Best Recipes: How to Pickle Red Onions

Pickled red onions are a versatile dish that is used as a snack for alcohol, a spicy addition to meat, salads and fish, added to the filling for sandwiches, hamburgers and shawarma.

Consider simple recipes cooking pickled onions that the whole family will love.

Is it possible to pickle red onions

Red onions (purple or blue) have purple-red dry scales and flesh with a pinkish-red tint, well suited for pickling.

Prepared for future use, it is stored for a whole year and helps out when the hostess is very busy.

Flavoring features

Such a vegetable is moderately sweet, practically devoid of the bitterness inherent in white and yellow varieties:

• raw, its crispy juicy rings are paired with fresh vegetables and grilled meats;
• when pickled, it not only retains sweetness, but also acquires a piquant sourness (the taste is especially revealed in combination with olives and young goat cheese);
• pickled purple onions in vegetable salads will transform them, making them spicy and savory.

Training

How to pickle red onions? Before cooking, do a few simple steps:

• select hard and dry turnips without stains and damage;
• remove the husk, wash the vegetables under running water;
• cut everything into half rings or rings.

What ingredients are needed

For the recipes given in the article, you will need:

• salt;
• garlic;
• lemon;
• granulated sugar;
• black pepper (ground and peas);
• composition of dried or fresh herbs.

Recipes

Red onions are pickled not only with vinegar, but also in wine, with lemon juice, mustard.

A quick and easy recipe

To marinate a vegetable in 5 minutes, you will need:

• onion (large) - 1 pc.;
• vinegar (9%) - 4 tbsp. l .;
• salt - 1 tsp;
• water - 200 ml.

Preparation:

1. The onion is cut into thin rings.
2. A marinade is prepared from water, vinegar and salt. Pour the rings over them so that the liquid covers them completely.
3. The container is placed in a microwave oven, cooked for 5 minutes at maximum power.

With vinegar

To prepare this mouth-watering snack, take:

• 300 g red onions;
• 15 g granulated sugar;
• 1 tbsp. a spoonful of 9% vinegar;
• 5 g salt;
• 300 ml of water;
• greens and a set of spices (coriander, allspice and black peppercorns, bay leaf) - to taste.

Preparation:

1. Salt and sugar are dissolved in filtered or boiled water at room temperature, spices and vinegar are added.
2. The vegetable is chopped thinly (3 mm each), preferably in half rings, transverse feathers or rings.
3. Vegetables are placed in ceramic or glass dishes, poured with marinade and, tightly sealed, refrigerated for 1 hour.
4. A mixture of finely chopped parsley and dill is added to the finished product.

It is advisable to use the appetizer within 24 hours, while the onion remains bright and juicy. They experiment with a set of herbs and spices, adjusting the degree of aroma and pungency, based on their own taste preferences.

Attention! Vinegar is taken as table (9%) and fruit (6%). The dosage of the latter is increased by 1.5 times.

In wine

The appetizer with wine has an exquisite taste, it is combined with vegetable salads and barbecue. The remaining marinade is sprinkled with slices of grilling kebabs.

Ingredients:

• 2 large turnips;
• 0.2 l of red wine;
• black pepper and salt to taste;
• 5 g granulated sugar.

Preparation:

1. The onions, cut into rings, are placed in a glass jar.
2. Pour sugar and salt, mix the slices and pour over with wine.
3. After closing the container with a lid, leave it for 2-3 hours.

With lemon juice

If a family member does not like the pungent vinegar smell, replace the ingredient with lemon juice. This appetizer goes well with a fish dish.

Products:

• 2 turnips (medium size);
• 1 lemon;
• 100 ml of water;
• salt and sugar - 1 tsp each;
• vegetable oil - 1 tsp;
• a pinch of ground black pepper.

Preparation:

1. Cut the onion into thin half rings, transfer to a deep bowl.
2. Cut the lemon in half, squeeze the juice from each half in turn, pour the vegetables over it. Then they are seasoned with black pepper.
3. Dissolve sugar and salt in water, pour everything into a bowl. Vegetable oil is added there.
4. All components are thoroughly mixed, the container is covered and left for half an hour.

Cut the onion as thin as possible, otherwise pickling will take much longer, and the finished snack will taste bitter.

With spices

Such a dish is used as an independent snack, as well as a filling for sandwiches, an addition to a hot one.

Ingredients:

• 3 medium turnips;
• 3 cloves of garlic;
• 1 tsp coriander seeds;
• 2 black peppercorns;
• 2 bay leaves;
• 0.4 l of water;
• ½ tsp. salt
• ½ tbsp. l. granulated sugar;
• 30 ml of vegetable oil;
• 15 ml of table (9%) vinegar.

Cooking sequence:

1. Onions, cut into the finest half rings, are disassembled into separate strips and, without tamping, are laid out in small glass jars. To each add a clove of garlic, cut into thin slices.
2. Spices, salt, sugar are placed in a separate container and poured with boiling water. Add sunflower oil and vinegar.
3. The marinade is thoroughly mixed, the slicing is poured over it so that the liquid covers it completely.
4. Shake the sealed jars so that the marinade fills the air gaps between the onion pieces.
5. When the contents of the cans have cooled, they are transferred to the refrigerator. After 12 hours, the snack will be ready. Lovers of a more pronounced taste can marinate the onion for a week.

For barbecue

To get the perfect side dish for barbecue, take:

• 2 onions;
• 5 g salt;
• 2 tbsp. l. 9% vinegar;
• 16 g granulated sugar;
• ¾ glass of water.

Preparation:

1. The vegetable is sliced ​​thinly.
2. Prepare a marinade from water, salt, sugar and vinegar, pour vegetables.
3. Keep the onions covered for at least 2 hours.
4. The marinade is drained, the finished product is spread on pieces of hot kebab and decorated with chopped herbs.

With mustard

Such onions lose their bitterness, acquire a delicate taste and aroma. It is suitable for adding to salads, decorating dishes, as an independent snack.

Ingredient List:

• 3 onions;
• 1 tsp mustard powder;
• 2 tbsp. l. vinegar (9%);
• 2 tsp salt;
• 2 tbsp. l. Sahara;
• 350 ml of boiled warm water.

Preparation:

1. The vegetable is cut into thin strips or rings.
2. The recipe for red onion marinade is simple: mix water, sugar, salt and dry mustard. Vinegar is added last.
3. Pour the marinade into a container with chopped onions, close it tightly, hold for 30 minutes.
4. Drain the liquid before serving the snack.

With wine vinegar

This snack is eaten within 2 days.

You will need:

• 2 red onions (medium)
• 100 ml wine vinegar;
• 100 ml boiling water;
• ½ tsp. salt;
• 2 tbsp. l. granulated sugar;
• 1 bay leaf;
• 10 black peppercorns.

Preparation:

1. Thinly chop the onion, separate the half rings from each other.
2. In an enamel saucepan, mix all the components of the marinade (water, wine vinegar, sugar, peppercorns, salt and bay leaf), bring the solution to a boil so that the salt and sugar are completely dissolved.
3. The slices are put in a glass jar, poured with ready-made marinade, mixed thoroughly and covered.
4. An hour later, the marinade is poured through a sieve, and the finished onion is served to the table.

Garlic is also suitable instead of wine vinegar. In this case, the marinating time is reduced to half an hour.

Life hacks from culinary specialists

These tips will help you avoid mistakes in the preparation and storage of pickled onions:

1. It is better to keep the snack in a well-closed ceramic or glass container. Plastic or metal utensils are not suitable for this: the metal reacts with acid, and the plastic absorbs the aroma of the product.
2. In a refrigerator marinated onions are stored for 2 to 4 weeks. Chilled vegetables are much tastier. The sterilized product does not lose its nutritional value throughout the year.
3. To get rid of the bitterness, but to preserve the crunch, before pickling, turnips are scalded with boiling water or kept in hot water for 30 seconds.
4. The appetizer will turn out not only tasty, but also colorful if you use it at the same time red onion and white varieties. Such a product will complement kebab, dishes from fish, chicken and potatoes.
5. So that the eyes do not water when cutting vegetables, the knife is periodically rinsed with running water or the bulbs are sent to the freezer for 10 minutes.
6. Before adding an appetizer to any dish, squeeze it slightly, removing excess marinade.
7. The thinner the pieces of vegetable, the faster they will be cooked.

Conclusion

Pickled red onions - delicious and useful a dish that perfectly complements meat, fish, combined with other vegetables. An appetizer is prepared simply and quickly from the available ingredients, the combination of which changes the flavor notes of the finished product.