugar and crushed black pepper.

Cooking method:

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

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

3. Onions pickled in this way will be ready in half an hour, when they cool down.

Chicken liver salad with champignons and pickled onions

Ingredients:

200 grams of fresh whole champignons;

One onion, pickled for salad;

Small pickled cucumber;

Two hard-boiled chicken eggs;

300 grams of chicken liver, chilled;

Mayonnaise 67%.

Cooking method:

1. In different dishes, boil the champignons and chicken liver until tender.

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

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

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

Trout with pickled onions, baked in the oven

Ingredients:

900 grams of trout steaks;

Three heads of onions pickled without vinegar;

Two teaspoons of a mixture of Provencal herbs;

Salt, coarsely ground;

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, put it out overnight to defrost in advance.

2. Rub the steaks with a mixture of salt and pepper and, placing them on a cutting board, sprinkle the fish generously with Provençal herbs. Let stand for fifteen minutes.

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

4. Place trout steaks on top and, covering with the remaining onions, bake the fish at 190 degrees in the oven.

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

How to pickle onions at home “Georgian style”

Ingredients:

Five large onions;

Vinegar;

Coriander;

Carnation;

Lavrushka;

Coarse salt.

Cooking method:

1. Place peeled whole onions in boiling water.

2. After a couple of minutes, remove the onion and, when cooled, cut into small rings.

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

4. Add seasonings and salt to your liking and place in the refrigerator to marinate for four hours.

Pickled onions fried in batter

Ingredients:

Five heads of pickled “Georgian style” onions;

200 ml beer, light;

Baker's flour.

Cooking method:

1. Pour the beer into a deep bowl and mix it with the sifted flour. Add flour gradually in small quantities, stirring constantly with a whisk, avoiding lumps. The result is a homogeneous, liquid mass, slightly thicker than semi-fat sour cream.

2. Place the pickled onions in a colander to drain off any remaining marinade.

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

4. This dish is best served hot.

How to pickle onions at home in Asian wine

Ingredients:

Half a kilogram of onions;

100 ml dry rose wine;

75 ml vodka;

A two hundred gram glass of rice vinegar;

Four tablespoons of granulated sugar.

Cooking method:

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

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

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

4. Place the cooled 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 raw egg;

6 tablespoons of corn flour.

Cooking method:

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

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

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

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

5. Roll the “pockets” in corn flour, dip in a beaten egg, quickly roll in flour again 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 filled with meat and fish

Ingredients:

One large onion of any variety;

Table. spoon of sugar;

1.5 tbsp. l. cage salt;

50 ml 9% table vinegar;

2 glasses of filtered water:

60 ml purified sunflower oil.

Cooking method:

1. Cut the onion into four parts and chop each into thin strips. Gently knead with your hands and set aside.

2. Dissolve salt and then granulated sugar in water, add purified oil, vinegar and bring to a boil.

3. Place chopped onions into the boiled marinade and remove from heat to cool.

4. The pickled onions for the pies will be ready when they have cooled completely, about one hour.

Pie stuffed with pink salmon and pickled onions

Ingredients:

700 grams of pink salmon, frozen;

One and a half heads of pickled onions for pies;

Half a kilo of purchased puff pastry;

10 grams of fine table salt;

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

Ground black pepper;

Greens to taste.

Cooking method:

1. Remove the skin from the defrosted fish and separate the fillets.

2. Use tweezers to pick out the remaining small bones from the meat and cut it into small, about centimeter pieces.

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

4. Stir again and refrigerate for one hour.

5. Roll out most of the defrosted puff pastry into a thin layer and place it on a baking sheet lined with parchment paper moistened with vegetable oil.

6. Lay out the fish filling, place the pickled onions for pies on top and cover with a second similar layer of puff pastry, only slightly smaller.

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

8. Make several short cuts on the surface with a sharp thin knife and bake at 200 degrees.

9. In forty minutes, the pie filled with pink salmon will be ready.

Canned pickled onions

Ingredients:

Small white bulbs.

For the marinade, per liter of water:

One hundred and fifty milliliters of 6% vinegar;

One and a half tables. spoons of granulated sugar;

Table. a spoonful of coarse, garden salt.

Cooking method:

1. In sterile liter jars, place white onions cut into thin rings, or whole, and blanched for one minute in boiling water.

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

3. Pour vinegar into the boiling solution and pour it into the jars 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;

Large beets;

Half a liter of water;

150 ml table vinegar;

One hundred grams of honey;

Two bay leaves and a sprig of thyme;

1 tsp. without a hill of salt, salt, or coarsely ground;

Peppercorns.

Cooking method:

1. Pour boiling water over the bulbs, then put them in cold water and peel them.

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

3. Place the onion in the boiling marinade, bring to a boil and simmer for three minutes over low heat.

4. Place a piece of peeled beets at the bottom of dry, pre-sterilized jars.

5. Fill the jars with onions, placing thyme and bay leaves between the onions.

6. Pour in the marinade and cover with a lid and place in the refrigerator.

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

When adding mayonnaise to a salad with chicken liver and pickled onions, do not add too much; the salad already turns out quite sleepy and greasy.

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

When canning, do not cut the onion too thin, otherwise it will cook and will 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 do they put them away in storage.

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

Vinegar can be replaced with natural lemon juice, or an appropriately concentrated solution of citric acid to rid your dishes of the characteristic vinegar taste.

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

At a picnic, it is customary to grill kebabs, and pickled onions in vinegar will be the best salad option for tasty meat. The main thing is to find a recipe that takes less time to prepare. Let's discuss how to pickle onions in vinegar quickly at home.

Housewives pickle onions, add them to stir-fries, salads, and toppings, but few people like them raw because of the bitterness. The optimal solution for this is after cutting, rinse in cold water 3 times, kneading thoroughly.

Quick pickled onions in vinegar

Before you start cooking, decide on the type of onion you are going to pickle. There are sweet and spicy ones, but red is considered the best option, as it does not have an unpleasant taste or smell.

Ingredients:

• Vinegar.
• Spices.
• Greenery.
• Water.

How to cook:

1. We start with the marinade. Mix 250 ml of water with salt, sugar and vinegar. There is no need to boil anything.
2. Peeling the onion, rinsing with water, chopping into rings or half rings.
3. Packaging the resulting marinade into jars. Take the onion and place it at the bottom of the jar, and then pour in the marinade. Close the lid carefully and put it in the refrigerator for half an hour. During this short time, the appetizer will marinate.

To add a spicy note, add black pepper and lemon juice to the marinade.

Video recipe

The best onion salad recipe

There are many salad recipes where the main ingredient is pickled onions. Let's look at the two best options. An excellent option for a delicious and nutritious dinner.

Recipe No. 1

The salad is suitable for those who are on a diet, as it is low-calorie and quite filling.

Ingredients:

• Meat.
• Pickled onion.
• Eggs.
• Mayonnaise.

Preparation:

1. First cook the meat, it should not be too fatty.
2. Boil eggs hard.
3. Once the meat is cooked, start cutting it into thin strips and place it at the very bottom of the bowl.
4. Place the onion on top of the meat, squeezing it a little first.
5. Take mayonnaise and spread well over the salad.
6. Chop the eggs and sprinkle on top of the salad.

Recipe No. 2

The salad is also dietary and filling, so it is suitable for those watching their weight.

Ingredients:

• Pickled onion.
• Chicken breast.
• Smoked cheese.
• Eggs.
• Mayonnaise.

Preparation:

1. Boil chicken breast and eggs. Grate the cheese and eggs. Cut the breast into strips.
2. Lay everything out in layers and cover each layer with mayonnaise.
3. The principle of the layer is as follows: meat-cheese-eggs.

Now the salad is ready, but it is better to leave it for 2-3 hours in the refrigerator for even soaking.

The most delicious recipe for barbecue

What's a picnic without barbecue and pickled onions? Therefore, you need to find the most delicious recipe that will surprise all your friends. The best recipe is a classic one, with a minimum amount of ingredients:

Ingredients:

• Two types of onions (red and white).
• Water.
• Vinegar.
• Spices.
• Greenery.

There is nothing special about the recipe, but it is the most delicious of all.

Preparation:

1. Prepare a container with a tight-fitting lid in which place onion, chopped into half rings and herbs (dill, parsley).
2. Take a glass of warm water and add a level tablespoon of sugar, salt, and 3-4 tablespoons of vinegar. Stir until the spices are completely dissolved.
3. Pour the marinade into a container. Shake slightly and put in the refrigerator. There is no need to boil the water.

How to pickle green onions in a jar and in a bag

Summer is the time for delicious fruits and vegetables. At this time, preparations are made for the winter. In addition to fruits and vegetables, they also stock up on herbs for the winter, for example, pickled green onions.

Ingredients:

• Salt.
• Green onions.

Preparation:

1. In the package. Take a plastic bag. Put onion and salt in it, put it in the refrigerator for 20 minutes. Remove from the refrigerator, tie the bag tightly and place back in the refrigerator for a long period of time.
2. In the bank. Take a kilogram of green onions, chop, salt using 200 grams of salt and place in jars. Cover with a lid and place in the refrigerator until winter. The preparation will be ready in two weeks.

It is better to put the preparation in special containers for vegetables, so they will retain their freshness longer.

In addition to salting, you can dry the onion in the oven or in the sun. In the oven you need to dry the greens with the door open at a temperature of 40-50 degrees. Don't be distracted and constantly monitor the cooking, otherwise the onions will burn. If you prefer natural drying, take a baking sheet, cover the sliced ​​onions with gauze and leave in the sun for two days.

How to pickle red onions correctly

There is nothing special about preparing red onions, but it is better to follow the recipe to avoid making mistakes.

Ingredients:

• Red onion.
• Spices.
• Vinegar.

Preparation:

The recipe is slightly different from the others, since the marinade must be boiled (for those who do not like the taste of boiled onions, warm water will do).

1. Mix water with spices and send to the fire.
2. When it boils, add vinegar and wait about 10 minutes (you can add allspice or bay leaf if desired).
3. Place the pre-chopped onions in jars and fill with marinade.

1. For the marinade, it is preferable to use white and red onions.
2. It is better to cut into thin half rings, this will make the taste much brighter.
3. Winter preparations are made exclusively from fresh green onions.
4. To prevent the vegetable from turning into one big lump when frozen, it is pre-cut and placed in the refrigerator for 3-4 hours.
5. To avoid shedding tears when cutting, you need to hold the knife in cold water.
6. To make cleaning easier, soak the vegetable in cold water for a while.
7. To remove bitterness, rinse with cold water.

Follow the simple directions in the recipes and everything will work out. The main thing is to be attentive and diligent. Pay attention to the tips presented in the article to make the taste better and brighter. There is nothing complicated in preparation, but remember: under no circumstances boil the water; warm or even cold water is enough to prepare the marinade. Try adding something new to the marinade, improving the taste and making the dishes much more interesting. The main thing is more practice and creativity.