Pickled onions are tasty and healthy. It can be used as a separate snack, and as an addition to the main dish. It is used in salads, meat filling of pies, hamburgers and sandwiches are prepared with pickled onions. Shish kebab or herring with pickled onions - a treat, lick your fingers!
There are many options for pickling onions. The article picks up the fastest recipes for pickling onions in vinegar.
Quick Recipes for Pickled Onions in Vinegar - General Cooking Principles
• Bulbs of any grade and size are suitable for pickling with vinegar. It is important that the onion is fleshy and juicy, it is better to exclude onions with thin plates.
• To marinate onions quickly, it must be finely chopped. Usually use the method of slicing in half rings or rings. Sometimes the onions are cut into slices, but only very small.
• There are many marinades that use vinegar; they can be hot and cold. It is important that all proportions in their preparation are met accurately and that all loose components are well dissolved.
• Not only table vinegar can be added to the marinade. Very often it is prepared with wine, balsamic, apple or rice vinegar. If ordinary food vinegar has a rather sharp acidity and smell, others not only are more tender, but also convey their specific taste to onions.
• Pickle onions in a quick way can not only be used immediately. Special marinades allow you to store snacks for up to two months.
A quick recipe for pickled onions with table vinegar
Such pickled onions will serve as an excellent addition to barbecue, herring, fried meat, grilled chicken. To the festive table, to nicely decorate the dish, it is advisable to pickle purple onions and cut it into rings.
Ingredients:
• three medium onions;
• glass of water;
• seven tablespoons of 9% vinegar;
• refined sugar - 25 grams;
• leaf parsley;
• a spoon of fine salt;
• allspice - three peas.
Cooking method:
1. Peeled onions, cut the onions and finely chop the halves across. You can cut the onion rings.
2. Put the onions in a small plastic container with a tight, lockable lid, add the lavrushka and allspice.
3. Dissolve salt in cool water, and then sugar. Pour vinegar and mix thoroughly.
4. Pour onion with marinade, close the container and shake well.
5. Send the onions in the refrigerator for a day.
6. You can add a little finely chopped greens to the pickled onions, this will improve its taste.
Recipe for Quick Pickled Onions in Wine Vinegar
Onions marinated in table vinegar should not be stored for more than 24 hours. Wine vinegar allows you to cook a snack that will be preserved without loss of quality for more than a month. If you plan to pickle onions according to this recipe for long-term storage, first of all take care of the containers in which you will put it - the jars need to be steamed.
Ingredients:
• a pound of onion;
• 320 ml of wine red vinegar;
• sugar - 170 gr.
Cooking method:
1. After peeling the hull from the onion, rinse the heads with cool water.
2. Cut the bulbs into rings or half rings, arrange them into prepared jars. We put it tightly, trying not to leave voids, but you should not tamper too much.
3. Pour wine vinegar into a saucepan, pour sugar and stir well. Sugar must dissolve completely.
4. Place the saucepan with the marinade over medium heat, stirring slowly, bring to a boil.
5. As soon as the marinade begins to boil, pour it into cans with onions. We cover the containers with lids, cool and put them in the refrigerator. The onion will be completely ready after about a day.
6. This onion goes well not only with meat, it can be added to sandwiches, burgers, served with fried liver or fish.
Vinegar marinated onions: a quick recipe with hot marinade
According to the components of the marinade, the recipe is similar to the first, but in this embodiment, the onion is filled with hot marinade, therefore, the pickling process takes significantly less time. If in the first case the onion is ready for the next day, cooked according to this recipe can be used after an hour and a half. In this way, sweet pepper, beets or cucumbers are quickly pickled, only they need to be kept in the marinade for longer, six or more hours.
Ingredients:
• five large onions;
• glass of water;
• three tablespoons of sugar;
• table 9% vinegar - 70 ml;
• 0.5 tablespoons of evaporated salt.
Cooking method:
1. Cut the onions in the form of rings or half rings, the method of cutting does not matter, it is important to chop finely. Put the onions in a glass jar.
2. Dissolve salt with sugar in water, bring to a boil. Pour vinegar into the boiling solution and immediately set the container aside from the stove. Pour the onion with hot liquid.
3. Close the jar with a capron lid, cool at room temperature. This can take from one to one and a half hours.
4. After cooling, pickled onions can be used, but it will be tastier if it stands for some time in the refrigerator.
5. If you plan to add such onions to the salad, squeeze it a little.
Pickled onions in vinegar: a quick recipe with cold marinade (in 10 minutes)
The simplest way to quickly marinate is to cook a maximum of a quarter of an hour. An ideal complement to herring, fried meat, barbecue. Rice vinegar is used for marinating, thanks to which the onion does not acidify.
Ingredients:
• large onion;
• small table salt - a teaspoon;
• 8 grams of sugar;
• two branches of dill;
• a spoon of rice vinegar.
Cooking method:
1. Cut the peeled onion into thin rings. We shift the slices into a deep plate.
2. Sprinkle with sugar and salt. Pour rice vinegar, mix thoroughly and leave for ten minutes.
3. Rice vinegar is replaced by nine percent, table, it must be diluted in a 1: 1 ratio with water. If this is not done, the onion will have a sharp acidity.
4. While the onion is pickled, finely chop the dill. Mix dill with pickled onions.
5. Greens in this option is used only for a more beautiful serving. Therefore, if you do not like dill, you can not add.
Spicy onion marinated in vinegar: a quick recipe with vegetable oil
According to the recipe, the onion does not need to be chopped, you can simply cut into slices. To make it pickle faster, it is advisable to pick up small heads. Very small can be marinated without cutting, whole, but then they should lie in the marinade not for a day, but for at least three days.
Ingredients:
• small heads of bitter onions - 250 gr.;
• a bunch of fresh parsley;
• garlic;
• unrefined oil - three spoons;
• a glass of drinking water;
• one large bay leaf;
• ten peas of black and four allspice;
• one clove umbrella;
• four grains of cardamom;
• half a glass of table vinegar, nine percent;
• sugar and salt - half a teaspoon;
• two branches of basil, fresh.
Cooking method:
1. Washed parsley and basil thoroughly dried. We tear off the leaves from the stems, cut the basil in strips, and leave the parsley leaves whole.
2. Peel the onion, cut the onions into two or four parts. The cutting method depends on the size of the bulbs, the smallest can be left whole.
3. At the bottom of a clean, steamed jar, lay out a part of the parsley, fill the bowl with onion. Do not tamp, lay out freely so that there is room for the marinade.
4. Crush the garlic, we need about a dessert spoon, spread on top of the onion.
5. Pouring vegetable oil into the container, cover the onion with the remaining parsley and basil. If there is no fresh, you can add half a spoonful of dry basil.
6. Pour a glass of water into the pan, put the lavrushka, all spices, spices and sugar. Mix well and bring to a boil.
7. As soon as the marinade starts to boil, pour in the vinegar, slightly reduce the heat and let it boil for a minute.
8. Having removed the marinade from the stove, fill them with onions. We close the jar with a lid and leave to cool, first slowly, on the table, then put in the refrigerator.
9. Onions according to this recipe are ready by the next day, but are especially tasty after three days.
Pickled onions in vinegar: a quick recipe with beets
A beautiful appetizer of pickled onions with beets, thanks to which it acquires a bright color. Beetroot gives an appetizer in addition to color, also taste, so try to take dark beetroots of the Bordeaux variety, it is more sweet.
Ingredients:
• six medium-sized bulbs;
• maroon beets - 1 pc.;
• a glass of light wine vinegar;
• 250 ml of water;
• black pepper;
• half a spoon of salt, grade "Extra".
Cooking method:
1. Peel the onions and beets. We cut onions into rings, beets into thin circles and cut them into four parts again.
2. Put the onions in a colander, scald with boiling water and immediately rinse with running water. We leave the rings in a colander to dry.
3. Thoroughly rinse half-liter jars with hot water. We fill the tanks with boiling water and drain it in a minute.
4. At the bottom of the glass containers, put a few pieces of beets and fill them with onions.
5. On top of it, put the remaining slices of beets, sprinkle with ground pepper.
6. After mixing vinegar with water, add salt. Bring the marinade to a boil and immediately fill them with onions.
7. Jars are tightly corked with capron lids and left for three hours on the table. Cooled snack for 6 hours, remove the ripen in the refrigerator.
Tips for quick recipes for pickled onions with vinegar and tips for cooking
• Home-made pickled onions will turn out more tender if it is first scalded with boiling water or kept in it for at least 30 seconds. But if you want to get a snack vigorous, do not do this.
• Onions may not crunch after hot water. After scalding, immediately rinse it with cold water, this will help maintain crispness.
• If the onion marinated in vinegar comes out too acidic, pour boiling water over it, the acid will go away.
• If the marinade is to be cold according to the recipe, it can still be heated. Onions are pickled faster, unless it may turn out not so crispy.
