How to make pickled winter onions. Harvesting onions for the winter: the best recipes

Such a preparation will be guaranteed to be in demand in winter, because pickled onions are used as an independent snack, as a spicy ingredient for all kinds of salads or when roasting meat.

For pickling, very small onions are used, which always remain after the harvest. onion. It is more convenient to roll pickled onions into jars with a volume of 300-500 ml.

Cooking time: 30-40 min. + 12-20 hours. / Yield: 0.5 l.

Ingredients

small onions 300-350 g
garlic 1-2 cloves
allspice 3-4 peas
hot peppers 1 small pod
Bay leaf 1 PC.
dill 2 umbrellas
granulated sugar 1 tsp
coarse salt 1 tsp
vinegar 9% 1 tbsp. l.

Cooking

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Prepare all the necessary ingredients.

The bank used for the workpiece must be well heat-treated, otherwise the workpiece will not stand idle for a long time. One option is to hold it in the oven for 10 minutes at a temperature of 180-200 degrees.

Wash the dill and hot peppers. Peel the garlic and onion. Yes, peeling onions is not the most pleasant thing, here everyone uses different methods of eye protection, you can moisten the knife periodically with cold water, you can put on glasses or not breathe ... Everyone has their own proven method.

Put allspice and hot pepper, bay leaf, dill, garlic and onion into a practically cooled jar.

Boil water in a small saucepan or ladle, pour onions in a jar with it and let stand for 7-10 minutes.

Then pour the water back into the saucepan.

In the resulting volume of water, add sugar, salt, bring to a boil again.

Stir salt and sugar in the boiling marinade until completely dissolved, pour the onion a second time over it, add a spoonful of vinegar on top.

It remains to pour boiling water over the lid and roll up the jar. Leave a jar of pickled onions in the kitchen to cool for 12-20 hours, and then put them in a cool place for storage. In a couple of weeks, onions can be used for your culinary creations.

In exactly the same way, you can make a preparation with garlic. And one more small detail: if purchased onions or garlic are used for pickling, then later in the jar it can acquire a blue tint. This is due to the fact that onions and garlic prepared for sale are additionally processed for long-term storage.

So it's time to harvest onions. This year we have grown two types of onions in the country: white and red. Part of the crop is dried, cut, laid out in boxes and put away for storage in the cellar. The second one is for cooking. winter preparations. Almost all unsweetened preparations for the winter contain onions. I add onions to soup preparations, vegetable caviar and even pickled mushrooms.

Also, according to tradition, I annually do different kinds pickled onions for the winter in jars. The options for pickling onions for the winter in jars largely depend on what the crop turned out to be. It happens that the weather fails in the summer and this tear vegetable grows poorly. It turns out a lot of small onions. Then I pickle the small heads of onions whole. And there is a good harvest with large strong onion heads. This one happened this year. In this case, I pickle the onion, slicing it into circles, since the whole large head inside is poorly marinated.

The combination may seem non-standard to you, but as a result, pickled onions are spicy, sweet and sour, fragrant, crispy and very tasty.

1.

In general, onions pickle very quickly. It can be eaten after an hour in the marinade. But it is better to let it stand for at least a month, then it will be saturated with the aromas of spices and become more saturated in taste.

Cooking pickled onions with red currants and mustard for the winter

In order not to be distracted by this step later, I first prepare the dishes for rolling the onion. I wash 0.5 liter jars with the addition of soda. I put them in the microwave to sterilize. Sterilization time: 2 times for 3 minutes with a break of 10 minutes between switching on. I wash the lids, pour over with boiling water and wipe dry.

Sterilization of jars in the microwave

I prepare all the products for pickled onions

I cut the onion into thick rings (about 5-6 mm thick). There is no need to separate it into separate rings. I leave as is. Some fall apart on their own, others remain intact.

Sliced onion rings

Pour water into the bucket, add sugar and salt. I put the ladle on the fire and bring it to a boil. I stir to dissolve the spices. At the very end, I pour 9% vinegar into the marinade and turn off the fire. I shift the chopped onion into the marinade and leave for 2-3 minutes.

Preparing marinade for pickled onions

I put dill umbrellas and black peppercorns in jars at the bottom. Then I shift the onion rings from the marinade into a jar, alternating them with red currants. I tamp tightly enough, but so that the berries do not crumple. Top with mustard seeds.

Bookmarking redcurrants and other ingredients in jars

I bring the marinade in the ladle back to a boil and pour onion in jars on top of it. Then I cover the jars with lids and seal them hermetically.

I pour the marinade into jars and hermetically close

I leave the closed jars to cool completely, then put them in a cool place. I don’t wrap in a blanket and I don’t turn the jars upside down.

I leave the pickled onion to cool completely.

Pickled onions with red currants and mustard are ready for the winter.

Cooking pickled onions with red currants and mustard for the winter

Ingredients (2 cans of 0.5 liters each):

white onion - 750 grams;
mustard seeds - 2 teaspoons;
black peppercorns - 12 pieces;
dill umbrellas - 2 pieces;
red currant - 12 branches.

For marinade:

water - 600 milliliters;
salt - 2 teaspoons;
granulated sugar - 2 tablespoons;
vinegar 9% - 8 tablespoons.

Pickled onions are ready! It is perfectly stored all winter and serves as an excellent snack for almost any dish. Enjoy your meal!

2. Pickled small onions

Pickled small onions are good to marinate in small jars, it will go well as an additional side dish to meat dishes. fried foods, to decorate snacks, as well as an independent cold dish. To prepare this savory snack small onion heads are suitable.

Pickled small onion

According to the recipe, pickled small onions are prepared as follows:

1. Sort the onion, choose healthy specimens and without mechanical damage. Then clean and rinse under running water.

2. Wash the glass container with baking soda, sterilize and put a sprig of dill, a bay leaf and 20 peas of allspice on the bottom.

3. Place onion heads on top and pour hot water over.

4. Then, after 20 minutes, drain the water and pour hot ready-made marinade

5. Cork the jars on a turnkey basis, turn the lid down, wrap it in a warm blanket and leave until the next day. Store in a cool dry place for up to 10 months.

Components for 4 half liter jars

heads of small onions - how much will go in;
dill sprigs - 4 pieces;
laurel - 4-5 things;
allspice - 18 pieces;
lemon - 1 teaspoon.

For the marinade (per liter of water):

granulated sugar - 6 tablespoons;
salt - 2 tablespoons;
vinegar 6% - 250 milliliters.

3. Pickled onions for the winter

If you have a surplus of onions, then by all means prepare this blank. This wonderful spicy appetizer will delight when it is added to various meat or fish meals. Also, pickled onions can be laid out with a vegetable platter. It is prepared simply and quickly.

Pickled onions for the winter

For a pickled onion recipe for the winter, we need red or purple onions, simple 9% vinegar, water, vegetable oil and spices and seasonings according to the stated recipe.

According to the recipe, pickled onions are prepared as follows:

Cook spicy marinade. Pour water, vegetable oil, vinegar into the dishes, pour salt and sugar. Add all the spices, bring to a boil for two minutes.

Then peel the onion, rinse in cold water and immediately cut into rings. Lay in hot marinade and let it sit for a minute or two.

Then transfer the onion along with the marinade and spices to the prepared jar.
Close with a twisting lid, turn over, wrap in a blanket and leave to cool completely.

Composition of raw materials:

medium-sized onion - 800 grams;
water - 400 milliliters;
table vinegar 9% - 4 tablespoons;
bay leaf - 4 pieces;
sugar - 2 tablespoons;
vegetable oil - 3 tablespoons;
black pepper - peas;
salt - two teaspoons or at your discretion.

4. Pickled onions in wine vinegar and lemon zest

Such a piquant onion and a great martini will always go well with each other. A small intact holistic beam is appropriate here, and in addition lemon acid will create a unique bouquet of aromas.

Pickled onions in wine vinegar and lemon zest

According to the recipe, pickled onions in wine vinegar and lemon zest are prepared as follows:

1. Cut off the ends of the root and peel the dry paper peel from the onion. Trim the stems. Pack the onion tightly in a jar. Add 1 tablespoon of salt to each jar, or add 2 tablespoons of salt, fill with cool water and cover. Shake or swirl to distribute the salt. Leave the jars on the rack overnight.

2. The next day, discard the onion and rinse well under cool water. Pour vinegar, water into the pan, pour according to the recipe 1 tbsp. l. salt, sugar, maple syrup and spices. Simmer, stirring until sugar and salt dissolve. Remove from heat, add ice cubes and stir until brine is cool.

3. Place the onions back into the jars. Divide the lemon peel and bay leaf between jars. Pour the brine over the onion, put the lid on the jar, and brine the onion on a rack overnight.

4. Refrigerate the onions the next day. They will be ready to eat within 2 to 3 weeks and will keep for at least 3 months in the refrigerator.

Components:

very small red or white onion - 900 grams;
white wine vinegar - 2 tablespoons;
kosher salt - three tablespoons;
granulated sugar - 50 grams;
wedge syrup - one tablespoon;
juniper berries - 3 berries;
peppercorns - 6 black balls;
stripes lemon peel- 2 large;
water - 235 milliliters;
bay leaf - 2 bay leaves.

I often put onions in jars when I pickle tomatoes, cucumbers and other vegetables for the winter. And more than once I noticed that everyone is happy to catch a crispy pickled onion. Everyone likes pickled onions and everyone wants to get it. Onions are most often found at the very bottom of the jar under all the vegetables, but this does not stop anyone. Therefore, I concluded that you need to pickle the onion in its pure form for the winter so that no one suffers and prepare for you a simple and detailed recipe with photo. Pickled onions without sterilization are good in themselves, have excellent taste qualities but also perfect for a snack. If you serve it to the table, crush it with fresh herbs and decorate, then all your guests will only say thanks for such delicious preparation. It will be great if you fry kebabs on the grill, and serve them ready-made. best dish and you can't imagine. My family and I can roast meat on a fire in any weather, and I always have a jar of pickled onions in my cellar. At this moment, I uncork the jar and serve a wonderful snack to the meat. I hope you enjoy my recipe.

Required products:

- 500 grams of onion (white or purple),
- 2-3 bay leaves,
- 4-5 pcs. peppercorns,
- 3-4 pcs. dried cloves,
- 300 grams of water,
- 20 grams of granulated sugar,
- 15 grams of salt,
- 20 grams of vegetable oil,
- 3 tables. l. apple cider vinegar 6%.

I'm chopping a purple onion. Traditionally, I shred in semi-rings. Such onions are juicy, tasty and slightly sweet. It has a pleasant taste both fresh and pickled.

Now on to the marinade. I boil water and pour sugar and salt there. These additives will give the onion the right taste.

I put spices: peppercorns and dried cloves. Spices will make the onion even better.

I pour in vegetable oil, vinegar and again bring to a boil. Then after a minute I take it off the stove.

I put the onion in a jar, pour hot marinade over it and leave it for 5 minutes. Then I pour the marinade back into the bowl and boil again. The second time I pour the onion with hot marinade.

I roll up banks with. It turns out the process without sterilization and it is very convenient. I hope that such simple recipe useful to you and you can use it. Bon Appetite!

Which is grown and prepared all over the world. It contains many vitamins and nutrients. In the warm season, it is used in the preparation of various dishes. In addition, there are many recipes that allow you to prepare it at home on, saving it. Both bulbs and are suitable for harvesting.

Marinating is one of better ways save useful material in that . This preparation allows you to save not only useful qualities, but also has an interesting taste. In marinated form, it can be added to variety of dishes without wasting time on preparation.

Did you know? Most microorganisms die in a 2% vinegar solution.

Three colours

Pickled can decorate any dish, especially if it is prepared for the winter in a non-standard way. The recipe "Three colors" is very simple and does not require much time. For this recipe we need:

1 kg ;
1 liter of water;
100-150 g of beets;
a little turmeric;
1 tablespoon of salt;
1 tablespoon of sugar;
half a glass of 9% vinegar;
2 tablespoons of oil.

Cooking technology:

We scald small onions with boiling water and cut into rings or half rings.
To prepare the marinade in cold water, add salt, sugar and vinegar, a small amount of sunflower oil.
We put the workpiece in the first jar, fill it with the prepared marinade.
In the second jar, add the beets cut into pieces, then pour the marinade.
in the third bank onion rings Sprinkle with turmeric and pour marinade over.

Banks need to be put in the refrigerator for several hours so that the product is well marinated. Such a preparation can be used the very next day. If you close the banks nylon lids, then the onion pickled with rings and half rings is stored all winter.

rings

Recipe:

Rinse and sterilize jars thoroughly.
Selected onions are cleaned, washed in cold water and cut into rings.
After laying in jars, chopped onion is poured with boiling water and allowed to brew for 5-10 minutes.
After that, 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 and a few peas of black pepper. The resulting marinade is boiled for several minutes and again poured into jars.

It is better to store jars in a cool room or lower them in the cellar for the winter. It is better to pickle onion rings in late summer or early autumn, while it is fresh and does not start to deteriorate. This product is used in the preparation of meat dishes as well as in salads.

whole heads

List of required products:

1 kg of onion;
1 pack dry;
a little black pepper;
a little ;
a little and (optional);
1 tablespoon of salt;
1 tablespoon of sugar;
1 liter of water.

Cooking technology:

Small onions are cleaned, balanced in boiling water for 1-2 minutes, poured with cold water.
At the bottom of a liter sterilized jar, put 2-3 bay leaves, a little black pepper and cloves. You can also throw in red pepper and tarragon.
The jar is filled with prepared onions, half a glass of vinegar and a warm marinade are added. 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 overnight.

Pickled onions will keep longer if they are rolled up in jars after preliminary pasteurization for 5-10 minutes.

How to dry onions for the winter

It is very convenient to store and use dried onions in cooking. When dried, the weight and volume decreases several times, since the bulbs are 90% water. By grinding the dried mass in a coffee grinder or blender, you can get a fragrant powder that can be added to soups, salads and meat dishes.

Drying Benefits:

takes up little space;
retains taste;
a pleasant sweet aftertaste appears;
long-term storage in dry tightly closed containers.

Did you know? If you dry the onion at a temperature of 60-65 ° C, it retains its natural color. It darkens at higher temperatures.

In the oven

You can dry it in both gas and electric ovens. After harvesting, the bulbs are sorted and dried. For drying for the winter, you can not use rotten or moldy onions.

It is necessary to clean the bulbs from the roots and rinse thoroughly in cold water. You need to cut into thin rings or slices up to 5 mm. Thickly cut rings dry for a long time, unevenly and can burn.
Rinse the chopped product again under running water in a colander.
Prepare the brine in a deep saucepan: for this, dissolve a spoonful of salt in a liter of water and bring to a boil. Put the cooled water in the refrigerator for several hours. Pour the chopped product with brine for 10-15 minutes. After that, drain the water through a colander and wait 10-15 minutes. until the liquid is completely drained.
Spread on a baking sheet in an even layer. It is necessary to dry in the oven at a temperature not exceeding 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.
After drying is complete, remove the baking sheet and let cool to room temperature.

The dried product is best stored in a dry, clean jar with a tight lid or in a tight plastic bag.

Important! Before sending to storage, keep the container open for the final final drying of the product.

In an electric dryer

Drying in an electric dryer is even and much faster. Cut the peeled onions into slices or half rings, rinse well. Set the temperature to 60°C. Cooking usually takes 2-3 hours. Remember to stir regularly to dry evenly. Make sure the layer is even. Pack a well-dried product in containers. Before adding to salads, dried onions should be soaked in water for 20-30 minutes. They throw it into the soup without pre-soaking.

Pickled onions for the winter- This is one of the most popular options for harvesting this vegetable. You can serve such an appetizer with barbecue, herring, put in a salad or decorate a sandwich. Check out some very interesting recipes.

Onions pickled for the winter

Peel a small onion, blanch it for a couple of minutes, wash with cool water. Put spices, vegetables, chopped dill on the bottom of the containers. From? a glass of acetic acid, 55 g of salt and granulated sugar boil the marinade. Pour the prepared container with the resulting mixture along with spices and onions, sterilize for 5 minutes. Roll up, move to the refrigerator.

Onions pickled for the winter - small fruits

If the onion harvest is not entirely successful, do not despair, since small fruits can be used for pickling. To facilitate the cleaning process, dip the vegetables in boiling water, pour over cool water. In this case, the peel can be easily and quickly removed. Pour in the prepared brine. It is prepared as follows: 2.3 liters of water, add 2.5 liters of acetic acid, 320 g of salt, red pepper and cinnamon to taste. In addition, you can put a couple of sweet peas and bay leaves.

Pickled onions for the winter: recipe

Peel the onions, pour into them hot water with the addition of salt, put for two days in a cool place. As a result, the vegetables should become transparent. Fill the containers with prepared fruits up to the shoulders, add hot marinade, cork.

Fans of spicy winter snacks will also appreciate it. It will be a great addition to any dish.

Bulgarian version.

Peel small onions, cut, lay on the very shoulders. Put 4 pieces between the heads. Lavrushka, red pepper pod, 15 black peppercorns. Pour a solution of water and vinegar in a ratio of 1 to 1.

We hope that we have given you a complete and detailed description how to prepare pickled onions for the winter. If you strictly follow all the instructions, then you will get a great snack!